Grillades Grits Food

GRILLADES & GRITS

Steps:

• For Grillades: Combine flour and Creole seasoning in a medium bowl. Set aside. Rinse and pat dry veal cutlets, then season with salt and pepper. Dredge cutlets in the seasoned flour and shake off excess. Do not discard flour. Heat vegetable oil in a large skillet over high heat until it is 360 degrees. You can test the temperature by dropping a piece of rice into the oil. If it pops right back up, it's ready. Fry the cutlets, several at a time, until golden brown on both sides. Be careful not to overcrowd the skillet. Remove cutlets from skillet and continue to cook in batches until all the veal has been browned. When all of the veal has been cooked, reduce the heat to medium-high. Add onions and cook, stirring throughout, until they are a deep, rich color, about 20 minutes. Add the celery, bell pepper and garlic, reduce the heat to moderate, and continue cooking and stirring for 5 minutes or until vegetables are cooked down. Sprinkle 1 tablespoon of the seasoned flour into the skillet and stir to thicken the vegetable mixture. Increase heat to high, stir in the tomatoes and beef stock, and cook until it comes to a boil. Reduce the heat to medium and stir the thyme, pepper flakes and Worcestershire sauce into the vegetables. Add bay leaf. Add the veal cutlets, cover, and simmer until the veal is fork tender, about 45 minutes. Season with salt, pepper and hot sauce. Serve over grits. For Grits: In a large saucepan, bring 4 cups salted water to a boil. Reduce heat to medium. Slowly whisk in grits, stirring constantly, 3-5 minutes. Reduce heat to low and cook 40-50 minutes, stirring occasionally so they don't scorch on the bottom of the pan. When grits are cooked, stir in 2 tablespoons butter and mascarpone and remove from stove. Cover pot and wrap in a towel to keep grits 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 BAKED CHEESE GRITS

Steps:

• Combine the beef and veal in a large mixing bowl. Season the meat with the Essence, 1 teaspoon of the salt, and 1/4 teaspoon of the pepper, tossing to coat well. Add the flour and toss to coat the meat completely. Turn the meat out onto a well-floured surface and lightly pound the meat with a meat mallet. Turn the meat over and lightly pound the other sides of the meat.
• Heat 1/4 cup of the oil in a large cast iron pot over medium-high heat. When the oil is hot, add the meat, in batches, if necessary and brown evenly on both sides, for 5 to 6 minutes. Drain the meat on paper towel-lined plates. (Add the remaining half of the oil to the pan, as needed between batches, waiting for the oil to heat before adding the meat.)
• Add the onions, bell peppers, and celery to the oil. Season with 1/2 teaspoon of the salt and the 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, stock, and wine. Return the browned meat to the pot and season with the remaining 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper.
• Bring the liquid to a simmer, cover partially, and reduce the heat to low. Cook for about 1 3/4 to 2 hours, stirring occasionally, or until the meat is very tender. Remove the bay leaves and stir in the chopped parsley.
• Place a portion of the Baked Cheese Grits into a shallow serving bowl and spoon the grillades and some of the gravy over the grits. Garnish with some chopped green onions and serve immediately.
• Combine all ingredients thoroughly.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993.
• Preheat the oven to 350 degrees F.
• Lightly grease a 9 by 9-inch baking dish with 1 tablespoon of the butter.
• Heat a saucepan over medium heat and add the milk, salt, cayenne and remaining tablespoon of butter. Bring to a boil, stir in the grits, and reduce the heat to medium. Stir for 30 seconds, then add 1 cup of the cheese and stir until the cheese melts. Cook, uncovered, for 6 to 8 minutes, stirring constantly, until the grits are tender and creamy. Pour the grits into the prepared pan and sprinkle the remaining cheese over the grits. Bake for 20 to 25 minutes, or until the cheese is melted and slightly golden. Serve hot.

GRITS AND GRILLADES

Steps:

• Cook the grits according to package directions. Keep warm.
• Bring the cream and garlic to a boil in a stockpot until the cream rises. Add the butter and whisk until creamy. Add the peppers, onions, tomatoes, and Creole seasoning to the pot and simmer until soft, 15 to 20 minutes. Add the beef stock, veal stock, tomato sauce, red wine, and 2 cups water and bring to a boil.
• Meanwhile, in a frying pan, whisk together the olive oil and flour and cook until it becomes dark brown to make a roux. After the ingredients in the stockpot begin to boil, add the roux and whisk until the sauce thickens. Cook on low, stirring occasionally, about 20 minutes.
• Dust the veal with flour. Pour 2 tablespoons olive oil in a large frying pan and saute the veal until golden brown, about 90 seconds per side. Take the veal out of the pan and cut into strips. Place 1/2 cup grits on the bottom of a large bowl. Add the veal strips and sauce.

FILET MIGNON GRILLADES AND GRITS

Steps:

• Make the Grillades: Gently pound the filet tips with a smooth meat mallet to approximately 1/4-inch thickness. Place the seasoned flour in a bowl. Sprinkle the cutlets with salt and pepper, dust them with the seasoned flour, and shake any excess back into the bowl. Reserve 1/4 cup of the seasoned flour.
• Heat 1 tablespoon canola oil and 1/2 tablespoon butter in a heavy pot or Dutch oven over high heat. Working in 3 batches, saute the floured cutlets, turning once, until well browned, about 30 seconds per side. (Add some of the remaining 1 tablespoon canola oil and 1/2 tablespoon of butter between the second and third batches.) Transfer the grillades to a plate. Scrape the pot with a wooden spoon to remove any particles from the bottom.
• Add the peppers, celery, onion, and garlic to the pot, and scrape the bottom with a wooden spoon. Season with salt and pepper, cover, and cook until tender and brown, about 8 minutes. Add the reserved seasoned flour to the vegetables and cook, stirring, until any liquid is absorbed and the vegetables start turning a darker brown, about 1 1/2 minutes. Scrape the bottom of the pot with a wooden spoon to cook the flour and give the sauce some color. Add the wine, lower the heat, and simmer for 2 minutes.
• Gradually stir in the stock, again scraping the bottom of the pan with a wooden spoon, and bring to a boil. Add the tomatoes, bring to a boil again, and reduce to a slow simmer. Simmer until the sauce is thick enough to coat the back of the spoon, about 30 to 45 minutes. Season with salt and pepper, to taste.
• Make the Grits: Heat the butter in a large saucepan over medium heat. Add the onion and cook, stirring, until translucent, about 4 minutes. Add the milk and season with salt and pepper, to taste. Bring to a simmer while stirring occasionally. Add the grits, stir thoroughly to blend with the milk, and boil for about 2 minutes. Reduce the heat and simmer, stirring frequently, until the grits thicken, about 20 to 30 minutes. Stir in the thyme. Cover, turn off the heat, and let rest for 10 minutes. Season with salt and pepper, to taste.
• To serve, place 4 pieces of the grillade on each plate spoon some of the vegetables and sauce over the top. Sprinkle with green onions and spoon a portion of grits in center of each plate.
• Ochsner Criteria Slimmed Down Original Recipe
• Calories: Less than 800 595 calories 678 calories
• Total Fat: Less than 20gm 20.7 grams 29.3 grams
• Saturated Fat: Less than 8gm 7.6 gm 15.5 gm
• Cholesterol: Less than 150mg 71 mg 152 mg
• Sodium: Less than 1000 780 mg 1111 mg

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:

• 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.

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.

NEW ORLEANS-STYLE GRITS AND GRILLADES

Steps:

• Cut tenderloin into 12 cutlets, place each between sheets of plastic wrap and pound with a mallet until very thin, about 1/8 inch. In a small dish, mix 1 cup of the flour with 1/2 teaspoon of the salt and 1/2 teaspoon of the pepper. Lightly dust each cutlet on both sides, set aside on a plate. Heat a 12-inch cast-iron skillet over medium heat. Add 1 tablespoon of the oil and sauté cutlets in batches of 4 at a time. Cook for 1 minute on each side. Repeat with remaining oil and cutlets. In same skillet, cook bacon. Transfer bacon to a paper-lined plate, keeping bacon fat in skillet. Reduce heat, whisk in remaining flour. Simmer and stir continuously until roux becomes light brown, about 10 minutes. Add bell peppers, onion and garlic and cook until tender, about 3 minutes. Carefully whisk in remaining salt and pepper, Creole spice, cumin, paprika and bay leaves. Next, whisk in stock and tomato. Bring sauce to a simmer, and cook on low for 10 minutes, skimming off excess fat. Strain sauce through a sieve and then return to skillet; warm pork cutlets in sauce.
• Make the Grits: Scald milk (skin forms on top). Whisk in grits and cook over medium-low heat for 10 minutes, whisking again now and then. Whisk in butter, cream, salt and pepper. Cover and remove from heat. It will stay hot for about 15 or 20 minutes, covered.

GRILLADES

Steps:

• Season beef cubes with kosher salt, black pepper, and garlic powder in a large bowl.
• Dust beef with 1/3 cup flour and toss lightly to coat.
• Heat vegetable oil in a large pot over medium heat. Cook and stir beef in the hot oil until evenly browned, 7 to 10 minutes.
• Remove beef with slotted spoon; transfer to a bowl.
• Stir bell pepper, onion, celery, and garlic into the oil left in the pot; cook and stir until vegetables are lightly browned, 8 to 10 minutes.
• Remove vegetables with a slotted spoon and add to the bowl of beef. Drain oil, reserving about 3 tablespoons in the pot. Reduce heat to low.
• Gradually whisk 1/4 cup flour into the reserved oil until you achieve a dark golden-brown roux, 10 to 15 minutes. Stir constantly and watch carefully; roux burns easily.
• Slowly pour beef broth into the roux while stirring; bring to a simmer, and cook until thickened, stirring constantly, about 3 minutes.
• Return the beef and vegetables to the pot. Add bay leaves, thyme, hot sauce, Worcestershire sauce, basil, tomatoes with green chiles, and 1 teaspoon salt.
• Bring to a boil over medium heat, then reduce heat to medium-low and simmer until beef is tender, about 1 1/2 hours, stirring occasionally. Remove bay leaves and stir in chopped parsley to serve.