Grits and Grillades

Grits and Grillades
Serves 8
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  1. 4 pounds boneless pork loin chops, thinly sliced
  2. 2 cups all-purpose flour
  3. 1 teaspoon Cajun seasoning
  4. 1 teaspoon salt
  5. 1 teaspoon ground black pepper
  6. 4 tablespoons vegetable oil, divided
  7. 1 cup chopped onion
  8. 1 cup chopped celery
  9. 1 cup chopped green bell pepper
  10. 4 cloves garlic, minced
  11. 2 (14-ounce) cans petite diced tomatoes, drained
  12. 3 cups beef broth
  13. 2 tablespoons herbs de Provence
  14. 1 teaspoon crushed red pepper
  15. 2 bay leaves
  16. 2 tablespoons Worcestershire sauce
  17. 1 tablespoon salt
  18. 1 teaspoon ground black pepper
  19. Loaded Grits Cakes, recipe follows
  20. Sweet & Spicy Collards, recipe follows
  21. Hot sauce (optional)
  1. Cut pork loin chops into quarters, and set aside. In a small, shallow bowl, combine flour, Cajun seasoning, salt, and black pepper. Dredge pork in flour mixture on both sides.
  2. In a large saucepan, heat 2 tablespoons oil over high heat. Cook pork cutlets until golden brown on both sides, working in batches. Set aside.
  3. In a separate saucepan, heat remaining 2 tablespoons oil over medium heat. Add onion, and cook until translucent and beginning to brown, 6 to 8 minutes. Add celery and bell pepper; cook until softened, 4 to 6 minutes. Add garlic, tomatoes, and broth; bring to a boil over high heat. Reduce heat. Add herbs de Provence, red pepper, bay leaves, Worcestershire, and reserved pork cutlets to the pan. Simmer until pork is tender, about 1 hour.
  4. Remove and discard bay leaves, and season pork with salt and pepper. Serve with Sweet & Spicy Collards over Loaded Grits Cakes. Add hot sauce, if desired.
Louisiana Cookin
Loaded Grits Cakes
Serves 24
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  1. 6 cups chicken broth
  2. 1½ cups quick-cooking grits
  3. 1 cup shredded sharp Cheddar cheese
  4. 2 tablespoons chopped fresh parsley
  5. ¼ teaspoon salt
  6. ¼ teaspoon ground black pepper
  7. 2 tablespoons butter, melted
  1. Spray a 13x9-inch baking pan with nonstick cooking spray; set aside.
  2. In a large saucepan, bring broth to a boil over medium-high heat. Stir in grits, and return to a boil. Cover, reduce heat to low, and simmer 5 minutes, stirring occasionally.
  3. Stir in cheese, parsley, salt, and pepper; remove from heat. Spoon grits into prepared pan. Cool slightly.
  4. Cover, and refrigerate until firm, about 2 hours. Transfer grits to a large cutting board, and cut into 24 squares. Preheat oven to 400°.
  5. Brush a large rimmed baking sheet with melted butter. Place grits squares on pan. Bake 30 minutes. Turn grits cakes over, and bake until golden brown on both sides, 25 to 30 minutes more.
Louisiana Cookin
Sweet and Spicy Collards
Serves 8
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  1. ½ pound smoked bacon, cut in 1-inch pieces
  2. 1 cup diced onion
  3. 3 garlic cloves, minced
  4. 1 tablespoon crushed red pepper
  5. 1 pound collard greens, stemmed and chopped
  6. ½ cup cane syrup, such as Steen’s
  7. 1 tablespoon salt
  8. 1 teaspoon ground black pepper
  1. In a large skillet, cook bacon over medium-high heat. When just starting to brown, add onion. Cook until onion is soft and beginning to brown, about 5 minutes. Add garlic, red pepper, and collard greens, and cook until greens begin to wilt, about 8 minutes.
  2. Add cane syrup and toss. Reduce heat, cover, and cook until liquid is evaporated and greens appear glazed, stirring occasionally, about 8 minutes.
  3. Season with salt and pepper. Serve immediately.
Louisiana Cookin



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