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Grits and Grillades
Posted on 7/17/12 at 8:25 am
Posted on 7/17/12 at 8:25 am
What's your ingredients?
I used the following last time but am willing to try something different. Possibly spicier
4lbs round steak
1tbsp salt
1 tsp cayenne pepper
1/2 tsp black pepper
1/2 tsp garlic powder
1/2 cup of flour
1/2 cup veg oil
3 medium yellow onions
2 med green peppers
3 celery stalks
3 cups whole canned tomatoes with their juice
2 cups beef broth
1/2 cup dry red wine
2 bay leaves
1/2 tsp dried tarragon leaves
1/2 tsp dried basi leaves
1/2 cup finely chopped green onions
3 tbsp chopped parsley
Baked grits
Sorry ab the spelling...
I used the following last time but am willing to try something different. Possibly spicier
4lbs round steak
1tbsp salt
1 tsp cayenne pepper
1/2 tsp black pepper
1/2 tsp garlic powder
1/2 cup of flour
1/2 cup veg oil
3 medium yellow onions
2 med green peppers
3 celery stalks
3 cups whole canned tomatoes with their juice
2 cups beef broth
1/2 cup dry red wine
2 bay leaves
1/2 tsp dried tarragon leaves
1/2 tsp dried basi leaves
1/2 cup finely chopped green onions
3 tbsp chopped parsley
Baked grits
Sorry ab the spelling...
This post was edited on 7/17/12 at 8:49 am
6
Posted on 7/17/12 at 8:30 am to WarmBubble
Isn't in grillades?
Posted on 7/17/12 at 8:32 am to WarmBubble
quote:
Griots
Posted on 7/17/12 at 8:34 am to Catman88
made me laugh...
Posted on 7/17/12 at 8:35 am to Catman88
quote:
Griots
Does
Not
Compute
Posted on 7/17/12 at 8:35 am to WarmBubble
quote:Sorry, but it's hard not to
Griots
. I do a very similar version of grits as grillades as Besh does in his "My New Orleans" cookbook.
Posted on 7/17/12 at 8:37 am to LSUAfro
Also, the correct order is Grillades and Grits.
Flows better and the grillades deserve to be first.
Flows better and the grillades deserve to be first.
Posted on 7/17/12 at 8:38 am to Drew Orleans
You like tomatoes in your gumbo too, don't ya?
Posted on 7/17/12 at 8:41 am to LSUAfro
Creole Gumbo is one of the worst food offenses I have ever encountered. I hate when mu non-LA. friends say they had it and how good it was.
Makes me want to puke.
Makes me want to puke.
Posted on 7/17/12 at 8:48 am to LSUAfro
This is close. I usually add a little more garlic, kick it up a bit, and will substitute ingredients if not on hand.
quote:
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
Posted on 7/17/12 at 8:50 am to WarmBubble
I got this recipe from "cooking up a storm" from the times picayune
Posted on 7/17/12 at 9:38 am to WarmBubble
i'm a rice and gravy guy. so, i wouldn't waste my grillades on some grits. i prefer it on my rice with some good ole corn maque chew.
Posted on 7/17/12 at 10:41 am to tigerdup07
The Plantation Cookbook's recipe is in the TD Recipe Book at the top of the first page. There is none better.
LINK
LINK
Posted on 7/17/12 at 10:46 am to LSUAfro
Add red and more black pepper, and an extra bay leaf or two. Need some fresh flat leaf parsley at the end, also.
This post was edited on 7/17/12 at 10:51 am
Posted on 7/17/12 at 10:50 am to OTIS2
quote:Always
Add red and more black pepper,
quote:Usually use 3 or 4 for that size recipe.
and an extra bay leaf or two.
I actually have generally used pork shoulders for tailgate grillades. Try and catch them on sale and it makes for a fairly inexpensive breakfast to feed the masses at tailgates.
Posted on 7/17/12 at 11:19 am to WarmBubble
This may be blasphemy, but Poche's sells really good grillades in a pack, with a nice sauce. I just add some bell peppers, onions, celery, garlic, Rotel, wine and stock and they are good to go.
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