Creole Beef Grillades and Cheese Grits

Creole Beef Grillades and Cheese Grits
Photo by Ellen Silverman

Ingredients

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

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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