The Travelers Gift by Andy Andrews August 11, 2010
Grillades Jenny Fussell
1 lb. pork tenderloin or other lean meat 1 c. diced tomatoes
1 c. flour 1 c. finely slice green onions
¼ c. shortening or bacon drippings ¼ c. diced garlic
1 c. finely diced onions 3 c. beef stock
1 c. finely diced celery 1 c. sliced mushrooms
½ c. finely diced bell pepper ¼ c. parsley
Kitchen Bouquet for color salt & cracked black pepper
to taste
Cut meat into 3 inch square cubes. Season to taste using salt and pepper. Dust pieces generously in flour and set aside. In a heavy bottom Dutch oven, heat shortening or bacon drippings over medium high heat. Sauté meat until brown on all sides. Add onions, celery, bell pepper, tomatoes, green onions and garlic. Sauté until vegetables are wilted, approximately three to five minutes. Add beef stock, bring to a low boil and reduce heat to simmer. Cover Dutch oven and allow grillades to cook slowly for approximately 45 minutes. Stir occasionally to keep seasonings from scorching. Once tender, add mushrooms and parsley, adjust seasonings if necessary and cook 10 additional minutes. Serve over grits or rice.
The origin of grillades has been the subject of many arguments in Bayou country. It is believed that the dish originated when the country butchers preparing the boucherie sliced thin pieces of fresh pork and pan-fried these with sliced onions. The cooking took place, most fell, in black iron pots over the boucherie fires. The grillades were then eaten over grits or rice throughout the day. Today, grillades and grits are a tradition on many Sunday brunch menus.
Smoked Gouda Grits
6 c. chicken broth 2 c. quick cook grits
2 c. milk 7 oz. wheel smoked Gouda
1 tsp. salt 3 T. unsalted butter
½ tsp. ground white pepper
Bring first 4 ingredients to a boil in medium saucepan; gradually whisk in grits. Cover, reduce heat, and simmer, stirring occasionally, 5 minutes or until thickened. Grate cheese and add to grits along with butter and stir until melted. Serves: 8
Broccoli Salad Jenny Fussell
Broccoli florets-fresh cut very small ½ small red onion
1 c. raisins 1 c. meat of sunflower seeds
6-7 strips crisp bacon slivered carrot, optional
red cabbage, optional
Dressing: 1 c. Miracle Whip
¼ c. sugar
2 T. vinegar
Soak onion and raisins in dressing overnight. Add broccoli and sunflower seeds. Toss. Add bacon right before serving. Serves 8
Cream Cheese German Chocolate Cake Doris Hill
1 box German Chocolate Cake mix
Prepare cake mix as directed on back of box.
Pour ½ cake batter into greased and floured 9 X 13 pan.
Cream: 2 (8 oz) pkg. Philadelphia cream cheese
1 ½ c. sugar
4 eggs
1 tsp. vanilla
Beat cheese and sugar together and add eggs while beating on slow speed. Pour all mixture on top of cake batter. Top with remaining ½ of cake batter. Bake at 325 degrees for 70-75 minutes or until done. Let cake cool.
Frosting: 1 c. sugar 3 egg yolks
1 c. Pet milk 1 tsp. vanilla
½ stick butter 1 c. chopped pecans
1 c. coconut
Combine milk, sugar, yolks, vanilla and butter in small saucepan. Heat until thickened. Stir in pecans and coconut. Let cool and frost top of cake. If not eaten within 24 hours, store covered in refrigerator.
