Julia Reed’s Grillades
Yield: Serves 8
Seasoning Mix
1 tbsp. salt
1½ tsp. onion powder
1½ tsp. garlic powder
1½ tsp. cayenne
1 tsp. white pepper
1 tsp. sweet paprika
1 tsp. black pepper
½ tsp. dry mustard
½ tsp. dried thyme
½ tsp. gumbo filé
For the Grillades
2 lbs. veal or pork shoulder, cut into thin slices
1 cup all-purpose flour
7 tbsp. vegetable oil
1 cup chopped onions
1 cup chopped celery
1 cup chopped green bell peppers
1½ tsp. minced garlic
4 bay leaves
3 cups dark chicken or beef stock
½ cup red wine
1½ cups canned whole tomatoes, drained and torn into pieces
1 tbsp. Worcestershire sauce
1 tsp. dried thyme
Preparation
- Combine the seasoning mix ingredients in a small bowl. Sprinkle about 2 teaspoons of the mix on both sides of the meat. In a sheet pan, combine ½ cup of the flour with another teaspoon of seasoning mix. Dredge the meat in the flour, shaking off excess. Heat the oil in a large deep skillet or a Dutch oven and fry the meat, in batches, until golden brown, about 2 or 3 minutes per side. Transfer the meat to a plate and leave the oil in the skillet over high heat.
- Sprinkle in the remaining ½ cup of flour, whisking constantly; continue whisking until the roux is a medium brown, about 3 minutes. Immediately dump in the chopped vegetables and stir with a wooden spoon until well blended. Add the bay leaves and another 2 teaspoons of seasoning mix. Continue cooking about 5 minutes, stirring constantly.
- Meanwhile, bring the stock to a boil and add to the vegetable mixture, stirring until well incorporated. Add the meat, wine, tomatoes, Worcestershire sauce, and thyme and bring to a boil. Reduce to a simmer and cook for about 40 minutes. Midway through, check the seasoning. You will have some seasoning mix left over, and you may add to taste. Serve hot, with cheese grits.