Lenscamp-Grits and Tomato Gravy

penfresh

I just now started to review the recipes form the Fl Eggfest and notices that the only ingredients listed for the gravy were bacon and onions...and I know there were tomatoes because Connie told me how long it took to get the seeds out! Can you post the rest of the ingredients please?[p]thanks, Penny

egret

penfresh,
That recipe file on QBabe's web site has been revised to reflect these missing ingredients, You may either download the new file or I can send the new recipe to you.

penfresh

egret,[p]actually, I don't have that address!

egret

penfresh,
Here is the link : http://www.phhp.ufl.edu/~tlambert/FloridaEggfest2005/Florida Eggfest Recipes.pdf
Here is the recipe just in case you have any problem with the file ;[p]Grits & Tomato Gravy [p]By Connie and Leonard Webb (Lenscamp) [p]Grits: [p]1 cup old fashioned grist mill style grits (not instant), washed several times to get rid of hulls (They float to the top of the water)3 cups water1 1/2 teaspoons salt
Bring to a boil, stirring often. Reduce to a low bubbling simmer until cooked to desired creamy consistency. (About 1 hour) [p]Tomato Gravy : [p](Makes 2 & 1/2 cups)
Recipe Source: Cuisine at Home Magazine, Issue No. 49, Feb. 2005[p]Ingredients:[p]2 strips thick-sliced bacon, diced
1 cup diced onion
1/2 cup dry red wine ( I used Beringers Cabernet Sauvignon)
(Note: you can enjoy the rest of the bottle while stirring the gravy)
1 can (14oz) Beef Broth
1 & 1/2 cups Roma tomatoes, seeded and chopped
1/4 cup ketchup
2 TBSP prepared yellow mustard (not dry)
2 TBSP brown sugar[p]Saute bacon in saucepan on medium heat until crisp. Add onion and saute approx 3 min. until soft.
Deglaze with wine, scraping the brown bits from bottom of pan. Reduce to almost dry, with a little
liquid left.
Add broth, tomatoes, ketchup, mustard , and brown sugar & bring to a boil. Simmer until gravy is
reduced to 2 & 1/2 cups, to desired consistency. Season with salt and pepper as desired; however, I
found that no salt was necessary. Taste first.[p]The natural starch of the tomatoes acts as the thickener, so no thickening agent is used. This recipe
was published to go with meatloaf; however, it worked very well with the grits.

mollyshark

egret,[p]Meatloaf..what a great idea. AlexShark is a meatloaf person (not, uh, literally of course). I'm a grits person. EliShark loved them at the fest (did he KNOW those were grits???). Will do this one Monday for sure![p]Tanx![p]mSharcue