John Beshs Grillades And Grits Food

PORK GRILLADES AND GRITS

Steps:

• Lightly pound pork slices with a mallet. Season with salt, pepper, and Creole seasoning, and then dust in flour. Heat oil over high heat in a large Dutch oven and brown pork on both sides, in batches, for about 2 minutes per side. After browning, reserve. When pork has all been browned, discard excess oil.
• Heat chicken fat or butter over medium heat in Dutch oven and slowly whisk in 3 cups flour to make a roux the consistency of wet sand. Brown roux, stirring constantly for about 10 minutes. Add onions, peppers, celery, garlic, Herbs de Provence, bay leaves and crushed tomatoes, and cook, stirring, for 2 minutes. Add tomato paste and cook for 10 minutes, stirring constantly. Add stock and salt, stir, and cook over medium heat until thickened, about 30 minutes. Return pork to Dutch oven and simmer over medium low heat for 2 hours, until meat is very tender.
• While pork is cooking, bring a gallon of water to boil in a large pot and whisk in grits. Reduce heat to medium and cook for 30 minutes, whisking often to prevent sticking. Reduce heat to low and cook grits for 1 1/2 hours more, stirring occasionally. Remove from heat, fold in butter, and season with salt.
• Season pork to taste and serve over grits.

SLOW-COOKED VEAL GRILLADES

Steps:

• 1. Season the veal cutlets with salt and pepper. Whisk the flour together with the Creole Spices in a medium bowl. Dredge the cutlets in the seasoned flour and shake off excess. Reserve a tablespoon of seasoned flour.
• 2. Melt the bacon fat in a large skillet over high heat. Fry the cutlets, several at a time, until golden brown on both sides. Take care not to overcrowd the skillet. Remove cutlets from skillet and continue to cook in batches until all the veal has been browned. Set the veal aside while you continue making the sauce.
• 3. Reduce the heat to medium-high, add the onions to the same skillet, and cook, stirring with a wooden spoon, until they are a deep mahogany color, about 20 minutes. Add the celery, bell pepper, and garlic, reduce the heat to moderate, and continue cooking, stirring often, for about 5 minutes. Sprinkle the 1 tablespoon of reserved seasoned flour into the skillet and stir to mix it into the vegetables.
• 4. Increase heat to high, stir in the tomatoes and Veal Stock, and cook until it comes to a boil. Reduce the heat to moderate and stir the thyme, pepper flakes, bay leaf, and Worcestershire into the vegetables. Add the veal cutlets, cover, and simmer until the veal is fork tender, about 45 minutes.
• 5. Season with salt, pepper, and Tabasco, then add the green onions. Serve over creamy Jalapeño Cheese Grits .

JOHN BESH'S GRILLADES AND GRITS

Steps:

• For the brine: Combine all ingredients in a mixing bowl.
• For the farce: Render bacon and sweat remaining ingredients over medium heat, until butternut squash is tender and most of liquid has evaporated. Transfer to a piping bag fitted with a round tip and reserve.
• Marinate pork chops in 1/2 gallon of brine 8 to 12 hours in refrigerator.
• Remove pork chops from brine and make a 1-inch incision in chop, horizontally, just under bone, in such a way as to allow chops to be adequately stuffed.
• Using filled piping bag, fill each chop with 1/4 to 1/2 cup farce. Season chops with salt and pepper. Sear chops in a cast-iron pan over medium-high heat with olive oil. Once chops are uniformly seared, remove from pan. Reduce heat to medium low. Add onion to pan and cook until mahogany in color, stirring constantly. Once onion has browned, add garlic, celery, and hot pepper. Cook until tender. Add flour, stirring frequently. Once flour has been fully incorporated, add broth and tomatoes. Raise heat to medium high and return pork chops to pan. Simmer 15 minutes. Season to taste with salt and pepper.
• Serve over creamy white corn 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.

JOHN BESH'S SHRIMP AND GRITS RECIPE - (4.2/5)

Steps:

• 1.For the grits, bring 4 cups of lightly salted water to a boil in a medium size heavy pot over high heat. Slowly pour the grits into the boiling water stirring constantly. Reduce the heat to low. Stir the grits often to make sure they don't stick to the bottom of the pot. Simmer the grits until all the water has been absorbed and they are soft, about twenty minutes. Stir in the butter and mascarpone. Remove from heat and place a piece of plastic wrap directly on the surface of the polenta to keep it from forming a crust. 2.For the shrimp, Heat the olive oil in a large pan over medium heat. Season the shrimp with Creole Spices and salt. Sauté the shrimp until they start to brown but not cook all the way through. Remove the shrimp and set aside. 3.In the same pan, saut? the andoullie, garlic, shallot, paquillo peppers, and thyme, until they become aromatic, about 5 minutes. Add the Basic Shrimp Stock and bring to a simmer. Stir in the butter and reduce the sauce until nice and thick, 3-5 minutes. 4.Return the shrimp to the pan and cook for an additional 5 minutes. Add the lemon juice, diced tomatoes, and chives. 5.Spoon 4 healthy tablespoons of the grits into the middle each of 6 large bowls. Arrange 6 shrimp in the middle of each bowl of grits. Spoon sauce around the shrimp and garnish each bowl with fresh chervil.

BASIC CREOLE SPICES

Steps:

• 1. Mix together the celery salt, paprika, salt, pepper, garlic powder, onion powder, cayenne, and allspice in a bowl. Transfer the spices to a clean container with a tight-fitting lid, cover, and store.