Slow Cooked Veal Grillades Recipes

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VEAL GRILLADES AND GRITS WITH SMOTHERED GREENS



Veal Grillades and Grits with Smothered Greens image

Provided by Emeril Lagasse

Categories     main-dish

Time 2h45m

Yield 6 servings

Number Of Ingredients 45

2 1/2 pounds veal top round, cut into 2-inch cubes
Essence or Creole seasoning, recipe follows
Flour, for dredging
1/4 cup vegetable oil
2 cups chopped onions
1 cup chopped bell peppers
1 cup chopped celery
Salt
Pinch cayenne pepper
2 cups peeled, seeded and chopped tomatoes
1 tablespoon chopped garlic
5 bay leaves
1/4 teaspoon dried thyme
1/4 teaspoon dried oregano
2 cups beef broth
1/2 cup dry red wine
Ground black pepper
3 tablespoons chopped green onions
2 tablespoons finely chopped parsley leaves
4 1/2 cups whole milk
1 1/2 teaspoons salt
1/4 teaspoon cayenne pepper
1 tablespoon butter
2 cups quick-cooking white grits
2 cups grated white Cheddar
Southern Cooked Greens, recipe follows
1/4 teaspoon dried basil
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
1/2 pound sliced bacon, chopped
3 cups chopped yellow onions
Salt and freshly ground black pepper
Pinch cayenne
1/2 cup firmly packed light brown sugar
2 tablespoons minced shallots
1 tablespoon minced garlic
6 cups water
1/4 cup rice wine vinegar
6 pounds assorted greens, such as mustard greens, collard greens, turnip greens, kale, and spinach, well washed and tough stems removed

Steps:

  • In a mixing bowl, add the veal. Season with Creole seasoning. Add the flour and toss the meat, coating completely. Turn the meat out onto a floured surface and lightly pound with a meat mallet. Turn the meat over and lightly pound again.
  • In a large, cast iron pot, heat the oil. When the oil is hot, add the veal. Cook until the meat is browned on both sides, 5 to 6 minutes. Add the onions, bell peppers and celery. Season with salt and cayenne. Continue stirring, scraping the bottom and sides of the pot to loosen any browned particles. Cook for 5 to 6 minutes, or until the vegetables are wilted. Add the tomatoes and garlic. Cook, stirring often and scraping the bottom and sides of the pot, for 3 to 4 minutes. Add the bay leaves, thyme, oregano, basil, beef broth and wine. Season with salt, cayenne pepper and black pepper. Bring the liquid to a simmer, and cook for about 1 1/2 hours or until the meat is very tender, stirring occasionally and keeping the pot partially covered. Remove the bay leaves.
  • For the grits:
  • Preheat the oven to 350 degrees F.
  • In a saucepan, over medium heat, add the milk, salt, cayenne and butter and bring to a boil. Stir in the grits and reduce the heat to medium. Stir for 30 seconds, then add 1 cup of the cheese and stir until the cheese melts. Cook, uncovered, for 4 to 5 minutes, stirring constantly, until the grits are tender and creamy. Pour the grits into a greased square glass pan. Sprinkle the remaining cheese over the grits. Place in the oven and bake for 10 to 15 minutes or until the cheese is melted and slightly golden.
  • To serve, spoon the grits in the center of each plate. Spoon the greens around the grits. Spoon the veal mixture over the grits. Garnish with green onions and parsley.
  • Combine all ingredients thoroughly.
  • Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993.
  • Fry the bacon in a large, heavy pot over medium heat until slightly crisp. Add the onions and season with salt, black pepper, and cayenne. Cook, stirring, until the onions are wilted and golden, 6 to 7 minutes. Add the brown sugar and stir to dissolve. Add the shallots and garlic and cook, stirring, for 2 minutes. Add the water and vinegar and mix well. Begin adding the greens, about a third at a time, pressing the greens down as they begin to wilt. Season with salt and pepper. Reduce the heat to medium-low and cook, uncovered, until the greens are tender, about 1 hour and 15 minutes. Serve hot.

GRILLADES AND GRITS



Grillades and Grits image

Provided by Emeril Lagasse

Yield 6 servings

Number Of Ingredients 28

1 1/2 pounds beef top round, cut into 2-inch pieces
1/4 teaspoon dried thyme
1 pound veal top round, cut into 2-inch pieces
Essence, recipe follows
1/4 cup vegetable oil
2 cups chopped onions
1 cup chopped bell peppers
1 cup chopped celery
2 cups chopped, peeled, and seeded tomatoes
1 tablespoon chopped garlic
5 bay leaves
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
2 cups beef broth
1/2 cup dry red wine
Salt and cayenne
Fresh black pepper
3 tablespoons chopped green onions
2 tablespoons finely chopped parsley
Baked cheese grits
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme

Steps:

  • In a mixing bowl, combine the beef and veal together. Season the meat with Essence. Add the flour and toss the meat completely. Turn the meat out onto a floured surface and with meat mallet, lightly pound the meat. Turn the meat over and lightly pound the meat again. In a large cast-iron pot, heat the oil. When the oil is hot, add the meat. Brown the meat evenly on both sides for 5 to 6 minutes. Add the onions, bell peppers, and celery. Season with salt and cayenne. Continue stirring, scraping the bottom and sides of the pot to loosen any browned particles. Cook for 5 to 6 minutes, or until the vegetables are wilted. Add the tomatoes and garlic. Cook, stirring often and scraping the bottom and sides of the pot for 3 to 4 minutes. Add the bay leaves, thyme, oregano, basil, broth and wine. Season with salt, cayenne, and black pepper. Bring the liquid to a simmer, partially covered, stirring occasionally, and cook for about 1 1/2 hours or until the meat is very tender. Remove the bay leaves and serve with baked cheese grits.
  • Combine all ingredients thoroughly and store in an airtight jar or container.
  • Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

BASIC CREOLE SPICES



Basic Creole Spices image

Provided by John Besh

Yield Makes 1/2 cup

Number Of Ingredients 8

2 tablespoons celery salt
1 tablespoon sweet paprika
1 tablespoon coarse sea salt
1 tablespoon freshly ground black pepper
1 tablespoon garlic powder
1 tablespoon onion powder
2 teaspoons cayenne pepper
1/2 teaspoon ground allspice

Steps:

  • 1. Mix together the celery salt, paprika, salt, pepper, garlic powder, onion powder, cayenne, and allspice in a bowl. Transfer the spices to a clean container with a tight-fitting lid, cover, and store.

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