This very regional classic is devoured equally during festivities like Mardi Gras and on regular days with the same gusto. Are you aware of Grillades? If you like Creole food, you are in for a love affair that might last for a lifetime. Since most of you might not be aware of grillades… how about knowing a little about cuisines of our south.
What is Creole vs Cajun?
Louisiana… Home to precious cuisines like Creole and Cajun. They both seem to blend well together, but are distinctly different. Creole is more of a city food, while Cajun is mostly from the country. Creole historically refers to descendants of the French and Spanish colonial settlers of New Orleans, identifying themselves as French Creole. As Africans were introduced to the city by wealthy slave owners, the Creole cuisine expanded to black New Orleans as well. Thus, modern Creole food evolved from a variety of cultures. The Cajuns were French colonists originally from Canada’s Acadia region and mostly settled in rural areas of Louisiana. The cuisines that developed from all these far spread cultures is very unique and flavorful and use lots of fresh produce, meats and a variety of exotic spices. Creole dishes tend to be more soupy and tomato based compared to Cajun food. Both cuisines are famous for their heavy-handed spicing of dishes. But most of their spices, like paprika and thyme, are bold and not spicy. So probably the correct way to say it is they are well seasoned. 🙂 If that sounds like your kind of food, a great base is my Homemade Creole Seasoning. It only takes five minutes and you probably already have all the ingredients in your pantry.
What are Grillades?
The French word grillade (pronounced as Gree-yahd) means grill and usually pertains to meat. Well in Louisiana, grillades have nothing to do with your grill. Fried medallions of meat are simmered in a roux-based gravy boosted by tomatoes, onions, celery and peppers. Not only that, but this dish also has generous amounts of herbs, spices, hot sauce and a dash of red wine. Simmer it long and slow till the meat is melt in your mouth tender. It’s Creole after all. There is no definitive answer to how grillades came into existence. And nobody really knows the origins of it. But of course there are many speculations and myths about how this French sounding southern classic was born. Because whether you were a dock worker or a high society bruncher in New Orleans in the 1880’s, you chowed down on grillades & grits. The simplicity and nature appealed to both rich and poor. It could be made with expensive veal or cheap tough cuts of beef or pork, braised for hours into tender submission. By the late 1880’s, grillades got so popular that they were on nearly every brunch menu in the city. This “sailor’s breakfast” of meat over grits was cooked in modest homes and served in the most affluent houses as well. The “brunch” concept started in New Orleans for the city’s dock workers. Most workers finished work by 10am and they still wanted breakfast, so boarding houses down by the docks created a second breakfast. And voila, it’s easy to guess what dish they all wanted.
What cut of meat to use?
This dish is not limited to any one type of meat or cut. Typically, fattier cuts of meat are best for stews. But these grillades are beaten flat before cooking, which helps tenderize even drier, tougher cuts of meat. That being said, for today’s recipe I am using beef top round, AKA London broil. Pork loin or veal are also great options.
Ingredients Needed
For the grillades
Beef Flour – To coat the beef medallions, as well as to create that rich roux base for the gravy. Veggies – Onion + celery + bell peppers, considered as “the holy trinity” of Creole and Cajun cooking. Also tomatoes, which makes it more Creole than Cajun. Garlic – I love plenty. Red wine – Teetotalers can use red wine vinegar instead. Beef broth – The base for the gravy. Herbs & spices – Bay leaves, thyme, oregano, chili flakes & Creole seasoning. Hot sauce Butter and oil Salt Parsley and scallion – For garnish.
For Grits
Grits – Preferably slow cook. Water Milk – Some use just water, but we like our grits extra creamy. Cheese – Sharp cheddar today. Salt
Grillades and Grits Recipe
I like to start by cutting the meat into 2-inch cubes and then pounding them with a mallet. Some people skip this part and just cut the meat thinner, or even go for fattier cuts instead. Once that’s done, I dredge the medallions in flour that’s been seasoned with a bit of Creole seasoning and salt. After that, I fry them in a pan just long enough to get them browned on both sides. Once they’re golden, I take them out and set them aside. Now it is time for that “holy trinity”, which are the onions, celery, and peppers. I add them to the pan and sauté until the onions are nice and translucent. Then I add the garlic and give it a good stir. After that, I add the butter and flour, which will be the base for the roux. I stir everything well until the vegetables are nicely coated. I slowly pour in the broth while constantly stirring to make sure it stays smooth without any lumps. Then I add the tomatoes, wine, herbs, and spices, mixing everything together really well. After that, I add the meat back in, cover the pot, and let it all simmer for at least an hour and a half. Serve over hot, cheesy grits (see recipe card)… Look at that plate. Who wouldn’t like to dig into that bowl of flavors that’s been simmering for hours. It’s so satisfying and comforting to savour every single spoonful.
Variations
If you are gravy lovers (I know you have been eyeing all the photos drooling), this is for you. This is the one for when you have time to cook that special meal for your family. Saying that, the actual hands on work is just 30 minutes. The rest of the time you can just relax watching it simmer in anticipation of a full bowl of this New Orleans Grillades over grits… Bookmark or pin this regional classic, you are going to love this one!
Grillades ‘n’ Grits, on my Gypsy Plate… enjoy!
Looking for more comfort food? Try my:Creamy Lemon ChickenJohnny MarzettiDublin CoddleJagerschnitzelSouthern Squash CasseroleCajun Shrimp and GritsEggplant Parmesan Serve grillades with generous amounts of gravy over grits and garnish with parsley and scallions. Experiment with different types and cuts of meat. With something fattier, such as beef stew meat or pork shoulder, you can skip the pounding step and just cut meat to 1/2 inch thick medallions. You can substitute Creole seasoning with Cajun seasoning. Though the Cajun is spicier, I find them pretty interchangeable. Be aware of the sodium content of your Creole seasoning. You may want to avoid using extra salt, depending on your mix. We have ruined a few meals overdoing something something too salty! For this recipe, we used a mixture that had 135g sodium per 1/4 tsp, which is on the lower end for commercial Creole seasonings. Remember, the lower the sodium content of your mix, the more control you have. Try different cheeses in your grits. Blue cheese goes beautifully here. Smoked Gouda is another favorite. We always recommend slow cook grits, they are much creamier. Since your grillades take some time to cook, there’s no need to cheat with quick-cook grits!
