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re: Grits and Grillades
Posted on 7/17/10 at 7:59 pm to Mike da Tigah
Posted on 7/17/10 at 7:59 pm to Mike da Tigah
Thanks a bunch. The Gouda is a good idea as I always have some on hand. Love to eat slices of it!
1
Posted on 7/17/10 at 8:28 pm to TigerJazz
FYI: I think you need a good veal stock, and veal cutlets to make it right...although, everyone has their own way of cooking this things. I've had them with chicken, beef skirt steak, and pork cutlets.
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