Sunday, February 28, 2010

Ham with Red-eye Gravy

  • 4 slices ham cut 1/4 inch thick
  • 1 cup freshly brewed coffee
  • Trim the excess fat from the ham slices and cut it into small bits.
  • Place fat in a frying pan and fry over medium heat until the bits are crisp and have rendered all their fat.
  • Discard the bits of fat.
  • Fry the ham in the rendered fat, turning the slices so they color evenly.
  • Transfer the fried ham to a warmed platter and pour the coffee into the skillet.
  • Bring to a boil over high heat, meanwhile scraping in the brown bits.
  • Boil briskly, uncovered, until the gravy turns red and then pour it over the ham and serve at once.

Friday, February 26, 2010

Chocolate Spiced Pork Chops

I was laying around watching Paula Deen the other morning in between watching the Olympics when she made these mouthwatering pork chops. Her spice rub is made from chocolate and brown sugar among many other spices. Yum!

Chocolate Spiced Pork Chops

Thursday, February 25, 2010

Ham, Egg, and Cheese Biscuits

Here it is the end of February and I'm still finding uses for all the frozen meat left over from my Christmas ham.

Simple to compile using Alton Brown's
Southern Buttermilk Biscuits recipe and ham, cheddar cheese and a simple egg omelet.