Hunter Style Grillades Food

HUNTER-STYLE GRILLADES

Steps:

• Cut beef and veal into 2-inch pieces. Combine flour, kosher salt, and freshly ground black pepper in a small bowl. Place each piece of meat between two sheets of plastic wrap and gently pound meat to 1/4-inch thickness with flat side of a meat pounder, turning meat over occasionally.
• Lightly coat each piece of meat with seasoned flour. Heat olive oil in a wide 5- to 6-quart heavy pot over moderately high heat until hot but not smoking. Sauté meat (working in batches if necessary), stirring constantly and turning over, until evenly and lightly browned on both sides, 5 to 6 minutes. Remove meat from pan and set aside.
• Add onion, bell pepper, celery, and mushrooms and cook, stirring and scraping up any brown bits from bottom and side of pot, until softened, 5 to 6 minutes. Add tomatoes and garlic and cook, stirring frequently and scraping bottom and side of pot, 3 minutes.
• Return meat to pan. Add bay leaves, thyme, rosemary, salt, cayenne, black pepper, broth, and wine, then reduce heat and simmer, partially covered, stirring occasionally, until meat is very tender, about 1 1/2 hours. Taste broth, and add balsamic vinegar to cut the richness of the braising liquid if desired. Garnish with chopped fresh parsley.

HUNTER'S STYLE PASTA

Steps:

• Preheat oven to 375-400°.
• Cook noodles, slightly undercooked.
• In a separate pan, sauté onions and garlic in olive oil; add sausage and brown.
• After brown, add tomatoes and spices, and pepper to taste.
• Simmer for roughly 5 minutes.
• Drain noodles and pour into 2-3 quart casserole dish.
• Pour tomato/sausage mixture into dish and toss.
• Add cheddar cheese and blend.
• Sprinkle breadcrumbs and parmesan cheese to cover top of casserole.
• Sprinkle roughly 2 Tbsp.
• olive oil over casserole.
• Bake for 20-25 minutes, or until top is brown and casserole is heated.

HUNTER-STYLE CHICKEN

Steps:

• In a 2 1/2-quart microwave-safe dish with a lid, combine mushrooms, garlic, oil, and 1/4 cup water; season with salt and pepper. Cover, and microwave on high, 2 minutes.
• Stir in tomatoes, orange zest, rosemary, cayenne, and chicken until combined. Cover; microwave on high until chicken is just cooked through, 12 to 14 minutes. Remove orange zest, and serve.

ALLIGATOR GRILLADES

Steps:

• Core the tomatoes, cut into halves and rub with a small amount of vegetable oil.
• Make a small slit in the skin of each and arrange cut side down in a baking pan.
• Roast at 400 degrees until the skins blister.
• Cool, remove the skins, squeeze out the seeds and chop.
• Place the alligator meat between 2 sheets of plastic wrap and pound with a meat mallet to tenderize.
• Mix the flour with 2 TBS of the Creole seasoning and season the alligator meat with the remaining 4 TBS Creole seasoning.
• Coat the alligator meat with the seasoned flour, shaking off the excess.
• Heat ¼ Cup vegetable oil, or just enough to cover the bottom of your pot, in a large saucepot and add the alligator meat.
• Saute until light brown on both sides.
• Add the wine, stirring to deglaze the pan.
• Add the garlic, bell peppers, onion, and roasted tomatoes.
• Cook for 5-7 minutes.
• Stir in the chicken stock and cook until the sauce begins to thicken.
• Add the green onions, thyme, and parsley.
• Season with kosher salt and fresh cracked pepper.
• Stir in the butter to richen the sauce.
• Serve over grits, noodles, or rice.