Grillades /ɡree-yahds/ are medallions of various meats, conventionally beef, but veal and pork are also used in modern recipes. Often served with gravy at breakfast or brunch over grits, they are a traditional Creole food.
Despite the name, grillades are not grilled, but fried or seared. For grillades with gravy, the meat is cut into medallions, pounded flat, seasoned and dredged in flour. The meat is then browned and braised in a flavorful liquid made up of roux and chopped or crushed tomatoes. The "trinity" (chopped bell pepper, onion and celery), garlic, beef broth and/or wine are called for in many recipes. Thyme, bay leaves and cayenne or hot sauce are common seasonings. The braising liquid is used as a gravy for the finished dish.
They are sold at many places in New Orleans.
- The Picayune Creole Cookbook (6th ed.). https://archive.org/stream/picayunecreolec00unkngoog#page/n89/mode/2up: The Times-Picayune Publishing Co. 1922. p. 70.
- Fitzmorris, Tom (2006). Tom Fitzmorris's New Orleans food : more than 225 of the city's best recipes to cook at home. New York: Stewart, Tabori & Chang. p. 267. ISBN 1-58479-524-7.
- Claiborne, Craig; Milam, Georgeanna (2007). Craig Claiborne's southern cooking. Athens, GA: University of Georgia Press. pp. 161–162. ISBN 978-0-8203-2992-5.
- Walker, edited by Marcelle Bienvenu & Judy (2008). Cooking up a storm : recipes lost and found from The Times-Picayune of New Orleans. San Francisco: Chronicle Books. pp. 102, 103. ISBN 978-0-8118-6577-7.CS1 maint: extra text: authors list (link)
- Dore, Eula Mae; McIlhenny, Marcelle Bienvenu ; foreword by Paul (2002). Eula Mae's Cajun kitchen : cooking through the seasons on Avery Island. Boston, Mass.: Harvard Common Press. ISBN 9781558322400.
- Craig Claiborne's recipe (accessed 19 June 2014)
- Recipe from NOLA cuisine (accessed 19 June 2014)
- Epicurious recipe using veal (accessed 19 June 2014)
- Paula Deen's recipe for Grillades and Grits using pork butt for the grillades (accessed 19 June 2014)