Grillades

Grillades /ɡree-yahds/^[1] are medallions of various meats, conventionally beef,^[1] but veal and pork are also used in modern recipes. Often served with gravy at breakfast or brunch over grits, they are a traditional Creole food.^[1]

Grillades and grits topped with scallions at a New Orleans restaurant.

Despite the name, grillades are not grilled, but fried or seared.^[1][2] For grillades with gravy, the meat is cut into medallions, pounded flat, seasoned and dredged in flour. The meat is then browned and braised in a flavorful liquid made up of roux and chopped or crushed tomatoes.^[1][3] The "trinity" (chopped bell pepper, onion and celery), garlic, beef broth and wine are called for in many recipes. Thyme, bay leaves and cayenne or hot sauce are common seasonings.^[2][4][5] The braising liquid is used as a gravy for the finished dish.

For ”grillades and grits”, the grillades are placed on a bed of grits, often cheese grits, and the gravy poured over both.^[2][3][4][5]

This dish is served in many restaurants in Chicago.

References

1. The Picayune Creole Cookbook (6th ed.). The Times-Picayune Publishing Co. 1922. p. 70.
2. Fitzmorris, Tom (2006). Tom Fitzmorris's New Orleans food : more than 225 of the city's best recipes to cook at home. New York: Stewart, Tabori & Chang. p. 267. ISBN 1-58479-524-7.
3. Claiborne, Craig; Milam, Georgeanna (2007). Craig Claiborne's southern cooking. Athens, GA: University of Georgia Press. pp. 161–162. ISBN 978-0-8203-2992-5.
4. Walker, edited by Marcelle Bienvenu & Judy (2008). Cooking up a storm : recipes lost and found from The Times-Picayune of New Orleans. San Francisco: Chronicle Books. pp. 102, 103. ISBN 978-0-8118-6577-7. {{cite book}}: |first1= has generic name (help)
5. Dore, Eula Mae; McIlhenny, Marcelle Bienvenu ; foreword by Paul (2002). Eula Mae's Cajun kitchen : cooking through the seasons on Avery Island. Boston, Mass.: Harvard Common Press. ISBN 9781558322400.{{cite book}}: CS1 maint: multiple names: authors list (link)

External links

• Craig Claiborne's recipe (accessed 19 June 2014)
• Recipe from NOLA cuisine (accessed 19 June 2014)
• Epicurious recipe using veal Archived 2014-07-22 at the Wayback Machine (accessed 19 June 2014)
• Paula Deen's recipe for Grillades and Grits using pork butt for the grillades Archived 2015-02-16 at the Wayback Machine (accessed 19 June 2014)