Traditional Grillades

quote:

---

Including the innards.

---

quote:

---

heart, liver, and small cuts of intestines

---

Okay, but I've never seen a grillade recipe with this in it.
I've seen it with pork or veal steaks but no innards. I've lead a sheltered life apparently.

My dad is from Marksville and my mom is from New Orleans, so they have a very different understanding of what grillades are. I don't know my dad's recipe for traditional grillades, but he cooks down the organs for hours in a cast iron pot and it makes the best smelling gravy. He serves the grillades and gravy over rice instead of grits.

quote:

---

I don't know my dad's recipe for traditional grillades, but he cooks down the organs for hours in a cast iron pot and it makes the best smelling gravy.

---

Exactly what I'm talking about.

The intestines are referred to as dog food at my place. If you do add them, don't tell anybody.

The only 'innerds' I've ever been able to stomach are chiken livers wrapped in bacon then broiled.

grillades are leftover small [peices,shavings] of meat that where traditionally thrown on the "grill". Since it is hard to grill something small, most now cook them on a skillet either on the pit or stove top. i use boston butt which can be bought on sale fairly cheap and marinated overnight. Eat that on some pistolletes with mayo for breakfast, and let the drinking begin.

quote:

---

do a search for sweetbread receipies

---

Thanks, I'll check it out. We call it debris also.