I never have! Looks good though!
Hey person below me...Have you ever had to work the midnight shift before?
From a recipe site:
"Griads, an old New Orleans favorite, is spelled "grillades". That may be why you haven't located the recipe. They simply HAVE to be served over cheese grits! Here's how I cook mine:
2 lb veal, or round steak, or my favorite... boneless pork chops
salt & pepper
cayenne
2 T. cooking oil(or bacon drippings)
2 T. butter
2 T. plain flour
1 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped bell pepper
1 can whole Ro-Tel tomatoes & green chilis
1 T. chopped parsley
1/4 cup chopped shallots
1 cup chicken broth (or water)
1/4 t. thyme
1 bay leaf
1/2 t. Tabasco
I start by pounding the meat with a meat tenderizing mallet. I season it well(salt, pepper, cayenne). I then flour the meat(don't forget to season the flour). I brown the meat in a large skillet with cooking oil & butter. I then remove the meat from the skillet and brown the remainder of the flour, as in making a roux. I then saute' the trinity, 'til transparent, in the same. I then add the Ro-Tel tomatoes, bay leaf, thyme, parsley, and shallots. I add the chicken broth or water, stir, and gently place the browned meat back into the skillet. Bring to a gentle boil, stir again, cover and simmer for an hour, or until meat is tender."
