Poutine with Cafe Con Leche Gravy

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Poutine with Cafe Con Leche Gravy

This one is admittedly weird. I recently learned that in the South they make a coffee based gravy called “Red Eye” gravy. Of course that had to be tried. So here I am using a Paula Deen recipe for my poutine. So first – one cube bouillon is way too much! Too salty. Ruined the whole thing. Second, do not be tempted like me to use espresso instead of coffee – too bitter. Second, easy on the butter seriously. For crying our loud the base is bacon fat! Because of the saltiness I added half-and-half and this is how the “con leche” part came in. That tempered the saltiness. I think the lessons here are to perhaps maybe just add coffee to basic gravy for just a hint of taste and bitterness, because I really really liked the boost coffee gave this. Added the gravy to french fries with cheese curds, along with bacon bits and chives. It really is unique, but I would honestly prefer this with a ham steak as the original recipe suggests (copy/pasted below). Although after so many fats I am not sure how one doesn’t just automatically get a heart attack. Well that’s Paula Deen for ya.

http://www.foodnetwork.com/recipes/paula-deen/country-ham-and-red-eyed-gravy-recipe

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