Grillades and Grits

"This is traditional Creole fare, often served for a hearty breakfast or brunch. Originally from an October 1980 Bon Appetit magazine feature" Creole Cooking at the Source"."
 
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Ready In:
1hr 40mins
Ingredients:
22
Serves:
4-6
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ingredients

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directions

  • Mix first 4 ingredients in a small bowl.
  • Using tenderizing mallet, pound each piece of meat until slightly flattened.
  • Dip mallet into garlic mixture and then pound into the meat (1 dip per side).
  • When meat has about doubled in size, rub each side with a little flour.
  • Heat butter and oil in Dutch oven over medium-high heat.
  • Add meat in batches and fry until nicely browned.
  • Transfer to a platter.
  • Add onion,celery, green pepper,tomato paste, thyme and water to pot and cook, stirring constantly, until vegetables are tender.
  • Return meat to pot and season with salt, pepper and pepper sauce to taste.
  • Cover and simmer until meat is tender, about 1 hour.
  • (Tenderizing will be hastened by adding vinegar when meat is returned to pot. Stir to blend well.).
  • Combine grits, butter and egg and beat well.
  • Season to taste with salt and pepper.
  • Stir green onions into grillades.
  • Spoon grits onto plate and top with grillades.

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