Country Ham with Red-Eye Gravy, Red-Eye Gravy, Southern Grits, Indian Fried Eggs and Buttermilk Biscuits

Ingredients

• 4 slice country ham (About 1/4-inch thick, needed to render drippings)
• 1 cup strong brewed coffee (Hot, do not use instant coffee)
• 1 tbsp unsalted butter (Optional, for extra richness)
• 0.25 tsp black pepper (Freshly ground is best)
• 0.125 tsp salt (Use only if needed, as country ham is very salty)

Instructions

1. 1

   Render Fat from Ham

   • Place a large cast-iron skillet over medium to medium-high heat.
   • Add the country ham slices and cook for 3-4 minutes per side, until browned and cooked through.
   • Remove the ham from the skillet and set aside on a plate. Do not wipe the skillet. You should have about 2 tablespoons of rendered drippings and browned bits (fond) left in the pan.
2. 2

   Deglaze the Skillet

   • With the skillet still on medium heat, carefully pour the hot coffee into the pan. It will sizzle and steam.
   • Use a wooden spoon or flat-edged spatula to scrape up all the flavorful browned bits from the bottom of the skillet, dissolving them into the coffee.
3. 3

   Simmer and Finish

   • Bring the coffee mixture to a steady simmer and cook for 2-3 minutes, allowing the gravy to reduce slightly and the flavors to meld.
   • If using, whisk in the unsalted butter until it melts completely, adding a touch of richness.
   • Season with freshly ground black pepper. Taste the gravy before adding any salt, as the ham drippings are extremely salty. Add a tiny pinch of salt only if absolutely necessary.
4. 4

   Serve Immediately

   • Pour the hot gravy into a small pitcher or gravy boat.
   • Serve at once over the cooked country ham, creamy grits, or fluffy biscuits.

Ingredients

• 1 cup Stone-Ground Grits (Yellow or white stone-ground grits are preferred for texture. Do not use instant grits.)
• 2 cups Water
• 2 cups Whole Milk (For a richer, creamier texture.)
• 4 tbsp Unsalted Butter (Cubed for easier melting.)
• 1 cup Sharp Cheddar Cheese (Freshly shredded from a block melts best.)
• 1 tsp Kosher Salt (Adjust to taste.)
• 0.5 tsp Black Pepper (Freshly ground is recommended.)
• 1 tbsp Chives (Freshly chopped, for garnish.)

Instructions

1. 1

   In a medium, heavy-bottomed saucepan, combine the water, whole milk, and kosher salt. Bring the mixture to a gentle boil over medium-high heat, watching carefully to prevent the milk from boiling over. This should take about 5-7 minutes.

2. 2

   Once boiling, reduce the heat to medium-low. While whisking constantly with one hand, slowly and steadily pour the grits into the liquid with the other. Continuous whisking during this step is crucial to prevent any lumps from forming.

3. 3

   After all the grits are incorporated, reduce the heat to the lowest possible setting. Cover the saucepan and let the grits simmer for 20-25 minutes. Stir thoroughly every 5 minutes, scraping the bottom of the pan to prevent sticking and scorching. The grits are done when they are thick, creamy, and the individual grains are tender.

4. 4

   Remove the saucepan from the heat. Immediately stir in the cubed unsalted butter until it has completely melted. Then, gradually stir in the shredded sharp cheddar cheese and black pepper until the cheese is fully incorporated and the grits are smooth.

5. 5

   Taste the grits and adjust the seasoning with more salt or pepper if desired. Serve immediately, garnished with freshly chopped chives.

Ingredients

• 4 pcs Large Eggs
• 2 tbsp Vegetable Oil
• 1 small Onion (finely chopped)
• 1 pc Green Chili (finely chopped, optional for extra heat)
• 0.25 tsp Turmeric Powder
• 0.5 tsp Red Chili Powder (or to taste)
• 0.5 tsp Cumin Powder
• 0.5 tsp Salt (or to taste)
• 0.25 tsp Black Pepper Powder (freshly ground)
• 2 tbsp Coriander Leaves (freshly chopped, for garnish)

Instructions

1. 1

   Heat oil in a non-stick frying pan or skillet over medium heat. Once hot, add the finely chopped onion and optional green chili. Sauté for 2-3 minutes until the onions become soft and translucent.

2. 2

   Add the turmeric powder, red chili powder, and cumin powder to the pan. Stir well and cook for about 30 seconds until the raw smell of the spices disappears and they become fragrant.

3. 3

   Spread the onion mixture evenly across the bottom of the pan. Using a spoon, create four small wells in the mixture.

4. 4

   Gently crack one egg into each well. Sprinkle salt and freshly ground black pepper over the eggs.

5. 5

   Reduce the heat to low. Cook for 2-3 minutes for runny yolks (sunny-side up). For firmer yolks, cover the pan with a lid and cook for an additional 1-2 minutes, or until the whites are fully set and the yolks are cooked to your preference.

6. 6

   Turn off the heat. Garnish generously with freshly chopped coriander leaves. Serve immediately with toast, roti, or pav.

Ingredients

• 2.5 cup all-purpose flour (plus more for dusting)
• 1 tbsp baking powder
• 0.5 tsp baking soda
• 1 tbsp granulated sugar
• 1 tsp salt
• 0.5 cup unsalted butter (1 stick (113g), very cold and cut into small cubes)
• 1 cup buttermilk (very cold)

Instructions

1. 1

   Prepare for baking: Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper. Ensure your butter and buttermilk are very cold by keeping them in the refrigerator until the moment you need them.

2. 2

   Combine dry ingredients: In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, granulated sugar, and salt until well combined. This ensures the leavening agents are evenly distributed.

3. 3

   Cut in the butter: Add the cold, cubed butter to the flour mixture. Using a pastry blender or your fingertips, quickly cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter still visible. Do not overwork.

4. 4

   Add buttermilk: Create a well in the center of the flour mixture and pour in the cold buttermilk all at once. Use a fork to stir just until a shaggy, sticky dough forms. Avoid overmixing, as this will develop gluten and make the biscuits tough.

5. 5

   Create flaky layers: Turn the dough out onto a lightly floured surface. Gently bring it together with your hands and pat it into a 1-inch thick rectangle. Fold the dough into thirds, like folding a business letter. Rotate the dough 90 degrees and repeat the patting and folding process one more time. This lamination step is key to creating flaky layers.

6. 6

   Cut the biscuits: Gently pat the dough out to a 3/4-inch thickness. Using a 2.5-inch round biscuit cutter dipped in flour, press straight down to cut out the biscuits. Do not twist the cutter, as this can seal the edges and prevent a tall rise. Gently gather the scraps, re-pat, and cut more biscuits.

7. 7

   Arrange and brush: Place the biscuits on the prepared baking sheet. For soft-sided biscuits, arrange them so they are just touching. For crispier sides, place them about 1 inch apart. Brush the tops with half of the melted butter.

8. 8

   Bake to perfection: Bake for 12-15 minutes, or until the biscuits have risen tall and are golden brown on top. Immediately after removing from the oven, brush with the remaining melted butter. Serve warm for the best texture and flavor.