All Things Grids ...

[dank_bass]

Calling Mr. Christopher Joseph ...

I was the one who volunteered to take over, you said about 4 months ago that you were going out of town for a week, and you'd email me when you got back. I'm gonna let you slide this time .... whats up?

[Fables of Faubus]

CJ asked me at Ingrid's party if I'd be interested in doing the Grids for '07. At the time, I recall saying that I'd like to think it over and that I'd get back to him. Maybe he's waiting for my answer.:)

[heyhon]

yeah, I'd really like some grits, too - with butter, cheese sometimes. My favorite, though, is to chill those leftovers, slice 'em up & fry them on a griddle. mmmmmm.

[Fables of Faubus]

I like mine with black pepper, molasses and an egg yolk.

[Amy Winette]

Dank, Chris was on just a bit ago asking about who is doing the grids. I can email him if you'd like.

[Corona]

yeah, I'd really like some grits, too - with butter, cheese sometimes. My favorite, though, is to chill those leftovers, slice 'em up & fry them on a griddle. mmmmmm.
ooh, Ibjamn makes the most AMAZING cheesy, bacon grits.....they are to die for!!! uggh, drooling for them now :(

[BigDag]

Just butter and black pepper in my grids, please.

[dank_bass]

You guys are so freakin serious all the time

[dumbtourist]

You guys are so freakin serious all the time

Is that a good thing??? :rolleyes:

[dank_bass]

It depends whether or not you dont not think that I wasnt being sarcastic or not

[Amyloves...]

I am cracking up at the silliness of this thread. Too freaking funny yall.

[dumbtourist]

It depends whether or not you dont not think that I wasnt being sarcastic or not

Damn, Dank, sounds like you're running for elected office when you speak like that.

[makeitfunkky]

i don't like grits. I really prefer grids, with some funk and a little injuns please. And dankbass, i'd be happy to give an assist on the phone calls and emails and such to get info from the clubs for the gridding.

[ohio]

KK, do they sell grits at the clubs on the grids?

[Corona]

I wasn't being sarcastic! Ibjamn's cheesy bacon grits rock my world :)

[Stella Blue]

I love the grids! I never have taken to grits. Just thought I'd clear that up.

[chrisjoseph]

Grids? Who's doing the grits? Seriously, I don't care who does them. you can use the jazzfestgrids.com website; the infrastructure is all set up, for the most part.

[breambob]

yeah, I'd really like some grits, too - with butter, cheese sometimes. My favorite, though, is to chill those leftovers, slice 'em up & fry them on a griddle. mmmmmm.

Then serve them with butter and mayhaw preserves or your fruit jelly of choice. Molasses is good too.

Or do like momma, substitute 1/2 cup of the water with 1 cup of cream while cooking, add a cup of shreaded cheddar cheese and 2 tablespoons of minced garlic and black pepper.

I guess a post of the Grillades and Grits recipe is due now. The ultimate of grit heaven...

[Corona]

Then serve them with butter and mayhaw preserves or your fruit jelly of choice. Molasses is good too.

Or do like momma, substitute 1/2 cup of the water with 1 cup of cream while cooking, add a cup of shreaded cheddar cheese and 2 tablespoons of minced garlic and black pepper.

I guess a post of the Grillades and Grits recipe is due now. The ultimate of grit heaven...
That's a breakfast in Louisiana no?

[ozzie]

Understand the grids (thanks Chris for last year and ? for next)... but grits have me stumped! Now, now... don't panic y'all, I'm sure we'll have a feed of 'em in, let me see... how many days? :confused:

[Fables of Faubus]

Would someone please explain the difference between irony and sarchasm? I am so lost.:confused:

[ozzie]

Would someone please explain the difference between irony and sarchasm? I am so lost.:confused:

Dunno for sure, but I think irony has something to do with an electrical device to straighten out your clothes, and sarchasm is something to do with how you straighten out your mind. Will think on it!: confused:

[Fables of Faubus]

:D ;) Me, too.

I was pretty sure that sarchasm is the gulf that separates those who use ironic humor from those who don't get it, but I was never quite certain about the irony thing. Thank you for clarifying this for me, Oz!

[Amyloves...]

Holy crap this thread has drifted! BUT, I gotta tell yall, I made grillades and grits last weekend and amazed myself. I had only made them once before and they were okay. But I had a hankering so I decided to work on it. I had a Frank Davis (local guy) recipe for something called "Creole Baked Steak" that also used round steak but it had carrots and stuff with it. I had made that once and it was tender and good. So I decided to merge the two recipes, using the grillades ingredients (altered a little) but cooking slowly as done in the baked steak recipe. It was amazing. If I can figure out what I did, I'll gladly post the recipe here if anyone's interested.

[Carolina Beadhead]

Holy crap this thread has drifted! BUT, I gotta tell yall, I made grillades and grits last weekend and amazed myself. I had only made them once before and they were okay. But I had a hankering so I decided to work on it. I had a Frank Davis (local guy) recipe for something called "Creole Baked Steak" that also used round steak but it had carrots and stuff with it. I had made that once and it was tender and good. So I decided to merge the two recipes, using the grillades ingredients (altered a little) but cooking slowly as done in the baked steak recipe. It was amazing. If I can figure out what I did, I'll gladly post the recipe here if anyone's interested.

That's why we have the Recipe thread, my dear. :D

[FurryLilFellah]

I am just beside myself with irritation over the gridlock I have to contend with coming home in the evening. I find the traffic grid to be so bad it just makes me grit my teeth for the whole drive. I think I will probably have to start taking my pistol with me so that I can blow off steam while driving on occasion as it seems that I am unable to vent my frustrations any other way with out leaving the grid and relaxing and ungritting my teeth. Sorry if I have rambled on too much. I will try to post my results on the Grittle Cakes thread in the future.

[heyhon]

Would someone please explain the difference between irony and sarchasm? I am so lost.:confused:

well, irony is what the water tastes like, up at the cabin. I don't know nothin 'bout that kind of chasm though.

[makeitfunkky]

ozzie, grits are ground hominy which is corn soaked in lye and then the outside is removed and it is then dried. sort of like cream of wheat.

[breambob]

I can't stand it any longer. Here's the recipe for Grillades and Grits from gumbopages.com :

8 thinly pounded veal escallopes, about 3 ounces each
1/2 cup (1 stick) butter
1/2 cup olive oil
1/2 cup onion, finely chopped
1/2 cup green onions, finely chopped
3 cloves garlic, minced
1-1/2 cups bell pepper, finely chopped
1/2 cup celery, finely chopped
1 bay leaf
1-1/2 teaspoons Italian seasoning blend
4 ripe tomatoes, diced
1 tablespoon Worcestershire sauce
2 tablespoons tomato paste
1 quart beef stock
2 tablespoons cornstarch
1/4 cup cool water
2 tablespoons fresh parsley, chopped
Salt and freshly ground black pepper to taste
Cooked grits

Season veal escallopes on each side with salt and pepper. Heat butter in a large skillet and sauté the veal until it is lightly browned, about 3 minutes per side. Transfer cooked meat to a platter and hold in a warm oven whilie prepping the sauce.Heat olive oil in a large saucepan. Sauté the onion, green onion, bell pepper, garlic and celery until tender. Stir in bayleaf and Italian seasoning, and add the tomatoes, tomato paste and Worcestershire sauce.

When the mixture is well-blended, stir in the stock and cook for 5 minutes, stirring freqently. Make a slurry with the cornstarch and water, and stir it into the sauce to thicken it. Add the parsley. Season with salt and pepper to taste, and cook over medium heat until reduced by 1/4. Remove the bay leaf.

Spoon the sauce onto warm plates, and center a veal escallop on each. Place grits on the side of the meat, ladle additional sauce over the grits and meat. Garnish with parsley and a few capers. Serves 8.


Basically the only difference when I cook it is I use a dark oil / flour roux instead of cornstarch to thicken it. The Breakfast of Champions. Available at most any the Jazz Brunch in town.

[Blitzzzzz]

BB, Yeah, man!
I'm sure you've got everybody salivating right about now!:cool:

[ibjamn]

My question is what the hell are veal escallopes??
I cain't get them from my butcher (plus I don't eat veal), so here's my country version of grillades & grits (like they serve @ Elizabeth's).

Grillades and Grits
1 (3-pound) chuck roast, cut into 1-inch pieces
Kosher salt
Black pepper
Garlic powder
Cooking spray
1/3 cup all-purpose flour, plus 1/4 cup
4 tablespoons bacon grease
4 tablespoons cooking oil
1 large bell pepper, chopped
2 medium onions, chopped
1 cup diced celery
3 large cloves garlic, minced
4 cups beef broth or 3c. water & 1c. red wine
3 bay leaves
1 teaspoon dried thyme
2 tablespoons hot sauce
1 tablespoon Worcestershire sauce
1 teaspoon salt
1 teaspoon dried basil
5 medium or 4 large fresh tomatoes, peeled and quartered
1 (10-ounce) can extra hot stewed tomatoes (recommended: Ro-Tel)
1/2 cup fresh chopped parsley leaves

Season beef with kosher salt, black pepper and garlic powder. Dust beef with about 1/3 cup flour and toss lightly. Spray a cast iron Dutch oven with cooking spray. Heat 4 tablespoons of bacon grease and 4 tablespoons of cooking oil (you may use all bacon grease, all solid shortening, or all cooking oil if desired). Brown meat in hot fat and remove to a large bowl using a slotted spoon. Leaving fat in Dutch oven, saute bell pepper, onions, celery, and garlic. Brown vegetables and remove to bowl with a slotted spoon, leaving fat in the pot.
Add or take away to total 3 tablespoons of fat to make your roux. To make roux, add about 1/4 cup of flour, stirring constantly and slowly until flour is a nice deep brown, being careful not to burn the flour. Slowly add 4 cups of beef broth or water and stir. Bring to a simmer and add back beef and vegetables. Add bay leaves, thyme, hot sauce, Worcestershire sauce, salt, dried basil and stir. Add fresh tomatoes and 1 can extra hot tomatoes. Simmer for about 1 hour and 15 minutes, stirring occasionally. Just before serving, remove bay leaves and stir in 1/2 cup chopped parsley. Serve over your favorite hot buttered grits.

[breambob]

Sounds even mo betta, ib.
I have to call the butcher a day ahead of time for veal. Only do it once a year, Sunday before Mardi Gras for our parade breakfast patry.

[mightyradgumbo]

y'all are making me frickin' hungry with these recipes-especially your recipe IBJAMN. BTW, escallopes is just a fancy word for cutlet-there may be a degree of difference in the slicing but it don't matter to me cuz I don't eat Veal LOL

[Michelino]

I can't stand it any longer. Here's the recipe for Grillades and Grits from gumbopages.com :

....
Basically the only difference when I cook it is I use a dark oil / flour roux instead of cornstarch to thicken it. The Breakfast of Champions. Available at most any the Jazz Brunch in town.

I really want to try those next time...but I gotta find some place where eggs sardou or crawfish etoufee omlet are NOT on the menu. Can't get passed ordering either of those whenever I have the chance.

Favorite grits are made plain with butter and real good fresh grated parmigiano reggiano stirred in the end.

[saturn]

Jenn-- can you post that in the recipes thread, too, so we can find it when we want it? I'll never remember the name of the thread it is in.

[Corona]

My question is what the hell are veal escallopes??
I cain't get them from my butcher (plus I don't eat veal), so here's my country version of grillades & grits (like they serve @ Elizabeth's).

Grillades and Grits
1 (3-pound) chuck roast, cut into 1-inch pieces
Kosher salt
Black pepper
Garlic powder
Cooking spray
1/3 cup all-purpose flour, plus 1/4 cup
4 tablespoons bacon grease
4 tablespoons cooking oil
1 large bell pepper, chopped
2 medium onions, chopped
1 cup diced celery
3 large cloves garlic, minced
4 cups beef broth or 3c. water & 1c. red wine
3 bay leaves
1 teaspoon dried thyme
2 tablespoons hot sauce
1 tablespoon Worcestershire sauce
1 teaspoon salt
1 teaspoon dried basil
5 medium or 4 large fresh tomatoes, peeled and quartered
1 (10-ounce) can extra hot stewed tomatoes (recommended: Ro-Tel)
1/2 cup fresh chopped parsley leaves

Season beef with kosher salt, black pepper and garlic powder. Dust beef with about 1/3 cup flour and toss lightly. Spray a cast iron Dutch oven with cooking spray. Heat 4 tablespoons of bacon grease and 4 tablespoons of cooking oil (you may use all bacon grease, all solid shortening, or all cooking oil if desired). Brown meat in hot fat and remove to a large bowl using a slotted spoon. Leaving fat in Dutch oven, saute bell pepper, onions, celery, and garlic. Brown vegetables and remove to bowl with a slotted spoon, leaving fat in the pot.
Add or take away to total 3 tablespoons of fat to make your roux. To make roux, add about 1/4 cup of flour, stirring constantly and slowly until flour is a nice deep brown, being careful not to burn the flour. Slowly add 4 cups of beef broth or water and stir. Bring to a simmer and add back beef and vegetables. Add bay leaves, thyme, hot sauce, Worcestershire sauce, salt, dried basil and stir. Add fresh tomatoes and 1 can extra hot tomatoes. Simmer for about 1 hour and 15 minutes, stirring occasionally. Just before serving, remove bay leaves and stir in 1/2 cup chopped parsley. Serve over your favorite hot buttered grits.
Jenn, Im pretty sure they are thinly sliced veal (the whiter the better)....for wrapping or rolling as in making veal birds. Tell the butcher to make thinly sliced scallopine if you can find an italian butcher.

[Corona]

Jenn, Im pretty sure they are thinly sliced veal (the whiter the better)....for wrapping or rolling as in making veal birds. Tell the butcher to make thinly sliced scallopine if you can find an italian butcher.
you can also get the butcher to cut chicken breast this way too.....

[dank_bass]

So Chris, what is the access info for jazzfestgrids.com? What contacts did you have to get information for the grids?

Everyone else, I plan on setting up an email address that you can all FW information to, and from there I'll grid it.

Questions, Comments, Suggestions??

Chris, my email is dkutcher@dicorp.com