| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains, Meats, Dairy |
|
Emlive11 |
1 |
servings |
INGREDIENTS
| 2 1/2 |
lb |
Veal top round; cut into 2-inch |
|
|
; cubes |
|
|
Creole seasoning |
|
|
Flour for dredging |
| 1/4 |
c |
Vegetable oil |
| 2 |
c |
Chopped onions |
| 1 |
c |
Chopped bell peppers |
| 1 |
c |
Chopped celery |
|
|
Salt |
|
|
Cayenne pepper |
| 2 |
c |
Peeled; seeded and chopped |
|
|
; tomatoes |
| 1 |
tb |
Chopped garlic |
| 5 |
|
Bay leaves |
| 1/4 |
ts |
Dried thyme |
| 1/4 |
ts |
Dried oregano |
| 1/4 |
ts |
Dried basil |
|
|
Freshly ground black pepper |
| 2 |
c |
Beef broth |
| 1/2 |
c |
Dry red wine |
| 4 1/2 |
c |
Whole milk |
| 1 1/2 |
ts |
Salt |
| 1/4 |
ts |
Cayenne pepper |
| 1 |
tb |
Butter |
| 2 |
c |
Quick cooking white grits |
| 2 |
c |
Grated White Cheddar cheese |
| 1 |
|
Recipe Southern Cooked Greens; (in Emeril's TV |
|
|
; Dinners) |
| 2 |
tb |
Chopped green onions; green parts only |
| 2 |
tb |
Finely chopped parsley |
INSTRUCTIONS
BAKED CHEESE GRITS
In a mixing bowl, add the veal. Season with Creole seasoning. Toss the meat
in flour, coating completely. Turn the meat out onto a floured surface and
lightly pound the meat with a meat mallet. Turn the meat over and lightly
pound again.
In a large, cast iron pot, heat the oil. When the oil is hot, add the veal.
Brown the meat evenly on both sides for 5 to 6 minutes. Add the onions,
bell peppers and celery. Season with salt and cayenne. Continue stirring,
scraping the bottom and sides of the pot to loosen any browned particles.
Cook for 5 to 6 minutes, or until the vegetables are wilted. Add the
tomatoes and garlic. Cook, stirring often and scraping the bottom and sides
of the pot, for 3 to 4 minutes. Add the bay leaves, thyme, oregano, basil,
beef broth and wine. Season with salt, cayenne pepper and black pepper.
Bring the liquid to a simmer, and cook for about 1 1/2 hours or until the
meat is very tender, stirring occasionally and keeping the pot partially
covered. Remove the bay leaves.
For the grits:
In a saucepan, over medium heat, add the milk, salt, cayenne and butter and
bring to a boil. Stir in the grits and reduce the heat to medium. Stir for
30 seconds, then add 1 cup of the cheese and stir until the cheese melts.
Cook, uncovered, for 4 to 5 minutes, stirring constantly, until the grits
are tender and creamy. Pour the grits into a greased square glass pan.
Sprinkle the remaining cheese over the grits. Place pan in oven and bake in
a preheated 375 degree oven for 10 to 15 minutes or until the cheese is
melted and slightly golden.
To serve, spoon the grits in the center of each plate. Spoon the greens
around the grits. Spoon the veal mixture over the grits. Garnish with green
onions. Yield: 6 servings
Recipe courtesy of Emeril Lagasse, 1999
Converted by MC_Buster.
Per serving: 1624 Calories (kcal); 103g Total Fat; (59% calories from fat);
63g Protein; 97g Carbohydrate; 180mg Cholesterol; 6604mg Sodium Food
Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 6 1/2 Vegetable; 0 Fruit; 20
Fat; 0 Other Carbohydrates
Recipe by: EMERIL LIVE SHOW #EM1C49
Converted by MM_Buster v2.0n.
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