Creole Beef Grillades and Cheese Grits

Creole Beef Grillades and Cheese Grits
Photo by Ellen Silverman

Ingredients

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

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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