Creole Grillades and Fresh Peas

Before the Swallowtails Eat All the Parsley

This is a close copy of the Grillade recipe in The Picayune’s Creole Cookbook. As I cannot follow any instructions, I added one ingredient.

Ingredients

One cube Steak, cut into small pieces

Bacon Fat

1/2 Onion, Diced

1 clove Garlic

1 tablespoon Flour

2 medium Tomatoes, milled

Chicken Stock

Salt and Pepper

Chopped Parsley

To start, cook the onions in the bacon fat. Add the garlic, and cook for a few seconds. The addition of the flour makes the roux–brown it properly. Add the steak, and cook for about a minute. Finally add the tomatoes and chicken stock for something of a creole sauce. The parsley is garnish.

We use LA rice to go with this, and we just bought a basket of perfectly fresh pink eye purple hull peas. What we didn’t eat went into the frizzer for the winter. We are the ants in the Ant and Grasshopper fable, as we also buy twenty pounds of rice at a time. We just about need a bigger frizzer.

Author: southernfusionfood

Writer, Woodworker, and Happy Eater

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