
Grits and Grillades
2015-02-03 10:35:04

Serves 8
Ingredients
- 4 pounds boneless pork loin chops, thinly sliced
- 2 cups all-purpose flour
- 1 teaspoon Cajun seasoning
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 4 tablespoons vegetable oil, divided
- 1 cup chopped onion
- 1 cup chopped celery
- 1 cup chopped green bell pepper
- 4 cloves garlic, minced
- 2 (14-ounce) cans petite diced tomatoes, drained
- 3 cups beef broth
- 2 tablespoons herbs de Provence
- 1 teaspoon crushed red pepper
- 2 bay leaves
- 2 tablespoons Worcestershire sauce
- 1 tablespoon salt
- 1 teaspoon ground black pepper
- Loaded Grits Cakes, recipe follows
- Sweet & Spicy Collards, recipe follows
- Hot sauce (optional)
Instructions
- 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.
- 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.
- 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.
- 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 https://www.louisianacookin.com/
Loaded Grits Cakes
2015-02-03 10:37:09
Serves 24
Ingredients
- 6 cups chicken broth
- 1½ cups quick-cooking grits
- 1 cup shredded sharp Cheddar cheese
- 2 tablespoons chopped fresh parsley
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- 2 tablespoons butter, melted
Instructions
- Spray a 13x9-inch baking pan with nonstick cooking spray; set aside.
- 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.
- Stir in cheese, parsley, salt, and pepper; remove from heat. Spoon grits into prepared pan. Cool slightly.
- Cover, and refrigerate until firm, about 2 hours. Transfer grits to a large cutting board, and cut into 24 squares. Preheat oven to 400°.
- 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 https://www.louisianacookin.com/
Sweet and Spicy Collards
2015-02-03 10:39:33
Serves 8
Ingredients
- ½ pound smoked bacon, cut in 1-inch pieces
- 1 cup diced onion
- 3 garlic cloves, minced
- 1 tablespoon crushed red pepper
- 1 pound collard greens, stemmed and chopped
- ½ cup cane syrup, such as Steen’s
- 1 tablespoon salt
- 1 teaspoon ground black pepper
Instructions
- 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.
- Add cane syrup and toss. Reduce heat, cover, and cook until liquid is evaporated and greens appear glazed, stirring occasionally, about 8 minutes.
- Season with salt and pepper. Serve immediately.
Louisiana Cookin https://www.louisianacookin.com/
I love grits, these grit cakes sound yummy, will be trying out this recipe!