17 Jun Happy Father’s Day: Dad’s Country Ham With Cheese Grits and Red-Eye Gravy
In light of tomorrow’s Father’s Day, my mind did a walk down memory lane …
My father, Leonard Harrison Robinson, Jr (1943-2006) was born in Winston-Salem, NC – the home of some of the finest country ham your taste buds ever had. Naturally, I grew up eating country ham, cheese grits and red-eye gravy on Sundays for breakfast. So good. Sadly, I can’t remember the last time I had ham… might have something to do with the fact that my family is VEGAN (Ahhhhhh!!!). LOL. But seriously, I don’t eat much pork and certainly no red meat these days, but that doesn’t stop me from longing for those Sunday morning breakfasts that looked similar to what these folks are now enjoying…
Well, I didn’t cook lunch today, but I found a great spot @sunsetbaycafe to get some killer Shrimp & Grits with red eye gravy! • • • #sunsetbaycafe #sunsetbaycafesandestin #sanddestin #destinflorida #shrimp #shrimpandgrits #redeyegravy #lunch #food #foodie #foodpics #foodstagram#foodlover #foodporn #sogood #emeraldcoast
If you’ve never had the pleasure of red-eye gravy, with ANY breakfast – allow me to explain.
Only the best country ham is cooked in a cast iron skillet on low. Once the ham has cooked, then goes in the black coffee. No need to do anything fancy with the coffee. No lattes, no cream and sugar, no hazel nut additions, just good, strong, black coffee. The coffee is poured into the skillet of cooked ham, where it simmers for at least 10-15 minutes. That’s it. I can’t promise that you won’t want to go back to sleep when it’s all over. It’s worth it. Trust me.
See for yourself. Check out these recipes for red-eye gravy.