In the days prior to Mardi Gras, parades roll almost constantly from late morning until well after dark. Seasoned carnival goers who have a friend or relative on or near a parade route have secured two of the most precious Mardi Gras treasures: 1) a parking space and 2) a bathroom. And if you're lucky enough to be invited to a home for a long day of parade watching, you should never, ever arrive empty handed. Long tables filled with King Cakes, Popeye's biscuits, jambalaya and muffalettas are a common sight. The brunch staple Grillades & Grits is a great addition to a Mardi Gras buffet. Traditionally made with veal, this version uses the more affordable round steak--or "7 steaks" if you can find them--in a creole tomato gravy (the kind of gravy that's pretty amazing sopped up by a Popeyes biscuit...just saying.) The grillades can be held in a crockpot so that they're warm and ready post-parade.
Ingredients for the Grits:
- 1 cup quick grits
- 1 tsp salt
- 3 cups water
- 1 cup milk
- 1/2 cup heavy cream
- 1 cup shredded colby-jack cheese
- 2 tsp Red Stick Spice Garlic Olive Oil
Ingredients for the Grillades:
- 2 lbs round or "7" steak cut into cubes
- salt
- ground black pepper
- flour for dredging beef
- 1/4 cup bacon fat
- 1 medium onion, diced
- 1 stalks celery, diced
- 1/2 bell pepper, diced
- 1 tsp tomato paste
- 2 cloves garlic, minced
- 1 cup canned diced tomatoes
- 2 1/2 cups beef or veal stock
- 1/2 cup red wine
- 2 Tbl dried parsley
Directions:
For the grits, bring the salt, water and milk to a boil. Whisk in the grits. Lower heat, cover and simmer for 10 minutes. Stir in enough heavy cream to adjust consistency. Add the garlic oil and season with salt to taste.
For the grillades, season the beef with salt and pepper and dredge in flour. Heat the bacon fat in a heavy bottomed pan. Brown the beef in batches, removing to a plate to catch any juices. After all the beef has been browned, add the onions, celery and tomato paste to the pan. Scrape any bits from the bottom of the pan. Add the garlic and saute until fragrant. Add the tomatoes, stock and wine and bring to a boil. Return meat to the pan. Cook over low heat until meat is tender--about 30 minutes. Add the parsley, adjust seasonings and serve over grits.