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Old 11-01-2011, 09:36 PM   #31
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I googled "red-eye gravy" and it says it's made with coffee

Do you mind sharing your recipe?
In it's essence, it is a simple pan gravy. Basically deglaze the frying pan with a cup of cooled coffee and cook until reduced by half. The result is thin compared to cream or brown gravy. It has a beautiful deep reddish brown color. Tradition suggests that it should be made from the drippings of a ham steak.

My family is accustomed to a thicker gravy. I take things a step further and thicken with 2 teaspoons of cornstarch dissolved in cold water.

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Old 11-01-2011, 09:38 PM   #32
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Something with polish sausage. I'm not sure what, though.
I'm baking the sausage in the oven with sliced potato and onion. On the side, broccoli. I'll post a picture after it's done.
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Old 11-01-2011, 09:45 PM   #33
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Quote:
Originally Posted by forty_caliber View Post
In it's essence, it is a simple pan gravy. Basically deglaze the frying pan with a cup of cooled coffee and cook until reduced by half. The result is thin compared to cream or brown gravy. It has a beautiful deep reddish brown color. Tradition suggests that it should be made from the drippings of a ham steak.

My family is accustomed to a thicker gravy. I take things a step further and thicken with 2 teaspoons of cornstarch dissolved in cold water.

.40
I'm going to have to give that a try. Doesn't the corn starch make the gravy lighter in colour? I can imagine it would be a beautiful colour with the coffee.
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Old 11-01-2011, 09:51 PM   #34
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Lemon Trout Almondine with brown rice and roasted broccoli.
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Old 11-01-2011, 09:54 PM   #35
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I'm going to have to give that a try. Doesn't the corn starch make the gravy lighter in colour? I can imagine it would be a beautiful colour with the coffee.
It may lighten it just a little. I like the sheen that the cornstarch adds to the party.

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Old 11-01-2011, 09:59 PM   #36
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I'm going to have to give that a try. Doesn't the corn starch make the gravy lighter in colour? I can imagine it would be a beautiful colour with the coffee.
My experience with Corn Starch is that is always thickens liquid clear. It is used a lot to thicken fruit dishes.
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Old 11-01-2011, 11:04 PM   #37
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I had chili again. All this winter weather is killing me.
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Old 11-01-2011, 11:24 PM   #38
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dw made oven baked "fried" boneless chicken breasts, stovetop stuffing, and steamed asparagrass.

the chicken was outstanding. so tender even a tick breast could be cut with a fork, and it was juicy. and i've been a sucker for stovetop stuffing since i was a kid. yeah, it's too salty and kinda nasty gooey, but my mom made it a lot so it's comfort food to me.
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Old 11-01-2011, 11:43 PM   #39
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broiled wild salmon, brocolini, jasmine rice, peanut sauce
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Old 11-02-2011, 12:03 AM   #40
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Still had leftover chili, so chili dogs again!
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