erico
Assistant Cook
Over the past several months I feel I've mastered the Southern Buttermilk Biscuit and Sausage Gravy, but today I tried Red Eye Gravy for the first time. I started with country ham, which in my view is the prosciutto of south--delicious!. I cooked the ham slowly to render out the fat and get as much grease as I could, but to my surprise there was almost no fat/grease at all. The ham came out tough and chewy. I figured, "I've come this far so I might as well see it through," and I added the coffee. The coffee cooked down, but overall the whole thing was a disaster. Very bitter tasting coffee and tough ham. I'm not sure what I did wrong, but since this was my first attempt I hope someone out there can give me some pointers.