Creole Beef Grillades and Cheese Grits

Creole Beef Grillades and Cheese Grits
Photo by Ellen Silverman

Ingredients

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

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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