| 词条 | Grillades |
| 释义 |
Despite the name, grillades are not grilled, but fried or seared.[1][2] For grillades with gravy, the meat is cut into medallions, pounded flat, seasoned and dredged in flour. The meat is then browned and braised in a flavorful liquid made up of roux and chopped or crushed tomatoes.[1][3] The "trinity" (chopped bell pepper, onion and celery), garlic, beef broth and/or wine are called for in many recipes. Thyme, bay leaves and cayenne or hot sauce are common seasonings.[2][4][5] The braising liquid is used as a gravy for the finished dish. For Grillades and Grits, the grillades are placed on a bed of grits, often cheese grits, and the gravy poured over both.[2][3][4][5] They are sold at many places in New Orleans. References1. ^1 2 3 4 {{cite book|title=The Picayune Creole Cookbook|date=1922|publisher=The Times-Picayune Publishing Co.|location=https://archive.org/stream/picayunecreolec00unkngoog#page/n89/mode/2up|pages=70|edition=6th|accessdate=15 June 2014}} 2. ^1 2 {{cite book|last1=Fitzmorris|first1=Tom|title=Tom Fitzmorris's New Orleans food : more than 225 of the city's best recipes to cook at home|date=2006|publisher=Stewart, Tabori & Chang|location=New York|isbn=1-58479-524-7|page=267}} 3. ^1 {{cite book|last1=Claiborne|first1=Craig|last2=Milam|first2=Georgeanna|title=Craig Claiborne's southern cooking|date=2007|publisher=University of Georgia Press|location=Athens, GA|isbn=978-0-8203-2992-5|pages=161–162}} 4. ^1 {{cite book|last1=Walker|first1=edited by Marcelle Bienvenu & Judy|title=Cooking up a storm : recipes lost and found from The Times-Picayune of New Orleans|date=2008|publisher=Chronicle Books|location=San Francisco|isbn=978-0-8118-6577-7|pages=102, 103}} 5. ^1 {{cite book|last1=Dore|first1=Eula Mae|last2=McIlhenny|first2=Marcelle Bienvenu ; foreword by Paul|title=Eula Mae's Cajun kitchen : cooking through the seasons on Avery Island|date=2002|publisher=Harvard Common Press|location=Boston, Mass.|isbn=9781558322400}} External links
1 : Louisiana Creole cuisine |
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