Southern Soups & Stews by Nancie McDermott

Author:Nancie McDermott [McDermott Nancie]
Language: eng
Format: epub
Publisher: Chronicle Books LLC
Published: 2015-07-14T16:00:00+00:00

Grillades and Grits

Luscious long-simmered sauce and tender cutlets of beef, veal, or pork make for a beloved breakfast or brunch centerpiece dish in both Creole and Cajun traditions. Unlike most Louisiana stews, this one traditionally comes with grits rather than rice. Typically made from round steak cut into squares and pounded out to tenderize the meat, grillades are pan-fried in lard and then simmered in gravy flavored with onions, bell peppers, celery, and tomatoes. The Picayune Creole Cookbook waxes eloquent about it, and revered Louisiana chef John Folse traces this dish’s origins to the annual boucheries in south Louisiana, where family and community gathered to butcher hogs and prepare the meat for the next year. Baked cheese grits are a popular modern accompaniment, but everyday grits work fine, as do rice, couscous, or mashed potatoes.

Serves 4 to 6

11/2

pounds beef round steak (see Note), cut into 2-inch squares

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