Grillades ( Gree-yads)

[Snookie]

Ingredients
2 lbs round steak, 1/2 inch thick
flour, seasoned with salt and pepper
generous splash of cooking oil
2 1/2 cups chopped onions
1 1/2 cups chopped celery
1 bell pepper, chopped
2 tbs minced garlic
1 can Ro-tel tomatoes (10 oz)
3 tbs tomato paste
1 tsp sugar
1 bay leaf
1/4 tsp each -- thyme, basil and oregano
1 tbs Worcestershire sauce
1 1/2 cups beef broth
1/2 cup red wine
salt and pepper to taste
1/4 cup green onion tops, chopped
1/4 cup fresh parsley, chopped

Directions
Trim all fat and connecting tissue from steak leaving only lean meat. Cut into pieces about 2 1/2 inch square or rectangle. Pieces will be irregular.
Dredge in seasoned flour and pound lightly with meat mallet.
Heat hot oil in Dutch oven or pot with heavy bottom (thin bottoms will stick) brown meat , remove and set aside.
Wilt Holy Trinity (celery, bell peppers, onions). in same pot.
Add garlic near end.
Immediately stir in tomatoes, tomato paste and sugar.
Simmer 4 or 5 minutes.
Add bay leaf, basil, thyme, oregano, a little salt and pepper.
Add Worcestershire, broth, wine.
Bring to simmer.
Add meat, cover and simmer over low heat 30 - 40 minutes or until meat is tender and gravy is thick. Stir occasionally to make sure garvy is not sticking.
Stir in green onions and parsley.
Serve over grits, Stovetop cheese grits or mashed potatoes.

Merry Christmas

 

[Fisherman]

This sounds real good. In fact I'd love to have some right now. But are you sure that's the recipe for Grillades? I thought that a grillades recipe was a lot less involved than that and the gravy was made from the leavings and not while the meat is in the pot. At least that's the way I did it and then added the meat on top of the rice and gravy.

Either way, some kinda good!!!

Ever try those ready made gravy mixes from Tony Chacheries? They have white and brown gravies. I like them but I have to doctor them up a litte with salt and sometimes a little of this and that. Depends on what we're having. They're a whole lot cheaper than the little packets of gravy. I make mine from scratch but sometimes use the Tony's.

 

[gunut]

Down here we do them differently.

Pork shoulder, seasonings, italian dressing(marinate) and a BBQ pit.

 

[Snookie]

Hummmmmmmmmmmmm?

Hummmmm, That sounds good also

 

[Snookie]

Tony's

Have tried the Tony's but to much salt for my taste but GOOD!

 

[sawgrass]

Grits and grillades, yum, yum.

For the best Tony's, make your own from the recipe in the original Tony's cookbook. It will be much better than the store bought variety (fresher spices, etc.). Just cut the salt in half, or adjust to your own taste.



.

 

[SOLAteeda]

Anadelle's B&B does their gritsngrillads a little different, I think they use a couple of different kinds of meat. Was my favorite thing on their menu.

 

[gunut]

You can make them out of any kind of meat. I have done them with beef, deer, alligator and pork.

 

[Bearco]

one of my favs

 

[toddrod]

Grits and grillades, yum, yum.

For the best Tony's, make your own from the recipe in the original Tony's cookbook. It will be much better than the store bought variety (fresher spices, etc.). Just cut the salt in half, or adjust to your own taste.



.

Can you post the Tony's recipe?

 

[jmcrawf1]

Grillades= Smothered pork, brown gravy, garlic and seasonings....

/theend

 

[gunut]

Grillades= Smothered pork, brown gravy, garlic and seasonings....

/theend

Not what we call grillades down here.

pronouced....gllllee aads.

 

[Splash]

that aint gleeads, thats s mothers steak

 

[Pacioli]

This is very close to a recipe I make. Mine is from Emeril and it's outstanding, company good! I serve it over Emeril's cheese grits, which are baked so they have a firmness that stands up to the "stew." You can search Foodtv.com for both.

Traditional grillades, in my kitchen, are thin, boneless pork chops cooked in a skillet with a gravy made in the skillet from the pan remains, some Tony Chachere's,some stock or water, cooking sherry and a dash of liquid smoke. The meat is left to simmer in the gravy until fork tender and then served over grits, of course.

 

[George]

pics?

 

[Fisherman]

Have tried the Tony's but to much salt for my taste but GOOD!

That strange. I always have to add salt. LOL

This thread is getting me hungry. I think I'll go to the kitchen and haul out the big iron skillet.

 

[kdick3]

We always have grillades and grits with veal grillades.

This sounds good though, might have to try it!

 

[Fisherman]

I think we're talking about two different things. I was talking about the Tony's Creole brown gravy mix and I think you're thinking of the Tony's seasoning. I agree, I use just a touch of the Tony's seasoning. It does have a lot of salt in it.

You know what I would like right now? Some pork roast on top of rice and gravy and a couple of slices of fresh Evangeline Maid bread.

 

[sawgrass]

Can you post the Tony's recipe?

From: Tony Chachere's CAJUN COUNTRY COOKBOOK (1972)


TONY'S ALL-PURPOSE FAMOUS CREOLE SEASONING

26-ounce box free flowing salt
1 1-/2-ounce box ground black pepper
2-ounce bottle ground red pepper
1-ounce pure garlic powder
1-ounce bottle chili powder
1-ounce carton monsodium glutamate (Accent)

c'est bon



.