HOW TO COOK GRILLADES
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- čas přidán 29. 10. 2020
- EPISODE 7
BIG EASY GRILLADES
Chef Brenda of Brenda's French Soul Food restaurant in San Francisco walks you through how to cook her version of Creole Grillades. And don’t forget Grillades are always paired with Grits! Checkout Episode 7 Geeking Out with Grits to learn how we cook ours!
• Best Grits Ever!
Makes 6 ample brunch portions especially when paired with grits
1 ½ # Top Round, trimmed of any excess fat and gristle, sliced into ¼” slices
2 TB Kosher Salt
1 TB Black Pepper
1 C AP Flour
½ C Vegetable Oil
1 TSP Dried Thyme
1 Heaping TB Minced Garlic
1 Bay Leaf
1 Medium Diced Yellow Onion
1 TB Tomato Paste
½ C Sherry Cooking Wine - NOT SHERRY VINEGAR
1 Heaping TB Beef Base mixed with 2 C Water
1 Large Bell Pepper, Diced
½ TSP Salt
1 TB Cayenne
Method: Liberally salt and pepper each slice of beef then toss thoroughly in flour until evenly coated. Discard any leftover flour. In a large saute pan over medium heat add oil. When oil is heated brown each piece of meat on both sides and set aside on plate. Into the pan add dried thyme, minced garlic and bay leaf. Saute lightly for a minute then add onion and tomato paste. Cook over medium flame for 3 minutes more until onions are translucent and tomato paste is cooked slightly. Deglaze pan with sherry wine scraping the bottom of the pan thoroughly. Reduce sherry by ½ then add beef base/water mixture and beef slices. Stir everything together thoroughly, cover and cook over low flame for about 10 minutes. Add bell peppers, salt and cayenne and simmer together another 10-15 minutes until beef is fork tender.
Enjoy grillades with grits and sliced scallion!
Check out all of Chef Brenda's restaurants in the Bay Area currently open!
frenchsoulfood.com
brendasoakland.com
brendasmeatandthree.com
Still don't wanna Cook Like Brenda? That's OK 'cuz now we SHIP NATIONWIDE TO YOUR DOOR! www.goldbelly.com/brendas-fre...
Music performed by Gaucho - Jak na to + styl
This is my favorite Louisiana dish of all! I could eat it every day. I’ve never thought about buying a whole chunk of meat and slicing my own grillades.
Grillades and Grits are SO good!!! No cookin' like Cajun cookin!!
Can't wait to try this out!
Going shopping for top round for dinner tonite. You’re food always wins me points with the wife! Love the grits!,
I had BFC for dinner, with cole slaw, jambalaya and okra and tomato maque choux from Meat&Three on Divis. Amazing! I have had the grillades and grits at Brenda's. Over the top! By far one of my favorite breakfast dishes. I can't wait to make try your recipe!! Keep the videos coming!!!
Love the videos Brenda, keep em coming! - Can I request a red eye gravy recipe :)
If you had the choice of using a cooking sherry or a cabernet sauvignon in this recipe. would you still use the sherry? My concern is merely related to the tartness of the sherry and the floral quality of the cabernet.
But don’t go to the restaurant if you’re black! There are different rules for us
I eat VEGANS for breakfast.
My god, Brenda - your technique is on point, but the sound of your knives scraping through ingredients reminds me of someone punching wood in minecraft. It's both understandable and heartbreaking. Please either learn to sharpen your own knives or learn a healthy distrust of the knife truck.