Creole Beef Grillades and Cheese Grits

Creole Beef Grillades and Cheese Grits
Photo by Ellen Silverman

Ingredients

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

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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