Creole Beef Grillades and Cheese Grits

Creole Beef Grillades and Cheese Grits
Photo by Ellen Silverman

Ingredients

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

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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