Louisiana Grillades And Grits Food

GRILLADES 'N' GRITS

Steps:

• Cut meat into 2" cubes. Pound with a mallet until they are about 1/2" thick.
• Combine 1/2 cup flour, 2 tsp Creole seasoning and 1 tsp salt and spread on a plate. Dredge meat medallions in flour mixture.
• Heat 1/4 cup oil in large skillet, preferably cast iron, over medium high heat.
• Place medallions in hot oil and fry until browned on each side. If necessary, cook in batches rather than overcrowding.
• Remove to plate and set aside.
• In same pan, add remaining 1 Tbsp oil. Add chopped onions, celery and bell pepper and saute until onion is translucent, about 5 minutes.
• Add garlic, stir and cook an additional minute.
• Reduce heat to medium and push vegetables to one side of the pan. Add butter and once it is melted stir in flour to form a roux. Mix vegetables into roux mixture.
• Slowly add beef broth, stirring continuously to avoid clumping.
• Add wine, tomatoes, Creole seasoning, red chili flakes, salt, thyme, oregano, hot sauce and bay leaves. and mix everything together well.
• Place grillades in gravy and bring to a simmer. Cover, reduce heat to low and simmer 1.5 hours.
• Bring water, milk and salt to a low boil over medium high heat in a medium saucepan. Stir frequently to avoid milk scorching on bottom of pan.
• Slowly stir in grits to avoid clumping.
• Reduce heat to low, cover and cook for time indicated on package, stirring occasionally, until grits are cooked. If they get to thick, add in more water.
• Once cooked, stir in shredded cheese.

NEW ORLEANS GRILLADES AND GRITS

Steps:

• Combine the 1/2 cup flour, salt and one teaspoon of Creole Seasoning in a shallow bowl. Dredge the pieces of beef in the flour, shaking off the excess and transfer to a large plate.
• Heat the oil in a stainless steel skillet over medium-high heat until hot but not smoking. Place the beef in the skillet, being careful not to overcrowd, and fry on both sides until browned. Transfer the beef to a plate.
• Saute the onions in the skillet until soft and translucent, about 5 minutes. Add the garlic and saute for another minute. Add the bell pepper and celery and saute until soft, about 5-7 minutes. Add the tomatoes and saute for another 4-5 minutes, scraping up any browned bits in the skillet. Transfer the vegetables to a bowl.
• Melt the 5 tablespoons of butter or olive in the same skillet over medium heat. Add the 1/3 cup flour and whisk constantly until the mixture is a rich brown, about 4 minutes. Add the beef broth and red wine vinegar, whisking continually until the mixture is smooth and thickened.
• Return the vegetables to the skillet and add the Creole Seasoning and bay leaves. Return the beef to the skillet and bring to a simmer. Reduce the heat to low, cover, and simmer for 1 1/2 hours or until the meat is very tender, stirring occasionally.Stir in the parsley and simmer for another 5 minutes. Add salt and pepper to taste. Remove the bay leaves.
• Serve the grillades and gravy ladled over hot grits (see below).
• For the Grits: In a 5-quart pot over medium-high heat, bring the milk and salt to a simmer, stirring regularly to prevent the milk from burning.
• Slowly add the grits in a steady stream, whisking constantly to prevent lumps. Add the salt. Reduce the heat to low, cover, and cook for about 30 minutes, stirring occasionally until the grits are thick and tender.

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.