PORK GRILLADES AND GRITS
Before Hurricane Katrina came to New Orleans, John Besh was simply a good chef with a fancy restaurant that had a habit of making top 10 lists around the country. After the storm, he became known as the ex-Marine who rode into the flooded city with a gun, a boat and a bag of beans and fed New Orleans until it could feed itself. This is his take on a classic New Orleans dish of long-simmered medallions of meat in a thick gravy, served over grits, and it is totally and completely delicious. (Sam Sifton)
Provided by Kim Severson
Categories brunch, dinner, main course, side dish
Time 3h
Yield 8 servings
Number Of Ingredients 16
Steps:
- Lightly pound pork slices with a mallet. Season with salt, pepper, and Creole seasoning, and then dust in flour. Heat oil over high heat in a large Dutch oven and brown pork on both sides, in batches, for about 2 minutes per side. After browning, reserve. When pork has all been browned, discard excess oil.
- Heat chicken fat or butter over medium heat in Dutch oven and slowly whisk in 3 cups flour to make a roux the consistency of wet sand. Brown roux, stirring constantly for about 10 minutes. Add onions, peppers, celery, garlic, Herbs de Provence, bay leaves and crushed tomatoes, and cook, stirring, for 2 minutes. Add tomato paste and cook for 10 minutes, stirring constantly. Add stock and salt, stir, and cook over medium heat until thickened, about 30 minutes. Return pork to Dutch oven and simmer over medium low heat for 2 hours, until meat is very tender.
- While pork is cooking, bring a gallon of water to boil in a large pot and whisk in grits. Reduce heat to medium and cook for 30 minutes, whisking often to prevent sticking. Reduce heat to low and cook grits for 1 1/2 hours more, stirring occasionally. Remove from heat, fold in butter, and season with salt.
- Season pork to taste and serve over grits.
SMOTHERED PORK CHOPS AND GRITS
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat the oil in a large nonstick skillet over medium-high heat. Season the pork with 1/2 teaspoon salt and a few grinds of pepper; cook until browned, 3 minutes per side. Transfer to a plate.
- Add the red onions to the skillet and season with salt. Cook, stirring, until lightly browned, 3 minutes. Reduce the heat to medium, stir in the flour and cook, stirring, 2 minutes. Add the chicken broth and bay leaf. Cook, stirring, until thickened, about 3 minutes. Add the vinegar, then return the pork to the skillet to warm through.
- Meanwhile, bring 2 1/4 cups water to a boil in a medium saucepan over medium-high heat. Add the grits and 1/2 teaspoon salt. Reduce the heat to low and cook, stirring, until thickened, 5 minutes. Stir in the cheese.
- Remove the pork from the skillet; discard the bay leaf and stir the parsley into the pan sauce. Serve the pork with the grits. Top with the pan sauce and more parsley.
GRILLADES
A warm and delicious way to use stew beef or chuck roast. I serve with grits or white rice and crusty bread for dipping.
Provided by Karen Waters
Categories 100+ Everyday Cooking Recipes
Time 2h35m
Yield 8
Number Of Ingredients 20
Steps:
- Season beef cubes with kosher salt, black pepper, and garlic powder in a large bowl.
- Dust beef with 1/3 cup flour and toss lightly to coat.
- Heat vegetable oil in a large pot over medium heat. Cook and stir beef in the hot oil until evenly browned, 7 to 10 minutes.
- Remove beef with slotted spoon; transfer to a bowl.
- Stir bell pepper, onion, celery, and garlic into the oil left in the pot; cook and stir until vegetables are lightly browned, 8 to 10 minutes.
- Remove vegetables with a slotted spoon and add to the bowl of beef. Drain oil, reserving about 3 tablespoons in the pot. Reduce heat to low.
- Gradually whisk 1/4 cup flour into the reserved oil until you achieve a dark golden-brown roux, 10 to 15 minutes. Stir constantly and watch carefully; roux burns easily.
- Slowly pour beef broth into the roux while stirring; bring to a simmer, and cook until thickened, stirring constantly, about 3 minutes.
- Return the beef and vegetables to the pot. Add bay leaves, thyme, hot sauce, Worcestershire sauce, basil, tomatoes with green chiles, and 1 teaspoon salt.
- Bring to a boil over medium heat, then reduce heat to medium-low and simmer until beef is tender, about 1 1/2 hours, stirring occasionally. Remove bay leaves and stir in chopped parsley to serve.
Nutrition Facts : Calories 455 calories, Carbohydrate 15.2 g, Cholesterol 77.5 mg, Fat 33.3 g, Fiber 2.3 g, Protein 23.5 g, SaturatedFat 10 g, Sodium 1193.3 mg, Sugar 2.3 g
GRILLADES AND GRITS
Provided by Emeril Lagasse
Yield 6 servings
Number Of Ingredients 28
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.
PAULA DEEN'S GRILLADES AND GRITS
Recipe by Paula Deen of The Lady and Son's in Savannah, GA. It's Mmmm-Good! I found that the cooking time may need to be increased to get the meat fork tender, so allow yourself some extra time. This can also be fixed in the crockpot.
Provided by Punky Julster
Categories Stew
Time 1h45m
Yield 8 serving(s)
Number Of Ingredients 23
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.
Nutrition Facts : Calories 638.7, Fat 47.3, SaturatedFat 17, Cholesterol 123.9, Sodium 903.7, Carbohydrate 17.8, Fiber 2.8, Sugar 5.9, Protein 35
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".
Provided by Leslie in Texas
Categories Breakfast
Time 1h40m
Yield 4-6 serving(s)
Number Of Ingredients 22
Steps:
- 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.
Nutrition Facts : Calories 851.5, Fat 39.2, SaturatedFat 18, Cholesterol 202.4, Sodium 1476.3, Carbohydrate 76.4, Fiber 4.3, Sugar 7.1, Protein 47.5
More about "pork grillades and grits recipes"
GRIT CAKES WITH PORK GRILLADES | SOUTHERN LIVING
From southernliving.com
Total Time 3 hrs
- Line a 15- x 10-inch rimmed baking sheet with parchment paper. Bring milk, 2 cups water, and 1 teaspoon of the kosher salt to a boil in a large saucepan over medium-high. Reduce heat to medium-low; whisk in grits. Cook, stirring occasionally, until grits are tender and thick, 25 to 30 minutes. Remove from heat; stir in cheese and 2 tablespoons of the butter. Pour grits onto parchment-lined pan; spread into an even layer. Cool completely, about 30 minutes. Cover with plastic wrap, and refrigerate until grits are firm, at least 1 hour and up to 3 days.
- Heat oil in a large Dutch oven over medium-high. Pound each piece of pork to ¼-inch thickness; sprinkle evenly with 1 teaspoon of the salt. Cook pork in batches until browned, flipping once, 3 to 4 minutes per side. Transfer to a plate; set aside. Add onion, celery, and bell pepper to pork drippings. Cook, stirring occasionally, until softened, 6 minutes. Remove; set aside while you prepare the roux.
- Add 6 tablespoons of the butter to Dutch oven over medium. Add flour to butter, whisking constantly to scrape up browned bits from bottom of pot until flour and butter start to foam. Cook, whisking often, until deep brown, about 10 minutes. Stir in beef broth, tomatoes, wine, Worcestershire, and hot sauce. Add pork, vegetable mixture, and remaining 1 teaspoon salt; bring to a boil. Reduce heat to simmer over medium-low. Cook, uncovered, stirring occasionally, until pork is very tender and sauce has started to reduce, about 2 hours. Remove from heat; cover to keep warm.
- Remove grits from refrigerator, and cut into 16 rectangles. Working in batches, heat 1 tablespoon of the butter in a large skillet over medium-high. Add 4 grit cakes at a time, and cook until golden brown on both sides, about 2 minutes per side. Repeat with remaining butter and grit cakes. (Keep grit cakes warm in a 200°F oven while cooking remaining batches.)
PORK GRILLADES WITH CHEESY GRITS RECIPE - TODAY.COM
From today.com
GRITS AND GRILLADES - LOUISIANA COOKIN
From louisianacookin.com
GRILLADES AND GRITS IS THE BEST NEW ORLEANS BREAKFAST …
From myrecipes.com
NEW ORLEANS GRILLADES AND GRITS RECIPE - THE DARING …
From daringgourmet.com
PORK GRILLADES AND GRITS - DINING AND COOKING
From diningandcooking.com
GRILLADES AND GRITS - DEEP SOUTH DISH
From deepsouthdish.com
GRILLADES AND GRITS - TASTEATLAS - LOCAL FOOD AROUND THE …
From tasteatlas.com
GRILLADES AND GRITS - SPICY SOUTHERN KITCHEN
From spicysouthernkitchen.com
GRILLADES & GRITS RECIPE • ROUSES SUPERMARKETS
From rouses.com
PORK GRILLADES - WIDE OPEN EATS
From wideopeneats.com
GRITS AND GRILLADES RECIPE TRADITIONAL LOUISIANA STYLE
From thespruceeats.com
PORK SHOULDER GRILLADES AND GRITS | THE LOCAL PALATE
From thelocalpalate.com
GRILLADES AND GRITS | SAVEUR
From saveur.com
WINE BRAISED PORK SHOULDER WITH CHEESY FONTINA GRITS - SIMPLY …
From simplyscratch.com
MAKE NEW ORLEANS COMFORT FOOD: PORK GRILLADES AND CHEESY GRITS
From today.com
GRILLADES AND GRITS FROM KEVIN BELTON - CREOLE CAJUN CHEF
From creolecajunchef.com
EASY PORK GRILLADES OVER PANKO-CRUSTED GRITS PATTIES
From dazzledish.com
LITE PORK GRILLADES WITH GRITS - LIVEWELL LOUISIANA
From livewelllouisiana.com
GRILLADES AND GRITS - NSFW | FOOD AND DRINK
From tigerdroppings.com
MARDI GRAS RECIPE - PORK GRILLADES AND GRITS
From esquire.com
WHAT IS PORK GRILLADES? - VERYMEATY
From verymeaty.com
GRILLADES AND GRITS RECIPE | RECIPES.NET
From recipes.net
PORK GRILLADES & ROASTED GARLIC CHEESE GRITS / KNOW YOUR FESTER
From porchwineandgravy.com
JOHN BESH'S GRILLADES AND GRITS RECIPE - DELISH.COM
From delish.com
RECIPE: PORK GRILLADES AND GRITS - THE NEW YORK TIMES
From nytimes.com
GRILLADES AND GRITS | PAULA DEEN
From pauladeen.com
COOK THIS: PORK AND GRITS FROM RODNEY SCOTT'S WORLD OF BBQ
From nationalpost.com
GRILLADES AND GRITS - WHISK IT REAL GUD
From whiskitrealgud.com
GRILLADES AND GRITS RECIPE - GRIS GRIS ISLAND
From grisgrisisland.com
GRILLADES AND GRITS | NEW ORLEANS SCHOOL OF COOKING
From neworleansschoolofcooking.com
GRILLADES 'N' GRITS - A LOUISIANA SPECIAL | GYPSYPLATE
From gypsyplate.com
GRILLADES AND GRITS - GRANDBABY CAKES
From grandbaby-cakes.com
CAJUN GRITS AND GRILLADES RECIPE
From louisianacajunmansion.com
EASY PORK GRILLADES OVER PANKO-CRUSTED GRITS PATTIES
From fooddiez.com
GRILLADES AND GRITS - LITTLE COASTAL KITCHEN
From littlecoastalkitchen.com
GRITS AND GRILLED PORK GRILLADES | ENTERTAINMENT/LIFE
From theadvocate.com
GRILLADES - WIKIPEDIA
From en.wikipedia.org
PORK SHOULDER GRILLADES & GRITS - RALPH BRENNAN RESTAURANT GROUP
From neworleans-food.com
PORK SHOULDER GRILLADES & GRITS - BRENNAN'S
From brennansneworleans.com
PORK GRILLADES (GREE-YAHDS) - REALCAJUNRECIPES.COM
From realcajunrecipes.com
PORK GRILLADES AND CHEESY GRITS | THE LOCAL PALATE
From thelocalpalate.com
You'll also love