Grillades (gree-YHADS) Superbowl Special 2/3/2007


2 lb lean chuck roast, chuck steaks or pork steaks, cut into 1-inch pieces
2 TBSP Creole Seasoning
½ cup vinegar
Cooking oil spray
½ cup chopped onion


Season pork with Creole seasoning and place in shallow glass baking dish. Marinate overnight in vinegar. Drain and place meat into a heated skillet coated with cooking spray. Brown thoroughly. Add onion and enough water to cover. Reduce heat and simmer for about 1 hour or until gravy is of the desired consistency. If the meat is tender and the gravy is still too thin, mix about 1 TBSP flour with 1 TBSP water for each cup of gravy. Stir into gravy and stir until thick.

This will make about 4 generous servings. Therefore, you will need to cook about 3/4 cup of quick grits in 3 cups of water when you are ready to serve. Spoon grits into a shallow bowl and top with grillades and serve hot. By the way, if you were having this in New Orleans, it might well be for breakfast

275 E. Arlington Blvd. Greenville, NC 27858 252-439-7777
Copyright © 2002-2016 - Designed by Gray Digital Media - Powered by Clickability
Gray Television, Inc.