It's that time of year again. The ponds and stream are running.
And guess who is happy about it? This is a first. I just hope she doesn't try this when we open the pool.
I've posted these before but since I made it this last week for The Marine, I figured I might as well post them again. I love grillades and grits. True comfort food. I use a bottom round roast and slice it into 1 inch steaks. Then I make a combination of flour, garlic powder, salt, pepper and dried thyme.
I dip the steaks in the flour mixture and fry them in oil until the are browned and crispy on both sides.
Set the steaks on a plate and leave the oil and browned bits in the pot.
Heat the oil until hot and add diced peppers, celery and onions.
In a separate pan, make a roux. This is about 3/4 cup of flour to 1/2 cup of oil.
Keep stirring the roux as it darkens.
When it is a rich chestnut color, it is ready.
Add the diced vegetables to the roux and stir to coat.
Pour in 1 cup of red wine.
Add 2 cans of Ro*tel.
Add 2 tablespoons of worcestershire sauce.
Add some hot sauce to taste. This is my favorite hot sauce, Gator Hammock.
Throw in a few bay leaves.
Add 3 cups of beef stock.
Submerge the meat into the liquid. Cover the pot and place in a 275 degree oven for about 3 hours.
When it is ready remove the meat and shred it. It should fall apart easily.
Place the shredded meat in a bowl.
Add the remaining sauce.
Stir to coat all of the meat.
Make some grits. I use stone ground, not instant, but you can use instant if you want.
Sometimes I add cheese to the grits. I like blue cheese with this dish but goat cheese or cheddar is very good too.
This time I served the grillades with plains grits, seasoned with salt, pepper and butter.
These were all packaged and frozen and sent back with the kids.
I always label the containers because once they are frozen it is hard to tell what is in them. If you have elderly parents, this is a great way to make sure they are getting something good to eat. Make several different meals and soups and put them in their freezer and all they have to do is take one out and microwave it.
It's that time of year again. The ponds and stream are running.
And guess who is happy about it? This is a first. I just hope she doesn't try this when we open the pool.
I've posted these before but since I made it this last week for The Marine, I figured I might as well post them again. I love grillades and grits. True comfort food. I use a bottom round roast and slice it into 1 inch steaks. Then I make a combination of flour, garlic powder, salt, pepper and dried thyme.
I dip the steaks in the flour mixture and fry them in oil until the are browned and crispy on both sides.
Set the steaks on a plate and leave the oil and browned bits in the pot.
Heat the oil until hot and add diced peppers, celery and onions.
In a separate pan, make a roux. This is about 3/4 cup of flour to 1/2 cup of oil.
Keep stirring the roux as it darkens.
When it is a rich chestnut color, it is ready.
Add the diced vegetables to the roux and stir to coat.
Pour in 1 cup of red wine.
Add 2 cans of Ro*tel.
Add 2 tablespoons of worcestershire sauce.
Add some hot sauce to taste. This is my favorite hot sauce, Gator Hammock.
Throw in a few bay leaves.
Add 3 cups of beef stock.
Submerge the meat into the liquid. Cover the pot and place in a 275 degree oven for about 3 hours.
When it is ready remove the meat and shred it. It should fall apart easily.
Place the shredded meat in a bowl.
Add the remaining sauce.
Stir to coat all of the meat.
Make some grits. I use stone ground, not instant, but you can use instant if you want.
Sometimes I add cheese to the grits. I like blue cheese with this dish but goat cheese or cheddar is very good too.
This time I served the grillades with plains grits, seasoned with salt, pepper and butter.
These were all packaged and frozen and sent back with the kids.
I always label the containers because once they are frozen it is hard to tell what is in them. If you have elderly parents, this is a great way to make sure they are getting something good to eat. Make several different meals and soups and put them in their freezer and all they have to do is take one out and microwave it.
Comments
Love,
Sharon Lovejoy Writes from Sunflower House and a Little Green Island
It´s funny that Teddy likes being in the water when she doesn´t like to go out when it´s wet outside :-) My dogs would rather die than to jump in to any kind of water :-)
Have a great day now!
Christer.
Oh! I forgot to tell you - I was watching Chopped the other night on TV and for the dessert round the contestants had a DURIAN fruit.
GAH! They had to make something with it and I of course, thought of you and the Blog Tech and his girlfriend.
heh
It been wet and cold here. The best way of explain the weather is "It gone complete mad"
I've never heard of thick Worcestershire sauce.
Coffee is on.
The food looks yummy! Hubs and I are going to love it!! I got containers, I've fixed some meals, and am meeting with resistance every step of the way. And not in a nice way, either. I may follow in your footsteps, and let her figure out some other way, that will no doubt cost her more money, and then hear the complaints. Sigh.
Thanks for the help, though! I greatly appreciate it!