Grillades /ɡree-yahds/ are medallions of various meats, conventionally

beef Beef is the culinary name for meat from cattle (''Bos taurus''). In prehistoric times, humankind hunted aurochs and later domesticated them. Since that time, numerous breeds of cattle have been bred specifically for the quality or quantity ...

, but

veal Veal is the meat of calves, in contrast to the beef from older cattle. Veal can be produced from a calf of either sex and any breed, however most veal comes from young male calves of dairy breeds which are not used for breeding. Generally, v ...

and

pork Pork is the culinary name for the meat of the domestic pig (''Sus domesticus''). It is the most commonly consumed meat worldwide, with evidence of pig husbandry dating back to 5000 BCE. Pork is eaten both freshly cooked and preserved; ...

are also used in modern recipes. Often served with gravy at breakfast or brunch over

grits Grits are a type of porridge made from boiled cornmeal. Hominy grits are a type of grits made from hominy – corn that has been treated with an alkali in a process called nixtamalization, with the pericarp (ovary wall) removed. Grits are oft ...

, they are a traditional Creole food. Despite the name, grillades are not

grilled Grilling is a form of cooking that involves dry heat applied to the surface of food, commonly from above, below or from the side. Grilling usually involves a significant amount of direct, radiant heat, and tends to be used for cooking meat a ...

, but fried or

seared Searing (or pan searing) is a technique used in grilling, baking, braising, roasting, sautéing, etc., in which the surface of the food (usually meat such as beef, poultry, pork, seafood) is cooked at high temperature until a browned crust forms ...

. For grillades with gravy, the meat is cut into medallions, pounded flat, seasoned and dredged in flour. The meat is then browned and

braised Braising (from the French word ''braiser'') is a combination-cooking method that uses both wet and dry heats: typically, the food is first browned at a high temperature, then simmered in a covered pot in cooking liquid (such as wine, broth, coco ...

in a flavorful liquid made up of

roux Roux () is a mixture of flour and fat cooked together and used to thicken sauces. Roux is typically made from equal parts of flour and fat by weight. The flour is added to the melted fat or oil on the stove top, blended until smooth, and cooke ...

and chopped or crushed tomatoes. The "

trinity The Christian doctrine of the Trinity (, from 'threefold') is the central dogma concerning the nature of God in most Christian churches, which defines one God existing in three coequal, coeternal, consubstantial divine persons: God the F ...

" (chopped bell pepper, onion and celery), garlic, beef broth and wine are called for in many recipes.

Thyme Thyme () is the herb (dried aerial parts) of some members of the genus ''Thymus'' of aromatic perennial evergreen herbs in the mint family Lamiaceae. Thymes are relatives of the oregano genus ''Origanum'', with both plants being mostly indigenou ...

bay leaves The bay leaf is an aromatic leaf commonly used in cooking. It can be used whole, either dried or fresh, in which case it is removed from the dish before consumption, or less commonly used in ground form. It may come from several species of tr ...

and

cayenne Cayenne (; ; gcr, Kayenn) is the capital city of French Guiana, an overseas region and Overseas department, department of France located in South America. The city stands on a former island at the mouth of the Cayenne River on the Atlantic Oc ...

or hot sauce are common seasonings. The braising liquid is used as a gravy for the finished dish. For ”grillades and grits”, the grillades are placed on a bed of grits, often cheese grits, and the gravy poured over both. This dish is served in many restaurants in New Orleans.

References

External links

Craig Claiborne's recipe
(accessed 19 June 2014)
Recipe from NOLA cuisine
(accessed 19 June 2014)
Epicurious recipe using veal
(accessed 19 June 2014)

{{Webarchive, url=https://web.archive.org/web/20150216180151/http://www.foodnetwork.com/recipes/paula-deen/grillades-and-grits-recipe2.html , date=2015-02-16 (accessed 19 June 2014) Louisiana Creole cuisine