PAPA PAUL'S CREOLE AND CAJUN RECIPES
Papa Paul Millet met many people and enjoyed cooking for them and introducing them to the special flavors of Cajun seasoned foods. But Paul found that the seasoning products readily available contained more salt that he felt necessary and did not provide the flavor blend of spices he desired.
Listed below is a collection of Papa Paul's favorite recipes.
GRILLADES AND GRITS
Grillades are a traditional breakfast meal in New Orleans served over grits. Grillades usually include beef, veal or pork, which is slow cooked with vegetables.
8 4 oz. veal slices
Salt and pepper to taste
Flour, for dusting
1/4 cup flour
1/4 cup bacon drippings
1 cup onions, chopped
1/2 cup celery, chopped
1/2 cup green pepper, chopped
2 toes garlic, finely chopped
1 bay leaf
1/2 tsp. thyme
1 tsp. Lea and Perrins (Worcestershire) sauce
1 16 oz. can whole tomatoes, crushed
1 8 oz. can tomato sauce
1 cup beef stock or water, hot
1/4 tsp. cayenne pepper
1/4 cup parsley, finely chopped
1/4 cup green onions, finely chopped
Salt and pepper veal slices, dust in flour and brown in butter. Set aside. Combine flour and bacon drippings over moderate heat and stir constantly until brown. Add onions, celery, green pepper, garlic and saute gently for 5 minutes. Next, add all other ingredients, except parsley and green onions. Stir sauce and simmer 30 minutes. Return veal slices to sauce and simmer until tender. Add chopped parsley and green onions and serve over freshly cooked grits. Serves 4.
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