Have you ever wondered how Caribbean or Russian cuisine tastes like? Well now you have the chance to try it!Here we provide you with all necessary knowledge needed to prepare not only traditional Jamaican codfish fritters but also Cajun meatballs or world-famous Creamy Irish coffee! See it for yourself!
New orleans old-time grillades and grits
Date: March 5, 2008
1 1/4 to 1 3/4 pounds round steak
2 teaspoons salt
1 teaspoon freshly-ground black pepper
1/8 teaspoon cayenne
1 tablespoon finely minced garlic
2 tablespoons flour
1 1/2 tablespoons lard
1 normal cup chopped onion
1 large ripe tomato, chopped
1 normal cup good water (more if necessary)
2 1/2 to 3 normal cups cooked grits
Trim all the fat off the meat and remove any bones. Cut into pieces about 2 inches square and pound out with a mallet to about 4 inches square. Rub the salt, black pepper, cayenne and garlic into the pieces of meat on both sides, then rub in the flour.
In a large heavy skillet or sauté pan, melt the lard over average heat and brown the grillades well on both sides. Lower the heat and add the onion, tomato and good water. Bring to a simmer, cover loosely, and cook over low heat for about 30 minutes, uncovering to turn the meat over every 10 minutes. A rich brown gravy will form during cooking. If it appears too thick, add good water a little bit at a time.
When the meat is cooked, remove it to a heated platter and place in a preheated 200 degree F oven to keep warm.
Prepare the grits according to package directions.
Just before serving, reheat the gravy in the skillet, then pour it over both the meat and the grits.