Chef Troy Deano: have some Grits & Grillades

Who doesn’t love good old Southern grits & grillades? Here’s Chef’s special recipe for you to try, and click below to hear Troy recite the steps on “A.M. BATON ROUGE” with Kevin & Bill…

Grillades & Grits

1 lb                  Pork Roast

1 cup               All Purpose Flour

¼ cup              Bacon Fat

1 cup               Onion (diced)

1 cup               Celery (diced)

½ cup              Bell Pepper (diced)

1 cup               Tomato (diced)

1 cup               Green Onion (sliced)

¼ cup              Garlic

3 cup               Pork Stock

2 tbs                Salt

2 tbs                Creole Spice

Cut roast into 3 ounces pieces then pound out to flat pieces.  Season with salt and creole spice.  Next dust pieces generously in flour and set aside.  In a heavy bottom Dutch oven, heat oil or bacon drippings over medium-high heat.  Sauté round steak until brown on all sides.  Add onions, celery, bell pepper, tomatoes, green onions and garlic.  Sauté 3-5 minutes, or until vegetables are wilted.  Add stock, bring to a low boil and reduce heat to simmer.  Cover Dutch oven and allow Grillades to cook slowly for approximately 45 minutes.  Stir occasionally to keep seasonings from scorching.


Yellow grits 

1 cup               organic cornmeal

2 cups              water

2 cups              heavy cream

1 tsp                salt

½ cup              mascarpone cheese

2 tbs                butter 

Bring the water and cream to a boil and lightly season with salt. Add the grits while stirring rapidly and turn down to a simmer. Constantly stir, making sure to keep the bottom of the pot from sticking. Simmer the grits on low for about twenty minutes continually stirring, next on low heat fold in the cheese and butter.

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