Grillades are petit breakfast cutlets of beef, pork, veal or wild game thar are cooked with a Cajun method. I've mentioned before, much Cajun food is like 400 to 500 year old French cooking.
There are several, very distinctly different styles of grillade recipes. The recipe that I posted today is a very simple standard onion gravy version. Paul Prudhomme's family grillade recipe is much more extensive with ingredients, but the cooking technique remains the same as this recipe.
Hominy grits don't have to be served plain. A popular grits recipe last century was cheese grits.
Grillades Recipe: Be sure to have all of the ingredients ready before starting to cook the pan roux for this recipe.
Slice 3 thin pork loin cutlets.
Trim off the excess fat and reserve the fat.
Pound the cutlets flat with a mallet.
Heat a saute pan over medium heat.
Add 2 pats of unsalted butter.
Add the pork fat and trimmings.
Add a small thin slice of salt pork.
Add the grillade slices of pork.
Saute the grillades, till they become fully cooked and lightly browned on both sides.
Sizzle and stir the fat and bacon in the pan, till it turns brown.
Remove and discard the brown fat pieces and salt pork.
Remove the pork grillades and set them aside.
Drain off all but 1 to 2 tablespoons of grease from the pan. There should be plenty of fond (brown bits of meat and fat stuck on the bottom of the pan).
Add a 1 to 1 proportion of flour to the the grease in the hot pan while stirring.
Constantly stir with a whisk.
Scrape and blend in the fond that is stuck to the bottom of the pan.
Constantly stir and cook the small amount of roux till it turns a light brown color.
When the roux becomes brown in color, immediately add a small handful of fine chopped sweet onions.
Add 1 chopped garlic clove.
Stir with the whisk. (Adding the onions and garlic will stop the roux from cooking any further. The heat of the roux will instantly cook the onions too.)
Add 1 1/2 cups of light pork broth while stirring with a whisk.
A grillade pan sauce will form and thicken as it heats.
Add a pinch of thyme.
Add sea salt and coarse ground black pepper.
Add a pinch of cayenne pepper.
Return the pork grillades to the pan.
Reduce the temperature to medium/medium low heat.
Simmer the grillades in the sauce as the sauce reduces and thickens to a medium thin sauce consistancy.
Keep the grillades warm over very low heat.
Cheddar Scallion Grits Recipe: Boil 2 cups of water in a sauce pot over high heat.
Add 3/4 cup of old fashioned stone ground white hominy grits.
Stir with a whisk, till the grits begin to thicken and boil. (Old fashioned grits have a better texture and flavor than instant grits. Old fashioned grits do absorb a lot of water.)
Reduce the temperature to medium low heat and stir the grits occasionally. (Add water if the grits thicken before they are cooked soft.)
Simmer the grits, till they become soft and thick.
Add a small handful of grated cheddar cheese.
Add sea salt and coarse ground black pepper.
Add a pinch of cayenne pepper.
Add a pinch of paprika.
Add sliced scallion.
Stir the grits one last time.
The grits should not be watery or runny. The grits should be a medium thickness texture similar to polenta.
Assembly: Spoon the cheddar scallion grits onto a plate.
Set the grillades near the grits.
Pour the grillade sauce on the grits, grillades and the plate.
Cook an egg sunny side up and set the egg next to the grillades.
This is a very heart warming, delicious, Cajun breakfast! The flavor of the grillades is simple and very rich. Cheddar and scallion is a nice flavor for grits. The cheddar scallion grits do go well with the grillade sauce. The sunny side up egg is optional. You can cook the egg any way that you wish to. This hearty Cajun breakfast recipe will fill a belly and soul for a hard days work.
The thing about grits is, nobody can eat just one! LOL ... Shawna
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