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Red-Eye Chuck In A Slow Cooker?

 

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Red-eye gravy is a thin sauce often seen in the cuisine of the Southern United States and associated with the country ham of that region.

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Other names for this sauce include poor man’s gravy, bird-eye gravy, bottom sop and red ham gravy. Red-eye gravy is made from the drippings of pan-fried country ham, bacon, or other pork, typically mixed with black coffee. The same drippings, when mixed with flour, make the base for Sawmill gravy. Red-eye gravy is often served over ham, cornbread, grits, or biscuits.

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A common practice is to dip the inner sides of a split biscuit into the gravy to add flavor and keep the biscuit from being too dry when a piece of country ham is added between the two halves: the Southern “ham biscuit”. Another popular way to serve red-eye gravy, especially in parts of Alabama, is with mustard or ketchup mixed in with the gravy. In Louisiana, Cajun cuisine-style gravy is often made with a roast beef instead of ham. Black coffee is always used, and it is often a strongly brewed chicory coffee.

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The gravy is ladled over the meat on a bed of rice, staining the rice a dark brown color. Often, French bread and beans are also served as a side, like butter beans, lima beans, or peas. The Mississippi variation uses red wine in the place of coffee.

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Red Eye Gravy’s name comes from its distinct appearance. Prepared traditionally, with coffee and grease combined in the last step, a heterogeneous mixture forms with the water-based coffee sinking to the bottom and the oil-based grease forming the top layer. In a round bowl the mixture looks much like a red human eye.

After the ham has been cooked, the grease is drained from the pan and black coffee is added to deglaze the pan.

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What makes red-eye gravy so good? Could it be the coffee? With coffee being the main flavoring for this gravy, some have speculated the term red-eye is most likely making reference to one’s condition on the morning after a night of drinking.

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In any respect, the old-fashioned, classic form of red-eye gravy is still America’s favorite with ham or grits.

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I decided to put a twist on my version of red-eye gravy by adding a cup of BBQ sauce and soda to sweeten to pot or so to speak.

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There are so many different recipes for Red-Eye Gravy some call for brown or white sugar. Some recipes suggest using a little vegetable oil to keep the ham from sticking to the pan.

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Some recipes suggest that you bring the red-eye gravy to a boil, while others recommend against this. For those who can’t have caffeine you can always use decaffeinated coffee to make your gravy.

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So give it a try, and toss your ingredients into a slow cooker, turn it on high and in 6-8 hours you will have a flavorful roast that shreds with a fork, just don’t forget the coffee……

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And a hearty appetite! 

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Ingredients:

3-4 pounds chuck steak
3 garlic cloves minced
1 small sweet onion; cut into thin slices
8 oz KC Masterpiece
8 oz Coca-cola
2 cups fresh brewed coffee
Salt & Pepper to season chuck steak

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Directions:

Set slow cooker on high heat for 6-8 hours.

Slice onion in half and then into small slices and put into slow cooker.

Mince garlic and set aside.

Bust out the cast iron skillet and get it screaming hot, then add seasoned chuck steak to hot skillet and sear both sides, each for 3-5 minutes.

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Once the chuck steak is seared place into slow cooker.

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Add coffee to skillet to deglaze, use a wire whisk to scrape up and bits on the bottom of the skillet and add minced garlic, drop heat to medium and bring to a soft boil.

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Add coke and BBQ sauce and mix all liquid thoroughly, then pour over seared meat in slow cooker.

Six to eight hours later you will have a savory fall apart chuck roast with a hint of sweet and the subtle flavor of the south!

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My Disclosure Policy

Dish With Clarissa 2014 Year In Review

 

Hey Everyone,

I wanted to take a quick moment and thank everyone who stops by to read my blog. 2014 wasn’t the best year for me and my family personally, nor was I able to blog up any new dishes, as I did previously and my biggest fear was losing you, my readers, my audience, so I reblogged a lot…..lol

I engaged when I could on Twitter, Instagram and Pinterest.

And I didn’t lose any of you in my long absence….

I was able to hold onto you, my readers, my audience and I am grateful for that.

In 2014 there was many lows and a few highs with a silver lining, one of those shiny moments came from an independent PBS program Curiosity Quest that now features me as an ongoing contributor. So please check out their WordPress blog http://www.cqnation.com/ you can find my dishes under “Healthy Recipes” I will also be featured over at http://www.therestaurantzoneblog.com/
towards the end of the month.

Thank you again for always being there…

Clarissa~

 

Here’s an excerpt:

The concert hall at the Sydney Opera House holds 2,700 people. This blog was viewed about 53,000 times in 2014. If it were a concert at Sydney Opera House, it would take about 20 sold-out performances for that many people to see it.

Click here to see the complete report.

Thai Five Spice Pork Loin ~ Slow Cooker

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Thai Five Spice combines the rich, savory spices of Thai cuisine. Thai Five Spice actually derives from China and was to be the base for this rub, but I accidentally grabbed my bottle of Thai Five Spice instead of my bottle of Chinese Five Spice. So rather than dump out an entire bowl of freshly mixed spices, I decided to just run with it and I’ll do something else down the road with Chinese Five Spice.

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Is there really a difference between Thai and Chinese Five Spice?

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Yes, there is clearly a difference in the two.

Chinese Five Spice is a traditional blend of the five most popular Chinese spices, used primarily in Chinese cuisine but it is also used in Asian and Arabic cooking. This sweet and pungent spice can be used with fatty meats such as pork, duck or goose, in red cooking recipes, or added to the breading for fried foods.

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Five spice is used in recipes for Cantonese roasted duck, as well as beef stew. It’s used as a marinade for Vietnamese broiled chicken.

While there are many variants, the most common mix of Chinese five spice is Star anise, Cloves, Chinese Cinnamon, Sichuan pepper and Fennel seeds. Other recipes may contain anise seed or ginger root, nutmeg, turmeric, cardamom pods, licorice, Sichuan pepper or Mandarin orange peel to name a few.

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Although this mixture is used in restaurant cooking, many Chinese households do not use it in day-to-day cooking. In Hawaii, some restaurants place a shaker of the spice on each patron’s table.

The Thai Spice Blend I am using has the following ingredients: sesame seeds, paprika, coriander, garlic, onion, cilantro leaf, basil, red pepper, cinnamon, nutmeg, natural shrimp flavor and lemon oil.

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I just added a few other ingredients to my rub, gave the pork a good rub down and allowed 12 hours for these spices to soak into the pork, then turned my slow cooker on high, went about my daily routine, then took a nap a few hours later I woke up and Holy Guacamole!

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Wow ……

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What I made was not only extremely easy to make using a slow cooker, but was so delicious and fork tender, it was gone before I had a chance to prepare a side dish!

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G O N E ……….G O N E ……….G O N E ……….

Ingredients:

3-4 lbs Pork loin, sliced 1/2 inch thick
1/4 c brown sugar
2 1/2 tsp Thai five spice
1 tsp anise seed
1 tsp fresh cracked black pepper
1 Tbsp Coriander
2 1/2 tsp kosher salt
1 tsp ground ginger
1 tsp cumin
1 tsp smoked paprika
1/2 tsp crushed red pepper flakes
3 garlic cloves; finely minced
1 large onion; cut into thin slices

Directions:

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In a small or medium bowl combine all the dry ingredients and set aside.

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Using paper towels, pat dry both sides of pork loin.

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Cover both sides of pork with dry rub.

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Place in a container and allow to marinate over night.

Turn slow cooker on high and cut onion in half and then into long slices. Place  onion slices on bottom of slow cooker, add minced garlic. Add pork to slow cooker and leave undisturbed for six to eight hours.

Turn slow cooker on high and cut onion in half and then into long slices. Place
onion slices on bottom of slow cooker, add minced garlic.
Add pork to slow cooker and leave undisturbed for six to eight hours.

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WOW……..

 

 

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Slow cooked in its own juices with a blend of spice

 

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My Disclosure Policy

Velvety Rich Red Velvet Layer Cake

What is the difference between these two cakes?

The difference that food coloring makes. Credit Rikki Snyder for The New York Times 

http://www.nytimes.com/2014/05/14/dining/red-velvet-cake-from-gimmick-to-american-classic.html?_r=0 Read the rest of this entry

Guess What I am, In The Photo Below……????

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 I am next weeks post, a Southern Belle called “Red Velvet”.

That’s right, this blogger here has been gone far too long and its time I start posting up a good years worth of dishes starting with this American Classic on Monday, Jan 12, 2015.

 

Red Velvet is an American classic layer cake with a subtle hint of chocolate and a “In your face” red hue that is courtesy of a large amount of red food coloring. The decadent frosting is a rich, soft, and fluffy white frosting that is much of the cake’s rich flavor and adds the perfect color contrast.

Red Velvet cake and its original recipe are well-known in the United States. However, it is widely considered a Southern recipe, though its origins date as far back to post-Civil War era, and from New York City’s famous Waldorf-Astoria Hotel. So stay tuned I’ve got all new recipes, more cooking tips and tricks, a new beauty and health category. 

Clarissa

Scratch Made Pie Crust

Originally posted on Dish With Clarissa:

If you follow these directions to the letter you will end up with a light and flaky pie crust. The reason for using vodka is the dough won’t form as much gluten, and you won’t have a dense dough to roll out or a dense pie crust.  

Ingredients:

2 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon sugar
16 tablespoons cold or 2 sticks unsalted butter
1/4 cup ice water
1/4 cup ice-cold vodka

Directions:

Cut butter into pieces then take a third and place in the freezer for 30 min, remaining butter in fridge.

Third of butter after 30 min in freezer.

In a food processor, combine flour, salt, and sugar; pulse to combine. Add butter from fridge; pulse about seven to 10 times until mixture resembles coarse meal.

What it should look like after adding refrigerated butter.

Add butter from freezer and pulse about five times until mixture…

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Candied Nuts

Originally posted on Dish With Clarissa:

Here are two variations of making candied nuts. Now that the holiday’s are around the corner, both are very easy to make. Why spend extra money when you can candy your own. If you roast the nuts you plan to use first, the flavor is more intense.

To roast nuts is very easy, but don’t leave the kitchen.

Pre-heat oven to 375. Spread nuts on a baking sheet, single layer. depending on your oven this should only take 5-8 minutes, so start checking at the 5 minute mark. An indication is a nice nutty fragrance. Remove then cool.

Candied Nuts Ingredients:

1 cup of nuts
Simple syrup
Equal parts of sugar and water for this small of a batch I use 1 1/2 water and sugar
oil for cooking

Directions:

Using a small to medium sauce pan heat water and sugar. Stir till sugar is completely dissolved. Add nuts and…

View original 168 more words

Decadent Peppermint Candy Bark

Originally posted on Dish With Clarissa:

A Christmas Classic to have handy for those unexpected guest, or make in batches to give out this holiday season. For best results both the dark and white chocolate will need to be tempered first. Under the tab ” Tips, Tricks, and Kitchen Gadgets” I have posted ” How To Temper Chocolate” Also for this recipe ” DO NOT USE CHOCOLATE CHIPS” 

Ingredients:

16 oz Dark chocolate bar, chopped up into small pieces.
16 oz White chocolate bar chopped up into small pieces.
8 Medium to large candy canes.
1 1/2 tsp Peppermint extract.

Directions:

Place unwrapped candy canes in a food processor. Pulse on/off several times for 5-10 seconds each, until the canes have been crushed into small pieces. If you do not have a food processor place the candy canes in a large Ziploc bag and seal tightly. Use a rolling-pin to roll/smash the candy canes until they are the size you desire.

View original 185 more words

Pecan Shortbread Bars

Originally posted on Dish With Clarissa:

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INGREDIENTS:

For the shortbread crust:

2  sticks unsalted butter, room temperature. 
2/3 cup packed brown sugar
2  2/3 cups all-purpose flour
½ tsp salt

For the pecan topping:

1 stick (½ cup) unsalted butter
1 cup packed light brown sugar
1/3 cup honey
2 Tbsp heavy cream
2 cups chopped pecans, roasted. 

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DIRECTIONS:

Pre heat the oven to 350 degrees and line a 9 x 13-inch pan with enough foil to hang over about two inches on all sides.

First make the shortbread crust by creaming together the butter and brown sugar until fluffy using a stand/hand mixer.

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Add the flour and salt and mix until crumbly.

Press the crust evenly into the foil-lined pan and bake for 20 minutes until golden brown.

While the crust bakes, prepare the filling by cooking in a medium sauce pan the butter, brown sugar, honey and heavy cream, stirring it over medium heat.

Simmer…

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Chocolate Salted Caramel Pretzel Bark

Originally posted on Dish With Clarissa:

This is a super easy recipe to make when you’re in the mood for a little chocolate with a dash of salt, the  texture and crunch of a pretzel  and chewy caramel. This is a snack you can make a few days ahead or have the kids help. It’s a fact when children help with preparing meals they tend to eat healthier than children that do not.

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 I picked up for my grandson his own child safe vegetable peeler and heat proof spatula  So give this quick easy recipe a try and get the kids involved.

 

Happy Snacking!!!

Ingredients:

1 bag pretzels any size from mini to medium size. The very large and thick pretzels wont work.
2 sticks unsalted butter
1 cup brown sugar
1 12oz bag chocolate chips
Sea Salt-Optional

Directions:

Line a sheet pan with foil and add pretzels.

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Melt two sticks of butter in saucepan over medium-high…

View original 140 more words

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