Eggs N Gravy Red Sauce Recipes

MARIE QUATTRUCCI'S SUNDAY GRAVY WITH MEATBALLS

Steps:

• Sauce.In a large Dutch oven heat the olive oil over high heat. Brown the sausage and the pork ribs over medium-high heat; don't crowd the pan and do it in batches, if necessary so meats brown well and evenly.
• When the meat is browned on both sides, move to the side of the pan and lower the heat to medium low. Add the tomato paste. Mash the paste down with a fork so it's a thin layer on the bottom of the pan and add the black pepper, garlic salt and powder and minced garlic. Simmer the paste for 20 minutes, stirring occasionally, making sure that the paste does not burn.
• Add the crush tomatoes. Stir to combine. Rinse down the sides of the crushed tomato cans adding about 1 4/ to 1/3 can of water to each can and add to sauce. Rinse down the sides of the cans of tomato paste by filling each to the top with water and then add to the pot. Stir well until the sauce and meats are combined.
• Bring to a slow boil and then immediately lower the heat and simmer very gently for 3 to 4 hours, partially covered. Periodically check the pot, stirring the sauce and adjusting the heat, if necessary. Simmer until the sauce is thick but still creamy, about 3 to 4 hours. If it gets too thick, add small increments of water. Let the sauce cool to room temperature and refrigerate overnight. Reheat the sauce very gently over low heat, adding water if it's too thick.
• Meatballs. Preheat the oven to 350 degrees.
• In a large mixing bowl combine the meats using your hands, squeezing through your fingers to combine the meats thoroughly. Add the eggs, breadcrumbs, garlic, black pepper, salt, Parmesan and chopped parsley. Mix together with your hands, squeezing through your fingers. Form into 2- inch balls and place on a lightly oiled baking sheet. Bake in the oven for about 20 minutes until the meatballs are browned but not crusty. Drain on paper towels and add to the simmering sauce. Cook in the sauce for the last 45 minutes of simmering the sauce, adding small amounts of water if the sauce gets too thick. Serve over pasta of your choice such as pappardelle.

SOUTHERN EGG GRAVY

Steps:

• Add the turkey fat to a large pot over medium-high heat. Add the shallots and saute until translucent. Whisk in the flour and cook until medium golden brown in color, about 3 to 4 minutes. Slowly whisk in pan the drippings with the stock and bring to a boil, then reduce the heat. Simmer until thick or until desired consistency is reached, about 10 to 15 minutes. Stir in the chopped egg and season with salt and pepper, to taste, if needed. Serve alongside that big beautiful bird!

BASIC RED SAUCE

Steps:

• Heat oil in a medium saucepan over medium heat. Cook onion and garlic, stirring occasionally, until tender, about 5 minutes. Stir in tomato paste.
• Add pureed tomatoes, basil, oregano, red-pepper flakes, and 1/2 teaspoon salt. Season with pepper, and bring to a simmer. Reduce heat, and gently simmer, stirring occasionally, until sauce is thick, 25 to 30 minutes.

EGG GRAVY

Steps:

• Heat milk.
• Beat eggs, flour and a little salt.
• When milk is hot, add a few tablespoons of hot milk to the egg mixture to temper the eggs.
• Then pour and stir the tempered egg-flour mixture into the milk.
• Cook until thick.
• Pour over toast or bread.

SUNDAY GRAVY

Steps:

• Break stale bread into very small pieces and add to a large bowl. Add beef, Parmesan cheese, parsley, and egg. Season with salt and pepper to taste. Mix well and use wet hands to roll mixture into meatballs.
• Heat about 2 tablespoons olive oil in a skillet over medium heat. Brown meatballs on all sides, about 5 minutes per batch. Transfer meatballs to a platter. Add sausage and pork ribs to the skillet and brown, about 5 minutes per batch. Transfer to the platter with the meatballs.
• Heat about 2 tablespoons olive oil in an 8- to 10-quart pot over medium heat. Add garlic and cook just until fragrant, about 30 seconds. Add tomato paste and stir to combine. Add onion and cook until soft and translucent, about 5 minutes. Add whole tomatoes and mash using a potato masher. Add crushed tomatoes and tomato puree; cook, stirring frequently.
• Add browned sausage and ribs to the pot. Stir in sugar, basil, bay leaf, and oregano. Cook until bubbling with lid ajar, about 5 minutes. Reduce heat to lowest setting and cook, stirring frequently to prevent sticking, about 1 hour. Stir in red wine. Continue cooking about 1 and 1/2 to 2 hours more.
• Remove sauce from heat and cover. Let sit 30 minutes to 1 hour.
• Return sauce to medium heat and add meatballs. Cook, stirring frequently, until bubbling, about 5 minutes. Reduce heat to lowest setting until ready to serve.

"MINUTE" STEAK AND EGG WITH RED HOT BUTTER SAUCE

Steps:

• Place steak between two pieces of plastic wrap and pound to a ¼-inch thickness. Season one side generously with salt and pepper, then sprinkle ½ of the bread crumbs over top. Place the plastic wrap back over the steak and pound a few times with the meat mallet. Repeat to season the other side with salt, pepper, and remaining bread crumbs.
• Set a pan over high heat. Add 2 tablespoons melted clarified butter and wait until it starts to smoke. Quickly and carefully add steak to the pan and cook for 1 minute. Flip steak and reduce heat to medium-high; cook until you see a little bit of pink juice pool on top of the steak, about 1 more minute. Flip again, turn off the heat, and transfer steak to a warm plate.
• Let the pan cool for 30 to 60 seconds, then add 1 teaspoon melted clarified butter. Turn heat to medium and add egg. Break the egg white so it's all the same thickness and the yolk is in the center. Add a pinch of salt and cook until egg white is cooked through with brown and crispy edges. Place the egg on top of the steak.
• Add room temperature butter and hot sauce to the warm pan. Swirl the pan until the butter has melted and emulsified into the hot sauce. Stir in water if sauce is too thick or starts to separate.
• Spoon sauce over steak and egg, and garnish with chives.

EGGS IN RED-WINE SAUCE

Steps:

• Cook bacon in a medium skilletover medium-high heat, untilfat renders but bacon is not yetcrisp, about 5 minutes. Transferto paper towels using a slottedspoon. Let drain.
• Add mushrooms, cipollinionions, and thyme to skillet,stirring. Cook until mushroomsand onions are soft and lightlybrowned, about 7 minutes. Stirin reserved bacon.
• Bring wine to a gentle simmerin a small straight-sided skillet.Break each egg into a ramekin,then gently slide each into wine.Remove from heat. Let stand,covered, until whites are opaque and yolks are cooked as desired,about 4 minutes for soft yolks.Transfer to paper towels using aslotted spoon.
• Bring remaining wine to aboil, and cook until reduced to1/4 cup, about 12 minutes. Meanwhile,bring demi-glace to a boil in a small saucepan, and cookuntil reduced to 1/2 cup, about5 minutes. Stir in 3 to 4 tablespoonsreduced wine. Reduceheat to low, add butter, andwhisk until melted. Season withsalt and pepper. Return eggs tosauce to warm.
• Toast bread. Top each slicewith 1 egg, some of the mushroommixture, and sauce.

ROASTED ASPARAGUS WITH COUNTRY HAM, RED-EYE GRAVY, AND POACHED EGGS

Steps:

• Asparagus
• Preheat the oven to 400°F.
• Arrange the asparagus on a rimmed baking sheet, drizzle with the olive oil, and sprinkle with salt and pepper to taste. Roast until the color intensifies to a bright green and the asparagus spears are tender with crispy edges, 8 to 10 minutes. Remove from the oven and cover loosely to keep warm.
• Ham and Gravy
• While the asparagus is in the oven, heat a dry cast-iron skillet over medium-high heat. Add the ham and cook until the meat is warmed through and begins to brown slightly, about 2 minutes per side. Remove from the skillet and cover loosely to keep warm.
• Without cleaning the skillet, return it to the heat and add the coffee and butter. Stir to mix, scraping the bottom and sides to incorporate any bits of meat. Cook until the gravy reduces slightly, 3 to 5 minutes. Reduce the heat to low and simmer until the dish is assembled.
• Eggs
• Fill another large skillet with water about 2 inches deep and bring to a boil. Add the vinegar and salt and reduce the heat to a simmer.
• Add the eggs one at a time and poach for 2 to 3 minutes, until the whites set and a thin, translucent film forms over the yolks (see Know-how, below). Use a slotted spoon to gently transfer the eggs to a paper towel-lined platter to drain.
• Assembly
• Divide the asparagus evenly between individual serving plates or place on a large serving platter and top with the ham. Place 1 or 2 eggs on each slice of ham and spoon the gravy on top. Sprinkle with the tarragon and additional salt and pepper, if desired, and serve hot.
• Know-how: Making Poached Eggs
• Poached eggs are as healthy as hard-boiled eggs because they are cooked in water, and as versatile as fried eggs, with yolks as runny or firm as you please. They are easy to make, too. The touch of vinegar added to the water helps the eggs keep their shape while they cook.
• Fill a large skillet with water about 2 inches deep and bring to a boil. Add 2 teaspoons vinegar and a pinch of sea salt and reduce the heat to a simmer.
• Break 1 egg into a small bowl or measuring cup, taking care not to break the yolk. Quickly turn the egg out of the bowl into the simmering water so the egg keeps its shape when it hits the water. Repeat with the remaining eggs, working in batches, if necessary, to avoid overcrowding the skillet. Cook for 2 to 3 minutes, or until the whites set and a thin, translucent film forms over the yolks. For a firmer yolk, cook 1 to 2 minutes longer. Use a slotted spoon to gently transfer the eggs to a paper towel-lined platter to drain.

ITALIAN RED SAUCE AKA RED GRAVY OR SPAGHETTI SAUCE

Steps:

• Place olive oil in a large soup pot.
• Add garlic and simmer about one minute, do not let it brown.
• Put tomatoes in blender and blend briefly to smooth out the tomatoes.
• Then add to garlic.
• Cut Italian ham in chunks.
• When I order this from the Deli, I have them cut it in 1/2 lb slab.
• Add basil and crushed red pepper flakes.
• Let simmer about 6 hours.
• I always check the richness of the sauce by putting a spoonful in a clean bowl, let it sit for about 5 minutes and if water is seperating from the sauce, continue to simmer.

RED EYE GRAVY

Steps:

• In a large cast iron skillet over medium heat, cook ham until lightly browned, 3-4 minutes on each side. Remove and save for another use. Add coffee to pan drippings, stirring to loosen browned bits from pan. Simmer until reduced by about half.

POACHED EGGS IN A RED WINE SAUCE

Steps:

• 1. To poach the eggs, bring the wine and stock to a vigorous boil in a large shallow pan. Break four eggs, one by one, into the places where the liquid is bubbling so the bubbles spin the eggs. Lower the heat and poach the eggs for 3 to 4 minutes until the yolks are fairly firm but still soft to the touch. Lift out the eggs with a slotted spoon and drain them on paper towels. Poach the remaining eggs in the same way. Trim off the stringy edges with scissors and set the eggs aside. Add the onion, carrot, celery, garlic, bouquet garni, and peppercorns to the poaching liquid and simmer until it is concentrated and reduced by half, 20 to 25 minutes.
• 2. Meanwhile, cook the garnish, melt half the butter in a medium saucepan, add the mushrooms, and sauté until tender, 2 to 3 minutes. Remove mushrooms, add bacon with the remaining butter, and fry until brown. Lift out the bacon and drain it on paper towels. Add the baby onions and sauté them gently until brown and tender, shaking the pan often so they color evenly, 10 to 15 minutes. Drain off all the fat, replace the mushrooms and bacon, and set the pan aside.
• 3. Make the croûtes, using a round or oval cutter, and cut the bread into 8 shapes just larger than a poached egg. Heat 1/4 inch (6 mm) of oil in a frying pan, over medium heat. Working in batches, fry the croûtes until browned on both sides, 1 to 2 minutes per side. Drain on paper towels. Set the croûtes aside.
• 4. To thicken the sauce, crush the butter on a plate with a fork and work in the flour to form a soft paste. Whisk this kneaded butter, a piece at a time, into the simmering wine mixture until the mixture becomes thick enough to lightly coat a spoon. Strain the sauce over the garnish of mushrooms, baby onions, and bacon, pressing on the carrot, onion, and celery to extract all the liquid and flavor. Bring the sauce to a boil, taste, and adjust the seasoning.
• 5. To prepare ahead, poach the eggs up to a day in advance, keeping them in a bowl of cold water in the refrigerator. Store the sauce and garnish also in the refrigerator. The croûtes will be fine if kept tightly wrapped, then warmed in a low oven.
• 6. To serve, reheat the eggs by immersing them in hot water for 1 minute. If necessary, reheat the garnish and sauce on top of the stove, and warm croûtes in the oven. Set the croûtes on warm serving plates. Drain the eggs on paper towels, set one on each croûte, and spoon over the sauce and garnish.
• Variation: Poached Eggs in White Wine Sauce
• Oeufs au Meursault
• A full-bodied chardonnay from California's Monterey peninsula or, to be somewhat extravagant, a meursault from Burgundy's Côte de Beaune is the sort of wine required here, particularly if you want to savor it at the table as well. If the wine is too dry and thin, the sauce will be acidic.
• Simply follow the recipe for Poached Eggs in Red Wine Sauce, substituting white for red wine. Just before serving, stir 3 to 4 tablespoons of crème fraîche or heavy cream into the sauce.

EGGS POACHED IN RED-WINE SAUCE (LES OEUFS POCHES AU VIN ROUGE)

Steps:

• Put the wine in a wide saucepan and add the shallots, garlic, carrots, bay leaf, thyme and parsley sprigs, peppercorns and honey. Cut off the stems of the mushrooms and add them. Set the caps aside. Bring to the simmer and cook 15 minutes. Strain the mixture and discard the solids. Return the wine liquid to the saucepan.
• Heat one tablespoon of the butter in a skillet large enough to hold the mushroom caps in one layer when they are added. Add the mushrooms cap-side down. Cook two to three minutes on one side or until golden brown. Turn and continue cooking two to three minutes. Remove from the heat.
• Break each egg into a small bowl.
• It is best to poach only four eggs at a time. Bring the wine liquid to the simmer and carefully slide the eggs, one at a time, into the liquid. Let simmer until the whites are firm and the yolks remain runny, about two to three minutes. Carefully scoop out each egg, using a slotted spoon, and drain on absorbent paper towels. Repeat with the remaining eggs and drain.
• Arrange the croutons on a serving platter or arrange two croutons on each of four serving dishes. Top each crouton with a poached egg.
• Meanwhile, knead the remaining four tablespoons of butter with the flour.
• Skim off and discard any egg remnants floating on the surface of the wine liquid. Bring the liquid to the simmer and gradually add the butter-flour mixture. Stir until the sauce is thickened. Pour the sauce over the eggs on croutons and garnish with the mushrooms on the side. Sprinkle each egg with chopped parsley and serve.