Ok, so there’s a disturbing Besh trend going on as of late. In the past few months, I’ve been to three of his restaurants and now I seem to be attacking his new cookbook, “My New Orleans”. What can I say? The man is a great chef. Now that I have that out of the way, it’s time for Grillades and grits.
However, it’s not as simple as it sounds. Remember, this is a Besh recipe, there are rules and protocol to follow, and that means making a special stock, veal stock to be exact.
Two hours and a little bit of straining later, I end up with 2 quarts of rich, dark veal stock. Annoyingly there aren’t too many recipes that call for veal stock. So make sure you have room in your freezer.
I’m going to bend the timeline a little bit and skip right to the jalapeno cheese grits.
If you don’t know how to make grits, don’t worry, it’s an easy process. I slowly poured 1 cup of grits into 4 cups of boiling water, making sure to whisk constantly. After that, it’s just reduce the heat to low, cover and cook till done.
The skin and seeds were removed and the pepper minced.
What was left of the pepper was added to the pot of grits.
Now that I’ve covered both the grits and the veal stock, I can finally move on to the Grillades.
As interesting as it was, I’ll spare everyone the various stages of breaking the veal shoulder into thin cutlets.
I did everything in small batches, just to ensure that each cutlet was getting a near crust and not stewing.
After the cutlets were browned, the heat was reduced to medium-high and 1 diced onion was added to the pot.
With the heat set back on high, 2 cups of canned tomatoes (drained, seeded, and diced) and 2 cups of the veal stock are added to the pot.
Once the pot was back to a boil, it was reduced to medium and it was time for more ingredients. The leaves from 1 sprig of thyme, 1 teaspoon red pepper flakes, 1 bay leaf, and 1 tablespoon of Worcestershire sauce round out the bulk of the recipe.
Was it worth all the waiting, time, and effort? Yes, the veal really was sublime and the jalapeno cheese grits have quickly become a house favorite. A really interesting thing in the introduction to this recipe is that Besh says this is a recipe for cheaper cuts of meat. He even goes as far as saying Boston Butts would be a fair substitute. Maybe I’ll try that later on. In the meantime, I’ll be trying to decide which Besh recipe to try next.