New Orleans-style Easter Brunch: Grillades & Grits

Looking for something different than ham or lamb for your Easter brunch table? Just say “Greeyads and Grits.”   This is a traditional brunch dish in New Orleans, for Easter Sunday or any time brunch is called for.

And for lagniappe, a recipe for Milk Punch, with or with alcohol.

Happy Easter!

Grillades and Grits

 

Ingredients:

  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • ¼ teaspoon cayenne
  • 4 or 5 cloves garlic, minced fine
  • 1½ to 1¾ pounds veal cutlets (or scallopine), or thin beef round
  • 2 tablespoons butter
  • 1 tablespoon vegetable oil
  • 1 medium to large onion, peeled and diced
  • 2 stalks celery, diced fine
  • 1 bell pepper, seeded and diced fine
  • A 16 ounce can diced tomatoes
  • 1¼ cups water
  • 1 tablespoon vinegar
  • 4 cups water
  • 1 teaspoon salt
  • 1 cup old-fashioned grits
  • ½ stick butter, softened
  • 1 egg

Instructions:

In a medium bowl toss together the salt, black pepper, cayenne, and minced garlic.

Cut the veal into about two inch squares, and pound them to one quarter inch thickness, pounding some of the garlic mixture into each piece.

Set the veal pieces on a platter, and heat the butter and oil over medium-high heat in a large, heavy skillet or Dutch oven.

When the skillet is hot and the butter has stopped foaming begin to brown the veal, in batches, about one minute per side.   Only the edges will brown.   Remove the pieces to a separate platter as they brown.  Leave the fat in the skillet and reduce the heat to medium.

Add the onion, celery, and bell pepper to the fat in the skillet, adding more butter or oil if there is none.  Sauté these vegetables until they are tender.

Return the browned veal to the skillet or pot, along with any liquid that has accumulated on the platter.

Add the diced tomatoes, undrained, along with the water and vinegar.   Bring to a simmer, then reduce the heat to low, cover the pot or skillet, and simmer for one hour.

As the grillades near the end of their cooking, make the grits.

Bring the four cups of water to a boil in a large saucepan, then add the salt.

Stir in the grits, slowly, with a whisk or fork, then reduce the heat to low and simmer, covered, for about fifteen minutes or so, until the water is fully absorbed and the grits are cooked.  Stir the grits about every five minutes or so.   They will stick to the bottom of the pan, but will clean up easily.

When the grits are cooked, beat the egg and stir it into the cooked grits along with the soft butter.

Serve each plate with a portion of the grits, with the meat alongside, and the gravy over all.

Four to six servings

Milk Punch

Ingredients:

  • 1½ ounces brandy or bourbon*
  • 2 ounces whole milk
  • 2 ounces heavy cream
  • ¾ teaspoon confectioners’ (powdered) sugar
  • 1 drop vanilla extract
  • 4 ounces cracked ice
  • Freshly grated nutmeg

Place all of the ingredients except the nutmeg in a cocktail shaker.  Shake for twenty to thirty seconds, then strain into a highball or double old-fashioned glass.  Grate a little nutmeg over.

One drink

*omit brandy/bourbon for non-alcoholic punch

For a downloadable/printable version of this recipe, visit: Grillades and Grits and Milk Punch

Submitted by: Brian Reid from St. George’s Episcopal Church, New Orleans. Brian has contributed recipes that have appeared in The Times-Picayune and other local publications.

 

 

Resurrection Rolls: A Recipe with an Easter Message

In 2001, I participated in my first Easter at St, John’s in Boulder, Colorado. At that time, they hosted a major Easter Event (the Eggstravaganza) the Saturday before Easter. That morning, I was in the church kitchen helping to get the event ready when I was introduced to Resurrection Rolls.

Resurrection Rolls are super easy, and you can add to them, make them fancier (or from scratch) pretty easily. The idea is to create an empty tomb for the kids to open when hearing the Easter Story. When they tear open their roll, they’ll find the middle is gone.

This has become a tradition at my house and with all of the churches I’ve served since then. It’s a fun way to share the Easter story, and it’s a tasty treat. So, this isn’t my original recipe, but’s it’s become a family tradition.

 

Resurrection Rolls

Ingredients:

  • 1 package of large marshmallows
  • 1 package of dinner rolls (frozen, thawed out or the tins from the refrigerator section…or you can make dinner roll dough)
  • Cinnamon
  • Sugar
  • 1 tsp. Vanilla
  • 1-2 sticks of butter, melted

Instructions:

Create a bowl of cinnamon sugar (make it to your liking…smaller kids, less cinnamon usually works well)

Put the melted butter and vanilla in another bowl.

Take one of the dinner rolls and flatten it out. Place the marshmallow in the middle and form the dough back around it. Make sure no marshmallow is exposed.

Dip the roll into the butter and then into the cinnamon sugar.

Bake according to the package instructions. Make sure they aren’t too close together. I’ve also baked them in muffin tins with success.

Let cool completely. There will be marshmallow-ooze when you take them out, and it is very hot.

Enjoy!

   

Submitted by: the Rev. Canon Heather L. Melton, Staff Officer, The United Thank Offering

For a downloadable/printable version of this recipe, visit: Resurrection Rolls recipe

 

It’s Time to Stir-up the Christmas Pudding!

Want to try your hand at making a traditional Christmas pudding this year? Now’s the time to prepare. The pudding ingredients are stirred together and set to rest for several weeks to let the flavors blend before serving at the holiday. It’s more fun if a family or group of friends do the stirring (there’s a lot involved), making the work more meaningful.

Unlike last year, we won’t be sharing a food post every day in Advent, but we will add some new delicacies and re-post favorites like this one throughout the season.

Since this Sunday marks the last of the Pentecost season, it’s time to start the mixture. As long as you’re shopping for your Thanksgiving meal, you may want to stock up on what you’ll need to make your pudding. And give thanks for good food, the loving hands that prepare it, and wonderful, rich traditions like our stir-up pudding.

Enjoy!

The Rev. Canon Dr. Ellen Loudon’s Christmas Pudding 
Makes two 2-pint puddings

Ingredients:

  • 2 cups or 1 220g package suet (in the US, ask your grocery store butcher if suet is available; suet may also be purchased online)
  • 1 heaping teaspoon of mixed spice (make your own or use a mix like pumpkin pie spice)
  • ½ teaspoon nutmeg
  • ¼ teaspoon ground cinnamon
  • 1 cup self-rising flour
  • 1 ¼ cup brown sugar
  • 1 ¼ white breadcrumbs grated from stale loaf (about 1 1/3 slices of bread)
  • 1 ½ cups raisins
  • 1 ½ cups sultanas (in the US, can be purchased online, or substitute dried cranberries)
  • 4 cups dried cherries
  • 1/3 cup chopped almonds
  • 1/3 cup candied citrus peel finely chopped whole
  • The grated rind of 1 lemon
  • The grated rind of 1 orange
  • 1 apple peeled, cored and finely chopped
  • 4 eggs
  • ½ cup of a strong ale (personal preference)
  • ½ cup stout (Ellen uses Guinness but, again, personal preference)
  • 4 tbsp rum

Other Needs: Baking string, pudding basins, baking paper/parchment, aluminum foil

 


Put suet, flour, breadcrumbs, and spices in a bowl, mixing in each ingredient thoroughly before adding the next.

Gradually mix in all fruit, peel, and nuts, and follow these with the apple, orange, and lemon peel.

In a different bowl beat up eggs, and mix in the rum, ale, and stout.

Empty all of this over the dry ingredients, and then stir very hard. (This mixing is vital, so recruit some help!) You may find you need more stout; it’s difficult to be exact with liquid quantities, but the mixture should be dropping consistency, that is, it should fall from the spoon when tapped sharply against the side of the bowl.

After mixing, cover with a cloth. Leave mixture over night.

Grease two 2-pint basins, and pack mixture tightly to the top.

Cover each with one sheet of aluminum foil with baking paper/parchment inside. From the inside make a pleat in paper and foil to allow the pudding to rise. Tie the foil and paper tops around the basin with sting, cutting away some excess and tucking the rest underneath the string. You can tie another few pieces of string on the ends to make a handle.

Place pudding on top of a heat safe plate in a large pot and fill with water. Bring to a simmer, cover with a lid, and steam for 8 hours. Be sure to keep an eye on the water now and then to make sure it doesn’t boil away.

When cooked and cooled, remove foil and paper and replace with fresh foil and paper.

Traditionally, the pudding is stored in cool, dry, dark place throughout Advent (3-4 weeks).

Before serving, steam for 2 hours.

Submitted by: Emily Kirk (Diocese of East Tennessee ) and Kate Jewett-Williams (Diocese of Dallas and Diocese of Oklahoma), Young Adult Service Corps Members serving in Liverpool, UK

For a downloadable/printable version of this recipe, visit: https://www.episcopalchurch.org/files/documents/traditional_christmas_pudding.pdf

Haitian Akra Fritters

Ready to make fritters out of something other than corn? Try Haitian Akra fritters, made with pureed malanga, garlic, scallions, pepper, and herbs fried to perfection.

Unfamiliar with malanga? It’s a tropical root vegetable from South America that’s good baked, mashed or roasted (or made into fritters). Malanga can help you meet your daily fiber and potassium needs. It’s also considered one of the world’s most hypoallergenic foods, making it a good choice for anyone with severe food allergies.

Ingredients
• 4 medium malangas (look for white or purple yautia in vegetable stores, local grocery, or specialty food stores)
• 1/4 green and red bell peppers, chopped
• 1 tspn salt to taste
• 1 tspn black pepper to taste
• 1 scallion, chopped
• 1 shallot or 1/2 onion, chopped
• 2 garlic cloves crushed
• 1 seeded Scotch Bonnet pepper, chopped
• 1 tablespoon chopped parsley
• 1/4 tspn baking powder
• 2 cups oil

Instructions

Peel and grate malangas in small bowl.

Pound or blend scallion, garlic clove, hot pepper to obtain a pulpy consistency.

Chop onion or shallot, bell peppers, and parsley.

Add chopped and ground spices to grated malangas. Put all other ingredients to taste, such as salt, black pepper, and baking powder. Combine entire mixture thoroughly.

In frying pan heat oil on medium heat. Take sample of mixture with knife, then fry as many as you can.

Once fritters get golden brown, turn other side and let fry.

When other side golden brown, drain on paper towel and serve hot.

For a downloadable/printable version of this recipe, click: Haitian Akra Fritters

Submitted by: Nadyne Duverseau, Banking and Operations Assistant, Finance, The Episcopal Church

Perfect for Your Picnic Basket: Roast Beef Po’ Boy

St. George’s Episcopal Church, New Orleans, uses its sandwich-making skills as a fund-raiser during the Mardi Gras season, but you don’t have to save this deliciousness for next February. A traditional po’ boy travels well, making it a perfect crowd-pleaser for your Independence Day picnic basket.

St. George’s parishioner and master sandwich-maker Ed Brown shows the best way to cook the beef, what kind of bread and fixings are needed, and how to build this tasty meal.

 

Submitted by: Ed Brown, St. George’s Episcopal Church, New Orleans

Macaroni Gratine (Because Who Doesn’t Love Macaroni & Cheese?)

For all you mac ‘n cheese fans out there, here’s a Haitian twist on an old favorite. Macaroni Gratine is a Sunday tradition in Haiti. Enjoy!

Baked Macaroni and Cheese (Macaroni Gratine) Serves about 10 people

Ingredients

  • 1 lb. macaroni (ziti)
  • 3/4 lb. grated Gouda cheese
  • 1 garlic clove
  • 1 pinch ground pepper
  • 1 cup chopped onion and green pepper
  • 1 scallion
  • 3 teaspoons salt
  • 1 tablespoon flour
  • 1 parsley sprig
  • 1 teaspoon olive or vegetable oil
  • 1½ cup evaporated milk
  • 1/4 cup margarine butter

Instructions

Preheat oven at 350° F.

Prepare glass baking pan (square or rectangle) by spreading a little bit of butter in it.

Bring to a boil on medium heat 10 cups of water with macaroni, oil, scallion, garlic clove, parsley, and 2½ teaspoons salt for 30 minutes. From time to time, stir macaroni so it doesn’t stick in the pot. Turn off heat, strain macaroni, rinse with cold water, and put aside.

In a saucepan, sauté onion and green pepper in butter on medium heat (5 minutes).

Reduce heat, add 1 cup grated cheese, stir, then add 1 cup evaporated milk, garlic powder, mustard (optional).

Mix flour with remaining milk and continue to stir until thickened. Turn off heat!

In large bowl, quickly combine macaroni with the creamy sauce, stir, add some grated cheese, pinch of black pepper, 1/2 teaspoon salt, ketchup (optional).

Put macaroni mixture into glass baking dish, and sprinkle remaining grated cheese on top.

Bake for 45 minutes.

When top is golden brown remove, let cool off, then serve.

For a downloadable/printable version of this recipe, click: Baked Macaroni and Cheese Haitian Style

Submitted by: Nadyne Duverseau, Banking  and Operations Assistant, Finance, The Episcopal Church

 

If It’s Monday, It Must Be Red Beans and Rice

It’s Monday morning, the traditional wash day in times before washers and dryers came on the scene. So how will you feed a hungry family and get through that wash load? Just set a big ol’ pot of red beans and a big ol’ pot of rice on the stove, and forget about ’em. A delicious meal will be ready for you whenever the laundry’s done!

 

 

For a downloadable/printable version of this recipe, click: Red Beans and Rice, New Orleans Style + Creole Seasoning

Submitted by: Brian Reid from St. George’s Episcopal Church, New Orleans. Brian has contributed recipes that have appeared in The Times-Picayune and other local publications.