New Orleans Grillades Recipes

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NEW ORLEANS GRILLADES

My mother-in-law used to make this but I didn't know the name of it and I didn't get the recipe before she passed away. I spent years trying to duplicate her recipe for my husband, based on his memory, and I finally realized that it was Grillades. Pronounced GREE-ahds, this is THE quintessential New Orleans brunch dish served in...

Provided by Donna Graffagnino

Categories     Beef

Time 2h30m

Number Of Ingredients 28



New Orleans Grillades image

Steps:

  • 1. Don't let the list of ingredients scare you. New Orleans cooking is bold and full of different flavors. This is an easy dish, just do your prep work ahead of time and have the ingredients at hand before you start.
  • 2. In a small bowl combine the first 6 ingredients and set aside. Remove any fat from the beef or veal. Don't use cubed or pre-tenderized round, it's not the same.
  • 3. Lay meat on a cutting board and sprinkle one side liberally with the seasoning blend, then sprinkle with flour.
  • 4. Put plastic wrap on top and bottom of the meat and pound the meat until slightly flattened using a meat mallet. Flip the meat over and repeat the process with seasonings and flour. Pound to 1/8" - 1/4" thick.
  • 5. Cut meat into 3 inch squares or pieces. In a large heavy pot heat the oil over medium-high heat. Add the meat, several pieces at a time and brown evenly on both sides. As the meat cooks transfer it to a plate and set aside.
  • 6. Add about 2 tablespoons of flour to the pan, or enough to absorb remaining oil, stir until there are no lumps remaining and cook on medium-low heat until roux begins to turn the color of peanut butter.
  • 7. To the roux add the onions and cook stirring frequently until the vegetables are soft and onions are caramelized, about 10 minutes. (The roux will seize up when the onions are added, it's supposed to do this.) Add bell peppers, celery and garlic; cook another 5 minutes.
  • 8. Add the tomatoes and their liquid and reduce the heat to medium-low. Add the broth, wine, bay leaves, oregano and basil. Stir to mix and bring to a simmer uncovered.
  • 9. Add meat back to the pan, cover and cook until the meat is very tender, stirring occasionally. For Veal - cook about 45 minutes; for beef round - cook about 1 1/2 hours or until fork tender. If the liquid begins to evaporate add more both.
  • 10. Spoon over buttered or cheese grits, rice or noodles and garnish with parsley and green onions. Serve with a sunny side up egg on the side of the plate. C'est ci bon!
  • 11. *Notes: Many people use round steak for this recipe, but veal is the traditional and most delicious meat to use. Some people like to put this over cheese grits, but well salted and buttered plain grits was the original way of making this dish. It's also delicious over pasta, rice, or day-old biscuits.

SEASONING INGREDIENTS
1 Tbsp salt
1/2 - 1 tsp cayenne, depending on your taste preference
1 tsp black pepper, coarsely ground
1 tsp garlic powder
1 tsp onion powder
2 tsp paprika
GRILLADES INGREDIENTS
4 lb boneless beef or veal round steak, about 1/2" thick (don't use cubed or tenderized round steak)
1/2 c all purpose flour
1/3 c vegetable oil
1 Tbsp bacon grease
2 medium onions, chopped fine or sliced thin
2 medium green or red bell peppers, chopped fine
3 stalk(s) celery, chopped fine
3 clove garlic, minced
2 c san marzano whole tomatoes, crushed with juice
2 c beef broth
1/2 c red wine
1 bay leaf
1 Tbsp worcestershire sauce, lea & perrin's
2 tsp dried basil
1/2 tsp dried oregano
1/4 tsp crushed red pepper flakes (or more to taste)
salt & coarsely ground black pepper to taste
1/2 c green onions, thinly sliced
1/3 c fresh parsley, chopped
eggs

GRILLADES AND GRITS

Provided by Emeril Lagasse

Yield 6 servings

Number Of Ingredients 28



Grillades and Grits image

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.

1 1/2 pounds beef top round, cut into 2-inch pieces
1/4 teaspoon dried thyme
1 pound veal top round, cut into 2-inch pieces
Essence, recipe follows
1/4 cup vegetable oil
2 cups chopped onions
1 cup chopped bell peppers
1 cup chopped celery
2 cups chopped, peeled, and seeded tomatoes
1 tablespoon chopped garlic
5 bay leaves
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
2 cups beef broth
1/2 cup dry red wine
Salt and cayenne
Fresh black pepper
3 tablespoons chopped green onions
2 tablespoons finely chopped parsley
Baked cheese grits
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme

GRILLADES

A warm and delicious way to use stew beef or chuck roast. I serve with grits or white rice and crusty bread for dipping.

Provided by Karen Waters

Categories     100+ Everyday Cooking Recipes

Time 2h35m

Yield 8

Number Of Ingredients 20



Grillades image

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.

Nutrition Facts : Calories 455 calories, Carbohydrate 15.2 g, Cholesterol 77.5 mg, Fat 33.3 g, Fiber 2.3 g, Protein 23.5 g, SaturatedFat 10 g, Sodium 1193.3 mg, Sugar 2.3 g

1 (3 pound) boneless beef chuck roast, cut into 1-inch cubes
kosher salt to taste
ground black pepper to taste
¼ teaspoon garlic powder, or to taste
⅓ cup all-purpose flour
½ cup vegetable oil
1 large green bell pepper, chopped
2 onions, chopped
1 cup diced celery
3 large cloves garlic, minced
¼ cup all-purpose flour
4 cups beef broth
3 bay leaves
1 teaspoon dried thyme
2 tablespoons hot sauce
1 tablespoon Worcestershire sauce
1 teaspoon dried basil
2 (10 ounce) cans diced tomatoes with green chile peppers (such as RO*TEL®)
1 teaspoon salt
½ cup chopped fresh parsley leaves

NEW ORLEANS-STYLE GRITS AND GRILLADES

From Southern Comfort by Slade and Allison Rushing. For the Creole Spice: mix together: 1 tablespoon fine sea salt, 2 teaspoons ground white pepper, 1 3/4 teaspoons cayenne, 1 teaspoon freshly ground black pepper, 1 3/4 teaspoons garlic powder, 1 1/2 teaspoons onion powder, 1 teaspoon dry mustard, 1/2 teaspoon ground cumin

Provided by Brookelynne26

Categories     < 60 Mins

Time 1h

Yield 4 serving(s)

Number Of Ingredients 22



New Orleans-Style Grits and Grillades image

Steps:

  • Cut tenderloin into 12 cutlets, place each between sheets of plastic wrap and pound with a mallet until very thin, about 1/8 inch. In a small dish, mix 1 cup of the flour with 1/2 teaspoon of the salt and 1/2 teaspoon of the pepper. Lightly dust each cutlet on both sides, set aside on a plate. Heat a 12-inch cast-iron skillet over medium heat. Add 1 tablespoon of the oil and sauté cutlets in batches of 4 at a time. Cook for 1 minute on each side. Repeat with remaining oil and cutlets. In same skillet, cook bacon. Transfer bacon to a paper-lined plate, keeping bacon fat in skillet. Reduce heat, whisk in remaining flour. Simmer and stir continuously until roux becomes light brown, about 10 minutes. Add bell peppers, onion and garlic and cook until tender, about 3 minutes. Carefully whisk in remaining salt and pepper, Creole spice, cumin, paprika and bay leaves. Next, whisk in stock and tomato. Bring sauce to a simmer, and cook on low for 10 minutes, skimming off excess fat. Strain sauce through a sieve and then return to skillet; warm pork cutlets in sauce.
  • Make the Grits: Scald milk (skin forms on top). Whisk in grits and cook over medium-low heat for 10 minutes, whisking again now and then. Whisk in butter, cream, salt and pepper. Cover and remove from heat. It will stay hot for about 15 or 20 minutes, covered.

Nutrition Facts : Calories 1406.6, Fat 96.9, SaturatedFat 51.3, Cholesterol 249.2, Sodium 3066.1, Carbohydrate 103.5, Fiber 4, Sugar 8.4, Protein 33.5

pork tenderloin (about 1 ½, pounds)
1 &frac 12 cups flour
1 teaspoon salt
1 teaspoon fresh ground black pepper
3 tablespoons canola oil
8 slices bacon, diced
1 red bell pepper, diced
1 green bell pepper, diced
1 onion, diced
1 tablespoon chopped garlic
1 tablespoon creole seasoning
1 teaspoon ground cumin
1 teaspoon paprika
2 bay leaves
4 cups chicken stock
1 ripe tomatoes, chopped, cored, juices reserved
8 cups milk
2 cups quick-cooking grits
1 cup unsalted butter, cut into pieces
1/2 cup heavy cream
1 tablespoon salt
2 teaspoons fresh ground black pepper

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