Hunter Style Grillades Recipes

BEEF HUNTER STYLE GRILLADES RECIPE - (4.5/5)

Steps:

• 1. Combine flour, salt and black pepper in a gallon Ziploc bag.Place beef between two pieces of parchment paper and gently pound meat into 1/4 thick. Cut Beef into 2 inch pieces. Place several pieces of beef into Ziploc bag and shake to coat with flour. Repeat with rest of meat. 2. Heat olive oil in a wide 5-6 quart heavy pot over moderately high heat until hot but not smoking. Saute meat ( working with batches if necessary), stirring constantly and turning over, until evenly and lightly browned on both sides, 5-6 minutes. Remove meat from pan and set aside. 3.Add onions, bell pepper, celery and mushrooms, and cook, stirring and scraping up any brown bits, cook until softened, 5 to 6 minutes. Add tomatoes and garlic and cook , stirring frequently,about 3 minutes 4. Return meat to pan. Add bay leaves, thyme, rosemary, salt, cayenne and black pepper, broth and wine, then reduce heat and simmer, partially covered, stirring occasionally, until meat is very tender about 1 1/2 hours Add balsamic vinegar and garnish with chopped parsley 5. Serve with Mashed potatoes or wide egg noodles

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.

GRILLADES

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.

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.

NEW ORLEANS-STYLE GRITS AND GRILLADES

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.

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.