Slow-Cooked Veal Grillades and Jalapeño Cheese Grits

Serves 6-8
From My New Orleans

Grillades is a Creole version of pot roast; the meat is sliced or pounded thin, then slow-cooked in a pungent sauce. If veal shoulder isn’t available, substitute boneless, sliced Boston butts of pork. Sure, you can use a leaner cut of veal (and if you do, you’ll want to cut the cooking time down by half). But I encourage you to fi nd those cheaper cuts of meat that have much more fl avor than either the loin or the leg.


For the Veal

4pounds veal shoulder, sliced into thin cutlets
2cups flour
1teaspoon Creole seasoning
1/4cuprendered bacon fat
1large onion, small dice
1stalk celery, small dice
1/2bell pepper, small dice
2cloves garlic, minced
2cups tomatoes, diced
2cups veal stock
leaves from 1sprig thyme
1teaspoon crushed red pepper flakes
1bay leaf
1tablespoon Worcestershire sauce
2green onions, chopped
salt, pepper and Tabasco to taste

For the Jalapeño Cheese Grits

1cup stone ground white corn grits
3tablespoons butter
2tablespoons mascarpone or cream cheese
1/4cup grated  Edam cheese
salt to taste



Season the veal cutlets with salt and black pepper and season the flour with the Creole spices. Dredge the veal in the flour and place into a large pan with the rendered bacon fat on high. Cook the cutlets on both sides until golden brown and remove from the pan, reserving each cutlet, while being careful not to overcrowd the pan.

Once all of the veal has browned add the diced onion to the pan and lower the heat to medium high. Sweat the onions until they become a deep mahogany color and add the celery, bell pepper and garlic. Continue cooking the vegetables while constantly stirring on medium for 5 minutes. Add a tablespoon of the left over seasoned flour to the pan and stir so that no lumps exists. Add the tomatoes and Basic Veal Stock while stirring and raise heat to high until the liquid comes to a boil.

Reduce the heat to a simmer and add thyme, pepper flakes, bay leaf, Worcestershire and the veal cutlets back to the pan and continue simmering for 45 minutes or until the meat is fork tender. Season the grillades to taste with salt, pepper and Tabasco and serve over creamy Jalapeño Cheese Grits.


Preheat oven to 400°F.

In a sauce pot over high heat bring 4 cups of water to a boil while slowly whisking in the stone ground grits. Reduce the heat to medium low and place a cover over the grits to slowly cook for 20 minutes.

While the grits are cooking, roast the jalapeño pepper in the oven for 10 minutes so that the skin blisters and can be easily removed. Cut the pepper in half lengthwise and under cold running water remove the skin and the seeds from the pepper. Place the pepper on a cutting board and mince and add it to the pot of grits.

Remove the grits from the flame and fold in the butter, mascarpone and edam cheeses. Season with salt to taste and serve.