New Orleans Cuisine

My Creole & Cajun Recipe Page

This is my blog dedicated to New Orleans & Louisiana cooking! I'll give links to great Creole & Cajun recipes and sites, as well as some of my own recipes. I love talkin' New Orleans, food and otherwise! Incidentally, I'm from Detroit. Go Figure. Lets just say I figured out "what it means, to miss New Orleans" and this site helps ease the pain.

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"Leaving New Orleans also frightened me considerably. Outside of the city limits the heart of darkness, the true wasteland begins."
-Ignatius J. Reilly from A Confederacy of Dunces

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Friday, May 13, 2005

New Orleans Cuisine - Grillades and Grits

This is a terrific, hearty meal that is generally eaten at breakfast or brunch in New Orleans, I like it for a Sunday evening meal. Grillades (pronounced GREE-yahds) are made with Round Steak, of Beef or Veal, although you could use pork. This dish like many other greats from New Orleans, comes from meager times, when a piece of meat needed to be stretched to feed a whole family. A Grillade is a square of meat cut from the Round Steak, or whichever piece of meat that you've chosen. I love to take an inexpensive, tough cut of meat, and turn it into something spectacular! Round Steak is a powerhouse of flavor, that with some time and tenderness will be tender and mouthwatering.
Grits have never really caught on with most Yankees, I don't understand this because a lot of folks go crazy over Polenta, which is basically a yellow version of Grits. I personally think it's all about the name; Polenta flows from the tongue, while the word Grits comes from your mouth like a shotgun blast! This dish will also go nicely with Boiled Rice, but please try it with the Grits, they take on the flavor of the sauce in a really nice, creamy way. I prefer the longer cooking Grits, sometimes called Old Fashioned, which are a little bit harder to find up north as opposed to the instant variety. If you're not crazy about just plain old Grits, get fancy and serve this alongside Caryn's Gorgonzola Grit Cakes from Delicious! Delicious!.

New Orleans Cuisine Recipe - Grillades & Grits

2 lbs Round Steak
2 teaspoons Kosher Salt
¼ teaspoon cayenne Pepper
½ Cup Flour seasoned
2 Tablespoons Creole Seasoning
3 Tablespoons Vegetable Oil
3 Tablespoons Unsalted Butter
2 Medium Onions, Julienned
1 Red Bell Pepper, Julienned
2 Ribs Celery, Julienned
3 Cloves Garlic, Chopped
2 Cups Beef Stock
3 Tbsp Homemade Worcestershire Sauce
2 Cups Tomatoes, Chopped
2 Fresh Bay Leaves
1 Tablespoons Red Wine Vinegar
Crystal Hot Sauce to taste
1 Tablespoon Corn Starch (whisked together with 1 Tablespoon Water)
1/4 cup Flat Leaf Parsley, chopped
1/2 cup Green Onions, thinly sliced on the bias
Salt & Pepper to taste
1 Recipe of Grits made according to the Package Instructions

Pound the Round Steak on both sides to about ½ inch thickness, then cut into 4 inch squares. Season the grillades with the salt & cayenne pepper. Combine the flour and Creole Seasoning, dip the Grillades one at a time into the seasoned flour and shake off any excess. In a cast iron dutch oven, heat the vegetable oil over medium heat until very hot, but not smoking. Brown the Grillades well on both sides without burning. Transfer the Grillades to a plate. Drain off the vegetable oil and melt the butter over medium heat. Add the Onions, Bell Pepper, Celery, and Garlic and, stirring frequently, cook until the vegetables are soft but not brown. Stir in the Beef Stock, Wprcestershire, Tomatoes, and Bay Leaves; bring the mixture to a boil. Reduce the heat to medium-low. Return the Grillades and the accumulated juice from the plate back to the pot. Submerge the Grillades in the sauce and simmer for about 1 ½ hours or until they're very tender. When the Grillades are tender remove them to a plate and bring the sauce to a boil. Add the corn starch mixture and whisk until the sauce is slightly thickened. Stir in the parsley, 1/4 cup of the green onions, red wine vinegar, hot sauce, and salt & pepper. Mound the Grits on 4 heated plates and divide the steaks on top of the Grits. Pour the sauce over the Grillades & Grits, top with the remaining Green Onions and serve immediately.

Serves 4


Blogger Anne said...

Note to self - don't read Danno's blog while really hungry. It hurts.

I wonder if you can treat polenta the same way as grits? I'm dying to try those gorgonzola grits cakes, and several other grits recipes.. but grits is not something found here. Polenta on the other hand... Hm.

1:28 PM  
Blogger Danno said...

Thanks Anne!

I know, Caryn's Grit Cakes sure do look great! I'm positive you could substitute Polenta for the Grits, they are so similar.

1:43 PM  
Blogger Kevin said...


Grillades & grits have been on my list of things to try for ages. Maybe next week...


3:42 PM  
Blogger Danno said...

Do try this dish Kevin, it's a low key meal that you can just leave alone for a few hours while you tackle something else. Totally soul satisfying, and totally pocketbook friendly! Please let me know about your results, whether you use this or another recipe!

6:30 PM  
Blogger sylvie1950 said...

This sounds soo good.

2:08 AM  
Blogger Laurie said...

I LOVE grits.

2:02 PM  
Blogger Danno said...

Thanks Sylvie!

Me too Laurie Kay, unfortunately Grits get no respect up here.

8:52 AM  
Anonymous Anonymous said...

Thanks so much for this recipe. I'm a New Orleans boy here in Sac Francisco, planning to have a relatively large group (6 or so) over for brunch tomorrow morning. It was great to google "grillades and grits" after not finding anything in my many cookbooks and discover it here on your blog, just as my grandmother used to make!

3:09 PM  
Anonymous Anonymous said...

Born a New Orleans Creole, delicious food has always been a key to a happy family and lifelong friends enjoying life around the kitchen table. I followed your recipe for Grillades and Grits. It's some good! My Mere would be proud of you.

9:18 AM  
Anonymous Anonymous said...

I dined at a restaurant in Lafayette, LA that served grillades and gouda cheese grits - fantastic! I am going to try your recipe for grillades and I found a recipe for smoked gouda grits. Can't wait to let you know how it turned out! PS: Your website ROCKS!

5:27 PM  
Blogger Unknown said...

This was absolutely incredible. Fresh bay leaf was critical and held everything together. Ate with smoked gouda grits.

Thank you!

12:53 AM  
Anonymous Anonymous said...

This was great i didn't like grits when i had them before but .It what you put on them the grillades was great Thanks

6:52 PM  
Anonymous Drew said...

I have made this recipes several times. I usually double or triple the recipe and freeze portions for later serving. As far as grits are concerned, I use Bob's Red Mill Organic Grits (Polenta). This is simple ground yellow corn and has a rich corn flavor unlike the white processed grits used in the south. I cook it with milk for a creamer texture and you can also add cheese if you like the taste of cheese grits. Cooks in about five minutes with constant stirring.

2:00 PM  
Blogger Unknown said...

The great thing about polenta (which is corn meal) is that it has more nutrition than grits and tastes just as good. Grits has been treated to remove the germ.

10:50 PM  
Anonymous Anonymous said...

My mama used to make cheese grits the night before put them up in a rectangular dish and refrigerate them overnight. In the morning time she would cut the grits into squares dredge them in egg and flour and fry them up and THEN put the grillades on top...damn writing this sure has me missing my Mama, SE Louisiana and Carnival Balls (Grillades is traditionally served at the Queen's breakfast...)-don't worry I AM going back soon to see my Mama soon!

11:17 AM  
Blogger Unknown said...

If you want authentic STONE Ground grits, yellow or white, look up Nora Mills Granary on the I-Net. They make them the old fashioned way with a water mill stone grind. They ship promptly, packed in a cloth bag wtih instructions, and the grits are delicious. The best shrimp n' grits I've ever made...

2:01 PM  
Blogger Unknown said...

I'm a chef in Dallas who was born and raised in LA. I haven't had "grits and grids" for more than 20 years. A friend (fellow coon ass) asked me to cater a Thanks day brunch before the Cowboy game and requested the dish. Found your recipe and got to tell nailed it. It's going to be a menu staple. Thanks a ton. Chef tip- try dry pan toasting your grits before adding liquid. It will make a huge difference.

11:53 PM  
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5:47 AM  
Anonymous Anonymous said...

This excellent recipe is a hit with our family. The kids love it and my husband thinks it's the best. Thank you!

5:55 PM  
Anonymous Anonymous said...

My breakfast this am. Delish!

9:14 AM  
Blogger brdupb59 said...

Blasphemus! Out here in San Diego we spread the grillades on egg noodles.
As with most great food, it's almost pornographic.

7:42 PM  
Anonymous Anonymous said...

Anon: Remember eating this for breakfast as a young child Ma Granmere and Ma Mere fixed it sans "trinity", but with bayleaf and thyme onions round steak. Which I guess is the Creole, not
the Caribbean. way. It was delicious and more delicate than all the veggies and hotsuff.

4:08 PM  

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