Creole Beef Grillades and Cheese Grits

Creole Beef Grillades and Cheese Grits
Photo by Ellen Silverman

Ingredients

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