How to Prepare Favorite Sheree's Version of Red Eye Gravy
Hello everybody, it is me, Dave, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, Recipe of Favorite Sheree's Version of Red Eye Gravy. One of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.
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Many things affect the quality of taste from Sheree's Version of Red Eye Gravy, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Sheree's Version of Red Eye Gravy delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Sheree's Version of Red Eye Gravy is 6 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Sheree's Version of Red Eye Gravy estimated approx 1 hour 30 mins.
To begin with this particular recipe, we must prepare a few ingredients. You can cook Sheree's Version of Red Eye Gravy using 8 ingredients and 4 steps. Here is how you can achieve that.
My version of red eye gravy... red eye normally doesnt have tomatoes. :-)
Ingredients and spices that need to be Take to make Sheree's Version of Red Eye Gravy:
- 2 reg can of diced tomatoes
- 1/4 cup bacon drippings
- 1 medium onion diced
- 1/2 cup very strong coffee (made a 1/2 cup hot water and a full tsp of instant coffee)
- 1/2 jalapena pepper (mom uses 1/2 can of tomatoes with green chilis... It is to spicy for me)
- 1 1/2 salt
- 1/2 pepper
- 1 tbsp sugar
Steps to make to make Sheree's Version of Red Eye Gravy
- **** when I was little we used to ask mom when she was going to make 'SPANISH'. Because she made spanish rice and she used ths for the topping. but she also served it with grits and she sometime put it in her gumbo, etc . It was the base of a lot of her cajun dishes. When I was home we laughed about it....
- you put 1/4 cup of your bacon drippings in the skillet and the diced onion. Fry onion until soft... put in cans of diced tomatoes... mom uses fresh.. peeled and diced. sprinkle sugar over the tomatoes to help with 'twanginess'. add 1/2 jalapena
- Cook tomatoes on high until they begin bubbling. Turn down to med. Let it cook until tomatoes begin frying. When it seems like all the water is and they are frying the spanish is done. I add the 1/2 cup of coffee and it gets really dark... It kinda becomes red eye gravy at that point.
- *** this is not low fat it traditional southern cooking. If there seems to be to much oil (grease) when done put in fridge to eat the next day and remove oil from the top before heating. I find it taste better once it sits and the flavors meld together.
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