Carnival A-Z: Grits and Grillades

After many a Carnival Ball, the krewes have been known to host what is called “the Queen’s Supper.” At some only the court is invited, others the krewe and their wives, and many the krewe and any guest for who they sponsoring member is willing to pay. The debutante-presenting-krewes who have a large supper usually hold the event at the New Orleans Country Club. The standard fare at these suppers is a breakfast, with the centerpiece dish being Grits and Grillades (sometimes Grillades and Grits – and to those of you not in the know, grillades is pronounced gree-YODS). The dish is thick stewed veal served over grits. I must admit, I don’t have a tried-and-true grillades recipe, so I’m the recipe I’m going to provide here is courtesy of Blackened Out.

First for the meat, I use veal cutlets. But just recently because Langensteins was out of veal cutlets, I used veal flank. And I think the results turned out better because the meat stayed tender without falling apart or getting stringy.

2 pounds veal cutlets or flank cut, thinned out with a mallet and cut into the size of half a dollar bill Flour, Salt, Pepper, Tony's or equivalent spice mixture.

After pounding and portioning the veal, combine the flour, 1 tablespoon each of pepper, salt, and spice and mix. Dredge the pieces through the flour and shake off excess flour.

Heat 2 tablespoons of canola oil and a big knob of butter over medium heat in a braiseworthy dish (such as a dutch oven)

In batches, sear the meat removing only after the flour and veal has turned good and brown. Remove from heat and place on plate.

Into hot oil, add 2 diced onions, 2 celery sticks diced and a diced red pepper. Saute until nice and brown, not caramelized but you want some color on this baby. Then add as much garlic as you like, a bay leaf, a dash of cayenne, and some thyme sprigs. Then a tablespoon of tomato paste. Cook for about five minutes on medium heat. Then deglaze the pan with a 1/2 dark red wine (cabernet would be perfect). Then to the pan add 1 28 ounce can of whole tomatoes and their juice. Crush them with the back of your spoon (Or before placing into pot, place in bowl and crush with hand.)

Add 2 cups of chicken, veal , or beef stock and let come to a bare boil. Then reduce to a simmer, place lid on halway and cook until veal is tender and liquid has reduced by half.

Now is the important part. You just made a kick ass dish, make grits to match. Get good stone ground grits. cook them with a shit ton of butter, cream, and salt. Then at the end add in some marscapone cheese, a small tub will do. Taste, adjust seasoning.

I’m going to give this recipe a try soon, and you should too. You should then go send the praise to Rene over at Blackened Out.

Comments

[Sleaux]

Not sure what the traditional aristocratic dish was like, but Grillades means something grilled. It has generally been made with organ meats by Cajuns 'in the old days', at least the ones I've known. My dad's uncle use to make it at the pig roasts in the 70s. Really good with a very dark gravy. Sorry, did not get his recipe.