Pork Grillades Cc Recipes

PORK GRILLADES AND 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

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

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.

MARINATED AND SMOTHERED GRILLADES IN RUSTY GRAVY

Steps:

• Combine cayenne, salt and garlic powder.
• Place meat in a large bowl and sprinkle evenly with the cayenne mixture. Press the mixture into the meat with your hands.
• Cover and refrigerate overnight, or up to 2 days.
• Heat oil in a heavy pan or Dutch oven with a broad bottom, over high heat.
• Carefully slip the meat into the hot oil, with as much of the meat in contact with the bottom of the pan as possible.
• Cook without turning or stirring until underside of meat is crusty brown, about 10 minutes.
• Turn meat over, in a single layer if possible, and cook until all pieces are brown and crusty, about 10 minutes more.
• If any pieces curl up, cut them in half.
• Remove from heat and pour off all but 2 tablespoons of fat, leaving as much sediment as possible.
• Add 1/4 cup of water.
• Holding meat firmly with a fork or tongs, rub it against the pan bottom to dissolve some but not all of the sediment.
• Return pan to high heat and cook about 3 minutes, rubbing meat on bottom of pan occasionally.
• Add onions and cook until most of the liquid has evaporated, about 5 minutes, stirring and scraping bottom of pan.
• If sediment is building up only in certain spots, rotate the pan.
• Stir in the garlic and 1/4 cup more water.
• Reduce heat to medium and cook about 2 minutes, arranging meat in a single layer and scraping pan as needed.
• Add 1/4 cup more water and cook and stir about 1 minute.
• Add 1/4 cup more water and cook and stir about 2 minutes.
• Add another 1/4 cup water, and stir to coat all the meat, scraping pan bottom well.
• Arrange meat in a single layer again.
• Cover, reduce heat to low, and cook about 10 minutes without stirring.
• Add 1 1/2 cups more water, stirring and scraping pan bottom well.
• Cover and cook for 20 minutes without stirring.
• Stir well and turn meat.
• Cover and continue cooking until meat is very tender, about 45 minutes, stirring and turning meat once or twice.
• If necessary, add enough water to gravy to make 1 1/2 cups.
• Remove from heat and skim off fat.
• Serve immediately over hot cooked rice.

PORK GRILLADES - CC RECIPE

Steps:

• 1. Adjust oven rack to lower-middle position and heat oven to 350 degrees. Toast 1/4 cup flour in small skillet over medium heat, stirring constantly, until just beginning to brown, about 3 minutes; set aside. 2. Season chops with 1 1/2 teaspoons Louisiana seasoning, salt, and pepper. Whisk remaining 3/4 cup flour and remaining 1 1/2 tablespoons Louisiana seasoning together in shallow dish. Working with 1 chop at a time, dredge in seasoned flour, shaking off excess; transfer chops to plate. 3. Heat oil in Dutch oven over medium heat until shimmering. Add 4 chops and cook until browned, 3 to 5 minutes per side; transfer to plate. Repeat with remaining 4 chops. 4. Remove all but 1/4 cup oil from Dutch oven and return to medium heat. Add toasted flour to pot and cook, whisking constantly, until deep brown, about 2 minutes. Add onion, bell pepper, celery, and 1 teaspoon salt and cook, stirring often, until vegetables are just softened, about 3 minutes. Add garlic and cook until fragrant, about 30 seconds. 5. Stir in broth, tomatoes and their juice, bacon, Worcestershire, and bay leaf, scraping up any browned bits. Nestle chops into liquid and add any accumulated pork juices from plate. Bring to simmer, cover, and transfer to oven. Cook until fork slips easily in and out of pork, about 1 hour. 6. Remove grillades from oven. Discard bacon and bay leaf; stir in Tabasco. Season with salt and pepper to taste. Serve over rice, sprinkled with scallions and passing extra Tabasco.