Beef Grillades

We certainly learn to appreciate those pockets of ethnic areas around our country. Good old southern style food in the Creole fashion is one that I really love. Beef Grillades is a recipe that you can make up in advance and freeze to have ready on one of our cold, crisp autumn days. The word grillades is French meaning a boneless cut of meat that is cooked briefly, or seared in a hot frying pan on both sides. This one is great served on a pile of garlicky cheese grits. You gotta do it. To feed 6 or so, you'll need:

1/2 cup            olive oil
1 cup              flour
1 1/2 lb.          beef tips
8 ea.              green onions, chopped
2 med              tomatoes, diced
1/2 tsp            dried thyme
2 cups             beef stock
1 med              onion, diced
2 med              garlic cloves, diced
2 TB               tomato paste
1/2 tsp            hot pepper sauce
4 TB               Lea & Perrins Worchestershire sauce

Dust the meat pieces with flour. Heat up the oil in a pot until it's hot, then sear the meat quickly on all sides. Add the remaining ingredients and simmer one hour. If you want it hotter, add more hot pepper sauce!

For the Garlic Cheese Grits, you'll need:

3 cups             water
1/2 cup            milk
1/2 tsp            salt
1 cup              quick cooking grits
1 med              garlic clove, minced
4 TB               unsalted butter
6 oz               shredded cheddar cheese

Heat water, milk and salt to a boil. Reduce heat and add grits and garlic. Cook 5 minutes. Dice the butter up and add to the grits. Add cheese and serve. You'll need a hearty wine with body to stand up to this strong dish and that means it's gotta be red. Have you ever tried a Bonny Doon? Seriously! They've been making wines in the Santa Cruz Mountains of California for about a dozen years or so. One of their red wines is in the Rhone style, full bodied and it's called Le Cigare Volant---which translates to "the flying cigar"--a good blend with this creole dish. And as always, a creative cook is a good cook.