So, a couple of weeks after my last post, I got a job.
A time-consuming job that, right before it started, expanded. I found myself teaching 3 courses instead of 2, in addition to doing all the things I was doing before. I got busy. Then I got sick. Really sick. But now I'm better, and of course, I'm back to cooking interesting foods again, rather than quicky casseroles (which are good, but not inspiring).
One of those recent meals came up totally by accident. I grabbed a hunk of pork loin out of the freezer to thaw for stir fry. When I began to cut into it, I noticed it was the reddest, fattiest pork loin I'd ever seen. Turns out, it was leftover chili beef that John hadn't labeled and had wrapped just as he had the pork loin. Let this be a freezer labeling lesson to us all.
I didn't think the chili meat would be tender enough for a quick stir fry, but we had a huge thing of grits, and we had some aromatics and some beef stock (leftover from chili too). Aha! Grits and Grillades! Let it never be said that when given the correct set of circumstances (not ill, not overwhelmed by duties), I can't show ingenuity.
For Grillades (Oven)
1/2 pound beef or pork, sliced thin
1/2 white onion, sliced medium thickness
a handful of baby carrots (or sliced carrots)
2 cloves garlic, roughly chopped
1/2 bell pepper, coarsely chopped
2 tsp salt
Pepper to taste
1 T smoked paprika
cayenne to taste
1/2 T cinnamon
1/2 cup beef stock (or water, or wine, or any liquid that seems tasty)
Preheat oven to 375.
In a Dutch oven, or oven safe pot, heat a 1/2 T of oil until warm. Salt the meat and and brown gently (don't cook through). Add the onion, then add the paprika. Cook until the onion just begins to soften, then add the carrots and garlic and the rest of the spices. Cook for a few more minutes until the onions begin to brown, then add the peppers (add them last so they hold their shape better). Add the stock and deglaze the pan. Place in the oven for 20-25 minutes while you make the grits.
Grillades (Crock Pot)
Same ingredients.
Create a rub for the meat with the spices and work it in well. Create a layer of carrots in the crock pot. Then add the onions, then the meat. Top the meat with the garlic and peppers. Add the liquid and cook on low until the meat is tender.
For Grits
1/2 cup grits
2 cups water
salt
pepper to taste
(if you want to be really decadent, stir in just a little cream after cooking)
Bring the water to a Boil. Add the grits and a little salt. Return to the boil, stirring constantly. Turn heat to low, cover and simmer, stirring occasionally, until the grits are creamy.
Spoon into bowls, top with grillades and eat!
