Posted by: faithful | November 29, 2009

a recipe i’d like to try

Grillades and Grits

I’ve heard this was a breakfast dish made for the men before they went out hunting. I serve it at brunches, well when I had brunches and often for dinner. It is Creole at its finest. And make the grits! Even if you think you don’t like them make some creamy white grits. Quick grits are okay instant grits are not.


Grillades & Grits Recipe

2 lbs Round Steak
2 teaspoons Kosher Salt
¼ teaspoon Cayenne Pepper
½ Cup A.P. Flour
1.4 tspn pepper

1 tspn dried thyme

4 tbls unsalted butter
1 Medium Onions, Chopped
1 Bell Pepper, Chopped
2 Ribs Celery, Chopped
2 Cloves Garlic, Minced
2 Cups Beef Stock
3 Tbsp Worcestershire Sauce
2 Cups Tomatoes, Chopped or 1 14.5 ounce can

Salt & Pepper to taste
1 Recipe of Grits made according to the Package Instructions

Pound the Round Steak on both sides to about ½ inch thickness, then cut into 4 inch squares. Season the Grillades with the salt & pepper. Combine the flour, cayenne pepper and thyme then dip the Grillades one at a time into the seasoned flour and shake off any excess. In a cast iron dutch oven, heat 2 tbl butter over medium heat until very hot, but not smoking. Brown the Grillades well on both sides without burning. Transfer the Grillades to a plate. Melt the remaining butter over medium heat. Add the Onions, Bell Pepper, Celery, and Garlic and, stirring frequently, cook until the vegetables are soft but not brown. Add the remaining flour to the vegetables and stir for a few minutes to remove the floury taste. Stir in the Beef Stock, Worcestershire, Tomatoes; bring the mixture to a boil. Reduce the heat to medium-low. Return the Grillades and the accumulated juice from the plate back to the pot. Submerge the Grillades in the sauce and simmer for about 1 to 1 ½ hours or until they are very tender.

Serve over grits.

Gillaades is pronounced GREE-ahdes.


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