Grillades /ɡree-yahds/[1] are medallions of various meats, conventionally beef,[1] but veal and pork are also used in modern recipes. Often served with gravy at breakfast or brunch over grits, they are a traditional Creole food.[1]
Despite the name, grillades are not grilled, but fried or seared.[1][2] For grillades with gravy, the meat is cut into medallions, pounded flat, seasoned and dredged in flour. The meat is then browned and braised in a flavorful liquid made up of roux and chopped or crushed tomatoes.[1][3] The "trinity" (chopped bell pepper, onion and celery), garlic, beef broth and wine are called for in many recipes. Thyme, bay leaves and cayenne or hot sauce are common seasonings.[2][4][5] The braising liquid is used as a gravy for the finished dish.
For ”grillades and grits”, the grillades are placed on a bed of grits, often cheese grits, and the gravy poured over both.[2][3][4][5]
This dish is served in many restaurants in Chicago.
- ^ a b c d e The Picayune Creole Cookbook (6th ed.). The Times-Picayune Publishing Co. 1922. p. 70.
- ^ a b c Fitzmorris, Tom (2006). Tom Fitzmorris's New Orleans food : more than 225 of the city's best recipes to cook at home. New York: Stewart, Tabori & Chang. p. 267. ISBN 1-58479-524-7.
- ^ a b Claiborne, Craig; Milam, Georgeanna (2007). Craig Claiborne's southern cooking. Athens, GA: University of Georgia Press. pp. 161–162. ISBN 978-0-8203-2992-5.
- ^ a b Walker, edited by Marcelle Bienvenu & Judy (2008). Cooking up a storm : recipes lost and found from The Times-Picayune of New Orleans. San Francisco: Chronicle Books. pp. 102, 103. ISBN 978-0-8118-6577-7.
{{cite book}}:|first1=has generic name (help) - ^ a b Dore, Eula Mae; McIlhenny, Marcelle Bienvenu ; foreword by Paul (2002). Eula Mae's Cajun kitchen : cooking through the seasons on Avery Island. Boston, Mass.: Harvard Common Press. ISBN 9781558322400.
{{cite book}}: CS1 maint: multiple names: authors list (link)