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Grillades and Grits
Posted on 12/1/12 at 4:44 pm
Posted on 12/1/12 at 4:44 pm
So I am thinking of doing Grillades and Grits Christmas morning. Anyone have any recipes or tips?
6
Posted on 12/1/12 at 4:46 pm to Vol Fan in the Bayou
i rather grillades on my rice with some white beans.
Posted on 12/1/12 at 5:28 pm to Vol Fan in the Bayou
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 12/1/12 at 5:29 pm
Posted on 12/1/12 at 5:30 pm to Stadium Rat
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.
Posted on 12/1/12 at 5:52 pm to Vol Fan in the Bayou
I use the Vernon Roger recipe, to a degree. You have it?
Posted on 12/1/12 at 5:55 pm to Gris Gris
Bought mine for around $7 on amazon
Posted on 12/1/12 at 6:21 pm to Stadium Rat
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 12/1/12 at 6:25 pm
Posted on 12/1/12 at 8:44 pm to Vol Fan in the Bayou
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.
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.
Posted on 12/1/12 at 9:05 pm to Vol Fan in the Bayou
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.
Posted on 12/1/12 at 11:34 pm to Vol Fan in the Bayou
I've made it with veal before, it came out really well
Posted on 12/2/12 at 9:55 am to TexasTiger05
This is the recipe I use. Grillades and Gritsit makes a good bit, and is definitely better the next day
Posted on 12/2/12 at 10:00 am to tigeryat
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?
Posted on 12/2/12 at 10:29 am to Vol Fan in the Bayou
I've done it with pork tenderloin. It comes out nice. The flavor is pretty much the same.
Posted on 12/2/12 at 10:39 am to Lambdatiger1989
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.
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 12/2/12 at 10:57 am
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