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Grits & Grillades
Posted on 12/28/20 at 9:22 am
Posted on 12/28/20 at 9:22 am
Pic of Grillades cooking for our Christmas Eve Brunch. Flat Iron Steak marinated overnight and slow simmered in a Red Gravy served over Grits. DAMMIT MAN!!! What a fulfilling breakfast on a cold morning. Typically cooked as "Camp Fare" using whatever meat has been hunted, but originally based as an end result to scraps remaining from an old school Boucherie.
5
Posted on 12/28/20 at 9:49 am to TreeDawg
IWEI.
Posted on 12/28/20 at 9:57 am to TreeDawg
We do grillades and grits for the family every Christmas and I love it. We use veal medallions rather than flank steak. Yours looks awesome!
Posted on 12/28/20 at 10:04 am to TreeDawg
Friend,
I was in boarding school the first time I ever had this dish. A friend could tell I was homesick and he wanted me to feel at home, so I assume he Googled “classic New Orleans dishes” and this one showed. It was pretty good, probably not as good as yours though. I thought it odd that I had never had the dish yet it is known as a New Orleans classic. Have any other New Orleanians ever had similar experiences? I mean, I had never had grits until well into my life. When we had a carb side it was always either rice, potatoes, or bread.
Yours,
TulaneLSU
I was in boarding school the first time I ever had this dish. A friend could tell I was homesick and he wanted me to feel at home, so I assume he Googled “classic New Orleans dishes” and this one showed. It was pretty good, probably not as good as yours though. I thought it odd that I had never had the dish yet it is known as a New Orleans classic. Have any other New Orleanians ever had similar experiences? I mean, I had never had grits until well into my life. When we had a carb side it was always either rice, potatoes, or bread.
Yours,
TulaneLSU
Posted on 12/28/20 at 10:08 am to TreeDawg
Looks awesome. Care to share your recipe? 
Posted on 12/28/20 at 10:13 am to TulaneLSU
quote:
I thought it odd that I had never had the dish yet it is known as a New Orleans classic.
That's just the internet. I never knew this dish as a "New Orleans Classic". I would guess it's origin is SW La. where Boucheries where a normal happening? Regardless, I had heard of Grits and Gravy but as a country boy it was always Rice and Gravy on our table.
Posted on 12/28/20 at 10:22 am to Remo Williams
quote:
Care to share your recipe?
I kinda winged it
Marinated Meat overnight.
Dusted with flour and browned in oil.
Removed meat and added enough flour to oil for a small roux.
Threw in trinity to saute.
Added Tomato Sauce to cook a bit.
Put meat back in pan and added enough Beef Broth to cover meat and remain somewhat thick. (this time I hit it with a little Red Wine too)
Threw in some chopped Garlic.
Covered and simmered on low until meat is fork tender.
Added some chopped Parsley and Green Onion.
Cover and simmer just a bit longer.
Served over Grits with French Bread Buttered Toast
ETA: Season to taste
This post was edited on 12/28/20 at 10:27 am
Posted on 12/28/20 at 2:39 pm to TulaneLSU
quote:
I mean, I had never had grits until well into my life.
Now not having grits and grillades, I understand. But dear friend, to be a Louisiana southern boy and never had grits?
Posted on 12/28/20 at 3:26 pm to TreeDawg
Cook this every Christmas morning and have a crowd (don't tell the Governor) over for brunch.
Posted on 12/28/20 at 4:31 pm to TreeDawg
Man grits and grillades is something I can't help but order when I see it, like fried okra or shrimp and grits. I've never made it to though. I believe you've inspired me, though.
What's kind of meat should I go for? Flank steak seems like it could work but I'd think something like steak tips could work too. Something that will end up tender and flavourful but not fall apart while cooking.
What's kind of meat should I go for? Flank steak seems like it could work but I'd think something like steak tips could work too. Something that will end up tender and flavourful but not fall apart while cooking.
Posted on 12/28/20 at 5:42 pm to LSshoe
the norm is beef round, but I use boneless pork chops
Posted on 12/28/20 at 6:07 pm to Sailorjerry
River roads has a great recipe
Posted on 12/28/20 at 8:19 pm to LSshoe
I use round steaks John Folse recipe. Cool way longer than he describes - cook until real tender.
Posted on 12/28/20 at 9:34 pm to LSshoe
I used Tri-Tip sliced thin for the one I did Christmas Eve.
Posted on 12/29/20 at 9:15 am to LSshoe
quote:
What's kind of meat should I go for?
Whatever is on sale
I have used Veal, Beef (think gravy steak), Pork and Venison. Whatever you use is gonna slow cook until tender regardless. It's a pretty easy dish.
Posted on 12/29/20 at 10:16 am to TreeDawg
I bought a 15# top round roast last week (someone mentioned it was on sale at Rouses). Trimmed about 3 lbs of fat etc off it then made about 12#s of grillades top round/eye of round is my go to for grillades
top round/eye of round is my go to for grillades 
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