Hunter Style 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 the veal chops with salt and pepper then dredge in flour, patting off excess flour. In a large saute pan over medium-high heat, add enough oil to coat bottom of the pan. Sear chops until golden brown, about 5 to 6 minutes per side. Remove from pan and set aside. In same pan, add more oil to coat bottom of pan and saute the diced onions, carrots, celery, and bay leaf until tender, about 10 minutes. Add the wine and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon. When the wine has almost evaporated, add the broth, bring to a simmer and reduce sauce by half, about 10 minutes. Strain sauce through a fine mesh sieve into a bowl. Wipe the pan clean with a paper towel. Over medium heat, add the butter then chopped onion and mushrooms, and cook until tender, about 5 minutes. Season with salt and pepper, to taste. Add the veal and sauce back to the pan and bring to a simmer. Cook uncovered another 10 minutes, flipping the veal halfway through, until sauce thickens slightly. Serve over Southern Cheese Grits.
• In a saucepan over medium heat, melt 1 tablespoon butter. Add the peppers and saute until softened, about 3 minutes. Add the grits and stir 1 minute. Whisk in 3 cups water, bring to a boil and stir until thickened, about 5 minutes. Remove from heat, stir in remaining butter and cheese. Salt and pepper, to taste.

Steps:

• 1. Combine flour, salt and black pepper in a gallon Ziploc bag.Place beef between two pieces of parchment paper and gently pound meat into 1/4 thick. Cut Beef into 2 inch pieces. Place several pieces of beef into Ziploc bag and shake to coat with flour. Repeat with rest of meat. 2. Heat olive oil in a wide 5-6 quart heavy pot over moderately high heat until hot but not smoking. Saute meat ( working with batches if necessary), stirring constantly and turning over, until evenly and lightly browned on both sides, 5-6 minutes. Remove meat from pan and set aside. 3.Add onions, bell pepper, celery and mushrooms, and cook, stirring and scraping up any brown bits, cook until softened, 5 to 6 minutes. Add tomatoes and garlic and cook , stirring frequently,about 3 minutes 4. Return meat to pan. Add bay leaves, thyme, rosemary, salt, cayenne and black pepper, broth and wine, then reduce heat and simmer, partially covered, stirring occasionally, until meat is very tender about 1 1/2 hours Add balsamic vinegar and garnish with chopped parsley 5. Serve with Mashed potatoes or wide egg noodles

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.