Bon Temps Grillades Recipes

Steps:

• In a mixing bowl, combine the beef and veal together. Season the meat with Essence. Add the flour and toss the meat completely. Turn the meat out onto a floured surface and with meat mallet, lightly pound the meat. Turn the meat over and lightly pound the meat again. In a large cast-iron pot, heat the oil. When the oil is hot, add the meat. Brown the meat evenly on both sides for 5 to 6 minutes. Add the onions, bell peppers, and celery. Season with salt and cayenne. Continue stirring, scraping the bottom and sides of the pot to loosen any browned particles. Cook for 5 to 6 minutes, or until the vegetables are wilted. Add the tomatoes and garlic. Cook, stirring often and scraping the bottom and sides of the pot for 3 to 4 minutes. Add the bay leaves, thyme, oregano, basil, broth and wine. Season with salt, cayenne, and black pepper. Bring the liquid to a simmer, partially covered, stirring occasionally, and cook for about 1 1/2 hours or until the meat is very tender. Remove the bay leaves and serve with baked cheese grits.
• Combine all ingredients thoroughly and store in an airtight jar or container.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

Steps:

• Season beef cubes with kosher salt, black pepper, and garlic powder in a large bowl.
• Dust beef with 1/3 cup flour and toss lightly to coat.
• Heat vegetable oil in a large pot over medium heat. Cook and stir beef in the hot oil until evenly browned, 7 to 10 minutes.
• Remove beef with slotted spoon; transfer to a bowl.
• Stir bell pepper, onion, celery, and garlic into the oil left in the pot; cook and stir until vegetables are lightly browned, 8 to 10 minutes.
• Remove vegetables with a slotted spoon and add to the bowl of beef. Drain oil, reserving about 3 tablespoons in the pot. Reduce heat to low.
• Gradually whisk 1/4 cup flour into the reserved oil until you achieve a dark golden-brown roux, 10 to 15 minutes. Stir constantly and watch carefully; roux burns easily.
• Slowly pour beef broth into the roux while stirring; bring to a simmer, and cook until thickened, stirring constantly, about 3 minutes.
• Return the beef and vegetables to the pot. Add bay leaves, thyme, hot sauce, Worcestershire sauce, basil, tomatoes with green chiles, and 1 teaspoon salt.
• Bring to a boil over medium heat, then reduce heat to medium-low and simmer until beef is tender, about 1 1/2 hours, stirring occasionally. Remove bay leaves and stir in chopped parsley to serve.

Steps:

• Combine the salt, red and black pepper and garlic powder in a small bowl. Lay several pieces of the meat on a cutting board. Sprinkle with the seasoning mix and a little of the flour. Pound each piece of meat with a meat mallet until slightly flattened. Turn meat; repeat seasoning and pounding. Repeat with remaining meat.
• Heat the oil in a Dutch oven over medium-high heat. Add the meat in batches. Brown evenly on both sides, about 5 minutes per batch. Transfer to a platter. Add the onions, peppers and celery to the Dutch oven. Cook, stirring, until the vegetables are soft and golden, 10 minutes.
• Return meat to the pot. Add the tomatoes, broth, wine, bay leaves, tarragon and basil. Reduce heat to medium-low. Simmer, uncovered, stirring occasionally, until the meat is very tender, about 2 hours, adding water if the mixture becomes dry. Remove the bay leaves. Stir in green onions and parsley. Serve over grits.

Steps:

• Prepare grill for cooking over medium-hot charcoal (moderate heat for gas). (If using a charcoal grill, open vents on bottom of grill, then light charcoal. When Charcoal turns grayish white (about 15 minutes from lighting), hold your hand 5 inches above grill rack to determine heat for charcoal as follows: Hot: When you can hold your hand there for 1 to 2 seconds; Medium-hot: 3 to 4 seconds; Low: 5 to 6 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes, then, if necessary, reduce to heat specified in recipe.)
• Pat steaks dry and sprinkle all over with sea salt and pepper. Grill steaks on lightly oiled grill rack, covered only if using a gas grill, turning over once, until thermometer inserted horizontally 2 inches into meat (do not touch bone) registers about 120°F for rare, 9 to 11 minutes.
• Transfer steaks to a cutting board and let stand, uncovered, 10 minutes before slicing. (Internal temperature will rise to 125-128°F while steaks stand.)