If you missed chef this morning Fox cooking up grillades & grits from our Houston Restaurant Weeks menu, you can make it yourself at home with our recipe below. Enjoy!
If you want to see chef in action, you can see him here:
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1 cup all-purpose flour
2 lbs veal or pork cutlets, pounded thin
3 medium red bell peppers, julienne
2 tbs garlic, crushed
1/2 lb crimini mushrooms
2 large tomatoes, peel, seeded and chopped
1 bunch green onions, thin sliced
1 leek cut, 1/2 moons
1 qt veal stock
2 tbs fresh thyme, chopped (reserve 1 tbs for grits)
1 tbs fresh oregano, chopped
8 cups cooked grits
1 cup Lone Star Chevre (your favorite)
1/2 cup canola oil
Creole Seasoning – to taste
Salt & Pepper – to taste
To prepare the grillades, place seasoned flour in a bowl. Sprinkle the cutlets with a salt and pepper and dust them with the flour shaking off any excess. Heat up 3 tbs of canola oil in a dutch oven on medium high heat. Saute a 1/4 of the cutlets in the pan until golden brown. Turn the meat and cook the second side. Remove the grillades and any particles left on the bottom that may burn. Cook the remaining meat in the same manner adding more oil if needed. After all the meat is sauteed, in the same pot, add garlic, peppers, onions, leeks and mushrooms, stir and cook until wilted. Add chopped tomatoes and heat through, dust the vegetables with 1/4 cup of the remaining seasoned flour. Stir in the flour and caramelize the vegetables.
Gradually stir in the stock making sure to scrape the bottom of the pan. Bring to a boil and reduce to a simmer. Add grillades back to the pan, bring back to a boil and then to a slow simmer. Add fresh herbs and cook until meat is tender and the sauce will coat the back of the spoon. Taste and season.
For the grits, fold in goat cheese and 1 tbs of fresh thyme. Serve the grillades over the grits.