Creole Beef Grillades and Cheese Grits

Creole Beef Grillades and Cheese Grits
Photo by Ellen Silverman

Ingredients

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

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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