Rose Veal Grillades and Grits Recipe
Tender rose veal grillades and a rich Cajun gravy make an excellent complement to creamy stone-ground grits.
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Cooking tools:
- Deep-fry thermometer
- Pot
- Cutting board
- Chef's knife
- Mixing bowl
- Plate
- Slotted spoon
- Baking dish
- Oven
- Stove
- Whisk
- Aluminum foil
- Measuring cup
- Wooden spoon
- Spoon
- Serving bowl
Ingredients
- 3–4 lb. rose veal boneless shoulder
- 1 Tbsp. plus 2 tsp. Cajun spice blend, divided
- Kosher salt
- freshly ground black pepper
- 3 cups all-purpose flour, divided
- Vegetable oil, for frying
- 2 cups lard (or more vegetable oil)
- 2 cups finely chopped yellow onion
- 1 cup finely chopped celery
- 1 cup finely chopped poblano or green bell pepper
- ½ cup finely chopped garlic cloves
- 1 qt. chicken stock
- 2 cups fire-roasted crushed canned tomatoes, liquid reserved
- Finely chopped scallions, for garnish
- 1 cup old-fashioned grits
- 1 cup heavy cream
- 8 Tbsp. unsalted butter, cut into ½-in. pieces
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