Ingredients

Ingredients

• 1 1/2 pounds beef top round, cut into 2-inch pieces, about 1/4-inch thick
• 1 pound veal top round, cut into 2-inch pieces, about 1/4-inch thick
• 1 tablespoon Essence, recipe follows
• 2 teaspoons salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 cup all-purpose flour, plus more for dusting work surface
• 1/2 cup vegetable oil
• 2 cups chopped onions
• 1 cup chopped bell peppers
• 1 cup chopped celery
• 1/4 teaspoon cayenne

• 2 cups peeled, seeded, and chopped tomatoes
• 1 tablespoon chopped garlic
• 5 bay leaves
• 1/4 teaspoon dried thyme
• 1/4 teaspoon dried oregano
• 1/4 teaspoon dried basil
• 2 cups beef stock
• 1/2 cup dry red wine
• 2 tablespoons finely chopped parsley leaves
• Baked Cheese Grits, recipe follows
• 3 tablespoons chopped green onion tops

EMERIL'S ESSENCE CREOLE SEASONING (ALSO REFERRED TO AS BAYOU BLAST):

• 2 1/2 tablespoons paprika
• 2 tablespoons salt
• 2 tablespoons garlic powder
• 1 tablespoon black pepper

• 1 tablespoon onion powder
• 1 tablespoon cayenne pepper
• 1 tablespoon dried oregano
• 1 tablespoon dried thyme

BAKED CHEESE GRITS:

• 2 tablespoons butter
• 6 cups whole milk
• 1 1/2 teaspoons salt

• 1/4 teaspoon cayenne pepper
• 2 cups quick-cooking white grits
• 2 cups grated sharp white Cheddar

Description

Cooking Channel Serves Up This Grillades And Baked Cheese Grits Recipe Recipe From Emeril Lagasse Plus Many Other Recipes At CookingChannelTV.com.

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