Rudy Red Eye Recipes

THE MORNING AFTER REDEYE GRAVY

The Morning After Redeye Gravy image

Provided by Amanda Freitag

Time 40m

Yield 4 servings

Number Of Ingredients 12

Ingredients

4 tablespoons butter
1/2 cup finely diced yellow onion
1 clove garlic, minced
1 cup 1/2-inch pieces andouille sausage
5 tablespoons all-purpose flour
1 cup chicken stock
1/2 cup brewed coffee
1 tablespoon paprika
1 teaspoon ground black pepper
1/2 teaspoon cayenne
1/4 cup cream
Salt

Steps:

In a saucepot set over medium heat, melt the butter. Add the onions and garlic, and saute for 3 minutes. Add the sausage and cook for 5 minutes. Add the flour to create a roux. Cook, stirring continuously, until the roux is a rich caramel color and smells nutty, 5 minutes. Add the stock and coffee, and stir. Add the paprika, black pepper and cayenne. Cook, stirring occasionally, until thickened, about 15 minutes. Finish with the cream and season with salt.

RED EYE GRAVY

Red Eye Gravy image

This southern classic is more of a thin sauce than a traditional thick gravy. It's made with strong coffee and drippings from a slice of cooked country ham. Red eye gravy has intense flavor with salty and bitter notes that pair well with biscuits, grits and ham. If you prefer a more mellow flavor, add a dash of brown sugar. -Peggy Woodward, Shullsburg, Wisconsin

Provided by Taste of Home

Time 10m

Yield 1/4 cup

Number Of Ingredients 2

Ingredients

1 slice country ham (about 1 pound)
1/2 cup brewed coffee

Steps:

In a large cast iron skillet over medium heat, cook ham until lightly browned, 3-4 minutes on each side. Remove and save for another use. Add coffee to pan drippings, stirring to loosen browned bits from pan. Simmer until reduced by about half.

Nutrition Facts : Calories 29 calories, Fat 3g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 5mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein.

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