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Title: Grillades and Grits
Categories: Pork Entree Check
Yield: 8 Servings
| 5 | lb | Boneless pork loin; cut into 1-inch squares, 1/2" thick |
| 2 | tb | Larb |
| 3 | tb | Flour |
| 2 | sm | Onions; chopped |
| 1 | lg | Green bell pepper; chopped |
| 2 | Cloves garlic; chopped | |
| 3 | Tomatoes; chopped | |
| 5 | c | Water or chicken stock |
| 2 | Bay leaves | |
| 4 | TO 5 sprigs parsley; chopped | |
| 1/2 | ts | Salt |
| 1 | ts | Pepper |
| 1 | qt | Cooked white grits, white rice, or mashed potatoes |
Brown the pork pices in the lard. Remove from skillet and set aside. Add flour, onion, bell pepper, and garlic to fat in pan and brown thoroughly to make a roux. Add the tomatoes, stock, bay leaves, parsley, salt, and pepper. Bring to a boil and reduce to simmer. Simmer mixture about half an hour and then return the pork to the skillet. Simmer until the pieces will cut with a fork. Serve over grits, rice, or mashed potatoes.
NOTE: from Eddie Wilson: "These pork grillades were invented to avoid the expense of veal and the length of time it takes to cook beef to the right tenderness. They are a celebration of the new, improved pork. This is another example of my favorite things that frequently are the hardest to sell. First, this has been a traditional brunch item as served in southern Louisiana. Threadgill's is hardly a brunch kinda place. Second, folks around here don't eat things they've never heard of unless they're building their self-esteem by squandering a foolish amount of money with a waiter wearing a tuxedo shirt who pours on layers of delicious adjectives. Third it's hard to sell pork these days. Fourth, it's even harder to sell grits.
What we try to do is sell it as a 'Creole Holiday Dish' that's make up of 'extra lean and tender pork' in a 'spicy tomato gravy, served' (quickly now) 'over grits, rice or mashed potatoes.'"
"Threadgill's - The Austin, Texas, Landmark of Southern Comfort Food
from "Threadgill's, The Cookbook" by Eddie Wilson, Proprietor
who went from owning the biggest "full service honky-tonk and beer joint in all of Texas" (Armadillo World Headquarters, Austin) to owning the "oldest beer joint in Austin" (Threadgill's). Kenneth Threadgill was issued Travis County Beer License #01 in 1933.
typed and posted by teri Chesser - 1/96
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