Grillades, (pronounced GREE-yads), are thin scallops of veal, beef or pork and are typically served for brunch. It is my understanding that the dish originated when the country butchers of Southern Louisiana were preparing the boucherie. (A boucherie is a communal butchering of an animal that ensures fresh meat for the entire community). Thinly sliced pieces of meat were pan-fried with onions and served over grits.
Ingredients:
- 1/4 cup extra virgin olive oil
- 1 celery stalk, chopped
- 1/2 cup onions, chopped
- 1/2 cup red bell peppers, julienne (cut in thin strips)
- 1/2 cup green bell peppers, julienne
- 1 tablespoon garlic
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon salt
- 1 tablespoon tomato paste
- 1 cup white wine
- 1 1/2 cups tomatoes, diced
- 1 teaspoon basil
- 1 teaspoon oregano
- 1/2 teaspoon Worcestershire sauce
- 1 teaspoon sugar
- 4 drops Tabasco sauce
- Season with salt and pepper to taste
- 1 pound thinly sliced veal or round steak
- 1 tablespoon olive oil
- 3 cups grits
- In a large saute pan, heat the olive oil. Add the chopped celery, onions, peppers, garlic, cayenne and salt.
- Cook until the vegetables are tender and lightly browned.
- Add the tomato paste, stir to combine. Add the white wine, cook until reduced by half.
- When reduced, add the tomatoes, basil, oregano, Worcestershire, sugar and Tabasco.
- Salt and pepper to taste.
- Cook about 20 minutes.
- While the sauce is cooking, lightly pound the meat. (I put it in a plastic Ziploc freezer bag on a cutting board for easy clean up. You could also put it between two pieces of wax paper).
- Season each piece of meat with salt and pepper. If I’m using round steak, I cut it into 3–4-inch pieces. You may choose larger portions if you wish.
- Saute the meat in olive oil quickly, turning only once. Then place in the Creole sauce. Simmer for 5-10 minutes
- Prepare the grits according to package directions. (I have also used polenta).
- Serve the grillades with the Creole sauce over the grits. This is So good!
