Best Pork Grillades Cc Recipes

Pork Grillades and Grits image

Provided by Kim Severson

Time 3h

Yield 8 servings

Number Of Ingredients 16

1 4-pound pork shoulder, in 1/2-inch slices
Kosher salt and freshly ground pepper
Creole seasoning mix, to taste
3 cups all-purpose flour plus more for dusting pork
2 cups canola oil
1 cup chicken fat or butter
4 each yellow onions, cut into medium dice
2 bell peppers, cut into medium dice
1 bunch celery, cut into medium dice
4 cloves garlic, minced
2 tablespoons Herbs de Provence
4 bay leaves
2 tomatoes, crushed (or 2 cups canned)
1 tablespoon tomato paste
4 quarts pork or chicken stock
1 quart grits

Steps:

Lightly pound pork slices with a mallet. Season with salt, pepper, and Creole seasoning, and then dust in flour. Heat oil over high heat in a large Dutch oven and brown pork on both sides, in batches, for about 2 minutes per side. After browning, reserve. When pork has all been browned, discard excess oil.
Heat chicken fat or butter over medium heat in Dutch oven and slowly whisk in 3 cups flour to make a roux the consistency of wet sand. Brown roux, stirring constantly for about 10 minutes. Add onions, peppers, celery, garlic, Herbs de Provence, bay leaves and crushed tomatoes, and cook, stirring, for 2 minutes. Add tomato paste and cook for 10 minutes, stirring constantly. Add stock and salt, stir, and cook over medium heat until thickened, about 30 minutes. Return pork to Dutch oven and simmer over medium low heat for 2 hours, until meat is very tender.
While pork is cooking, bring a gallon of water to boil in a large pot and whisk in grits. Reduce heat to medium and cook for 30 minutes, whisking often to prevent sticking. Reduce heat to low and cook grits for 1 1/2 hours more, stirring occasionally. Remove from heat, fold in butter, and season with salt.
Season pork to taste and serve over grits.

Grilled Pork Paillards image

Provided by Martha Stewart

Time 30m

Number Of Ingredients 6

4 boneless pork chops (each 6 ounces and about 3/4 inch thick)
1/4 cup balsamic vinegar
1/4 cup extra-virgin olive oil
Coarse salt and freshly ground pepper
Fresh basil
Halved or quartered cherry tomatoes

Steps:

Place a pork chop between two layers of plastic wrap on work surface. Using a meat pounder, pound to 1/4-inch thickness. Repeat with remaining pork chops. Transfer to a large resealable plastic bag or nonmetal container. Add balsamic vinegar and oil. Marinate, covered, in the refrigerator 15 minutes.
Meanwhile, heat a grill or grill pan to medium-high heat. Remove pork from marinade; season with salt and pepper. Grill until cooked through and browned on both sides, about 1 minute per side. Serve hot, garnished with basil and tomatoes.

Grillades and Grits image

Provided by Emeril Lagasse

Yield 6 servings

Number Of Ingredients 28

1 1/2 pounds beef top round, cut into 2-inch pieces
1/4 teaspoon dried thyme
1 pound veal top round, cut into 2-inch pieces
Essence, recipe follows
1/4 cup vegetable oil
2 cups chopped onions
1 cup chopped bell peppers
1 cup chopped celery
2 cups chopped, peeled, and seeded tomatoes
1 tablespoon chopped garlic
5 bay leaves
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
2 cups beef broth
1/2 cup dry red wine
Salt and cayenne
Fresh black pepper
3 tablespoons chopped green onions
2 tablespoons finely chopped parsley
Baked cheese grits
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme

Steps:

In a mixing bowl, combine the beef and veal together. Season the meat with Essence. Add the flour and toss the meat completely. Turn the meat out onto a floured surface and with meat mallet, lightly pound the meat. Turn the meat over and lightly pound the meat again. In a large cast-iron pot, heat the oil. When the oil is hot, add the meat. Brown the meat evenly on both sides for 5 to 6 minutes. Add the onions, bell peppers, and celery. Season with salt and cayenne. Continue stirring, scraping the bottom and sides of the pot to loosen any browned particles. Cook for 5 to 6 minutes, or until the vegetables are wilted. Add the tomatoes and garlic. Cook, stirring often and scraping the bottom and sides of the pot for 3 to 4 minutes. Add the bay leaves, thyme, oregano, basil, broth and wine. Season with salt, cayenne, and black pepper. Bring the liquid to a simmer, partially covered, stirring occasionally, and cook for about 1 1/2 hours or until the meat is very tender. Remove the bay leaves and serve with baked cheese grits.
Combine all ingredients thoroughly and store in an airtight jar or container.
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.