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.
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
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
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
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- In a shallow bowl, combine the flour, salt, black pepper and crushed red pepper and stir to blend. Lightly dredge the pounded pork steaks in the flour. Shake lightly to remove any excess.
- In a large pot or Dutch oven, heat the 1/4 cup of canola oil over medium-high heat. When the oil just begins to smoke, add enough meat to cover the bottom of the pot in one layer. Cook until well browned on both sides, 2 to 3 minutes per side. Transfer to a platter or baking sheet and repeat with the remaining meat (the moisture from each new batch of meat should keep the leftover flour bits from burning. Do not remove those bits; they will become your roux).
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