grits

Course: 
  • 4 tablespoons olive oil
  • 1 carrot, diced (about 1 cup)
  • 1 yellow onion, diced (about 1 cup)
  • 1 bell pepper, diced (about 1 cup)
  • 2 stalks celery, diced 
  • 4 cloves garlic, minced
  • 1/4 cup tomato paste
  • 2 cans tomato sauce 
  • 2 15-ounce cans crushed tomato
  • 1/3 cup vinegar
  • 1 cup shrimp stock or water
  • salt, to taste
  • pepper, to taste 
  • thyme, to taste
  • parsley

Grits

  • 4 ears corn, roasted 
  • 6 cups water
  • 2 cups heavy cream
  • 2 tablespoons salt
  • 1/4 cup butter
  • 2 cups grits
  • 1/2 cup Parmesan

Shrimp

  • 36 Louisiana shrimp (16–20 count)
  • 4 tablespoons butter
  • Parmesan cheese, for garnish
  • green onions, for garnish

Creole Shrimp & Grits 

Creole Shrimp & Grits

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Course: 
  • 2 lb. veal cutlets, trimmed
  • 1 tsp salt
  • 1 tsp white sugar
  • 1 tsp black pepper, coarse ground
  • (Blend above 3 together)
  • 1/4 cup vegetable oil

Sauce

  • 1/2 cup bacon grease or vegetable oil
  • 1/2 cup flour
  • 1 quart veal stock or water
  • 1/8 teaspoon white pepper, ground
  • 1/8 teaspoon cayenne pepper, ground
  • 1/8 teaspoon black pepper, ground
  • 1 teaspoon salt
  • 3 tablespoon butter
  • 1 cup white onion, julienne
  • 1/2 cup green bell pepper, julienne
  • 1/4 cup celery, julienne
  • 1 tablespoon garlic, minced
  • 3/4 cup mushrooms, sliced
  • 1½ cup tomatoes, peeled, seeded & diced

Grits

  • 4 cups water
  • 1/2 teaspoon salt to taste
  • 1 cup quick golden grits
  • 4 tablespoon butter

Court of Two Sisters Grillades and Grits

Court of Two Sisters Grillades and Grits

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Course: 
  • 2 pounds lean, boneless, beef round steak, trimmed and cut into 1-inch strips
  • Salt and pepper to taste
  • 4 tablespoons all-purpose flour, divided
  • 1 onion, chopped
  • 1 green bell pepper, cored and chopped
  • ½ cup celery
  • 1 ½ cups chopped tomatoes (drained canned tomatoes may be used)
  • 1 teaspoon minced garlic
  • 2 cups fat-free beef broth
  • 1 tablespoon cider vinegar
  • 1 teaspoon dried thyme leaves
  • 1 tablespoon Worcestershire sauce
  • 1 bunch green onions, chopped

  
Cheese Grits

  • 2 cups fat-free chicken broth
  • 2 cups skim milk
  • 1 cup water
  • 1 1/2 cups quick grits
  • 1 1/2 cups shredded, reduced-fat, sharp Cheddar cheese (more if desired)
  • 2 teaspoons Worcestershire sauce
  • 1/2 cup chopped green onions
  • Salt and pepper to taste
  • Dash  cayenne

Grillades and Cheese Grits

Grillades and Cheese Grits

Click to enlarge image

 

  • 2 pounds veal or calf round
  • 1 1/2 teaspoon salt-free Creole seasoning
  • 1/2 teaspoon salt
  • 1/2 cup flour
  • 1/4 cup vegetable oil
  • 1 large onion
  • 2 cloves garlic, chopped
  • 1 green bell pepper, preferably with a blush of red, seeds and membranes removed, chopped coarsely
  • 2 stalks celery, chopped coarsely
  • 1 28-ounce can whole tomatoes
  • 1 tablespoon Worcestershire sauce
  • 1/4 teaspoon thyme
  • 2 cups veal stock
  • 3/4 cup (uncooked) stone-ground grits
  • 2 tablespoons butter
  • 1/2 teaspoon salt

 

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.

 
Course: 

White Grits

  • 4 cups water
  • 1 teaspoon salt
  • 1 cup Anson Mill white stone-ground organic grits
  • 1/2 cup Mascarpone cheese
  • 2 tablespoons butter

Crawfish Stock

  • 1 rib celery, quartered
  • 1 carrot, peeled and quartered
  • 1 onion, peeled and quartered
  • 1 sprig thyme
  • 1 head garlic, split in half
  • 2 pounds Louisiana crawfish shells
  • 1 gallon water (or just enough to cover shells)

Sautéed Crawfish and Sauce

  • 2 tablespoons extra virgin olive oil
  • 30 large Louisiana crawfish tails
  • Creole spice, to taste
  • salt, to taste
  • 6 tablespoons Jacob’s Andouille sausage, diced small
  • 1 tablespoon minced garlic
  • 1 tablespoon minced shallot
  • 2 tablespoons small diced Piquillo pepper
  • 1 tablespoon chopped thyme
  • 1 quart crawfish stock
  • 2 tablespoons unsalted butter
  • 2 cups diced tomatoes
  • 1 tablespoon chopped chives
  • 1 teaspoon fresh lemon juice
  • 1/2 cup chervil pluches (small 3-leafed sprigs of chervil), for garnish

Crawfish and Andouille Grits

Crawfish and Andouille Grits

Click image to enlarge

Course: 
 

Snapper

  • 4 tablespoons paprika
  • 4 teaspoons cayenne pepper
  • 3 teaspoons ground white pepper
  • 3 teaspoons freshly ground black pepper
  • 2 tablespoons salt
  • 4 teaspoons onion powder
  • 4 teaspoons garlic powder
  • 2 teaspoons dried thyme
  • 2 teaspoons dried oregano
  • 3 sticks unsalted butter, melted
  • 8 6 oz fillets Fresh-caught Gulf red snapper

 

Leeks

  • 1 1/2 sticks butter, cut into pieces
  • 1 cup thinly sliced wild mushrooms (porcini, shiitake, oyster, etc.)
  • 5 leeks, chopped, white and pale green parts only (about 4 cups)
  • salt and freshly ground black pepper to taste
  • 1 tablespoons finely chopped chives

 

Grits

  • 3 cups water
  • 1 cup heavy cream
  • 1 cup stone ground grits
  • 1 tablespoons butter
  • 4 ounces soft goat cheese (chevre)
  • 2 tablespoons chopped flat-leaf parsley
  • 2 leaves fresh basil, cut in a chiffonade
  • 1/4 teaspoon coarsely ground black pepper
  • salt

Blackened Snapper with Goat Cheese
and Fresh Herb Grits, 
Topped with Melted Leeks and Wild Mushrooms

RECIPE NAME

Click for Video of Cooking Demonstration

Course: 

Shrimp

  • 1/4 cup raw smoked bacon, chopped
  • 2 large shallots, minced
  • 2 cloves garlic, thinly sliced
  • 1/2 cup dry white wine
  • 20 jumbo Gulf shrimp (10-12 count) peeled and deveined
  • 1/4 cup warm water
  • 1 tablespoon fresh thyme
  • 1/4 cup sliced green onions
  • 1 cup roasted shiitake mushrooms
  • 1/2 stick butter, room temperature

Grits

  • 2 cups water
  • 2 cups whole milk
  • 1 stick salted butter
  • 1½ cups stone ground grits
  • salt and freshly ground pepper to taste

Gulf Shrimp and Grits

Gulf Shrimp and Grits

Click for video of Chef Devillier preparing the dish.

 

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