re: Grits and Grillades

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More good then simple. Just don't want to spend all morning in the kitchen.

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OK


Take 1 carton of beef stock and reduce it on the stove to about 25% of it's original volume over med low heat. Fold in @ 1/2 stick of butter and see how it looks. If it looks too fatty, then just add a little more stock. Simple.


Get some sirloin and cube it up. Season and sear it like you would a steak in a cast iron pot, and then fold your sauce into the meat.


For the grits, I usually cook them in a little chicken stock and a little whole whipping cream, about 75-25. Once done I then take some smoked gouda and fold it in there to taste. You can also use cream cheese if you want in lieu of the gouda, but I wouldn't, Gouda is money.


In any case, that's mine, and it's pretty slamming. There are other things you can do to jazz it up like marinating your meat overnight, and adding some herbs to the grits or roasted corn as well, which is also a real good idea. Just trial and error bud.

OH, and if you can find some veal stock and make a demi out of it, it's even better than the beef stock reduction, but I figured it would be easier for you to get your hands on beef stock.