GRILLADES AND GRITS
Chef John Folse
SERVES: 6
COMMENT:
The origin of grillades has been the subject of many arguments in Bayou Country.
It is believed that the dish originated when the country butchers preparing
the boucherie sliced thin pieces of fresh pork and pan-fried these with sliced
onions. The cooking took place, most feel, in black iron pots over the boucherie
fires. The grillades were then eaten over grits or rice throughout the day.
Today, grillades and grits are a tradition on many Sunday brunch menus. Most
recipes call for veal round pounded lightly and smothered in its natural juices.
One of the things I find most interesting about grillades is that it's one of
those dishes that has a place on all rungs of the social ladder. Grillades may
be eaten on the sharecroppers breakfast table or on the grand buffets of New
Orleans.
INGREDIENTS:
2 medium-size round steaks
1 cup flour
1/4 cup Crisco or bacon drippings
1 cup finely diced onions
1 cup finely diced celery
1/2 cup finely diced bell pepper
1 cup diced tomatoes
1 cup finely sliced green onions
1/4 cup diced garlic
3 cups beef stock
1 cup sliced mushrooms
1/4 cup parsley
salt and cracked black pepper to taste
METHOD:
Cut round steak into three-inch square cubes. Season to taste using salt and
cracked black pepper. Dust pieces generously in flour and set aside. In a heavy
bottom Dutch oven, heat oil or bacon drippings over medium high heat. Saute
round steak until brown on all sides. Add onions, celery, bell pepper, tomatoes,
green onions and garlic. Saute until vegetables are wilted, approximately three
to five minutes. Add beef stock, bring to a low boil and reduce heat to simmer.
Cover Dutch oven and allow grillades to cook slowly for approximately forty-five
minutes. Stir occasionally to keep seasonings from scorching. Once tender, add
mushrooms and parsley, adjust seasonings if necessary and cook ten additional
minutes. Serve over grits as a breakfast item or over rice as an entree.
Grits and Grillades
2 lb Beef round,thinly sliced
6 tb Salad oil
1/4 c Flour
1 Onion,medium,chopped
1 c Tomatoes,peeled/cubed
1 1/2 c Water
1 Bell pepper,green,chopped
1 Garlic clove,chopped
1 Bay leaf
1 tb Parsley,chopped
2 ts Salt
1 ts Tabasco sauce
1/2 ts Thyme
3 c Rice,hot cooked
3 c Hominy grits,hot cooked
1. In deep skillet, brown meat in
drippings; remove meat.
2. Add flour and brown, stirring constantly.
3. Add onion and tomatoes; simmer a few minutes.
4. Add meat, water, bell pepper, garlic, bay leaf, parsley, salt, Tabasco and
thyme; cover and simmer 1 1/2 hours, or until meat is very tender (add water,
if necessary, to make sauce the consistency of thick gravy).
5. Serve grillades with hot grits on the side.
GRILLADES
· 6 pounds veal round 1/4-inch
thick, cut into serving pieces
· 1 1/2 tablespoons salt
· 1 teaspoon pepper
· 3/4 cup bacon drippings
· 1/2 cup flour
· 2 cups chopped onions
· 3/4 cup chopped celery (ribs and leaves)
· 6 thinly sliced green peppers
· 3 cups chopped green onions
· 3 cloves garlic, minced
· 3 cups chopped tomatoes (or less)
· 1 teaspoon thyme
· 3 bay leaves
· Tabasco to taste
· Panola Worcestershire to taste
· 1 1/2 cups warm water
· 3/4 cup parsley
Salt and pepper veal. In a heavy Dutch oven, brown meat in 4 tablespoons of the bacon drippings. Remove veal; keep covered and warm. Add remaining drippings and flour to Dutch oven, stirring constantly over low heat to make a chocolate brown roux. Add celery, peppers, onions and garlic. Saute' until soft. Add only enough of the tomatoes to add a pink tint to the roux which should retain its brown color. Add seasonings and stir in water...
Place meat in roux, cover and cook
slowly about 1 hour. Remove bay leaves and stir in parsley. Serve piping hot,
spooned over grits with lots of gravy.
Refrigeration overnight brings out the flavor of the sauce. To reheat, add a
small amount of warm water or beef stock. If you don't have any veal on hand,
tender beef round will work just as well.
GRILLADES
1 3/4 lb. round of beef
1/2 teaspoon salt (omit if canned beef stock is used)
1 teaspoon ground black pepper
1/4 teaspoon dry mustard
1/8 teaspoon cayenne
1 tablespoon minced garlic
2 tablespoons flour
1 cup beef stock (fresh preferred; low-salt canned will do)
2 tablespoons cooking oil
1 cup chopped peeled tomato (or good Italian canned)
1 cup chopped onion
1/2 cup chopped bell pepper
1/2 cup chopped celery
1/4 teaspoon thyme
1 bay leaf
3 cups cooked REAL grits
Preparation:
Trim fat and gristle from the meat and cut into pieces from 2-3 inches square.
Pound with a mallet to tenderize, then place in a bowl. Add the salt, pepper,
dry mustard, cayenne, garlic, and flour and mix to coat the meat with the flour
and seasonings.
In a cast iron Dutch oven, heat the oil over medium high heat and brown the
meat on both sides. Add the onion, tomato, stock, bell pepper, celery, thyme,
and bay leaf and any spices/flour remaining in the bowl. Lower heat to a simmer
and cook for about 45 minutes to an hour, stirring occasionally. You'll know
it's done when the liquid with the meat becomes gravy-like or sauce-like.
Serve over the grits.
GRILLADES AND GRITS
· 8 thinly pounded veal escallopes, about 3 ounces each
· 1/2 cup (1 stick) butter
· 1/2 cup olive oil
· 1/2 cup onion, finely chopped
· 1/2 cup green onions, finely chopped
· 3 cloves garlic, minced
· 1-1/2 cups bell pepper, finely chopped
· 1/2 cup celery, finely chopped
· 1 bay leaf
· 1-1/2 teaspoons Italian seasoning blend
· 4 ripe tomatoes, diced
· 1 tablespoon Worcestershire sauce
· 2 tablespoons tomato paste
· 1 quart beef stock
· 2 tablespoons cornstarch
· 1/4 cup cool water
· 2 tablespoons fresh parsley, chopped
· Salt and freshly ground black pepper to taste
· Cooked grits
Season veal escallopes on each side with salt and pepper. Heat butter in a large skillet and sauté the veal until it is lightly browned, about 3 minutes per side. Transfer cooked meat to a platter and hold in a warm oven whilie prepping the sauce.
Heat olive oil in a large saucepan. Sauté the onion, green onion, bell pepper, garlic and celery until tender. Stir in bayleaf and Italian seasoning, and add the tomatoes, tomato paste and Worcestershire sauce.
When the mixture is well-blended, stir in the stock and cook for 5 minutes, stirring freqently. Make a slurry with the cornstarch and water, and stir it into the sauce to thicken it. Add the parsley. Season with salt and pepper to taste, and cook over medium heat until reduced by 1/4. Remove the bay leaf.
Spoon the sauce onto warm plates, and center a veal escallop on each. Place grits on the side of the meat, ladle additional sauce over the grits and meat. Garnish with parsley and a few capers. Serves 8.
Grillades And Grits
2 lb. beef round, cut into 6-8 serving sized pieces
2 Tablespoons oil
2 Tablespoons flour
1 onion, chopped
1 bell pepper, chopped
2 stalks celery, chopped
3 cloves garlic, minced
1 can crushed tomatoes (or two fresh ones, chopped)
Cajun seasoning to taste
Brown the meat on both sides. Remove meat to a platter and keep warm. In the same skillet, stir the flour into the oil, whisking constantly until browned. Add the onion, bell pepper, and the garlic. Cook until limp. Add the tomatoes and seasoning. Mix well. Add the meat back to the pot. Cover and stew until cooked down and the meat is tender. Serve with grits.
Grillades
· 4 pounds baby veal 1/2-inch thick
· 1/2 cup bacon drippings
· 1/2 cup flour
· 1 cup chopped onions
· 1 1/2 cups chopped green pepper
· 3 cloves garlic, minced
· 2 cups chopped tomatoes
· 3/4 teaspoon thyme
· 1 1/2 cups beef broth
· 1 cup red wine
· 3 teaspoons salt
· 1/2 teaspoon black pepper
· 2 bay leaves
· 1 tablespoon TABASCO pepper sauce
· 2 tablespoons Worcestershire sauce
· 3 tablespoons chopped parsley
Remove fat from meat. Cut meat into serving-size pieces. Pound to 1/4-inch thick.
In Dutch oven, brown meat well in 4 tablespoons bacon drippings. As meat browns, remove to warm plate.
Add 4 tablespoons bacon drppings and flour to Dutch oven. Stir and cook to make dark brown roux. Add onions, green pepper, garlic and sauté until limp. Add tomatoes, thyme and cook 3 minutes. Add beef broth and wine. Stir well several minutes; return meat; add salt, pepper, bay leaves, TABASCO® pepper sauce and Worcestershire. Lower heat, stir and continue cooking. Simmer, covered, approximately 1 hour.
Remove bay leaves. Stir in parsley, cool; Refrigerate overnight. Grillades should be very tender. Serve over cheese grits.
Cheese Grits
· 4 cups chicken stock
· 1/2 teaspoon salt
· 1 cup quick cooking grits
· 2 cups medium shredded sharp cheddar cheese
· 1/2 cup butter or margarine
· 1 cup milk
· 2 eggs beaten
· 1/2 teaspoon TABASCO pepper sauce
In medium saucepan, bring stock and salt to a boil. Add grits and cook according to package directions. Remove from heat, add cheese, TABASCO® pepper sauce and butter blending well. Stir in cream or milk, blend eggs into grits. Pour grits into lightly greased casserole. Bake at 350°F 30 minutes. Serve with grillades.
Grillades and Grits
Mansion on Main Bed & Breakfast
Texarkana, Texas
This recipe is often served at brunch
in the French or Cajun region of Louisiana, especially in New Orleans. Like
most food in southern Louisiana, the recipe has been influenced by the Cajun
and Creole heritage of the region. The innkeeper for Mansion on Main brought
the recipe with her from New Orleans to share with Bed & Breakfast guests.
Grillades:
1 3/4 pounds veal or beef round, thinly sliced
Spice mixture: 2 teaspoons salt, 1 teaspoon black pepper, 1/4 teaspoon cayenne
pepper, 5 cloves garlic finely chopped
2 tablespoons butter
1 tablespoon olive oil
1 1/2 cups onion, coarsely chopped
1 cup celery (more or less to taste), chopped
1/2 cup bell pepper (red, if available), chopped
1 can (1 pound size) tomatoes
1 1/4 cups beef stock
2 tablespoons flour
Grits:
3 cups cooked grits - not instant type
1/3 stick butter (not margarine)
1 egg
Salt and pepper to taste
Preparation:
Trim excess fat off the meat, cut into 2-inch squares. Pound each square of
meat until almost double in size. Then, dip meat (both sides) into spice mixture,
then pound meat again until very tender. Brown the meat with the butter and
oil in a hot skillet, add flour and turn heat down, brown v-e-r-y slowly, making
a dark roux (like making gravy), but cooked more slowly, and darker - not burned.
Add the onions, celery and bell pepper. Cook, stirring constantly until the
vegetables are beginning to be tender. Add the tomatoes and stock, cover and
simmer for about 30 minutes until the meat is tender and the entire dish (grillades)
is a rich brown. Serves 6 (maybe)...
Use "slow cooking" grits - not instant type. Worth the effort for
improved taste and texture. Cook according to directions on package. When grits
are done, and while still hot, add butter and one raw egg. Beat or stir well.
Salt and pepper to taste. Serve with grillades. Most often, grillades are served
over grits, but may be served as two dishes.