NEW ORLEANS GRILLADES AND GRITS
For a true taste of the South, enjoy these savory and fork tender meat cutlets and gravy served over creamy grits!
Provided by Kimberly Killebrew
Categories Entree Main Course
Time 2h15m
Number Of Ingredients 22
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 & GRITS
Yield 6 servings
Number Of Ingredients 22
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.
GRILLADES
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
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
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!
Nutrition Facts : Calories 439 kcal, Carbohydrate 30 g, Cholesterol 82 mg, Fiber 3 g, Protein 26 g, SaturatedFat 7 g, Sodium 391 mg, Sugar 3 g, Fat 23 g, ServingSize 6-8 Servings, UnsaturatedFat 0 g
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.
SLOW-COOKED VEAL GRILLADES
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 68
Number Of Ingredients 18
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
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
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
Provided by Emeril Lagasse
Yield 6 servings
Number Of Ingredients 28
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
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
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
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
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
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
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
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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