Comments on: Ham and Biscuits with Red-Eye Gravy

By: Laura

Laura — Thu, 08 Apr 2021 01:21:53 +0000

I was raised in the south and was brought up on country ham and red-eye gravy. The reason (I was always told) it was called red-eye gravy was because, more than likely it was cooked in a cast iron skillet and usually, the way the ham was cut, with the bone in the center (round with the red marrow in the center) and because typically only two slices at a time would fit in a skillet, it looked like two red eyes in the pan. Hence, red-eye gravy. For us, the gravy consisted only of the drippings and coffee, but boy was it good - especially on a mound of buttered grits!

By: Cathy

Cathy — Sat, 13 Jan 2018 20:23:36 +0000

In reply to Rachel (S[d]OC). It is an eye-opening flavor when made with just coffee and fat. You'll have to try my version.

By: Rachel (S[d]OC)

Rachel (S[d]OC) — Fri, 12 Jan 2018 18:49:42 +0000

I have never tried red-eye gravy, but I have seen it here and there on my travels. I had a great aunt who lived in Tennessee for many years and she was the first person I ever heard talking about it. Sadly, she wasn’t fond of it saying the whole thing was too salty. She was a first generation American who was not going to stray away from classic Italian dishes and the food of the northeast.

I’m much more willing to try it since I’m a few generations removed now and I think southern classics are awesome. In fact, great minds are thinking alike since I have biscuits on the menu next week and I’m working a southern focus for one of my projects.

By: Cathy

Cathy — Thu, 04 Jan 2018 14:18:07 +0000

In reply to Darrell. I hope you get to make it soon.

By: Darrell

Darrell — Thu, 04 Jan 2018 14:15:14 +0000

reading this just makes my mouth water …