Best 12 Grillades Recipes

GRILLADES AND GRITS

Steps:

• In a mixing bowl, combine the beef and veal together. Season the meat with Essence. Add the flour and toss the meat completely. Turn the meat out onto a floured surface and with meat mallet, lightly pound the meat. Turn the meat over and lightly pound the meat again. In a large cast-iron pot, heat the oil. When the oil is hot, add the meat. Brown the meat evenly on both sides for 5 to 6 minutes. Add the onions, bell peppers, and celery. Season with salt and cayenne. Continue stirring, scraping the bottom and sides of the pot to loosen any browned particles. Cook for 5 to 6 minutes, or until the vegetables are wilted. Add the tomatoes and garlic. Cook, stirring often and scraping the bottom and sides of the pot for 3 to 4 minutes. Add the bay leaves, thyme, oregano, basil, broth and wine. Season with salt, cayenne, and black pepper. Bring the liquid to a simmer, partially covered, stirring occasionally, and cook for about 1 1/2 hours or until the meat is very tender. Remove the bay leaves and serve with baked cheese grits.
• Combine all ingredients thoroughly and store in an airtight jar or container.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

GRILLADES

Steps:

• Season beef cubes with kosher salt, black pepper, and garlic powder in a large bowl.
• Dust beef with 1/3 cup flour and toss lightly to coat.
• Heat vegetable oil in a large pot over medium heat. Cook and stir beef in the hot oil until evenly browned, 7 to 10 minutes.
• Remove beef with slotted spoon; transfer to a bowl.
• Stir bell pepper, onion, celery, and garlic into the oil left in the pot; cook and stir until vegetables are lightly browned, 8 to 10 minutes.
• Remove vegetables with a slotted spoon and add to the bowl of beef. Drain oil, reserving about 3 tablespoons in the pot. Reduce heat to low.
• Gradually whisk 1/4 cup flour into the reserved oil until you achieve a dark golden-brown roux, 10 to 15 minutes. Stir constantly and watch carefully; roux burns easily.
• Slowly pour beef broth into the roux while stirring; bring to a simmer, and cook until thickened, stirring constantly, about 3 minutes.
• Return the beef and vegetables to the pot. Add bay leaves, thyme, hot sauce, Worcestershire sauce, basil, tomatoes with green chiles, and 1 teaspoon salt.
• Bring to a boil over medium heat, then reduce heat to medium-low and simmer until beef is tender, about 1 1/2 hours, stirring occasionally. Remove bay leaves and stir in chopped parsley to serve.

GRILLADES AND GRITS

Steps:

• Grits:
• Boil 4 cups water and add salt and pepper. Add quick grits, stirring until mixed well. Reduce heat and cook about 5 minutes stirring occasionally. Remove from heat. Place in a greased casserole dish. Top with cayenne pepper, if desired.
• Grillades:
• Season steak strips. Dredge in flour. Fry bacon in heavy skillet. When browned, remove bacon strips from skillet and saute onions and bell pepper in bacon drippings. Fry floured beef strips until brown. Remove strips from pan. Add water to make gravy. Return strips to gravy and heat through,
• Serve the grillades over the grits.

PAULA DEEN'S GRILLADES AND GRITS

Steps:

• Season beef with kosher salt, black pepper and garlic powder.
• Dust beef with about 1/3 cup flour and toss lightly.
• Spray a cast iron Dutch oven with cooking spray.
• Heat 4 tablespoons of bacon grease and 4 tablespoons of cooking oil (you may use all bacon grease, all solid shortening, or all cooking oil if desired).
• Brown meat in hot fat and remove to a large bowl using a slotted spoon.
• Leaving fat in Dutch oven, saute bell pepper, onions, celery, and garlic. Brown vegetables and remove to bowl with a slotted spoon, leaving fat in the pot.
• Add or take away to total 3 tablespoons of fat to make your roux.
• To make roux, add about 1/4 cup of flour, stirring constantly and slowly until flour is a nice deep brown, being careful not to burn the flour.
• Slowly add 4 cups of beef broth or water and stir. Bring to a simmer and add back beef and vegetables.
• Add bay leaves, thyme, hot sauce, Worcestershire sauce, salt, dried basil and stir.
• Add fresh tomatoes and 1 can extra hot tomatoes.
• Simmer for about 1 hour and 15 minutes, stirring occasionally.
• Just before serving, remove bay leaves and stir in 1/2 cup chopped parsley.
• Serve over your favorite hot buttered grits.

CREOLE BEEF GRILLADES

Steps:

• Cut eye of the round steak into 8 slices, and season both sides with salt and pepper. In a deep skillet, heat olive oil over high heat, about 1 minute. Sear beef until brown, about 3 minutes per side; this can be done in two batches if necessary. Transfer beef to a platter.
• Reduce heat to medium, and add onion and bell pepper to the skillet; cook until onion is soft, about 2 minutes. Stir in 2 cups water, tomato sauce, bay leaves, basil, oregano, and 1/4 teaspoon salt.
• Return beef and any accumulated juices to the pan, and spoon sauce over beef. Bring to a boil; cover, reduce heat, and simmer until the meat is tender, about 1 hour and 15 minutes. Sprinkle parsley on top, and serve.

BEEF GRILLADES WITH CHEESY FRESH CORN AND SWEET ONION GRITS

Steps:

• Preheat the oven to 350 degrees F.
• For the grillades: Cut the steak in half. Sandwich each half between 2 pieces of plastic wrap or wax paper, and pound to an even 1/8-inch thickness. Sprinkle the steak on both sides with salt and pepper, and cut into 2-inch pieces.
• Mix the paprika, New Mexican chile powder, garlic powder, onion powder, oregano and chile de arbol powder in a small bowl until combined. Put the flour in a shallow baking dish and season it with salt and pepper.
• Heat the butter and canola oil in a large, high-sided saute pan over high heat. Working in batches, coat the steak pieces in the seasoned flour, shaking off the excess, and brown them on both sides in the hot fat. Transfer the steak to a plate as you finish each batch. Add the onions, poblano and red pepper to the pan, adding more oil if needed, and cook until the vegetables are very soft, about 5 minutes. Add the garlic and cook for 1 minute. Add the spice mixture and cook, stirring, for 1 minute. Add the chicken stock, tomatoes, thyme and bay leaf, and bring to a boil. Return the beef to the pan, cover and transfer to the oven to cook until tender, about 45 minutes.
• When done, remove the beef to a plate and cover to keep warm. Using potholders, move the pan to the stovetop and set over high heat. Cook, stirring occasionally, until the sauce has thickened into a gravy, about10 minutes. Season with a splash of vinegar. Add honey, salt and pepper to taste; stir in the parsley. Before serving, return the grillades to the pan, cover and warm them up over medium-low heat.
• For the grits: Heat the butter and canola oil in a large saucepan over medium-high heat. Add the onion and cook until soft. Add the corn, season with salt and pepper and cook for a few minutes. Add the milk and 3 cups water and bring to a boil. Slowly whisk in the grits until well combined and continue whisking until smooth. Reduce the heat to low and cook, stirring occasionally, until thickened and smooth, about 45 minutes; add more water as needed to keep the mixture creamy. Remove from the heat, and whisk in the cheddar and Parmesan and the green onions.
• To serve: Use a slotted spoon to transfer the grillades to a shallow platter. Pour over some of the gravy. Top with the grits, poached eggs if using, and some of the remaining gravy. Garnish with green onions and parsley.

CREOLE BEEF GRILLADES AND CHEESE GRITS

Steps:

• Make the Beef Grillades: Mix the spices together. 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 the flour, shaking off the excess. Heat the rendered bacon fat or butter in a large skillet over medium-high heat. Cook the cutlets until golden brown, about 2 minutes on each side, making sure not to overcrowd the pan (you might have to cook in batches). Set aside the cooked cutlets on a paper towel-lined plate. Add the onions to the same pan, lower the heat to medium, and cook until the onions are a deep mahogany color, about 10 minutes. Add the celery, bell peppers and garlic and cook for another 5 minutes. Add a tablespoon of the reserved seasoned flour to the pan and mix well. Add the tomatoes and beef stock to the pan and bring to a boil. Reduce the heat to low and stir in the thyme, red pepper flakes, bay leaf and Worcestershire sauce; return the beef cutlets to the pan. Cover and simmer for 45 minutes, or until the meat is fork-tender. Discard the bay leaf. add hot sauce to taste and more salt and pepper as desired. To serve, put a heaping spoonful of Cheese Grits on a serving plate, top with 2 or 3 pieces of beef, and spoon the sauce over the meat. Garnish with scallions. Make the Cheese Grits: In a large saucepan over high heat, bring 5 cups of salted water to a boil while slowly whisking in the grits. Reduce the heat to medium low; cover and cook for 25 to 30 minutes, stirring occasionally and making sure the grits aren't sticking to the bottom of the pan; adjust the heat to low if the grits are cooking too quickly. Remove the cooked grits from the heat and stir in the butter, mascarpone or cream cheese and grated cheese. Season with sat to taste and serve warm.

GRILLADES AND GRITS (ROSALIE'S)

Steps:

• Combine thyme, peppers and salt.
• Brush veal with oil and coat with pepper mixture on both sides. Set aside while making sauce and grits.
• To serve, preheat oven to 500 degrees.
• Heat heavy pan and add 1 tablespoon oil.
• Sear meat quickly on all sides over high heat, about 4 minutes.
• Place veal in pan in oven and roast quickly, 7 to 10 minutes for rare. Slice meat thinly and place on heated plates with warm grits. Spoon sauce over.

HUNTER-STYLE GRILLADES

Steps:

• Cut beef and veal into 2-inch pieces. Combine flour, kosher salt, and freshly ground black pepper in a small bowl. Place each piece of meat between two sheets of plastic wrap and gently pound meat to 1/4-inch thickness with flat side of a meat pounder, turning meat over occasionally.
• Lightly coat each piece of meat with seasoned flour. Heat olive oil in a wide 5- to 6-quart heavy pot over moderately high heat until hot but not smoking. Sauté meat (working in batches if necessary), stirring constantly and turning over, until evenly and lightly browned on both sides, 5 to 6 minutes. Remove meat from pan and set aside.
• Add onion, bell pepper, celery, and mushrooms and cook, stirring and scraping up any brown bits from bottom and side of pot, until softened, 5 to 6 minutes. Add tomatoes and garlic and cook, stirring frequently and scraping bottom and side of pot, 3 minutes.
• Return meat to pan. Add bay leaves, thyme, rosemary, salt, cayenne, black pepper, broth, and wine, then reduce heat and simmer, partially covered, stirring occasionally, until meat is very tender, about 1 1/2 hours. Taste broth, and add balsamic vinegar to cut the richness of the braising liquid if desired. Garnish with chopped fresh parsley.

NEW ORLEANS GRILLADES

Steps:

• 1. Don't let the list of ingredients scare you. New Orleans cooking is bold and full of different flavors. This is an easy dish, just do your prep work ahead of time and have the ingredients at hand before you start.
• 2. In a small bowl combine the first 6 ingredients and set aside. Remove any fat from the beef or veal. Don't use cubed or pre-tenderized round, it's not the same.
• 3. Lay meat on a cutting board and sprinkle one side liberally with the seasoning blend, then sprinkle with flour.
• 4. Put plastic wrap on top and bottom of the meat and pound the meat until slightly flattened using a meat mallet. Flip the meat over and repeat the process with seasonings and flour. Pound to 1/8" - 1/4" thick.
• 5. Cut meat into 3 inch squares or pieces. In a large heavy pot heat the oil over medium-high heat. Add the meat, several pieces at a time and brown evenly on both sides. As the meat cooks transfer it to a plate and set aside.
• 6. Add about 2 tablespoons of flour to the pan, or enough to absorb remaining oil, stir until there are no lumps remaining and cook on medium-low heat until roux begins to turn the color of peanut butter.
• 7. To the roux add the onions and cook stirring frequently until the vegetables are soft and onions are caramelized, about 10 minutes. (The roux will seize up when the onions are added, it's supposed to do this.) Add bell peppers, celery and garlic; cook another 5 minutes.
• 8. Add the tomatoes and their liquid and reduce the heat to medium-low. Add the broth, wine, bay leaves, oregano and basil. Stir to mix and bring to a simmer uncovered.
• 9. Add meat back to the pan, cover and cook until the meat is very tender, stirring occasionally. For Veal - cook about 45 minutes; for beef round - cook about 1 1/2 hours or until fork tender. If the liquid begins to evaporate add more both.
• 10. Spoon over buttered or cheese grits, rice or noodles and garnish with parsley and green onions. Serve with a sunny side up egg on the side of the plate. C'est ci bon!
• 11. *Notes: Many people use round steak for this recipe, but veal is the traditional and most delicious meat to use. Some people like to put this over cheese grits, but well salted and buttered plain grits was the original way of making this dish. It's also delicious over pasta, rice, or day-old biscuits.

GRILLADES & GRITS

Steps:

• Pound the Round Steak on both sides to about ½ inch thickness, then cut into 4 inch squares. Season the Grillades with the salt & cayenne pepper. Combine the flour and Creole Seasoning, dip the Grillades one at a time into the seasoned flour and shake off any excess. In a cast iron dutch oven, heat the vegetable oil over medium heat until very hot, but not smoking. Brown the Grillades well on both sides without burning. Transfer the Grillades to a plate. Drain off the vegetable oil and melt the butter over medium heat. Add the Onions, Bell Pepper, Celery, and Garlic and, stirring frequently, cook until the vegetables are soft but not brown. Stir in the Beef Stock, Worcestershire, Tomatoes, and Bay Leaves; bring the mixture to a boil. Reduce the heat to medium-low. Return the Grillades and the accumulated juice from the plate back to the pot. Submerge the Grillades in the sauce and simmer for about 1 ½ hours or until they are very tender. When the Grillades are tender remove them to a plate and bring the sauce to a boil. Add the Roux and stir until the sauce is slightly thickened. Stir in the parsley, 1/4 cup of the green onions, red wine vinegar, hot sauce, and salt & pepper. Mound the Grits on 4 heated plates and divide the steaks on top of the Grits. Pour the sauce over the Grillades & Grits, top with the remaining Green Onions and serve immediately.

GRILLADES

Steps:

• 1. Cut beef in cubes. Brown in oil. Set aside
• 2. Add flour to same oil and brown. A light brown color. Add onion and salt. Cook until soft.
• 3. Return meat to pot and all other ingredients.
• 4. Simmer for 1 1/2 hours or until tender.
• 5. Serving Suggestions: Serve with hominy grits Serve over rice