Grillads & Grits Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Autin's Cajun Pork & Veal Seasoning
flour, all purpose
salt
8 medium - veal or pork medallions, pounded 1/4" (6 mm)
1/3 cup - vegetable cooking oil
1/4 cup - flour, all purpose
1/4 small - onion, minced
1/4 small - bell pepper, red or green, minced
1/2 tsp. - garlic, minced
1 1/4 cups - veal stock or beef broth
1 oz. - white wine optional, dry (chablis OK)
grits, yellow (cooked)
parsley, chopped
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Directions: |
Directions:Make a seasoned flour using 50% Autin's Cajun Pork & Veal Seasoning and 50% flour, just enough to dredge the medallions (add salt to taste). Dredge the medallions in the seasoned flour to coat; shake to remove excess.
Heat the oil in a skillet. Sear and lightly sauté the medallions, until done (generally well done for pork). Reserve warm.
Lower the heat. Add the measured flour to the oil in the skillet to make a roux. Whisk to incorporate all of the flour then brown very dark, stirring constantly, until the roux is the color of cinnamon. Add the onions, bell pepper and garlic and stir quickly, until translucent.
Add the stock and wine; raise to a boil then reduce to simmer, till it has the consistency of a thick gravy.
Place two medallions on a warm dinner plate, top with sauce. Serve with yellow grits, also lightly sauced. Garnish with parsley. |
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Number Of
Servings: |
Number Of
Servings:4 servings |
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