Tag-Archive for » Beef «

Grillades and Grits (Smoked Gouda Grits)

  According to the turn of the century cookbook, The Picayune Creole Cook Book, a grillade (pronounced “gree-yahd”) is a square of fried meat cooked down with onions, tomatoes, salt, black pepper and cayenne pepper.  The cookbook indicates that plain and breaded (“Grillades Panées”) versions of this “fried meat” were served primarily as hearty breakfast items alongside things like cracked wheat, apple fritters and café au lait.  Among the poorer classes of Creoles, grillades were also served at dinner “with gravy” (“Grillades à la Sauce”) and a “dish of red beans and boiled rice.”  At some point between then and now, [ ... ]

Seven Steaks in Brown Gravy

My mom cooked Seven Steaks in Brown Gravy quite often when we were growing up.  But no one in my family, including her, prepares them anymore.  The dish would have been all but forgotten had I not undertaken a family cookbook project several months back (more on that in future posts).  Through the process of collecting recipes for the book, I’ve reacquainted myself with this and a bunch of other almost forgotten family favorites.  I called mom to share my excitement and we got to talking about how much we enjoyed seven steaks and how sad it was that this [ ... ]