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Beef Grillades and Grits & Poppy Seed Citrus Salad

Updated: Apr 4



This week's meal kit brings southern comfort right to your kitchen with a hint of freshness. Let us make your weekly meal plans a little easier.


Grillades

4 Servings


What You Will Need:


  • 21oz chuck round

  • 1.5oz lard

  • 1.5oz flour

  • 1 onion

  • 6 green onions

  • 1 piece celery

  • ½ bell pepper

  • 1 tomato

  • 1 cloves garlic

  • 3 sprigs thyme

  • 1/3 cup red wine

  • 32oz stock

  • 1Tbsp salt

  • 2tsp pepper

  • 2 crystal packets

  • 2oz Worcestershire


Preparation:


  1. Slice the chuck round into ¼ inch thin slices

  2. Roughly chop the garlic.

  3. Dice the onion, green bell pepper, celery and tomato into about ½ inch pieces

  4. Heat a large sauté pan, or preferably cast iron, over medium heat and add the lard

  5. Lightly coat the sliced beef in the four, salt and pepper, and shake off excess flour

  6. Sear the meat in the lard until browned



7. Remove the beef from pan and place aside


8. Add remaining flour to the pan and stir well, scraping the bottom of the pan. Cook until a medium roux is made.


9. Add the garlic, onion, bell pepper, celery and tomato to the pan and cook until browned.



10. Pour the red wine over the vegetables and cook until the liquid is reduced by half.


11. Add the beef back into the pan.


12. Pour the stock, Crystal, and Worcestershire into the pan and simmer for 30-40 minutes until beef is tender and pulls apart easily.


13. Cover and keep warm until serving.




Grits

4 Servings


What You Will Need:


  • 2 cups raw grits

  • 1 shallot

  • 3 cloves garlic

  • 4 cups hot water

  • 1.5 Tbsp salt

  • 1 tsp pepper

  • 1/4lb butter


Preparation:


  1. Finely chop the shallot and garlic together

  2. In a 4-quart pot, over low heat, add 1 Tbsp of butter and let melt



3. Add the chopped shallot, garlic, salt, and pepper, and sauté until light brown in color


4. Pour in the vegetable stock and bring to a simmer.


5. Using a whisk, stir in the raw grits one quarter at a time, fully incorporating in between each addition.



6. Stir frequently with a flat wooden spoon or rubber spatula, making sure to scrape the bottom often.


**Cookhouse Pro Tip**

Stir as often as possible to keep from clumping, scrape the bottom to keep from burning, and cover with a lid to keep from drying out.


7. Cook for 30-40 minutes. The grits will be thick and smooth when finished


8. Turn the heat off and add the remaining butter and stir well




New Orleans French Bread

4 servings





Procedure:


1. Set oven to 400 degrees.


2. Place bread on baking sheet and toast for 4-5 minutes.


3. Let cool and serve.




Poppyseed Citrus Salad

4 Servings


What You Will Need:


  • 1 grapefruit

  • 1 avocado

  • 3oz salad mix

  • 4 oz poppyseed vinaigrette


Preparation:


1. Peel the grapefruit with a knife and cut each segment out.



2. Thinly slice avocado.



3. Toss greens in poppyseed dressing and place in a large bowl.

4. Garnish with grapefruit segments and sliced avocado.





Voilà! Tag #cookhouseathome to show off your skills!



Use or freeze items within 5 days.

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720 E Mistletoe San Antonio, TX |  brittany@whereyatsa.com  |  Tel. 210-320-8211

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