Old Time Grillades and Grits | Louisiana Kitchen & Culture
louisiana.kitchenandculture.com
Pound meat, season with spices, brown in lard, simmer with onions and tomatoes, serve with creamy grits for a hearty New Orleans classic.
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Cooking tools:
- Meat tenderizer
- Skillet
- Chef's knife
- Cutting board
- Stove
- Oven
- Pot
- Measuring cup
- Serving platter
Ingredients
- 1½ lb round of veal or beef
- 2 teaspoons salt
- 1 teaspoon black pepper, fresh ground best
- 1/8 teaspoon cayenne pepper
- 1 tablespoon minced garlic
- 2 tablespoons flour
- 1½ tablespoons lard
- 1 cup chopped onions
- 1 large tomato, chopped, Creole when in season
- 3 cups cooked grits
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Grits and Beef Grillades | Louisiana Kitchen & Culture
louisiana.kitchenandculture.com