Grillades and Grits

I discovered Grillades and Grits during my time in the US Navy when I was temporarily assigned to the Navy base in New Orleans.  The term the Navy used was “TAD” which stands for “temporary assigned duty” which I took at the time to mean Travelling Around Drunk.  Because where I was assigned on the Navy base was run by a bunch of civilians they refused to let me do any work while I was there and only report just enough to keep track of me.  So New Orleans became for me an excuse to discover the local cuisine and party my butt off.

I don’t remember the name of the restaurant I ordered the Grillades and Grits at but they served it on the breakfast menu and it was love at first bite.   It is my favorite Cajun/Creole dish. It can be served as supper but then again in my opinion anything served for breakfast  can double for supper as well.

Warning:  this recipe is not for those trying to lose weight or otherwise dieting.  This is a working class stick to your ribs meal.

The roux I refer to in the recipe is the roux recipe that shows up on this site. The recipe for old fashioned grits is here. Recipe for brown veal stock is on this site as well.

Here is my recipe for Grillades and Grits.  It’s an exercise in reverse engineering based on the flavors I experienced in New Orleans.

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Grillades and Grits
Author: 
Cuisine: Cajun/Creole
 
Ingredients
Meat
  • 2 tsp salt
  • 1½ tsp fresh ground black pepper
  • 1½ tsp cayenne pepper
  • 2 cups all purpose flour
  • 1½ pounds beef round steak trimmed cut into 2 inch squares
  • ⅓ cup lard or bacon drippings
Gravy
  • 1 large green bell pepper; chopped
  • 1 large red bell pepper chopped
  • 1 large stalk of celery chopped
  • 1 large or 2 medium onions chopped
  • 3 tomatoes; peeled and chopped
  • 2 cups of brown veal & pork stock or canned beef broth.
  • 1 tbsp apple cider vinegar
  • 1 tbsp parsley
  • 1 tsp sage
  • 1 tsp powdered rosemary
  • 1 tsp powdered thyme
  • 1 recipe roux (1 cup recipe)
Accompaniments
  • 1 recipe old fashioned grits
  • 6 green onions chopped
Instructions
Prepare the meat
  1. In a pie plate combine the salt, pepper, cayenne pepper, and flour mixing thoroughly with a fork.
  2. Using a meat hammer pound out the meat until thoroughly tenderised and the meat approximately doubles in size.
  3. Dredge the meat in the flour/spice mixture and set aside.
  4. In a heavy skillet melt the lard or bacon drippings.
  5. When the fat is hot add the meat in batches and brown quickly on both sides. Remove from heat and set aside.
Gravy
  1. In the skillet the meat was browned in add all the vegetables not including the tomatoes and cook over medium heat until the onions turn glassy.
  2. Add the roux and turn the heat up to high
  3. Add the stock or broth and bring to a boil
  4. Add the tomatoes, herbs and cider vinegar and allow the gravy to thicken
Finish
  1. Add the meat and cook for 2 to 3 minutes allow gravy to flavor the meat.
Serve
  1. For each serving put grits in a bowl topped with meat and gravy.
  2. Garnish with chopped green onions.

 

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