Creole Beef Grillades and Cheese Grits

Creole Beef Grillades and Cheese Grits
Photo by Ellen Silverman

Ingredients

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

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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