Paula Deens Grillades And Grits Recipes

Steps:

• Season beef with kosher salt, black pepper and garlic powder.
• Dust beef with about 1/3 cup flour and toss lightly.
• Spray a cast iron Dutch oven with cooking spray.
• Heat 4 tablespoons of bacon grease and 4 tablespoons of cooking oil (you may use all bacon grease, all solid shortening, or all cooking oil if desired).
• Brown meat in hot fat and remove to a large bowl using a slotted spoon.
• Leaving fat in Dutch oven, saute bell pepper, onions, celery, and garlic. Brown vegetables and remove to bowl with a slotted spoon, leaving fat in the pot.
• Add or take away to total 3 tablespoons of fat to make your roux.
• To make roux, add about 1/4 cup of flour, stirring constantly and slowly until flour is a nice deep brown, being careful not to burn the flour.
• Slowly add 4 cups of beef broth or water and stir. Bring to a simmer and add back beef and vegetables.
• Add bay leaves, thyme, hot sauce, Worcestershire sauce, salt, dried basil and stir.
• Add fresh tomatoes and 1 can extra hot tomatoes.
• Simmer for about 1 hour and 15 minutes, stirring occasionally.
• Just before serving, remove bay leaves and stir in 1/2 cup chopped parsley.
• Serve over your favorite hot buttered grits.

Steps:

• Grits:
• Boil 4 cups water and add salt and pepper. Add quick grits, stirring until mixed well. Reduce heat and cook about 5 minutes stirring occasionally. Remove from heat. Place in a greased casserole dish. Top with cayenne pepper, if desired.
• Grillades:
• Season steak strips. Dredge in flour. Fry bacon in heavy skillet. When browned, remove bacon strips from skillet and saute onions and bell pepper in bacon drippings. Fry floured beef strips until brown. Remove strips from pan. Add water to make gravy. Return strips to gravy and heat through,
• Serve the grillades over the grits.

Steps:

• In a mixing bowl, combine the beef and veal together. Season the meat with Essence. Add the flour and toss the meat completely. Turn the meat out onto a floured surface and with meat mallet, lightly pound the meat. Turn the meat over and lightly pound the meat again. In a large cast-iron pot, heat the oil. When the oil is hot, add the meat. Brown the meat evenly on both sides for 5 to 6 minutes. Add the onions, bell peppers, and celery. Season with salt and 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, broth and wine. Season with salt, cayenne, and black pepper. Bring the liquid to a simmer, partially covered, stirring occasionally, and cook for about 1 1/2 hours or until the meat is very tender. Remove the bay leaves and serve with baked cheese grits.
• Combine all ingredients thoroughly and store in an airtight jar or container.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

Steps:

• Preheat the oven to 350 degrees F.
• Grease a 4-quart casserole dish.
• Bring the broth, salt, pepper, and garlic powder to a boil in a 2-quart saucepan.
• Stir in the grits and whisk until completely combined.
• Reduce the heat to low and simmer until the grits are thick, about 8 to 10 minutes.
• Add the cubed Cheddar and milk and stir. Gradually stir in the eggs and butter, stirring until all are combined.
• Pour the mixture into the prepared casserole dish.
• Sprinkle with the white Cheddar and bake for 35 to 40 minutes or until set.