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Posted on 12/19/19 at 6:07 pm to Gugich22
While I'm sure beef or lamb will work, grillades have always been a pork dish where I'm from. I'll use some pork steaks or a boston butt, cut into fairly thin strips. Season with salt, black pepper, cayenne, garlic powder and hot sauce.
Batter in seasoned flour (no egg wash) then lightly fry in about 1/2" of oil. Set aside then add flour to the remaining oil (should be minimal oil left after frying) and start the roux for the gravy. Toss in onions, saute, add stock and sliced andouille. Let it cook down a little then add grillades back in. Cook down until you can't stand it anymore. Serve over grits, rice, noodles, a tennis shoe...it don't matter.
Batter in seasoned flour (no egg wash) then lightly fry in about 1/2" of oil. Set aside then add flour to the remaining oil (should be minimal oil left after frying) and start the roux for the gravy. Toss in onions, saute, add stock and sliced andouille. Let it cook down a little then add grillades back in. Cook down until you can't stand it anymore. Serve over grits, rice, noodles, a tennis shoe...it don't matter.
Posted on 12/19/19 at 6:20 pm to Gugich22
I like the Tavolaitim recipe in the TD cookbook. Lots of green onion and fresh parsley. I've cooked it both ways, pork and beef. I prefer the beef roundsteak version.
Posted on 12/19/19 at 6:29 pm to GeauxTigers0107
quote:
grillades have always been a pork dish where I'm from
I agree with you in theory, but the pork lobby has been pushing the pale, white pork for two decades with their "other white meat" campaign.
The only place I know to get the old style pork is small Acadiana butchers ala T-Boy's where they walk em in the back door and sell them in the meat case up front.
Posted on 12/19/19 at 7:33 pm to Btrtigerfan
quote:
The only place I know to get the old style pork is small Acadiana butchers ala T-Boy's where they walk em in the back door and sell them in the meat case up front.
I ask my local butcher to thinly slice pork shoulder. Many recipes call for 30 minutes to cook but i think it needs low/slow for 1-1.5 hours.
Posted on 12/19/19 at 8:15 pm to Btrtigerfan
And where I’m from DTB, grillades are thinly sliced, highly seasoned, and grilled. Not a wet cooked dish at all. Delicious, but completely different from NoLA style grillades, which are referred to as “city” grillades by some ppl on the bayou.
Posted on 12/19/19 at 8:31 pm to hungryone
quote:
from DTB
That has been the most cringy phrase in sports this month. I even cringed when JB said it.
Posted on 12/19/19 at 9:27 pm to Btrtigerfan
Cringe all you want, it’s long been a shorthand reference to the general area. DTB pour la vie, cher. We used it back in high school, when dinosaurs still roamed Pointe au Chenes.
Posted on 12/20/19 at 1:25 am to GeauxTigers0107
Anybody ever use thicker cuts of meat? Not crazy thick, just not thin? I'm going to try this next time. It would save me having to brown so many batches.
Posted on 12/20/19 at 4:00 am to RabidTiger
Theory of bayou relativity —/No matter where you live on the bayou, the people who live DTB think the people who live UTB from them are snooty; the people who live UTB think the people who live further DTB from them are trashy; and both think that the people who live further away from the bayou are assholes.
Posted on 12/20/19 at 7:31 am to michael corleone
quote:
Theory of bayou relativity —/No matter where you live on the bayou, the people who live DTB think the people who live UTB from them are snooty; the people who live UTB think the people who live further DTB from them are trashy; and both think that the people who live further away from the bayou are assholes.
LOL....no component of the theory on those bastards from across the bayou? You can see their houses from your front yard, but you gotta drive five damn miles and wait 1/2 hour for the bridge to shut in order to visit them.
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