Creole Beef Grillades and Cheese Grits

Creole Beef Grillades and Cheese Grits
Photo by Ellen Silverman

Ingredients

  • 1 bay leaf
  • Coarse salt and freshly ground black pepper
  • 1 tsp. thyme
  • 1 tsp. cayenne
  • Hot sauce
  • Cheese Grits (recipe follows)
  • 1 tsp. garlic powder
  • + 21 more ingredients
    • 1 tsp. paprika
    • 1 tsp. crushed red pepper flakes
    • 3 Tbs. unsalted butter
    • 1 Tbs. Worcestershire sauce
    • 1 small red or green bell pepper, finely diced
    • 2 cups beef stock
    • 2 cups all-purpose flour
    • 1 stalk celery, finely diced
    • 2 Tbs. mascarpone or cream cheese
    • 2 sprigs fresh thyme
    • ¼ cup rendered bacon fat, or 2 Tbs. unsalted butter
    • 1 cup stone-ground white corn grits
    • 3 cloves garlic, minced
    • ¼ cup grated Edam or Swiss cheese
    • 2 scallions (green parts only), finely chopped, for garnish
    • 1 tsp. dried oregano
    • One 3-pound beef shoulder, sliced into ½-inch-thick cutlets
    • 1 large yellow onion, finely diced
    • 2 cups canned chopped tomatoes with juices
    • 1 tsp. onion powder
    • Coarse salt

To make the Creole spices, mix the paprika, cayenne, garlic powder, onion powder, dried oregano, and thyme. Season the beef with salt and pepper. Season the flour with the Creole spices, and reserve 1/4 cup. Put the remaining 1-3/4 cups flour in a large, shallow bowl, and then dredge the beef in...

View full recipe at Fine Cooking

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