red-eye gravy


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red′-eye` gra′vy


n.
pan gravy from fried ham.
[1945–50]
References in periodicals archive ?
As night falls, additional items such as seared venison loin with pumpkin puree and red-eye gravy, a 60-day-aged ribeye steak and coleslaw with a barbecue reduction (big enough to serve two), and pan-seared filet of cod with potato salad and tartar sauce appear in its offerings.
Think deep-fried catfish, gumbo, red-eye gravy, black-eye peas, grits, hominy, ham hocks and turnip greens--not to mention his love of firearms, hunting and shooting--when you remember J.
Red-Eye Gravy Made from pan drippings deglazed with strong black coffee, often served with salty country ham.
Chef Brian Treitman spent hours preparing slow smoked beef, collard greens, grits and red-eye gravy.
Another plus: recipes come from top lowcountry chefs, are paired with color photos, and include plenty of variety, from Goat Cheese, Basil and Shrimp Timbales to Shrimp and Grits with Country Ham and Red-Eye Gravy and Quick Tomato-Bacon Shrimp and Grits.
Red-eye gravy, almost all fat, was considered a staple by many.
Seafood purists may prefer grouper broiled with a lemon butter glaze, while spice lovers will thrill to Donaldson's snapper in andouille red-eye gravy served with fried green tomatoes.
He spoke reverently of his introduction to the South - of tobacco and cotton fields stretching like dreamscapes into the distance, of biscuits and red-eye gravy, the proverbial hospitality.
As a guest at dinner one evening - ham, mashed potatoes and red-eye gravy with hot biscuits that I believe I cam still taste - here is an exchange, as I remember it, between my 16-year-old friend JD and his kid brother: