Grillades and Grits | TigerDroppings.com

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Vol Fan in the Bayou
Tennessee Fan
Member since Nov 2009
4155 posts

Grillades and Grits


So I am thinking of doing Grillades and Grits Christmas morning. Anyone have any recipes or tips?








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tigerdup07
LA-Lafayette Fan
Member since Dec 2007
18530 posts

re: Grillades and Grits


i rather grillades on my rice with some white beans.







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Stadium Rat
LSU Fan
Metairie
Member since Jul 2004
3766 posts

re: Grillades and Grits


The Plantation Cookbook's recipe for it is in the TD.com recipe book. It's the best I ever had.


This post was edited on 12/1 at 5:29 pm


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Gris Gris
LSU Fan
RED GRAVY RULES!!
Member since Feb 2008
24114 posts

re: Grillades and Grits


quote:

The Plantation Cookbook's recipe for it is in the TD.com recipe book.


Great recipe and if you don't have the book, it's well worth finding and buying. You can usually find it used on Amazon.






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OTIS2
LSU Fan
NoLA
Member since Jul 2008
25282 posts
 Online 

re: Grillades and Grits


I use the Vernon Roger recipe, to a degree. You have it?





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saderade
New Orleans Saints Fan
America's City
Member since Jul 2005
20940 posts

re: Grillades and Grits


Bought mine for around $7 on amazon





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Vol Fan in the Bayou
Tennessee Fan
Member since Nov 2009
4155 posts

re: Grillades and Grits


quote:

The Plantation Cookbook's recipe for it is in the TD.com recipe book. It's the best I ever had.


EDIT - Nevermind, I found it. Thanks a ton!



This post was edited on 12/1 at 6:25 pm


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tigeryat
LSU Fan
God's Country
Member since Oct 2005
2540 posts

re: Grillades and Grits


This is John Folse's Recipe. It's solid. You can substitute boston butt pork if you prefer. If you use the pork, trim as much of the fat as possible before browning. You can also substitute venison.

INGREDIENTS:

2 medium-size round steaks
1 cup flour
1/4 cup shortening or bacon drippings
1 cup onions, finely diced
1 cup celery, finely diced
1/2 cup bell pepper, finely diced
1 cup tomatoes, diced
1 cup green onions, finely diced
1/4 cup garlic, diced
3 cups beef stock
1 cup mushrooms, sliced
1/4 cup parsley
salt and cracked black pepper to taste

METHOD:

Cut round steak into 3-inch square cubes. Season to taste using salt and cracked black pepper. Dust pieces generously in flour and set aside. In a heavy-bottom dutch oven, heat oil or shortening over medium-high heat. Sauté round steaks until brown on all sides. Add onions, celery, bell pepper, tomatoes, green onions and garlic. Sauté until vegetables are wilted, approximately 3 to 5 minutes. Add beef stock, bring to a low boil and reduce heat to simmer. Cover Dutch oven and allow grillades to cook slowly for approximately 45 minutes. Stir occasionally to keep seasonings from scorching. Once tender, add mushrooms and parsley. Adjust seasonings if necessary and cook 10 additional minutes. Serve over grits as a breakfast item or over rice as an entrée.






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Tigergal
LSU Fan
Baton Rouge
Member since Aug 2004
93 posts

re: Grillades and Grits


Look up Emeril's recipe that adds red wine and mushrooms and serve with garlic cheese grits. We have done this for many a tailgate and nothing is left.





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TexasTiger05
LSU Fan
Member since Aug 2007
27839 posts

re: Grillades and Grits


I've made it with veal before, it came out really well





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Lambdatiger1989
LSU Fan
NOLA
Member since Jan 2012
579 posts

re: Grillades and Grits


This is the recipe I use. Grillades and Gritsit makes a good bit, and is definitely better the next day





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Vol Fan in the Bayou
Tennessee Fan
Member since Nov 2009
4155 posts

re: Grillades and Grits


quote:

boston butt pork


I've only had it with beef. I much prefer pork to beef. Can you tell a difference? Is it any better or worse?






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Lambdatiger1989
LSU Fan
NOLA
Member since Jan 2012
579 posts

re: Grillades and Grits


I've done it with pork tenderloin. It comes out nice. The flavor is pretty much the same.





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OTIS2
LSU Fan
NoLA
Member since Jul 2008
25282 posts
 Online 

re: Grillades and Grits


Try this seasoning method sometime. It's from Vernon Roger's book, which has some good ideas. Works well with pork, beef, or venison.

3lbs pork butt, cut into 3 x 1 inch strips(the size I prefer, Roger said 1x1 ).

2T mustard

5T vinegar

1 t garlic powder, or fresh garlic(1 T)

Salt, red and black pepper to taste


Mix all well and marinate in the fridge for at least two days...up to a week. Then prepare the grillades per the method you wish. Really works well.



This post was edited on 12/2 at 10:57 am


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