Red Eye Gravy for the New Year BEPS

Red Eye Gravy for the New Year BEPS

First of all, BEPS = Black-Eyed Peas, a New Year tradition in South, we eat these for luck through the year.  Those wonderful little legumes are nutritious, too!

I have never made or, from my recollection, ever had Red Eye Gravy.  Oh! what I have been missing.  It's a simple recipe, I don't even think you need the ham renderings, the magic comes for the strong black coffee blended into the light roux. It's magically addictive, just like Starbucks or Dunkin Donuts.  It's thick and rich and it's GRAVY!

The Roux

Red Eye Gravy 
1/2 LB Country Ham Steaks*
2 TBS Butter
2 TBS Flour
1 TSB Onion Powder
3/4 Cup very strong black coffee
1 -2 Cup Chicken broth, water and/or milk**
Salt & Pepper to taste

• Once favored meat of choice is cooked, removed from skillet\pan and keep warm.*
• Drain off any excess grease.
• Melt butter in skillet until it begins to bubble
• Add flour and stir consistency to create a light roux
• Add onion powder, blend into the roux
• Add the strong black coffee
• Stir well and then add the broth/water/milk until desired gravy thickness is achieved

*Any renderings will do, just drain off all excess grease.  Bacon will do just fine!
**For thinning to desired consistency.

My new affinity for Red Eye Gravy could be because I rarely drink coffee these days and it's a fix. Give it a taste and you will see why this wonderful gravy should be on every breakfast menu 24 hours a day.

Happy New Year 2012!  Eat your BEPS!


Beth in Texas

Hatch Chile Shrimp Boats

This recipe was inspired by one of my visits to New Mexico. I made a point to visit the Albuquerque Aquarium which resides on the Rio Grande River. There was an "on the water" display of an authentic shrimp boat moored to a small dock. I spoke with a very gentlemanly volunteer about how much I enjoyed the shrimp boat display. He was very passionate when he explained the neighborly bond New Mexico shared with Texas, bound by the River Rio Grande.  I present Texas Shrimp with New Mexico Chiles.  And yes, I had New Mexico chiles and Texas Shrimp on the ready.  The shrimp actually absorbed more of the chile flavor than I had anticipated so was a nice compliment to the marinade.

Grilled Hatch Chile Shrimp Boats

8 - 10 Limes, juiced
1/4 C Extra Virgin Olive Oil
1/4 C Red Onion, coursely chopped*
1 Clove Elephant Garlic, thinly sliced
1 Tbs Red Chile Flakes, Cayenne recommended
1-1/2 Tsp Ground Cumin
1 Tsp Course Ground Black Pepper
1 Pound Medium Shrimp, shelled and de-veined, Texas Wild shrimp recommended
6 - 8 Hatch Chiles, large with 1 flat side, room temperature
8 Cups Mexican rice or other, cooked (optional)

Marinade*:
Combine first seven (7) ingredients for the marinade.  Add prepared shrimp into a covered container or zipper bag.  Seal and refrigerate for at least one hour but no more than 3 hours or you will have the makings of ceviche.

Preparation:
Prepare grill grate by coating with cooking oil or spray oil.  Preheat grill to 300º
Set Hatch Chiles on their “flatside” and with a sharp knife cut out approximate 3/4" opening the length of the chile pod. Remove seeds but leave stem intact.  Add small amount of Red Onion and Elephant Garlic from marinade into the Hatch Chile “boats”.  Add 5 - 6 Shrimp into each “boat”, laying them on the backs with “head and tail” up.

Place loaded Shrimp Boats on the grill surface, offset from direct flame.  Grill until Shrimp just turn pink, approximately 10 - 15 minutes.  Keep grill cover closed to retain heat but check and/or move Shrimp Boats as needed as not to char the Hatch chiles too much.

Serving:
Carefully remove Hatch Chile Shrimp Boats from grill to platter.  Plate each Shrimp Boat on bed of Mexican rice or rice seasoned to your taste.  Serve with salad suggestion*

*Cool Summer Salad Suggestion:
Set aside 1/4 Cup of marinade to dress salad BEFORE adding to shrimp.  
Chop extra ½ Cup Red Onion for optional side salad of chopped ½ Cup Red Orion, 2 Diced Tomatoes and 1 Chopped Cucumber.  Add marinade dressing and toss.

Brown Box Crackers: Mini Meat Loaves With Brown Beer Gravy

I love comfort food, especially when it makes leftovers that taste better the day after.  Meatloaf is one of those comfort foods and I like mine with rich, brown gravy...not with that tomato-y, ketchup-y topping some folks use.  I want mine with rice and some kind of fresh vegatable to make it a heathly thing.  Thank you, Mom, for putting me on the right path to meatloaf.

Since I have the Brown Box Cracker gig going on, what could be a better filler.  Yeppers, spicy crackers will do it and do it well.  And why not try some brown beer in that brown gravy?

B.B.C. Mini Meat Loaves With Brown Beer Gravy

Mini Meat Loaves
Ingredients
1 Lbs    Lean Hamburger
2    *Onion (Medium, Of Choice, Peeled)
1    *Jalapeno (or more to taste)
3    *Clove Garlic (or more to taste)
1    Egg, large
½ Tsp Black Pepper (or more to taste)
½ Tsp Salt (or more to taste)
1/2 C     Worchestershire sauce
2 C    Brown Box Cracker Crumbs

Los Gallitos Revisited

I took advantage of my Friday afternoon off yesterday and met a friend at one of my fave Tex-Mex restaurants, Los Gallitos, for a late lunch and margies.  I really do love this place.  I remember when it was a Red Lobster.  They still have the Red Lobster booths which actually fits seeing as they have many seafood items on the menu.  Extensive menu, too many choices for me, but I have enjoyed everything I have ordered.  My co-diners are usually more open to exploring the menu but am just a diehard for nachos.

Yesterday's visit on a coolish afternoon reminded me of my last visit on the evening of January 8th. It was so very cold, one of our coldest nights of this long winter.  Los Gallitos' fountain was running and had created wonderful icicles over a foot long.  Granted this may not be a rare sight to many above I10 but this is H-Town and a sight like this is a treat.

I don't care if I see icicles again for a long, long time, this photo will suffice just fine.