Title: Grillades and Grits
Categories: None
Yield: 8 Servings
8 Thinly pounded veal
-escallopes; about 3 ounces
-each
1/2 c (1 stick) butter
1/2 c Olive oil
1/2 c Onion; finely chopped
1/2 c Green onions; finely chopped
3 Cloves garlic; minced
1 1/2 c Bell pepper; finely chopped
1/2 c Celery; finely chopped
1 Bay leaf
1 1/2 ts Italian seasoning blend
4 Ripe tomatoes; diced
1 tb Worcestershire sauce
2 tb Tomato paste
1 qt Beef stock
2 tb Cornstarch
1/4 c Cool water
2 tb Fresh parsley; chopped
Salt and freshly ground
-black pepper to taste
Cooked grits
One of the classic (and most delicious) New Orleans breakfasts.
Season veal escallopes on each side with salt and pepper. Heat butter
in a large skillet and saute the veal until it is lightly browned,
about 3 minutes per side. Transfer cooked meat to a platter and hold
in a warm oven whilie prepping the sauce.
Heat olive oil in a large saucepan. Saute the onion, green onion,
bell pepper, garlic and celery until tender. Stir in bayleaf and
Italian seasoning, and add the tomatoes, tomato paste and
Worcestershire sauce.
When the mixture is well-blended, stir in the stock and cook for 5
minutes, stirring freqently. Make a slurry with the cornstarch and
water, and stir it into the sauce to thicken it. Add the parsley.
Season with salt and pepper to taste, and cook over medium heat until
reduced by 1/4. Remove the bay leaf.
Spoon the sauce onto warm plates, and center a veal escallop on each.
Place grits on the side of the meat, ladle additional sauce over the
grits and meat. Garnish with parsley and a few capers. Serves 8.
Posted to recipelu-digest Volume 01 Number 407 by molony
on Dec 27, 1997
