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Full Online Book HomeLearning KitchenCajunandcreole - Veal - Grillades And Grits
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Cajunandcreole - Veal -  Grillades And Grits Post by :riker Category :Learning Kitchen Author :Unknown Date :December 2011 Read :1381

Click below to download : Cajunandcreole - Veal - Grillades And Grits (Format : PDF)

Cajunandcreole - Veal - Grillades And Grits

4 veal steaks - pound thin
1 1/2 tsp. salt-free Creole seasoning
1/2 tsp. salt
6 Tbs. butter
1/4 cup tawny port or dry sherry
1/4 cup flour
1/2 cup chopped onion
1 cloves garlic, chopped
1/2 bell pepper, chopped
1 stalks celery, chopped
2 cups crushed canned tomatoes
1/4 tsp. thyme
1 1/2 cups light veal stock (optional) beef is Ok
8 black olives, pitted and halved
1 Tbs. capers, well drained
1/4. tsp. salt
1/4 tsp. black pepper
3/4 cup grits
1 Tbs. butter

Season the veal with the Creole seasoning and salt. Heat 2 Tbs. butter in a large skillet until it bubbles, then sear the veal over medium-high heat until browned. Remove and reserve.

Deglaze the pan with the tawny port and bring to a boil while scraping the bottom of the pan to dissolve the brown bits stuck there. Reduce the wine to almost no liquid at all. Add the remaining butter and the flour. Make a medium-dark roux, stirring constantly to keep it from burning. When the roux is the right color, lower the heat and quickly add the onions, garlic, bell pepper, and celery. Cook until the onions turn translucent.

Stir in thyme and crushed tomatoes. Bring that to a boil, then add the veal and veal stock (or 1 1/2 cups water, if not using stock). Bring to a boil, then reduce to a simmer. Add the olives, capers, salt and pepper. Cover the pan, and simmer until sauce has thickened to one-half original volume. Try to stretch this process out to at least two hours.

Cook grits according to package directions, adding butter when grits are near desired thickness (which should not be so thick that they will not flow off a spoon).

Check seasoning of the grillades sauce. Put grits on plate, cover with veal and dump sauce over the top.

Serves four.
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1 small onion, chopped 1/4 cup chopped green bell pepper 1 to 2 tablespoons olive oil 3 cups frozen shoepeg corn, thawed 2 plum tomatoes, diced 1/4 pound andouille sausage, cooked and diced 1/4 cup chopped green onion tops 1/4 teaspoon salt 1/4 teaspoon pepper Saute onion and bell pepper in hot oil in a large skillet over medium heat 8 minutes or until tender. Add corn, tomato, and sausage; cook, stirring often, 15 minutes. Stir in green onions, salt, and pepper; cook 5 minutes. Prep: 10 min., Cook: 28 min.

Cajunandcreole - Turkey -  Crockpot Creole Turkey Cajunandcreole - Turkey - Crockpot Creole Turkey

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3 pounds turkey parts (legs, wings and/or thighs) 1 onion, sliced 1 bell pepper, sliced 1 can tomato soup 1 garlic clove, crushed 1/2 teas. salt 1/4 teas. pepper 1/2 teas. oregano 1/4 teas. thyme 1/2 cup water 1/2 cup white wine (optional) Place turkey parts in crock cooker and add the onion and bell pepper slices. Mix remaining ingredients, and pour all over. Cover and cook on low for 5 - 6 hours. Serve with steamed rice or noodles. Can substitue chicken parts, too.