Recipe of the Week 10/27


The origin of grillades has been the subject of many arguments in Bayou country. It is believed that the dish originated when the country butchers preparing the boucherie sliced thin pieces of fresh pork (or veal or beef) and pan-fried these with sliced onions. The cooking took place, most feel, in black iron pots over the boucherie fires. The grillades were then eaten over grits or rice throughout the day. Today, grillades and grits are a tradition of many Sunday brunch menus. Most recipes call for veal or beef round pounded lightly and smoothed in its natural juices. One of...[Click here to continue]

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