Grillades Recipes

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GRILLADES



Grillades image

A warm and delicious way to use stew beef or chuck roast. I serve with grits or white rice and crusty bread for dipping.

Provided by Karen Waters

Categories     100+ Everyday Cooking Recipes

Time 2h35m

Yield 8

Number Of Ingredients 20

1 (3 pound) boneless beef chuck roast, cut into 1-inch cubes
kosher salt to taste
ground black pepper to taste
¼ teaspoon garlic powder, or to taste
⅓ cup all-purpose flour
½ cup vegetable oil
1 large green bell pepper, chopped
2 onions, chopped
1 cup diced celery
3 large cloves garlic, minced
¼ cup all-purpose flour
4 cups beef broth
3 bay leaves
1 teaspoon dried thyme
2 tablespoons hot sauce
1 tablespoon Worcestershire sauce
1 teaspoon dried basil
2 (10 ounce) cans diced tomatoes with green chile peppers (such as RO*TEL®)
1 teaspoon salt
½ cup chopped fresh parsley leaves

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.

Nutrition Facts : Calories 455 calories, Carbohydrate 15.2 g, Cholesterol 77.5 mg, Fat 33.3 g, Fiber 2.3 g, Protein 23.5 g, SaturatedFat 10 g, Sodium 1193.3 mg, Sugar 2.3 g

HUNTER-STYLE GRILLADES



Hunter-Style Grillades image

Provided by Emily Connor

Categories     Beef     Mushroom     Onion     Tomato     Braise     Rosemary     Veal     Bell Pepper     Red Wine     Winter     Thyme     Gourmet

Yield Makes 6 servings

Number Of Ingredients 22

1 1/2 pounds beef top-round steak (1/2-inch thick)
1 pound veal top-round steak (1/2-inch thick)
1/2 cup all-purpose flour
Kosher salt
Freshly ground black pepper
1/4 cup olive oil
2 cups chopped onion (1 large)
1 cup chopped red bell pepper (from 1 large)
1 cup chopped celery (about 2 ribs)
1 pound fresh crimini (or baby bella) mushrooms, quartered
1 1/2 cups (from a 28-ounce can) drained canned tomatoes, chopped
1 tablespoon chopped garlic
2 bay leaves
2 tablespoons fresh thyme leaves, minced
1 tablespoon fresh rosemary leaves, minced
1 teaspoon kosher salt
1/4 teaspoon cayenne
1/8 teaspoon black pepper
2 cups beef broth (homemade or canned)
1/2 cup dry red wine
1 tablespoon balsamic vinegar (optional)
2 tablespoons chopped fresh parsley

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.

SLOW-COOKED VEAL GRILLADES



Slow-Cooked Veal Grillades image

Provided by John Besh

Categories     Onion     Tomato     Brunch     Mardi Gras     Dinner     Veal     Celery     Family Reunion     Party     Sugar Conscious     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Serves 6–8

Number Of Ingredients 18

4 pounds boneless veal shoulder, sliced into thin cutlets
Salt
Freshly ground black pepper
2 cups flour
2 teaspoons Basic Creole Spices
1/4 cup rendered bacon fat
1 large onion, diced
1 stalk celery, diced
1/2 bell pepper, diced
2 cloves garlic, minced
2 cups canned whole plum tomatoes, drained, seeded, and diced
2 cups Basic Veal Stock
Leaves from 1 sprig fresh thyme
1 teaspoon crushed red pepper flakes
1 bay leaf
1 tablespoon Worcestershire
Tabasco
2 green onions, chopped

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 .

PORK GRILLADES AND GRITS



Pork Grillades and Grits image

Before Hurricane Katrina came to New Orleans, John Besh was simply a good chef with a fancy restaurant that had a habit of making top 10 lists around the country. After the storm, he became known as the ex-Marine who rode into the flooded city with a gun, a boat and a bag of beans and fed New Orleans until it could feed itself. This is his take on a classic New Orleans dish of long-simmered medallions of meat in a thick gravy, served over grits, and it is totally and completely delicious. (Sam Sifton)

Provided by Kim Severson

Categories     brunch, dinner, main course, side dish

Time 3h

Yield 8 servings

Number Of Ingredients 16

1 4-pound pork shoulder, in 1/2-inch slices
Kosher salt and freshly ground pepper
Creole seasoning mix, to taste
3 cups all-purpose flour plus more for dusting pork
2 cups canola oil
1 cup chicken fat or butter
4 each yellow onions, cut into medium dice
2 bell peppers, cut into medium dice
1 bunch celery, cut into medium dice
4 cloves garlic, minced
2 tablespoons Herbs de Provence
4 bay leaves
2 tomatoes, crushed (or 2 cups canned)
1 tablespoon tomato paste
4 quarts pork or chicken stock
1 quart 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.

GRILLADES AND GRITS



Grillades and Grits image

Provided by Emeril Lagasse

Yield 6 servings

Number Of Ingredients 28

1 1/2 pounds beef top round, cut into 2-inch pieces
1/4 teaspoon dried thyme
1 pound veal top round, cut into 2-inch pieces
Essence, recipe follows
1/4 cup vegetable oil
2 cups chopped onions
1 cup chopped bell peppers
1 cup chopped celery
2 cups chopped, peeled, and seeded tomatoes
1 tablespoon chopped garlic
5 bay leaves
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
2 cups beef broth
1/2 cup dry red wine
Salt and cayenne
Fresh black pepper
3 tablespoons chopped green onions
2 tablespoons finely chopped parsley
Baked cheese grits
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme

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



Grillades and Grits image

Provided by Food Network

Categories     main-dish

Yield 4 servings

Number Of Ingredients 12

4 cups water
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup quick grits
Cayenne pepper
1 pound round steak, cut into strips
Creole Seasoning, for seasoning steak strips
Flour, for dredging
5 strips bacon
1 small onion, chopped
1 small bell pepper, sliced in 1/4-inch rounds
Water, to make gravy

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.

CREOLE BEEF GRILLADES



Creole Beef Grillades image

This recipe for spicy, stewed beef is from Tom Hanemann, of Memphis.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Time 1h45m

Number Of Ingredients 10

1 1/2 pounds eye of round steak
Salt and pepper
1 tablespoon olive oil
1 onion, finely chopped
1 bell pepper, finely chopped
1 can (14 ounces) tomato sauce
4 dried bay leaves
2 teaspoons dried basil
2 teaspoons dried oregano
1/4 cup chopped fresh parsley

Steps:

  • Cut eye of the round steak into 8 slices, and season both sides with salt and pepper. In a deep skillet, heat olive oil over high heat, about 1 minute. Sear beef until brown, about 3 minutes per side; this can be done in two batches if necessary. Transfer beef to a platter.
  • Reduce heat to medium, and add onion and bell pepper to the skillet; cook until onion is soft, about 2 minutes. Stir in 2 cups water, tomato sauce, bay leaves, basil, oregano, and 1/4 teaspoon salt.
  • Return beef and any accumulated juices to the pan, and spoon sauce over beef. Bring to a boil; cover, reduce heat, and simmer until the meat is tender, about 1 hour and 15 minutes. Sprinkle parsley on top, and serve.

Nutrition Facts : Calories 314 g, Fat 11 g, Protein 39 g

PAULA DEEN'S GRILLADES AND GRITS



Paula Deen's Grillades and Grits image

Recipe by Paula Deen of The Lady and Son's in Savannah, GA. It's Mmmm-Good! I found that the cooking time may need to be increased to get the meat fork tender, so allow yourself some extra time. This can also be fixed in the crockpot.

Provided by Punky Julster

Categories     Stew

Time 1h45m

Yield 8 serving(s)

Number Of Ingredients 23

1 (3 lb) chuck roast, cut into 1-inch pieces
kosher salt
black pepper
garlic powder
cooking spray
1/3 cup all-purpose flour, plus
1/4 cup all-purpose flour
4 tablespoons bacon grease
4 tablespoons cooking oil
1 large bell pepper, chopped
2 medium onions, chopped
1 cup diced celery
3 large garlic cloves, minced
4 cups beef broth or 4 cups water
3 bay leaves
1 teaspoon dried thyme
2 tablespoons hot sauce (recommended ( Texas Pete)
1 tablespoon Worcestershire sauce
1 teaspoon salt
1 teaspoon dried basil
5 medium fresh tomatoes or 4 large fresh tomatoes, peeled and quartered
1 (10 ounce) can extra hot stewed tomatoes (recommended ( Ro-Tel)
1/2 cup chopped fresh parsley leaves

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.

Nutrition Facts : Calories 638.7, Fat 47.3, SaturatedFat 17, Cholesterol 123.9, Sodium 903.7, Carbohydrate 17.8, Fiber 2.8, Sugar 5.9, Protein 35

NEW ORLEANS-STYLE GRITS AND GRILLADES



New Orleans-Style Grits and Grillades image

From Southern Comfort by Slade and Allison Rushing. For the Creole Spice: mix together: 1 tablespoon fine sea salt, 2 teaspoons ground white pepper, 1 3/4 teaspoons cayenne, 1 teaspoon freshly ground black pepper, 1 3/4 teaspoons garlic powder, 1 1/2 teaspoons onion powder, 1 teaspoon dry mustard, 1/2 teaspoon ground cumin

Provided by Brookelynne26

Categories     < 60 Mins

Time 1h

Yield 4 serving(s)

Number Of Ingredients 22

pork tenderloin (about 1 ½, pounds)
1 &frac 12 cups flour
1 teaspoon salt
1 teaspoon fresh ground black pepper
3 tablespoons canola oil
8 slices bacon, diced
1 red bell pepper, diced
1 green bell pepper, diced
1 onion, diced
1 tablespoon chopped garlic
1 tablespoon creole seasoning
1 teaspoon ground cumin
1 teaspoon paprika
2 bay leaves
4 cups chicken stock
1 ripe tomatoes, chopped, cored, juices reserved
8 cups milk
2 cups quick-cooking grits
1 cup unsalted butter, cut into pieces
1/2 cup heavy cream
1 tablespoon salt
2 teaspoons fresh ground black pepper

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.

Nutrition Facts : Calories 1406.6, Fat 96.9, SaturatedFat 51.3, Cholesterol 249.2, Sodium 3066.1, Carbohydrate 103.5, Fiber 4, Sugar 8.4, Protein 33.5

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GRILLADES RECIPE | MYRECIPES
Heat oil in a large skillet over medium-high heat. Add pork, and fry about 2 minutes on each side or until golden brown. Transfer pork to a plate, reserving drippings in skillet. Step 3. Sprinkle remaining 1/2 cup flour over drippings. Cook over high heat, whisking constantly, about 3 minutes or until roux is medium brown.
From myrecipes.com
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OLD TIME GRILLADES AND GRITS | LOUISIANA KITCHEN & CULTURE
Cut into pieces 2 inches square and pound out with a mallet to about 4 inches square. Rub salt, black pepper, cayenne, and garlic into pieces of meat on both sides. Rub in the flour. In a large heavy skillet, melt lard over medium heat and brown the grillades well on both sides. Lower heat and add onions, tomatoes and about 1 cup water.
From louisiana.kitchenandculture.com
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SLOW COOKER GRILLADES - LOUISIANA COOKIN
2021-02-26 Place beef slices in flour mixture, turning to coat. In a large skillet, heat 2 tablespoons oil over medium-high heat. Working in batches, add beef to skillet, and cook until browned, about 2 minutes per side; add additional oil, 1 tablespoon at a time, if necessary, between batches. Transfer beef to a 5-to 6-quart slow cooker.
From louisianacookin.com
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GRILLADES AND GRITS - WHISK IT REAL GUD
2017-12-05 Instructions. If using beef round, cut the meat into 3-inch squares. Season with salt and pepper then dredge in ¼ cup flour and shake off excess. Heat 2 tbsp of vegetable oil in large skillet over medium high heat. Brown the meat on each sides for about 2 minutes. Transfer to a plate and set to the side.
From whiskitrealgud.com
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GRILLADES — MORE THAN GOURMET
A well loved Louisiana brunch dish, Grillades are a classic braise of tender beef with plenty of seasoning, tomatoes, garlic, and the \"holy trinity\" of Cajun and Creole cuisine: a base of sautéed onion, green pepper, and celery. Serve Grillades over our Simple Grits or Creamy Cheddar Grits for a delicious brunch or supper.
From morethangourmet.com
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GRILLADES AND GRITS - LITTLE COASTAL KITCHEN
Set aside. Wipe out the pot with a paper towel. Melt the bacon fat over medium heat. Add the flour, whisking constantly until the mixture (a roux!) is fragrant and a medium brown color. Turn the heat to low and toss in the peppers, onions and celery. Stirring occasionally, cook until the vegetables are wilted.
From littlecoastalkitchen.com
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GRILLADES AND GRITS RECIPE | SAVEUR
2022-02-28 For the grillades: 1 ⁄ 2 cup all-purpose flour ; Kosher salt and freshly ground black pepper 1 lb. veal cutlet, pounded ¼-in. thin 3 tbsp. unsalted butter, divided 1 …
From saveur.com
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GRILLADES | EMERILS.COM
In a mixing bowl, combine the Rustic Rub and the flour together. Add the meat to the flour mixture and lightly toss, covering all sides of the meat. Place the floured meat on a cutting board, using a meat mallet, lightly pound each side of the meat. In a large sauce pot, heat the oil. When the oil is smoking hot, add the meat and brown for 7 to ...
From emerils.com
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GRILLADES RECIPE - CAJUN GROCER
Add the tomatoes, water or broth, bay leaves, tarragon, basil and hot sauce. Bring to a boil and simmer, partially covered with the pot lid, stirring occasionally, until the meat is very tender, about 2 hours. If the gravy becomes too thick, add more water or broth. The mixture should be slightly thick. Remove the bay leaves.
From cajungrocer.com
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CREOLE BEEF GRILLADES RECIPE - HOUSE & HOME
Creole Beef Grillades. Step 1: To make the Creole spices, mix the paprika, cayenne, garlic powder, onion powder, dried oregano, and thyme. Step 2: Season the beef with salt and pepper. Season the flour with the Creole spices, and reserve 1/4 cup. Put the remaining 1-3/4 cups flour in a large, shallow bowl, and then dredge the beef in the flour, shaking off the excess.
From houseandhome.com
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JAZZED-UP GRILLADES - LOUISIANA WOMAN BLOG
2017-09-29 Pour oil into a black iron pot and heat. Add marinated meat and vegetables browning the meat well while cooking the vegetables with it. Add broth and water, cover pot and cook until meat is tender and vegetables are dissolved into the gravy. The round steak may take up to two hours to cook for tender results.
From louisianawomanblog.com
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GRILLADES (CAJUN MEAT STEW) AND CHEESE GRITS - CHEZ …
2015-09-18 1 tsp. kosher salt. hot cooked Cheese Grits (see recipe below) Sprinkle about 2 teaspoons of the seasoning mix on all sides of the pork cubes in a large bowl. In a gallon size freezer bag combine ½ cup of the flour and another 1 teaspoon of the seasoning mix together. Add pork to bag (don’t wash the bowl) and shake until all the cubes are ...
From chezcarrcuisine.com
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GRILLADES AND GRITS RECIPE | RECIPES.NET
2022-03-24 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.
From recipes.net
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CHICKEN GRILLADES AND RED GRITS RECIPE - FOOD REPUBLIC
2011-05-18 Grillades: Pound chicken thighs until they are about 1/4 inch thick. Cut in half. Generously season the chicken with salt and pepper, lightly dredge in rice flour, and set aside. Heat 5 tbsp. of the oil in a large cast-iron or heavy pot over medium-high heat. Working in batches, brown meat well, 4-6 minutes per batch.
From foodrepublic.com
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GRILLADES AND GRITS | PAULA DEEN
In a small pot, bring water, milk, and salt to a boil. Slowly stir grits into boiling mixture. Stir continuously and thoroughly until grits are well mixed. Let the pot return to a boil, cover pot with a lid, lower the temperature, and cook for approximately 30 minutes stirring occasionally. Add more water, if necessary.
From pauladeen.com
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Top Asked Questions

What is a Grillade?
Despite the French meaning of the word, Grillades are not grilled, rather they are slowly simmered in a rich gravy until the meat is spoon-tender. Early versions of the recipe saw them served alone or paired with rice, a staple in Creole cooking, but have since come to be commonly served with grits.
What is Grillades and grits?
Grillades and Grits. Grillades and Grits is a great way to turn an inexpensive cut of meat into a super flavorful comfort meal. The meat is slow-cooked until tender in a red gravy flavored with the Holy Trinity (onions, celery, and green peppers) plus plenty of garlic.
How to cook steak grilled grillades?
Stir in the wine, stock, and remaining 1 teaspoon salt and bring to a boil. Return the beef to the pan, cover, and transfer to the oven. Cook until the grillades are fork-tender, stirring occasionally, about 2 hours. Remove the bay leaves.
How do you make grills and grits at home?
Grillades 'n' Grits, a Creole classic. Tender medallions of meat simmered in a tomato based gravy over creamy, cheesy grits. You're in for a real treat with this one! 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.

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