Grillades And Grits Rosalies Food

GRILLADES AND GRITS

Steps:

• Combine flour and cajun seasoning in a large plastic bag. Add steak and shake to coat evenly.
• Heat 2 tablespoons of oil in a cast iron Dutch oven or a deep pan set over medium-high heat.
• Add steak and brown on both sides. Remove from pan and set aside.
• Add remaining oil to pan along with celery, onion , green pepper, and red pepper. Cook until soft, stirring occasionally, about 5 minutes.
• Add garlic and cook for 1 minute.
• Sprinkle 1 tablespoon flour over the veggies and stir to mix it in well.
• Gradually stir in the beef broth and then add the can of tomatoes.
• Add bay leaves, Worcestershire sauce, red wine vinegar, Tabasco sauce, and Italian seasoning.
• Add steak back to pan, cover and simmer for 1 hour.
• Meanwhile make grits. To make grits, bring water, milk, and salt to a boil in a medium saucepan.
• Gradually whisk in grits so that they do not clump. Turn heat to low and cook according to package directions (probably a good 45 minutes for stone-ground or shorter for quick grits.) Stir frequently to prevent the grits from scorching on the bottom of the pan. If grits are getting too thick, you can add more water.
• Once done, turn heat off and stir in butter, cheeses, and white pepper. Keep warm.

LOUISIANA GRILLADES AND GRITS

Steps:

• Gather the ingredients.
• Cut the steaks into 2-inch pieces. Combine 4 tablespoons of flour, 1/2 teaspoon salt, and 1/2 teaspoon pepper; dredge steak pieces.
• Heat 2 tablespoons of the oil in a heavy skillet over medium-high heat; cook the meat, turning the pieces to brown both sides. Remove the meat to a plate and set aside.
• Add the onion, celery, and bell pepper to the same pan and cook until onion is translucent, stirring frequently. Add the garlic and cook, stirring, for 2 minutes longer.
• Remove the vegetables to a plate and set aside. Add the remaining 2 tablespoons of oil and stir in the remaining 2 tablespoons of flour. Stir the mixture well and cook, stirring constantly, until the roux mixture is medium brown in color. Return the onion mixture to the pan and add the beef broth; stir until smooth.
• Return the meat to the pan and add the tomatoes. Sprinkle with the thyme, basil, red pepper, and a little Tabasco. Reduce heat to a simmer and cook until tender, about 40 to 60 minutes, or until meat is tender. Taste and add salt and pepper as needed; stir in the fresh chopped parsley.
• Serve the grillades with hot buttered grits and a garnish of sliced green onions, if desired. Enjoy!

GRILLADES AND GRITS (ROSALIE'S)

Steps:

• Combine thyme, peppers and salt.
• Brush veal with oil and coat with pepper mixture on both sides. Set aside while making sauce and grits.
• To serve, preheat oven to 500 degrees.
• Heat heavy pan and add 1 tablespoon oil.
• Sear meat quickly on all sides over high heat, about 4 minutes.
• Place veal in pan in oven and roast quickly, 7 to 10 minutes for rare. Slice meat thinly and place on heated plates with warm grits. Spoon sauce over.

GRILLADES AND GRITS

Steps:

• In a mixing bowl, combine the beef and veal together. Season the meat with Essence. Add the flour and toss the meat completely. Turn the meat out onto a floured surface and with meat mallet, lightly pound the meat. Turn the meat over and lightly pound the meat again. In a large cast-iron pot, heat the oil. When the oil is hot, add the meat. Brown the meat evenly on both sides for 5 to 6 minutes. Add the onions, bell peppers, and celery. Season with salt and cayenne. Continue stirring, scraping the bottom and sides of the pot to loosen any browned particles. Cook for 5 to 6 minutes, or until the vegetables are wilted. Add the tomatoes and garlic. Cook, stirring often and scraping the bottom and sides of the pot for 3 to 4 minutes. Add the bay leaves, thyme, oregano, basil, broth and wine. Season with salt, cayenne, and black pepper. Bring the liquid to a simmer, partially covered, stirring occasionally, and cook for about 1 1/2 hours or until the meat is very tender. Remove the bay leaves and serve with baked cheese grits.
• Combine all ingredients thoroughly and store in an airtight jar or container.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

GRILLADES AND GRITS

Steps:

• Grits:
• Boil 4 cups water and add salt and pepper. Add quick grits, stirring until mixed well. Reduce heat and cook about 5 minutes stirring occasionally. Remove from heat. Place in a greased casserole dish. Top with cayenne pepper, if desired.
• Grillades:
• Season steak strips. Dredge in flour. Fry bacon in heavy skillet. When browned, remove bacon strips from skillet and saute onions and bell pepper in bacon drippings. Fry floured beef strips until brown. Remove strips from pan. Add water to make gravy. Return strips to gravy and heat through,
• Serve the grillades over the grits.

GRILLADES AND GRITS

Steps:

• Mix first 4 ingredients in a small bowl.
• Using tenderizing mallet, pound each piece of meat until slightly flattened.
• Dip mallet into garlic mixture and then pound into the meat (1 dip per side).
• When meat has about doubled in size, rub each side with a little flour.
• Heat butter and oil in Dutch oven over medium-high heat.
• Add meat in batches and fry until nicely browned.
• Transfer to a platter.
• Add onion,celery, green pepper,tomato paste, thyme and water to pot and cook, stirring constantly, until vegetables are tender.
• Return meat to pot and season with salt, pepper and pepper sauce to taste.
• Cover and simmer until meat is tender, about 1 hour.
• (Tenderizing will be hastened by adding vinegar when meat is returned to pot. Stir to blend well.).
• Combine grits, butter and egg and beat well.
• Season to taste with salt and pepper.
• Stir green onions into grillades.
• Spoon grits onto plate and top with grillades.

PAULA DEEN'S GRILLADES AND GRITS

Steps:

• Season beef with kosher salt, black pepper and garlic powder.
• Dust beef with about 1/3 cup flour and toss lightly.
• Spray a cast iron Dutch oven with cooking spray.
• Heat 4 tablespoons of bacon grease and 4 tablespoons of cooking oil (you may use all bacon grease, all solid shortening, or all cooking oil if desired).
• Brown meat in hot fat and remove to a large bowl using a slotted spoon.
• Leaving fat in Dutch oven, saute bell pepper, onions, celery, and garlic. Brown vegetables and remove to bowl with a slotted spoon, leaving fat in the pot.
• Add or take away to total 3 tablespoons of fat to make your roux.
• To make roux, add about 1/4 cup of flour, stirring constantly and slowly until flour is a nice deep brown, being careful not to burn the flour.
• Slowly add 4 cups of beef broth or water and stir. Bring to a simmer and add back beef and vegetables.
• Add bay leaves, thyme, hot sauce, Worcestershire sauce, salt, dried basil and stir.
• Add fresh tomatoes and 1 can extra hot tomatoes.
• Simmer for about 1 hour and 15 minutes, stirring occasionally.
• Just before serving, remove bay leaves and stir in 1/2 cup chopped parsley.
• Serve over your favorite hot buttered grits.