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Slow-Cooked Veal Grillades and Jalapeño Cheese Grits
Ingredients
  • subheading: For the Veal:
  • 4pounds veal shoulder, sliced into thin cutlets
  • 2cups flour
  • 1teaspoon Creole seasoning
  • ¼cuprendered bacon fat
  • 1large onion, small dice
  • 1stalk celery, small dice
  • ½bell pepper, small dice
  • 2cloves garlic, minced
  • 2cups tomatoes, diced
  • 2cups veal stock
  • leaves from 1sprig thyme
  • 1teaspoon crushed red pepper flakes
  • 1bay leaf
  • 1tablespoon Worcestershire sauce
  • 2green onions, chopped
  • salt, pepper and Tabasco to taste
  • subheading: For the Jalapeño Cheese Grits:
  • 1cup stone ground white corn grits
  • 1jalapeño
  • 3tablespoons butter
  • 2tablespoons mascarpone or cream cheese
  • ¼cup grated  Edam cheese
  • salt to taste
Steps
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