In this age of cutting back on fat whenever and wherever wecan (and by “we” I mean “you”), we forget that throughout most of history, thiswas the complete opposite. Fat was a concentrated, powerful fuel that literallykept people going, and this red eye gravy is a little taste of those times.The challenge in tough times is to make those greasy pandrippings more palatable, more interesting, and more delicious. It’s not likefamilies struggling through the depression had pots of demiglace reducing onthe stove, or bottles of Cabernet Sauvignon sitting around to deglaze theircast iron skillets – heck, they probably didn’t even have a decent Merlot. Sothey used what they had; like a splash of leftover coffee.
Is this a recipe that would have been developed based solelyon how awesome it tastes? Probably not, but that’s not to say it isn’t stillvery tasty. It is. The way the bitter coffee marries with the sweet, smoky fatis far from unpleasant, and infinitely better than simply pouring the pandrippings over your food.
By the way, the name apparently comes from the fact thatwhen the sauce is poured in a bowl and brought to the table, the fat and coffeeseparate, it takes on the appearance of a big, reddish eye. Of course there’sanother legend about how General Andrew Jackson told a hung-over cook to make agravy for his ham that was as red as his bloodshot eyes.
I’m pretty sure whoever made up that story also had very redeyes, but not from whiskey. Anyway, like I said in the video, I did this asmore of a culinary experiment than a “you have to try this” recipe, butregardless, I think it’s an interesting dish, and one I’d be interested inhearing about if you do try. Enjoy!
Ingredients for 2 portions:1/2 cup of chopped fatty ham scraps1 tbsp vegetable oil4 thick slices of ham1 tsp flourabout 2/3 cup black coffeeblack pepper and cayenne to taste
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