Grillades and Grits - Andrew's favorite

This recipe is mostly from the Best of New Orleans Cookbook.  Grillades and Grits are Andrew's favorite.  I haven't made them in a long time because they take a lot of time to make and the girls won't eat them.
We went to New Orleans about a year and a half ago in August.   After that experience I have a whole new scale for heat.  Every time you walked out a door it was like walking into an oven.  Oddly all of the interior spaces were air conditioned to a frigid temperature.  Outside it was intensely hot and humid.  The rain offered no relief, it just got hotter and more humid after.  It was as hot at night as it was during the day.
I hate the heat but I would go again in a heartbeat.
New Orleans has a spirit like no other.  It is exactly how it is shown in movies and on TV.  People are walking around on the streets drinks in hand having fun, every club has amazing music and the food is unbelievable.  If I hadn't sweated so much I would have gained more than the four pounds I did manage to gain in four days!!
I loved the quirky, fun atmosphere and the food...
This recipe states that Grillades and Grits are a breakfast item in New Orleans.  Considering most people's heads after a morning of partying I can see it.  In my Oakville world I can't.
We are eating them for dinner.
The Grillades are rich and spicy.  The grits are creamy and a wonderful sponge to absorb the delicious sauce.
Once again I made enough to freeze two meals for us later, once again Andrew ate two portions.  I will freeze the leftover portion for Andrew to eat when I am out for dinner.


Grillades and Grits

Grllades
Ingredients
11/2 pounds eye of the round
1 teaspoon black pepper
3/4 teaspoon salt
3 tablespoons olive oil
2 tablespoons flour
1 large or 2 small onions diced
1 large pepper (any colour) chopped
2 stalks celery, chopped
2 cloves garlic, minced

1 tablespoon Marsha's spice mix (see Feb 27 posting)
1/2 teaspoon red pepper flakes (if you like it spicy)
1/2 teaspoon thyme
2 bay leaves

2 cups beef stock
1 16 oz can diced tomatoes
1 teaspoon red wine vinegar

Instructions

Cut meat into thin slices.  Pound each piece of meat meat between 2 pieces of waxed paper until they have doubled their original size.  Salt and pepper both sides
Heat a large covered skillet, add oil and meat in a single layer, cook until brown (done in batches)
Remove meat and add flour.  Stir flour in oil and drippings for 3 - 4 minutes until flour is browned.
Add onion, peppers, celery and stir until softened (about 3 minutes).  Add garlic and spices and continue stirring for 1 minutes.  Add beef stock and tomatoes cover and simmer for 1 1/2 - 2 hours.  Remove the lid for the last 1/2 hour to thicken the sauce.


Baked Grits
Ingredients
6 cups water
2 teaspoons salt
1 1/2 cups Hominy Grits (available at the Bulk Barn)
1/2 teaspoon black pepper
1/2 cup milk
1 egg
3 tablespoons butter
1/ cup milk

Instructions
Preheat oven to 350
In a large pot bring 6 cups of water to a boil.  Add salt and pepper
Add hominy grits in a steady stream while stirring.  Continue stirring for 7 minutes until the mixture is thick and creamy.
Add butter and mix.
Mix milk and egg in a measuring cup.  Add a couple of tablespoons of the grits to the milk and egg and stir to temper then add the mixture back into the pot and stir.
Spray a 9 inch baking dish with Pam and pour grits into the baking dish.
Bake for 30 - 40 minutes until the top is pale golden brown.