This is a really good brunch or breakfast treat for a holiday morning, or any other morning for that matter. If you want to go all the way have some French Roast coffee and a few beignets handy. If not, some Bloody Marys will do the trick.
Grillades are traditionally made with pieces of round steak rather than veal but both are used so take your choice. My personal choice is veal scallops.
This recipe is for 4 people.
1 medium onion, chopped
1/2 green bell pepper, chopped
1/4 cup celery minced
NOTE: this combination is known as the Cajun Trinity
1 garlic clove, minced
1/2 cup diced tomatoes with their juice
1 lb veal scallops or round steak
1 cup beef broth
1/2 teaspoon dried thyme
2 tablespoons butter, divided use
2 tablespoons olive oil, divided use
2 tablespoons flour Salt and pepper
Put 1 tablespoon each of butter and oil in a skillet and bring to medium heat. Add meat and saute until it is brown on both sides. You may have to do this in 2 batches. Remove the meat and keep warm in a 200 degree oven.
You are now going to make a roux. Add the rest of the butter and oil to the skillet and turn the heat up to medium high. Add the flour and cook, stirring constantly, until it reaches a rich brown color. This may take up to 10 minutes. If the pan is getting too hot and starts to smoke, take it off the heat and continue stirring. When it cools a little return it to the heat. As with any roux, if you burn it you have to dump it and start all over so be careful.
Prepare the grits.
Turn the heat down a little and add the onions, celery, garlic, peppers, thyme, salt and pepper. Cook for about 5 minutes until the vegetables are softened, add the beef broth and tomatoes and cook for another 5 minutes. Add the meat and cover it with the mixture. Turn the heat down to low and simmer for another 5 minutes.
If you are having eggs, prepare them while the dish is simmering, add cheese to the grits if you are so inclined, and "Laissez les bons temps rouler" or as the Cajuns say, "Let the good times roll".
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