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.
Here is my recipe for Grillades and Grits. It’s an exercise in reverse engineering based on the flavors I experienced in New Orleans.
- 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
- 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)
- 1 recipe old fashioned grits
- 6 green onions chopped
- In a pie plate combine the salt, pepper, cayenne pepper, and flour mixing thoroughly with a fork.
- Using a meat hammer pound out the meat until thoroughly tenderised and the meat approximately doubles in size.
- Dredge the meat in the flour/spice mixture and set aside.
- In a heavy skillet melt the lard or bacon drippings.
- When the fat is hot add the meat in batches and brown quickly on both sides. Remove from heat and set aside.
- 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.
- Add the roux and turn the heat up to high
- Add the stock or broth and bring to a boil
- Add the tomatoes, herbs and cider vinegar and allow the gravy to thicken
- Add the meat and cook for 2 to 3 minutes allow gravy to flavor the meat.
- For each serving put grits in a bowl topped with meat and gravy.
- Garnish with chopped green onions.