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Veal Grillades And Grits With Smothered Greens
2
1/2 Pound Veal top round; cut into 2−inch cubes
Creole seasoning
Flour for dredging
1
2
1
1
/4 Cup Vegetable oil
Cup Chopped onions
Cup Chopped bell peppers
Cup Chopped celery
Salt
Cayenne pepper
2
1
5
1
1
1
Cup Peeled; seeded and chopped tomatoes
Tablespoon Chopped garlic
Bay leaves
/4 Teaspoon Dried thyme
/4 Teaspoon Dried oregano
/4 Teaspoon Dried basil
Freshly ground black pepper
2
1
Cup Beef broth
/2 Cup Dry red wine
BAKED CHEESE GRITS
4
1
1
1
2
2
1
2
2
1/2 Cup Whole milk
−1/2 Teaspoon Salt
/4 Teaspoon Cayenne pepper
Tablespoon Butter
Cup Quick cooking white grits
Cup Grated White Cheddar cheese
Recipe Southern Cooked Greens; (in Emeril's TV Dinners)
Tablespoon Chopped green onions; green parts only
Tablespoon Finely chopped parsley
In a mixing bowl, add the veal. Season with Creole seasoning. Toss the meat
in flour, coating completely. Turn the meat out onto a floured surface and
lightly pound the meat 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.
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,
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:
Veal Grillades And Grits With Smothered Greens
648
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