an example from Emeril
Judy Howle's crazy deep Grillades Page
Kate's recipe:
• Round steak, pounded
• beef broth
• 1 slice bacon
• tomatoes
• 1/2 c amontillado
• flour
• garlic
• onion
• celery
• bell pepper
• oregano, thyme, marjoram
• bay leaf
• cayenne pepper
• olive oil
• salt & black pepper
• 1/2 T vinegar
• dash worchester sauce
• tobasco
Render bacon. Pound round steak and cut into grillades. Mix flour & cayenne and flour the grillades. Brown grillades in bacon drippings and olive oil. Remove grillades, add a little flour and brown the roux. Add aromatics and cook until clear. Add herbs. Add tomato, sautee. Add amontillado, cook until liquid is reduced by half. Add beef broth, vinegar, worchester suace, tobasco. Stir to incoprate all ingredients. Return grillades to pan, cook on low heat for 2 hrs.
Serve w/ garnish of sliced jalepeno, green onions.
Book resources: Cooking Up A Storm; Times Picayune Creole Cookbook, Sesquicentennial Edition
