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New Orleans Grillades and Grits Click image to enlarge |
grits
Grits
Shrimp
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Creole Shrimp & Grits Click image to enlarge |
Sauce
Grits
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Court of Two Sisters Grillades and Grits Click image to enlarge |
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Grillades and Cheese Grits Click to enlarge image |
Chefs Note: This is the most distinctive of Creole breakfast dishes. It is misnamed. "Grillade" means a slice of grilled meat, but it's almost never prepared that way for this dish. Restaurants typically sanitize grillades and grits a bit too much for ease of preparation and looks. What I'm giving you here is the old, bothersome, incomparably delicious version, simmered to tenderness for a long time. You don't even need to use veal--calf or baby beef are fine. |
White Grits
Crawfish Stock
Sautéed Crawfish and Sauce
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Crawfish and Andouille Grits Click image to enlarge |
Snapper
Leeks
Grits
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Blackened Snapper with Goat Cheese |
Shrimp
Grits
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Gulf Shrimp and Grits |
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