I’ve learned so many new cooking terms during the One-Pot Blogging Party for Emeril Lagasse’s new book, Sizzling Skillets and Other One-Pot Wonders. From Farmgirl Gourmet, I learned that “brodo” is a fancy word for broth. From Cookistry, I learned that “braciole” is a delicious-looking Italian dish where thin slices of beef are stuffed with bread crumbs, cheese and herbs before being simmered in a tomato sauce and served with pasta. And from Emeril himself, I learned about grillades (say GREE-yahds).
Grillades are thin slices of beef that are “quickly sautéed and then braised in a rich sauce until fork-tender.” They are traditionally served over grits, in this case grits with cheddar cheese. Apparently, Grillades & Grits is a classic Creole dish served all over New Orleans that I’ve somehow missed each time I’ve been there.
For Emeril’s recipe, you pound small pieces of top round very thin, season them with salt, black pepper and cayenne and then dredge them in flour. You brown the meat in a Dutch oven over medium-high heat, a few slices at a time, then remove it from the pan. In the same pan, you sauté onion, bell pepper (I used a mix of green and red) and celery. Then you add garlic, herbs, chopped tomatoes, red wine and beef stock. After the mixture comes to a boil, you add the beef back to the pan and place the pan in an oven for two hours. When I first read over the recipe, I missed the two hour part. Needless to say dinner was a bit later than we’d planned that night.
The grits are cooked separately with some water and milk. Once they are tender, you add salt, pepper, cheddar cheese and a little bit of butter. I used nonfat milk and skipped the butter. Start the grits about an hour before the grillades are done and everything will be ready at the same time. To serve, put some grits in a flat bowl, cover with the beef and sauce and garnish with scallions and parsley.
When Emeril says this dish is “fork-tender,” he isn’t kidding. This recipe is a great way to make an inexpensive cut of meat flavorful and delicious and it was one of my favorite recipes from the book. The heartiness of the beef paired with the creaminess of the grits is fabulous.
All nutritional information provided below was calculated by Diabetic Foodie using the tools on the nutritiondata.com website.
Grillades – When I first calculated the nutritional information for the Grillades, I was surprised at the carb count. Then I realized that, although the recipe calls for ½ cup flour for dredging purposes, you really don’t use it all. So I think the carb count listed is a bit higher than reality. The Grillades are a good source of Protein, Vitamin C, Vitamin K, Niacin, Vitamin B6 and Selenium but they are also high in Sodium. If you are concerned about your sodium intake, limit the amount of salt you add to this dish and make sure you use unsalted or low-sodium beef stock. You may also want to reduce your serving size.
Makes 6 servings
Per serving (Emeril’s original recipe): 440 calories, 25g fat (6g sat), 50mg cholesterol, 1333mg sodium, 21g carb, 3g fiber, 5g sugar, 29g protein
Stone-Ground Grits – Emeril’s recipe for Stone-Ground Grits is a bit high in Saturated Fat and Sodium. He says the yield is 4 to 6 servings, but I’d say it’s more like 7 to 8. You can cut back on the amount of cheddar and salt added to the dish if you need to for this recipe to fit into your meal plan. You could also reduce the amount of butter or skip it entirely.
Makes 6 servings
Per serving (Emeril’s original recipe): 230 calories, 12g fat (7g sat), 34mg cholesterol, 720mg sodium, 23g carb, 0g fiber, 2g sugar, 8g protein
Per serving (reduced serving size): 173 calories, 9g fat (5g sat), 25mg cholesterol, 540mg sodium, 17g carb, 0g fiber, 2g sugar, 6g protein
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|Disclosure: For my participation in the One-Pot Blogger Cooking Party, I received a copy of Sizzling Skillets and Other One-Pot Wonders, a set of Emeril – by zak! Table Art 7-piece Flame-Shaped Serving Bowls and a jar of Emeril’s Original Essence. Upon successful completion of the party, I will receive a $50 grocery reimbursement and additional cookbooks by Emeril Lagasse. The top performing blogger, as selected by T-Fal, will also be awarded an Emeril by T-Fal Slow Cooker.|