Grillades And Grits _sl_ Recipe
Yield: 12 servingsRecipe by luhu.jp
Ingredients:
4 lbs: Veal or boneless beef rump roast,
1/2 cup: Bacon drippings, divided
1/2 cup: All-purpose flour,
1 cup: Onion, chopped
2 cup: Green onions, chopped
3/4 cup: Celery, chopped
1 1/2 cup: Green bell pepper, chopped
2 centiliter: Garlic, minced
2 cup: Tomatoes, peeled & chopped
1/2 tsp: Tarragon leaves,
1 tsp: Dried whole thyme,
1 cup: Water,
1 cup: Burgundy or other dry red wine,
1 tsp: Salt,
1/2 tsp: Pepper,
2 each: Bay leaves,
1/2 tsp: Hot sauce, Tabasco
2 tbsp: Worcestershire sauce,
3 tbsp: Fresh chopped parsley,
Garlic Cheese Grits,
GARLIC CHEESE GRITS
8 cup: Boiling water,
1 tsp: Salt,
2 cup: Uncooked quick-cooking grits,
12 ounce: Process cheese-type food with garlic, (Id substitute Cheddar and add some Garlic
Directions:
Remove fat from meat; cut into 1/2" slices. Saute meat in 1/4 cup
bacon drippings in a heavy Dutch oven 2 to 3 minutes on each side or
until browned. Remove to a serving platter, and repeat until all meat
is browned. Set aside.
Add remaining 1/4 cup bacon drippings to Dutch oven. Add flour;
cook over medium heat, stirring constantly, until roux is the color
of caramel. Add onion, green onions, celery, green pepper, and garlic
to roux; cook until tender. Add tomatoes, tarragon, and thyme. Cook 3
minutes, stirring constantly. Add water and next 6 ingredients,
stirring until blended.
Return meat to Dutch oven, stirring well. Bring to a boil; cover,
reduce heat, and simmer 1 hour, stirring occasionally. Uncover and
simmer 30 minutes. Remove bay leaves; stir in parsley. Serve mixture
over Garlic- Cheese Grits. Yield: 12 servings.
GARLIC CHEESE GRITS:
Bring water and salt to a boil in a Dutch oven; stir in grits.
Return to a boil; reduce heat, and cook 4 minutes, stirring
occasionally. Add cheese-food, stirring until melted.
Recipe from Mary Hamblen of New Orleans, Louisiana in May, 1988
"Southern Living" magazine Typos by Jeff Pruett
Submitted By JEFF PRUETT On 06-11-95
Source from luhu.jp
bacon drippings in a heavy Dutch oven 2 to 3 minutes on each side or
until browned. Remove to a serving platter, and repeat until all meat
is browned. Set aside.
Add remaining 1/4 cup bacon drippings to Dutch oven. Add flour;
cook over medium heat, stirring constantly, until roux is the color
of caramel. Add onion, green onions, celery, green pepper, and garlic
to roux; cook until tender. Add tomatoes, tarragon, and thyme. Cook 3
minutes, stirring constantly. Add water and next 6 ingredients,
stirring until blended.
Return meat to Dutch oven, stirring well. Bring to a boil; cover,
reduce heat, and simmer 1 hour, stirring occasionally. Uncover and
simmer 30 minutes. Remove bay leaves; stir in parsley. Serve mixture
over Garlic- Cheese Grits. Yield: 12 servings.
GARLIC CHEESE GRITS:
Bring water and salt to a boil in a Dutch oven; stir in grits.
Return to a boil; reduce heat, and cook 4 minutes, stirring
occasionally. Add cheese-food, stirring until melted.
Recipe from Mary Hamblen of New Orleans, Louisiana in May, 1988
"Southern Living" magazine Typos by Jeff Pruett
Submitted By JEFF PRUETT On 06-11-95
Source from luhu.jp