Grillades
Grillades are a traditional dish originating from the Southern United States, particularly popular in Louisiana Creole cuisine. They are typically made from beef or veal round steak, which is pounded thin, seasoned, and then slow-cooked in a rich gravy. The dish is often served over grits, making it a popular choice for brunch.
History[edit | edit source]
The term 'grillades' is derived from the French word 'griller', which means 'to grill'. However, despite its name, the dish does not involve any grilling. The name is believed to have been a misnomer from the time when French settlers in Louisiana adapted their traditional grilling techniques to the local ingredients and cooking methods.
Preparation[edit | edit source]
The preparation of grillades begins with the meat. Beef or veal round steak is typically used, although pork can also be used. The meat is cut into serving-sized pieces and then pounded thin. This not only tenderizes the meat but also allows it to cook more quickly and evenly.
The meat is then seasoned with a mixture of salt, pepper, and Creole seasoning. Some recipes also include a marinade step, where the meat is soaked in a mixture of wine, garlic, and herbs to enhance the flavor.
The seasoned meat is then browned in a hot pan with a little oil. Once browned, the meat is removed from the pan, and onions, bell peppers, and celery (the "holy trinity" of Creole cooking) are sautéed in the same pan.
Once the vegetables are softened, the meat is returned to the pan, along with stock and tomatoes. The dish is then covered and allowed to simmer slowly until the meat is tender and the flavors are well combined. This can take anywhere from 1.5 to 3 hours, depending on the thickness of the meat and the desired tenderness.
Serving[edit | edit source]
Grillades are traditionally served over grits, a type of cornmeal porridge. The creamy texture of the grits complements the rich, hearty flavor of the grillades. This combination is particularly popular for brunch, although it can also be served for lunch or dinner.
In addition to grits, grillades can also be served with rice or bread to soak up the flavorful gravy.
See also[edit | edit source]
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