1 pound tender beef steak, cut 1/2 inch thick
Salt
Red pepper
1/4 cup cooking oil
1 medium onion, finely sliced
Water

INSTRUCTIONS

Season steak with salt and pepper. In a heavy bottomed skillet, place meat in cold oil over medium heat and cook until most of the liquid has cooked out. Turn meat, add 1 tablespoon water and cook until meat starts frying, then turn meat and add water. Continue with the process of turning, frying and adding water until meat is tender. Add onion, cook until tender. Add a little water; this makes a sauce rouille, or rusty gravy. Serve with cooked rice or creamed potatoes.

COOKING TIP: The idea of using cold fat to start cooking steak or any meat will tenderize meat.

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• steak rouille

4 Pounds of veal or beef round steak
1 Teaspoon thyme
½ Cup bacon drippings or vegetable oil
1 Cup water or beef stock
½ Cup flour
1 Cup red wine
2 Cups of chopped onions
3 Bay leaves
1 ½ Cups of chopped green onions
3 dashes of Worcestershire sauce
1 Cup chopped celery
½ Cup chopped parsley
4 Cloves of garlic, chopped fine Salt, red and black pepper to taste.
3 Tomatoes (medium) chopped

INSTRUCTIONS

Start by cutting steaks into serving-size pieces and removing any external fat. In large heavy bottomed pot add bacon drippings or oil and brown meat well. After meat is well -browned (remember the browning gives the flavor) set aside. Add flour to the same pot with drippings and stir continually, making a roux. Cook until the color of a penny; add onions, green onions, celery and cook until soft and limp. Next add the garlic, tomatoes thyme mixing all ingredients together. Add water or stock, wine, bay leaves, salt, pepper and Worcestershire sauce. Simmer all ingredients for 10 minutes add veal or beef pieces of meat back to pot stirring well. Cover and cook until meat is fork tender but not falling apart. You can add water during the cooking process if gravy gets too thick. Taste during the cooking for seasoning (salt and pepper) and add if needed. You can always add if you think Grillades need more seasoning but seasoning is hard to remove. When seasoned and meat very tender add parsley and serve over grits.

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• grillades recipe
• grillades recipes

2 pounds ground beef
1 pound ground pork
1/3 cup cooking oil
1 medium onion
1 cup bell pepper
2 cups broth
2 teaspoons Creole seasoning
1/2 cup parsley
1/2 cup green onion tops
1/3 cup celery
3 cups cooked rice
4 tablespoons of all purpose flour

INSTRUCTIONS

In large dutch oven, brown flour and meat in oil for about 20 to 25 minutes or until light brown. Add 1 cup broth, onion, bell pepper, celery and cook covered 15 minutes over medium heat. Add Creole seasonings to taste. Add second cup of broth, parsley, onion tops and cook for 5 minutes. Add cooked rice to meat mixture. Let stand for 5 minutes before serving.

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• creole ground pork recipes

2 medium sized merlitons
1/2 pound or 1 cup ground beef
1/2 teaspon salt
1/4 teaspoon cayenne
1 small onion, finely diced
1/2 cup cooked rice
2 tablespoons bread or cracker crumbs
Butter

INSTRUCTIONS

Cut merlitons in half lengthwise; cover with salted water in a pot with a tight fitting lid. Reduce heat to simmer; cook until tender, approximately 30 minutes. Do not overcook.
With a teaspoon, discard seed, scoop out pulp and set aside, leaving a 1/4 inch shell. Place shell on a shallow greased baking dish. Preheat oven to 350 degrees.
Cook meat and onion with seasoning until tender. Should add water and stir occasionally, brown lightly. Add merliton pulp, cook 10 minutes longer; blend in the rice. Season again to taste.
Fill shells with the mixture, sprinkle top with crumbs, dot with butter. Bake 15 or 20 minutes.
COOKING TIP: If you desire a casserole, or if the merlitons are too large, peel and dice the merliton. Cook until tender, drain, and combine with meat mixture. Can serve from top of the stove or pour in a baking dish. Sprinkle with crumbs.
COOKING TIP: Instead of ground meat, can use leftover cooked meat ground; sausage, ham, pork, shrimp or crabmeat. This makes a delicious dish for the main course.

3 Pounds of Corned Beef
4 Carrots
2 Turnips
4 small Parsnips
4 small Onions
1 Clove of Garlic (chopped fine)

Cooking Instructions

Put the corned beef on to boil in a large pot of cold water. Cover the pot.

When it begins boiling well, set it back to cook gently, and allow 3 hours or until tender.

Two hours before serving, add the whole carrots and quartered turnips and parsnips.

About a half hour before serving, add the onions, and the chopped garlic.

Let the vegetables boil with the beef.

Serve with the vegetables ranged around the rim of the platter.

Corned beef is also served with cabbage, but never boil the cabbage in the beef as both will become indigestible.

The meat should be as tender as a spring chicken when done.