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]

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[edit]

^ ^a ^b ^c ^d ^e The Picayune Creole Cookbook (6th ed.). The Times-Picayune Publishing Co. 1922. p. 70.
^ ^a ^b ^c 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.
^ ^a ^b 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.
^ ^a ^b 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)
^ ^a ^b 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[edit]

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)

[Picayune-1] The Picayune Creole Cookbook (6th ed.). The Times-Picayune Publishing Co. 1922. p. 70.

[Fitzmorris-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.

[Claiborne-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.

[Storm-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)

[Dore-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)

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