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Grillades and Grits
Serves 10
Grillades:
4 pounds veal round steak
1 cup flour
1 tablespoon spanish paprika
1 tablespoon salt
2 teaspoons black pepper
½ cup grape seed oil
2 cups onions, small diced
1 cup green bell peppers, small diced
1 cup celery, small diced
2 tablespoons garlic, minced
1 tablespoon fresh picked thyme leaves
1 tablespoon of seasoned flour
2 cups peeled de-seeded crushed tomatoes with juice
2 cups chicken stock
2 teaspoons Tabasco
1 tablespoon Worcestershire sauce
2 bay leaves
salt and black pepper
Grits:
4 cups water
4 cups milk
2 teaspoons salt
1 teaspoon freshly ground white pepper
4 tablespoons butter
1 and 1/2 cups stone ground white grits, not instant
16 ounces finely grated white cheddar cheese
2 tablespoons scallions, slice green tops
Trim excess fat off the veal round and slice thin 2×3 inch squares from the meat. Using a meat mallet pound the 2-inch squares into thin flat pieces of meat. In a bowl combine flour, paprika, salt and pepper. In a large deep-sided skillet or sauté pan over medium high heat add a ¼ cup of grape seed oil and heat. Dredge the meat in the flour making sure you shake of any excess flour and brown the meat in the pan on both sides. Remove the meat from the pan onto a plate lined with a paper towel. Repeat this process until all the meat is browned. Add the remaining oil to the pan and add the onions, celery and bell pepper. Cook them over medium heat until they are tender. Add the garlic and thyme then cook for two minutes. Stir in 1 tablespoon of the seasoned flour and cook for two more minutes. Add the tomatoes; reduce the heat to medium and cook for five minute. Add the chicken stock, Tabasco, Worcestershire, bay leaves and salt and pepper. Return the meat to the broth and simmer for 45 minutes until the meat is tender. Season to taste with salt and pepper.
In a large saucepan, over medium heat, combine the water, milk, salt, pepper and 2 tablespoons of the butter. Bring the liquid to a gentle boil. Stir in the grits. Cook for 1 hour and 15 minutes, stirring occasionally. (*The grits will stick to the bottom of the pan, so make sure not to scrape the bottom of the pan. If the grits absorbed all of the water, add some hot water to thin out the grits.) Remove the pan from the heat and stir in the remaining 2 tablespoons butter and cheese.
To serve place a generous portion of grits in a shallow bowl, top with a spoonful of the grillades and garnish with the scallions.
Enjoy with a glass of 2001 Schramsberg Reserve.
To find out more about Winery Chefs and other wonderful recipes that pair with wine visit ww.winerychefs.com.
