grits and grillades

Grillades, a Creole brunch tradition in New Orleans that is NOT about grilled meat. The local debate over grillades usually centers around veal vs beef. Some chefs even use pork. In my family there was never any discussion, “heavy beef rounds” only as my mom used to say. My favorite part about grillades is the gravy or rich roux based sauce. My dad likes plain grits with his grillades but the rest of the family prefers garlic cheese grits topped with grillades and gravy.So if you are looking for the perfect Sunday Creole New Orleans brunch, we have it for you: grits, grillades, baked tomatoes, Bloody Mary’s and bourbon milk punch.

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