Best Stuffed Chicken With Kona Coffee Red Eye Gravy Recipes

SOUTHERN-FRIED STUFFED CHICKEN WITH ROASTED RED PEPPER-AND-VIDALIA ONION GRAVY

Steps:

• Stir together first 5 ingredients in a medium bowl. Set aside.
• Place chicken, skin side down, between 2 sheets of heavy-duty plastic wrap; flatten to 1/4-inch thickness, using a mallet or rolling pin.
• Spread 1/4 of cream cheese mixture on skinless side of each chicken breast half; top with 1 piece of bacon. Roll up chicken, jellyroll fashion, lifting skin and tucking roll under skin.
• Whisk together egg and milk in a bowl. Combine baking mix, Creole seasoning, and pepper in a shallow dish. Dip chicken rolls in egg mixture; dredge in baking mix mixture.
• Pour oil to depth of 2 inches in a large skillet; heat to 350 degrees F. Fry chicken rolls, in batches, 10 to 12 minutes or until dark brown and done, turning chicken rolls often. Drain on a wire rack over paper towels.
• Spoon 1/4 cup Roasted Red Pepper-and-Vidalia Onion Gravy on each of 4 individual serving plates; top with 1 chicken roll. Drizzle with remaining gravy.
• Dice 1 onion half; set aside.
• Cut remaining onion half into slices. Place onion slices and bell pepper, cut sides down, on a baking sheet lined with non-stick aluminum foil; drizzle with oil, and sprinkle with salt.
• Broil onion slices and bell pepper halves 5 inches from heat about 10 minutes or until bell pepper looks blistered. Place bell pepper halves in a zip-top freezer bag; seal and let stand 10 minutes to loosen skin. Peel bell pepper halves, and dice 1 half. Reserve diced bell pepper and remaining half. Dice roasted onion, and set aside.
• Melt butter in a large skillet over medium-high heat. Add reserved diced raw onion, and saute 10 minutes or until onion begins to brown. Stir in flour; cook, stirring constantly, 5 minutes, or until flour mixture is caramel-colored. Stir in chicken broth and Creole seasoning. Reduce heat to medium, and cook, stirring constantly, until thickened.
• Process gravy mixture and reserved bell pepper half in a blender until smooth, stopping to scrape down sides.
• Combine gravy mixture, reserved diced roasted bell pepper, diced roasted onion, basil, and black pepper.

CHICKEN-FRIED EGGPLANT WITH CREAMY RED-EYE GRAVY

Steps:

• For the eggplant: Lay the eggplant slices out on a paper or kitchen towel-lined cutting board and sprinkle with salt. Let sit for 20 to 30 minutes. (This will pull the moisture out.)
• Heat 1 inch oil in a 14-inch cast-iron pan to 350 degrees F. Line a sheet tray or workstation with kitchen towels or paper towels.
• Sprinkle the flour with salt and pepper in a bowl. Pat the eggplant dry with more paper or kitchen towels, then dip each slice in the buttermilk followed by the seasoned flour. Repeat 1 more time. Fry the eggplant in batches until golden brown, about 3 minutes on each side. Remove from the oil and drain on the prepared workstation.
• For the gravy: Add the ham to a large cast-iron pan over medium heat and let the fat begin to render and get crispy, about 3 minutes. Deglaze the pan with the strong coffee and add the butter, stirring constantly, to combine. Taste and adjust the seasoning as needed.
• Shingle the eggplant pieces in a large shallow dish. Top with the gravy and more pieces of ham. Serve.

ANDOUILLE CORNBREAD STUFFED QUAIL, RED EYE GRAVY

Steps:

• For the stuffing: In a pan over high heat, add the oil and allow to warm. Then reduce the heat and add the andouille and garlic, warming for 2 minutes, stirring throughout. Once warmed, add the stock, herbs, ginger powder and salt and pepper to taste, and again warm for 2 minutes. Once heated, remove and add to the cornbread and fold all the ingredients together. Allow to sit or rest for 20 minutes before stuffing the quail. This will allow all ingredients to bloom together, creating the stuffing.
• For the red eye gravy: In a small saucepan, warm the butter until melted, and then add the onions and cook until softened, 2 to 3 minutes. Once the onions are cooked, add the tasso and allow the onions and tasso to blend for 2 minutes. Next, add the coffee and allow the liquid to reduce by half in volume. Once the coffee has reduced, add the stock and parsley, reduce the heat to medium-low and allow to simmer for 10 to 12 minutes. Once finished, hold warm until serving.
• For the quail: Preheat the oven to 375 degrees F. To stuff and cook the quail, portion the stuffing into 4 portions and then fill each quail cavity. Once stuffed, rub the exterior of the birds with the butter and sprinkle with salt and pepper. Then bake for 16 to 18 minutes (or fry in in preheated 375 degree oil for 4 minutes), ensuring the stuffing is warmed above 165 degrees. Once cooked, remove from the oven and rest the quail while plating the remainder of ingredients.
• To plate, portion quarter of the potatoes to the center of a plate, then add Brussels to the side of the potatoes, then top the potatoes with a quail and finish with the prepared sauce.

OVER EASY HAM STEAK WITH RED-EYE GRAVY

Steps:

• In a medium saucepan over moderate heat, melt the butter. Add chicken and brown skin side down. Turn over and add chopped onion. Cook until soft and starting to color about 6 to 8 minutes. Cover with chicken stock, and add the coffee and brown sugar, if using. Reduce heat to medium and cook the red eye gravy until thick enough to coat the back of the spoon, about 2 to 4 hours. Strain stock into a large bowl and reserve. The chicken can be used for another recipe or discarded.
• Preheat a large heavy bottomed frying pan over medium-high heat. Season ham steaks with black pepper and add to the hot skillet. Cook until golden brown on each side, 6 to 8 minutes and transfer to serving plates.
• In the same skillet, once steaks have been removed, reduce heat to medium and fry the eggs to desired doneness.
• Cover the steaks with red-eye gravy and crown with a fried egg. This dish can be served with potatoes, hash browns or biscuits, if desired.