Bon Temps Grillades

Name: Bon Temps Grillades
Prep time: 20 min
Cook time: 2 h 30 min
Total time: 2 h 50 min
Yield: 10 serving(s)
Ingredients: 1 tablespoon salt; 1 teaspoon red pepper, ground; 1/2 teaspoon black pepper, freshly ground; 1/2 teaspoon garlic powder; 4 lbs boneless beef roast, about 1/4-inch thick, trimmed & cut into 2-inch pieces (or veal round steak); 1/2 cup flour; 1/2 cup vegetable oil; 3 yellow onions, chopped; 2 green bell peppers, chopped; 3 celery ribs, chopped; 28 ounces tomatoes, crushed canned, with juice; 2 cups beef broth; 1/2 cup red wine; 2 bay leaves; 1/2 teaspoon tarragon, dried; 1/2 teaspoon basil, dried; 8 green onions, finely chopped (green part only); 3 tablespoons parsley, fresh chopped

Submitted by Busters friend

"This recipe came from an article in the Tribune's Food & Drink Weekly Guide about a wonderful cookbook called "Cooking Up a Storm - Recipes Lost and Found from The Times-Picayune of New Orleans." Judy Walker, the newspaper's food editor, started the "Exchange Alley" column to reclaim recipes lost in Hurricane Katrina. The column grew into this book, which is edited by Walker and Marcelle Bienvenu, a veteran cookbook author and columnist. There are more than 225 recipes from the newspaper's archives, and from chefs, readers and their favorite restaurants. It would make a nice gift."

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Ready In:: 2hrs 50mins
Ingredients:: 18
Serves:: 10

ingredients

1 tablespoon salt
1 teaspoon red pepper, ground
¹⁄₂ teaspoon black pepper, freshly ground
¹⁄₂ teaspoon garlic powder
4 lbs boneless beef roast, about 1/4-inch thick, trimmed & cut into 2-inch pieces (or veal round steak)
¹⁄₂ cup flour
¹⁄₂ cup vegetable oil
3 yellow onions, chopped
2 green bell peppers, chopped
3 celery ribs, chopped
28 ounces tomatoes, crushed canned, with juice
2 cups beef broth
¹⁄₂ cup red wine
2 bay leaves
¹⁄₂ teaspoon tarragon, dried
¹⁄₂ teaspoon basil, dried
8 green onions, finely chopped (green part only)
3 tablespoons parsley, fresh chopped

directions

Combine the salt, red and black pepper and garlic powder in a small bowl. Lay several pieces of the meat on a cutting board. Sprinkle with the seasoning mix and a little of the flour. Pound each piece of meat with a meat mallet until slightly flattened. Turn meat; repeat seasoning and pounding. Repeat with remaining meat.
Heat the oil in a Dutch oven over medium-high heat. Add the meat in batches. Brown evenly on both sides, about 5 minutes per batch. Transfer to a platter. Add the onions, peppers and celery to the Dutch oven. Cook, stirring, until the vegetables are soft and golden, 10 minutes.
Return meat to the pot. Add the tomatoes, broth, wine, bay leaves, tarragon and basil. Reduce heat to medium-low. Simmer, uncovered, stirring occasionally, until the meat is very tender, about 2 hours, adding water if the mixture becomes dry. Remove the bay leaves. Stir in green onions and parsley. Serve over grits.

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Reviews

I made this for DH's birthday dinner along with cheese grits and maque choux. Excellent! And even better as leftovers! I have the "Cooking Up a Storm" cookbook and it is a treasure of recipes lost from Katrina. We all lost so much so finding just a favorite recipe is oddly comforting! I highly recommend this recipe and the cookbook!

LaLa Lola

RECIPE SUBMITTED BY

Busters friend

Pleasure Island, 73

First about Buster: Buster moved onto whatever comes next on February 26, 2008. He was just shy of five years old. I miss him terribly. He came into our lives when he ran out in front of my car late one night as I was driving home. A just under 4 pound ball of kitten fluff, complete with an ostrich boa tail that stayed straight up as he assessed his new domain. He became a 19 pound longhaired beast who guarded our house (he followed any new guests or servicepeople the entire time they are on the property) & even killed copperheads (among other things with his hunting buddy, Fergus the short-tailed)! Friends never saw his formidible side as he smiled at them & uttered the most incongruent kitten-like mews as he threaded legs! He liked to ride in the car & came to the beach. There are Buster-approved recipes in my offerings - however, HE decided which he wanted to consider - Buster demonstrated he liked pumpkin anything - ALOT -LOL!!! Copperhead count 2006 - Buster 2 (10 inchers w/yellow tails) 2007 - Buster & Roxie 1 (a 24 incher!) Buster woken from beauty sleep - http://www.recipezaar.com/members/home/62264/DSCN0335.JPG Big whiskers - http://www.recipezaar.com/members/home/62264/DSCN0333.JPG For those of you who gave kind condolences - thank you so very much. http://www.recipezaar.com/bb/viewtopic.zsp?t=250301 I love to cook & incorporate techniques from Southern/Mid Atlantic roots (grits, eastern NC BBQ shoulders, Brunswick stew, steamed crabs & shrimp & shellfish, hushpuppies, cornbread, greens, shad roe, scrapple) with Pacific Rim foods & techniques aquired while living in Pacific Northwest, fish & game recipes learned while living in Rocky Mountain region & foods/techniques learned travelling to the Big Island & up into BC & Alberta & into the Caribbean. The Middle Eastern/African likes I have are remnants of my parents who lived for many years in North Africa & Mediterranean before I was thought of. Makes for wide open cooking! Since moving back east we try to go annually in the deep winter to Montreal (Old Montreal auberges & La Reine) & Quebec City (Winter Carnival & Chateau Frontenac)- for unctuous foie gras & real cheeses, French & Canadian meals prepared & served exquisitely, fantastic music & wonderful people - with the cold helping burn off some of the calories! I love putting in our aluminum jonboat & heading across the Intracoastal Waterway (ICW) to the barrier islands for foraging & exploring! Bodysurfing is a lifelong sport for me - one that a person's body never seems to forget how to do, once the knack is learned (thank goodness!) I especially miss cool summers & foggy/drizzly days & fall mushroom foraging/anytime of year hot springing in WA, OR, MT, ID, BC & Alberta.

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