Grillades and Stone Ground Grits
So remember a few days ago, when I was having that reflective moment on the beach, when writing about Cajun Shrimp Stew, and thinking about fall? Well, ditch that, because the temps are back in the 90’s, the sun is out. and the emerald waters in the Gulf of Mexico are stunning!
SoWal Beach Day
I am still trying to keep my fall spirit alive, but I am not ready to set out a pumpkin just yet, though I have seen a few, mostly from our Snowbirds that visit the area to get away from their colder climates. They will learn the hard way like I did, that the pumpkins will have to be replaced a few times before Halloween!
Speaking of heat, Grillades and Stone Ground Grits caught my eye to make this week in Emeril’s Sizzling Skillets and other One-Pot wonders, which was released September 27. Do you have your copy yet? If not, buy it here, you will not be sorry!
Dutch Oven
Grillades and Grits is a Creole Classic, a favorite dish of mine, and Emeril’s recipe did not disappoint!
Traditionally, this dish is served at breakfast or brunch and can vary to include beef, veal or pork. I chose beef as the veal was limited, but I prefer veal. This is a rich sumptuous dish that is best if it is allowed to cook down and really tenderize the meat.
The grits are really important, and using instant just will not cut it! You can buy stone ground grits in the organic section of your grocery store; I am fortunate to have a local gristmill near by called C&D Mills. They sell stone ground grits and corn meal. Bailey’s Market in Pensacola also carries C&D products.
C&D Stone Ground Grits
The meat has to be pounded down paper thin at about 1/8 inch, and then it is dredged in the flour and seasonings, and cooked in oil. It is to be transferred to a pan, but I always drain on a paper towel too. The recipe called for Italian seasonings, so I used my Emeril’s Italian Essence and Bayou Blast for a kick.
Ingredients and Mallet
Veggies are cooked next, and then the meat is added back with tomato, red wine and beef broth.
The meat and sauce is served over the stone ground cheddar cheese grits, and boy, this dish is one of the most delectable meals you can have for a Sunday Brunch.
Still waiting...
I do not have any more gifts to give away, but thank The Secret Ingredient for arranging the cool Zak bowls and Emeril cookbook. Check my blogging buddies on my home page, as there are still a few giveaways available!
I am also not at liberty to share this particular recipe of Emeril’s, but I do have one that I follow, so look under my recipe headings until you can get out and get Emeril’s Sizzling Skillets and Other One-Pot Wonders! It is the must have cookbook for fall!
