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