So often one thing leads to another, and so it was when I made Shrimp & Grits with a Cajun Gastrique not too long ago! My sister came to visit shortly after and while she missed the Shrimp and Grits, she proposed we make Grillades & Grits. It was a good call and we were off on yet another New Orleans inspired adventure!
Truthfully, this is the first time I’ve made Grillades and Grits, but it won’t be the last! I have had them on a visit to New Orleans. That’s been a few years, for sure, but if I remember right, they were a part of the marvelous buffet at The Court of Two Sisters. So doesn’t it seem a bit serendipitous (I love that word and never get to use it! Well, it IS kinda hard to work into a conversation!) that here we have two sisters trying to recreate that recipe.
About Grillades and Grits:
If you’ve never had Grillades and Grits, let me tell you about the Grillades part. The Grits are pretty self-explanatory, except to say that these are Cheesy Baked Grits. Because we’re ‘Mericans and put cheese in just about anything and everything. Baking Grits them makes them so tender and creamy all the way through and knocks off a lot of the standing at the stove time.
But back to the Grillades. Grillades is the name of the classic New Orleans beef medallions, pounded, seared and braised in a luscious gravy. If you’ve never had Grillades, think along the lines of a Swiss steak. Grillades, though, are so much more highly flavored. Not too hot, just a little spicy and a little saucy, just like us girls when we get together. Or so we believe, lol!
Making Grillades and Grits:
We chose to slightly adapt an Emeril Lagasse recipe. Actually, I did the grocery store run and it was really my Sis who did all the cooking as I roamed in and out of the kitchen helping a bit here or there. One time, as I wandered in, my Sis asked where the Creole Seasoning was, then mentioned the Grillades are even better with homemade. That’s when I reached into the cupboard and pulled out my homemade Emeril’s Essence.
Grillades and Grits isn’t a difficult meal to make, except the slicing and pounding of the meat. If your store has a butcher (make sure to know when their hours are) they’ll usually slice up any roast you’d like at no cost. I have a cheap little kitchen slicer at home that I use, although since we were at my folks near Sioux Falls, the butcher sliced the beef for this dish. (My slicer, though, was 30 bucks or so well spent! (I use it for slicing lunch meat, cheese and sausages for buffet spreads and onions for French Onion Soup or Caramelized Onions, too.)
Saving Money on Grillades and Grits:
You can generally find the cheaper roasts, like this top round, on sale for a song. If you have a freezer, it’s well worth stocking up around the Christmas holidays and just after. While everyone is buying the more expensive cuts of beef for celebrating, often the cheaper cuts quietly go on sale for some of the best pricing of the year. They do go on sale sporadically through the summer, too.
The whole meal was excellent! I loved it, the folks loved and I recommend you make it as soon as possible – before summer is here, for sure! Thanks, Sis, and lez bon temps roulez.
Grillades & Grits
- 2 1/4 pounds beef top round, cut into serving size pieces, about 3/8″ thick
- 1 tablespoon Essence or other Cajun spice
- 2 teaspoons salt (divided)
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup all-purpose flour, plus more for dusting work surface
- 1/2 cup olive oil (divided)
- 2 onions, diced
- 1 large green bell pepper, diced
- 2 stalks celery, diced
- 1/4 teaspoon cayenne
- 2 cups peeled, seeded, and chopped tomatoes (may use 15 ounce can tomatoes, drained and crushed)
- 1 tablespoon chopped garlic
- 5 bay leaves
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried oregano
- 1/4 teaspoon dried basil
- 2 cups beef stock
- 1/2 cup dry red wine
- 2 tablespoons finely chopped parsley leaves
- green onion, thinly sliced as a garnish, if desired
Add the beef to a large mixing bowl. Season with the Essence, 1 teaspoon of the salt, and 1/4 teaspoon of the pepper, tossing to coat well. Add the flour and toss to coat the meat completely. Turn the meat out onto a well-floured surface and lightly pound the meat with a meat mallet. Turn the meat over and lightly pound the other sides of the meat.
Heat 1/4 cup of the oil in a large cast iron pot over medium-high heat. When the oil is hot, add the meat, in batches, if necessary and brown evenly on both sides, for 5 to 6 minutes. (Add the remaining oil to the pan, as needed between batches, waiting for the oil to heat before adding the meat.)
Add the onions, bell peppers, and celery to the oil. Season with 1/2 teaspoon of the salt and the 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, stock, and wine. Return the browned meat to the pot and season with the remaining 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper.
Bring the liquid to a simmer, cover partially, and reduce the heat to low. Cook for about 1 3/4 to 2 hours, stirring occasionally, or until the meat is very tender. Remove the bay leaves and stir in the chopped parsley. Garnish with some chopped green onions and serve immediately over grits.
from the kitchen of http://www.frugalhausfrau.com, slightly adapted from Emeril Lagasse
You know I’ll be bringing this to our Throwback Thursday #32 Link Party, hosted by Quinn of Dad What’s for Dinner, Meaghan of 4 Sons are Us, Alli of Tornadough, Carlee from Cooking with Carlee and Moi! That’s right – me!
Click over to our Throwback Thursday post for links to their blogs and social media, rules and more info or just click on the blue leapfrog, below, to view all the Throwback Thursday Posts or enter your own!]