Creole Beef Grillades and Cheese Grits

Creole Beef Grillades and Cheese Grits
Photo by Ellen Silverman

Ingredients

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

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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