Grillades and Grits

judsoncarroll4 Posts: 5,353 admin

A friend just requested by Grillades and Grits recipe. All the videos I am seeing are way over-complicated. Everyone trying to out-do each other with too many ingredients. I base mine on the way my family did it, old cookbooks and my own taste. The grillades are just thin cut porkchops, or you can use beef... but pork is very traditional. Get a pan hot and put in your meat to fry in some bacon grease or oil. Salt and pepper (both black pepper and cayenne pepper) just one side since they are thin. Or, use Tony Chachere's Creole Seasoning, which is what I usually do. Tony's is salty (unless you buy the salt free), so go easy with it. Leave an inch or so of space between each piece of meat so they can brown properly. After about 5 min, check to see if the downside is brown. If it is, flip and brown the other side. When well browned, remove from the pan and toss in some chopped onions. Once the onions are translucent, add chopped garlic, celery and peppers (bell peppers are good and more traditional but I prefer poblanos). Add a little more fat if needed and a dash of salt or seasoning. Brown that up and push to the side. Add to the pan a tablespoon of oil or fat and a tablespoon of flour. Stir or whisk in the flour until it is lightly browned and has combined with the fat. Then, toss in chopped or canned tomatoes and either a little stock/broth or water , a few dashes of Worcestershire sauce, and return the meat to the pan. Let simmer, stirring occasionally into a thick gravy. Serve over buttered, REAL grits, stone ground grits, salted and peppered to taste and buttered. Grits cooked in broth or stock are traditional, but water is fine. Top with Creole seasoning and hot sauce to taste, chopped parsley and chopped fresh tomato if in season. It is a big breakfast, usually served with Creole coffee and a cold beer!