Tag Archives: Coffee

Ham with Redeye Gravy – Arkansas

Ham with redeye gravy is one of those regional specialties that probably came about in an effort to use up every bit of leftover food. It’s made with coffee which gives it a very distinctive taste. If you love coffee with your morning coffee, this will get your motor running.

Ham with Redeye Gravy - Arkansas

Food historians are not sure where the name came from. Some say it was because when the gravy cooled somewhat, the fat separated from the other liquid and formed a circle that looked like a red eye. Others attribute the name to former President Andrew Jackson who asked his hungover cook to make some gravy to go with his grits that was as red as the cook’s eyes.

Purists say that redeye gravy should only be made with ham drippings, coffee and a little sugar to counter the bitter of the coffee. But in our taste tests we decided that that version was too thin and runny and opted for a version thickened with a bit of flour.

Little Rock Central High School played a central role in the civil rights movement as nine African-American teenagers bravely battled angry crowds to attend school after the Supreme Court decided Brown v. Board of Education. Still in use today, the high school can be toured by reservation.

Ham with Redeye Gravy

  • Servings: 2-3
  • Difficulty: easy
  • Print

Ingredients

  • 2-3 ham steaks
  • 2 tablespoons butter
  • ½ cup chopped onion
  • 1 tablespoons flour
  • ½ cup strong coffee or espresso
  • ¼ cup milk or cream
  • Pepper to taste
  • Sugar to taste (optional)
  • Ham
  • 3-4 fried eggs (for serving)
  • Buttermilk biscuits or grits (for serving)

Instructions

In a saucepan over medium heat, add ham. Cook until fat is rendered and ham is browned. Remove ham and set aside. Add butter to dripping in saucepan. When melted, add onion and cook for 3-4 minutes or until translucent. Add 1 tablespoon flour and whisk with onion mixture for about one minute. Add coffee and continue whisking. Add milk or cream. Keep on heat until desired consistency is reached. Season with pepper and sugar. Serve over ham and with fried eggs, along with buttermilk biscuits or grits.

 

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Check the Cupboard: Coffee Cabinet – Rhode Island

A coffee cabinet is a delicious concoction, only it’s too bad no one outside of Providence or Warwick knows what the heck it is. Let us elucidate. In other parts of the country, a cabinet is simply a

Coffee Cabinet - Rhode Island

milkshake or a frappe. This ice cream drink is called a cabinet, supposedly because it is made in a blender which is stored in the cabinet. Who knew?

A key ingredient of a coffee cabinet is coffee syrup and in the Ocean State that syrup  is usually made by Autocrat, a company based in Lincoln. Autocrat is sometimes hard to find outside of New England but don’t despair, you can easily make coffee syrup at home in less time than it takes to watch an episode of Family Guy. Simply boil coffee with sugar and then simmer until the liquid reduces.

The cabinet recipe can easily be adapted if you’re vegan by subbing out the regular ice cream and milk for soy or almond milk products. And if you want to hold the ice cream and just mix the coffee syrup with milk, you’ll have what’s called a coffee milk, which is the official beverage of Rhode Island.

If you want to see how the other half lived during the mid to late 19th century, check out the Newport Mansions, many situated on beautiful Bellevue Avenue in Newport. Tour Marble House, The Breakers, The Elms, Chateau-sur-Mer, and get your Vanderbilt on.

Rhode Island Coffee Cabinet

  • Servings: 1 drink
  • Difficulty: easy
  • Print

Ingredients

For the coffee syrup:

  • 1/2 cup strong brewed coffee or espresso
  • 1/2 cup sugar
  • 1/8 teaspoon vanilla extract

For the cabinet:

  • 2 tablespoons coffee syrup
  • 1 large scoop coffee ice cream
  • 3/4 cup milk

Instructions 

For the coffee syrup: Combine coffee in sugar in a small saucepan. Heat on medium until boiling. Turn down to low and simmer for approximately 15 minutes or until liquid is reduced. Remove from heat. Add vanilla and let cool.

For the cabinet: Place coffee syrup, ice cream and milk in a blender. Puree until frothy. If too thick, add a bit of milk, or if too thin, add a bit of ice cream. Pour into a tall glass for serving.