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subinmaine2 -> RE: Arrrrrrrrrrrrggggggghhhhhhhhhh! (9/16/2007 2:53:31 PM)
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Ocilla...born and taught to cook southern in South-Western (Hardin County) Tennessee....and my relatives would prolly turn up their noses at that red-eye gravy recipe as well...but then, i spent most of my *growing up* years in Boston, so i'm game to try anything...especially with an italian mom lol (who taught me to cook HER way as well).
Let's see...Biscuits consisted of Martha White Self-Rising Flour, Home-made (perish the thought of store bought) butter milk and crisco (or lard) lol....red-eye gravy consisted of nothing more than bacon/ham/sausage pan drippings and water...some people say to use coffee...i say they should be shot! Sausage gravy consisted of ground Jimmy Dean sausage, Sweet Milk, flour, salt & pepper...lots and lots of pepper! *drool*
Red sauce...
Meatballs: 1 lb ground beef, 1 egg, 1/2 cup bread crumbs, 1/4 cup grated Romano Cheese, 1/3 cup milk, 1 tbs italian seasonings, 2 tbs minced garlic, 1 tsp garlic powder, 1 tsp onion powder. Mix it all together by hand and make the meatballs (between 10-13 of them), heat canola oil on stove, fry meatballs for 5 minutes each side (they will NOT be done yet!) remove from pan, set aside and discard oil.
Pork & Steak: 1/4 cup olive oil in frying pan, saute pork and steak in olive oil for approximately 10 minutes each side (they will NOT be done yet!) remove from pan and RESERVE the oil & drippings for the sauce.
Sauce: 2 cans ground, peeled plum tomatoes (kitchen ready), 1 cup diced stick-pepperoni, 1 tsp garlic powder, 1 tsp oninon powder, 1/4 cup Romano cheese, 1 small yellow onion (diced). Toss it all in a crock pot, including the meat balls, steak & pork and the OLIVE OIL drippings from the steak and pork. Let simmer on low for 5 -36 hours, stirring every few hours.
i normally won't serve the sauce unless it's been cooking for at least 24 hours...prolly why i don't make it as often as i'd like LOL!
*edited to add*....if you want to make INCREDIBLE meatballs use 1/2 lb ground beef, 1/4 lb ground pork and 1/4 lb ground veal....i won't make them that way because i just have a problem with veal...but they'll melt in your mouth! Everything else would stay the same :)
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