You could shorten it to: MRMA. Doesn’t make a great acronym. But it does acknowledge that classic Red-Eye Gravy has become woefully neglected as an authentic American pioneer-legacy side. It’s time to resurrect Red-Eye Gravy!
The Classic Presentation: Red-Eye Gravy with Holiday Ham and Mashed Potatoes…
Wow! I hadn’t even thought about Red-Eye Gravy for decades until it popped up in my daily Internet scans for new post topics… And that prompted my commitment to Make Red-Eye Gravy Mainstream Again (MRMA)!
No classic more deserving
My first thought, after I came out of my momentary state of shock over rediscovering Red-Eye Gravy, was that… If I had consigned this precious sauce to the bottom drawer of my mental filing cabinet, many other cooks must have, too!
I can think of no true North American Classic more deserving of redemption, rehabilitation and may-be even a little newstlgization…
What it is…
Contrary to what newcomers to this treat may assume, it’s not red. It’s a rich, rusty, dark brown – owing to a secret ingredient. That ingredient is also how it got its name. The secret is Coffee, and the Red-Eye part refers to the effect coffee has on most of us in the morning. It banishes red-eye. This gravy will likewise make you sit up and pay attention…
What’s in it?
Along with the aforementioned coffee, Red-Eye Gravy relies on a handful of ‘ham scraps’, flour to thicken and the usual salt and pepper. But there are stipulations. The pepper needs to be freshly cracked. And the coffee needs to be strong but smooth. Yes. You need authentic Cowboy Coffee to mage genuine Red-Eye Gravy! But AllRecipes contributor John Mitzewich says you can get along just fine with strong, regular brewed coffee. Preferably made in a French Press…
And the almost-after-the-fact pinch of Cayenne is also essential to produce an authentic Red-Eye sauce. Though too much will ruin a MRMA masterpiece. Unless you’re aiming to newstalgize your gravy with a significant touch 0f heat. The Coffee and Ham will allow it, flavourwise. You can also add a pinch of sugar – I prefer brown sugar – to take the edge off any bitterness from the coffee. Brown sugar will also add a soupçon of umami death top the otherwise
About the ham…
The recipe calls for ham scraps’. A colourful way of describing previously cooked ham that;’s been cut up into small pieces (1/4 in / 1 cm or so) they’re fried up to a fat-rendered crispiness to release the flavour that were both with. And that flavour is essential to proper Red-Eye Gravy…
“The way the bitter coffee marries with the sweet, smoky fat is delicious,” Mitzewich insists.
My take
… And there’s a good reason to keep some deli smoked ham around – even if it’s in the freezer. There are other dishes whose prep deems a kiss of ham essential. And you can always make your own ham/bacon bits at a moment’s notice! Baked Potatoes, Tacos, Nachos, Mac & Cheese – even Devilled Eggs – just to name a few.
Red-Eye Gravy is the only ‘gravy’ I know that doesn’t need a roast or some other fat donor as a pre-requisite. That’s a handy attribute that can qualify it for duty when other ‘gravies’ are ruled out.
Above all else, DO put the Red-Eye Gravy recipe back in the top drawer of your mental filing cabinet. And use it often – when something bold but special seems appropriate…
~ Maggie J.