Creole Beef Grillades and Cheese Grits

Creole Beef Grillades and Cheese Grits
Photo by Ellen Silverman

Ingredients

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

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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