Redeye Gravy

Redeye gravy is a tradition in the South. It’s usually served along side country ham and grits or corn bread. It is so called because of the dark eye that forms in the center of the pan when you add hot coffee to the ham drippings. New Year’s wouldn’t hold as much luck for me without it.

1/2 pound Country Ham
2 oz Fat Back (Streak of Lean)
3 cups Brewed Black Coffee

Using a food processor, grind the ham into very fine pieces. Dice the fat back into 1/4 inch pieces. It’s best to use fat back with a streak of lean meat running through it as this adds more flavor. Brown the ham and fat back in a heavy skillet over medium high heat. It should be very brown – bits of it should stick to the bottom of the pan. When browned, pick out pieces of fat back and discard. Add coffee and blend well. Serve hot over grits or corn bread.

Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.

Peach Chutney

Check our Lucky 32 Southern Kitchen Blog Post – Eat A Peach: Recipes and Tips For August Peaches

1 pound Peaches
¼ cup Raisins
¼ cup diced Green Bell Pepper
¼ cup diced Red Bell Pepper
¼ cup diced Yellow Onion
½ tbsp minced Fresh Ginger
½ tsp chopped Fresh Garlic
½ tbsp sliced Jalapeno Pepper
¼ cup Sugar
2 tbsp Apple Cider Vinegar

Peel, pit and dice the peaches. Combine all ingredients in a sauce pan and bring to a simmer. Continue to simmer until syrup consistency is achieved.

Makes – 1 ½ cups

Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.

Peach BBQ Sauce

Check our Lucky 32 Southern Kitchen Blog Post – Eat A Peach: Recipes and Tips For August Peaches

1 fl oz Salad Oil
½ cup diced Yellow Onion
½ tsp minced Fresh Garlic
1 quart Peaches (peeled, pitted and sliced)
½ cup Apple Cider Vinegar
1 tsp Salt (or to taste)
¾ cup Sugar
½ tsp Black Pepper
½ tsp Ground Mustard
½ tbsp chopped Fresh Thyme
¼ tbsp Cayenne Pepper
2 tbsp Tomato Paste

Heat oil in a sauce pot. Add onions and garlic and sauté over medium low heat until soft and just beginning to brown. Add remaining ingredients and bring to a boil. Reduce heat to low and simmer. Stir regularly. Continue to simmer until liquid has reduced by 1/3 and peaches are soft/ Remove from heat and puree in blender.

Makes – 32 fluid oz

Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.

Pancetta Vinaigrette

2 tbsp Minced Shallots
½ cup Balsamic Vinegar
¼ cup Apple Cider Vinegar
1 ½ cup Olive Oil
1 tsp Dark Brown Sugar
¼ tsp Kosher Salt
½ tsp Cracked Black Pepper
1/3 cup Clover Honey
1/3 lb Diced, cooked Pancetta

In mixing bowl, add shallots, Dijon mustard, balsamic and cider vinegars and mix well. Slowly add the olive oil while whisking until mixed well. When oil has been emulsified, fold in dark brown sugar, kosher salt, cracked black pepper, honey and pancetta and fold into mixture.

Makes about 3.5 cups

Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.

Mushroom Gravy

1/3 cup Butter
7/8 cup All Purpose Flour
10 oz Yellow Onion, diced
6 oz Cremini Mushrooms, diced
1 1/2 quarts Beef Stock
1 cup Red Wine
2 tsp Salt or to taste
2 1/2 tbsp Worcestershire sauce
1/2 tbsp dried Thyme Leaves
1/2 tbsp Cracked Black Pepper
1/2 tbsp Garlic Powder

In a sauce pot, heat butter over medium heat. Whisk in flour to make a brown roux. When roux is chestnut color, add diced onions and mushrooms; continue stirring. Cook for 5 minutes or until onions and mushrooms look wilted. Stir in stock and wine; continue to stir until well combined. Lower heat to medium low. Add remaining ingredients and simmer for 20-30 minutes, until sauce is nappé.

Makes – 1 1/2 quarts

Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.

Lemon Caper Butter

Check our Lucky 32 Southern Kitchen Blog Post – Flounder: A Nice LIght Fish for Those Long, Dark Days

1/2 pound Butter
1 oz Capers
2 tbsp Lemon Juice

Remove butter from the refrigerator ahead of time and allow it to soften to room temperature. Ingredients may be blended in food processor or by hand. Mix until all ingredients are well blended. Butter may be frozen or refrigerated for future use. Use for grilled fish or meats.

Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.

Honey Mustard Dressing

1/2 cup Duke’s Mayonnaise
1/3 cup Clover Honey
1 tbsp Boetje Gourmet Mustard
1 cups Gulden’s Mustard

Using the mixing bowl, whip mayonnaise until creamy. Add honey and blend thoroughly with the mayonnaise. Add Boetje’s mustard and Gulden’s mustard and mix well using the wire whisk.

Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.

Hominy, Leek, Bacon Relish

Hominy, Leek, & Bacon Relish

1 pound Raw Bacon, cut in 1/2″ dice
1 1/2 quarts Leeks, green part only
1 tbsp Chopped Garlic
1 pound White Hominy
1 tbsp Chopped Fresh Lemon Thyme
3/4 tsp Salt
3/4 tsp Pepper
1 cup Salad Oil
3 fl oz Apple Cider Vinegar

Wash leeks and cut in 1/4 inch squares. Heat a sauce pot to medium high and add raw bacon. Cook, stirring often, until bacon fat is completely rendered and bacon is crisp and dark brown. Add leeks and garlic to pot and sauté until just soft. Remove from heat immediately and place in a large mixing bowl.

Add remaining ingredients and stir well to blend. Makes – 1 Quart

Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.

Herbed Cucumber Sauce

Check our Lucky 32 Southern Kitchen Blog Post – What Do You Do with All Those Cucumbers?

2 Cucumbers
2 cups Plain Yogurt
1 tbsp Whole Peeled Garlic
3 ½ tsp Lemon Juice
¼ cup Cilantro
6 tbsp Fresh Mint
1 tbsp Kosher Salt

Peel and slice lengthwise. Remove seeds and then dice. Mix together all ingredients.

Makes: 3 cups

Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.

Green Tomato Chowchow

10.5 oz Green Tomatoes, seeded and rough chopped
3 oz Green Bell Pepper, rough chopped
1.5 oz Red Bell Pepper, rough chopped
4 oz Yellow Onion, rough chopped
3/4 tsp Mustard Seed
1/2 tsp Celery Seed
1/2 tsp chopped Garlic
1/2 tsp Turmeric
1/3 cup Apple Cider Vinegar
1/3 cup Sugar
1 tsp Crushed Red Pepper

In a food processor, pulse tomatoes until finely chopped, but not pureed. Pulse peppers and onion until finely chopped. Combine all ingredients in a sauce pan and simmer on medium heat for 20-30 minutes. Cool and store in a properly labeled container with lid.

Makes – 2 1/2 cups

Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.