Creole Beef Grillades and Cheese Grits

Creole Beef Grillades and Cheese Grits
Photo by Ellen Silverman

Ingredients

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