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Grillades and Grits
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La Belle Cuisine
Bon Appetit October 1980
Mamete's Grillades and Grits
Bon Appetit - One Year Subscription
2 teaspoons salt
1 teaspoon freshly ground pepper
1/4 teaspoon ground red pepper
4 or 5 garlic cloves, minced
1 1/2 to 1 3/4 pounds veal round, well
and cut into 2-inch
2 tablespoons (1/4 stick) unsalted butter
1 tablespoon vegetable oil
1 1/2 cups chopped onion
1/2 cup finely chopped celery
1/2 cup finely chopped green pepper
6 tablespoons tomato paste
1/4 teaspoon dried thyme
2 cups water
Salt and freshly ground pepper
Hot pepper sauce [such as Tabasco]
1 tablespoon vinegar (optional)
2 cups freshly cooked grits
1/4 cup (1/2 stick) unsalted butter
1 egg *
1/2 cup finely chopped green onion
Egg Safety Information
Mix 2 teaspoons salt, 1 teaspoon pepper, red pepper and garlic in
bowl. Using tenderizer mallet, pound each piece of meat until slightly flattened.
Dip mallet into garlic mixture and then pound into the meat
dip per side). When meat
has about doubled in size, rub each side
Heat butter and oil in Dutch
oven over medium-high heat. Add meat in batches and fry until browned. Transfer to
platter. Add onion, celery,
green pepper, tomato paste, thyme and water to pot and cook,
stirring constantly, until vegetables are tender. Return meat to pot and season
pepper and pepper sauce to taste. Cover and simmer until meat
is tender, about 1 hour.
(Tenderizing can be hastened by adding vinegar
when meat is returned to pot. Stir through
to blend well.) Combine grits, butter and egg and beat well. Season to taste with salt.
Stir green onions
into grillades. Spoon grits onto plates and top with grillades.
Serves 4 to 6.
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