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How to Make Spanakopipasta | Rachael Ray
When Rach was talking to Emeril Lagasse recently, she realized that in twenty-something years of being on television, she's never shown people how to make grillades—a traditional Louisiana breakfast or brunch dish of thin slices of slow-cooked Creole-spiced meat served in a rich gravy with grits. (Rach adds LOTS of cheese to hers!) It's a super-tasty combo, and the meat is so tender, it falls apart, says Rach.
Pro Tip from Rach: "TOTALLY feel free to use a store-bought blend of any Creole spice mix, but this recipe makes enough for at least five or six meals, and if you have a big spice pantry, it's a great use-up."
Ingredients
For the Creole Seasoning (see Tip):
- 3 tablespoons paprika
- 2 tablespoons smoked paprika/pimenton
- 2 tablespoons fine sea salt
- 1 tablespoon dried oregano
- 1 tablespoon cayenne pepper, for spicy, or 1 teaspoon, for mild
- 1 tablespoon ground mustard
- 1 tablespoon granulated onion
- 1 tablespoon granulated garlic
For the Grillades:
- 2 pounds top round, cut into 4 steaks and pounded out a bit to even thickness between ¼ and ½ inch
- About ¾ cup olive oil
- Salt and black pepper
- About 1 cup AP flour
- 2 tablespoons Creole Seasoning (above)
- 1 onion, chopped
- 1 rib celery with greens, chopped
- 1 sweet/bell pepper (red or green), chopped
- 1 large fresh bay leaf
- 2 tablespoons thyme, chopped
- About 1 inch ginger, cut into matchsticks or chopped
- 4 cloves garlic, chopped
- 1 tablespoon Worcestershire sauce
- 1 tablespoon hot sauce (Rach likes Frank's RedHot or Tabasco), plus more to serve
- 1 ½ to 2 cups beef bone broth
- One 15-ounce can fire-roasted crushed or diced tomatoes
- 4 scallions, thinly sliced on bias
For the Two-Cheese Grits:
- 1 cup white stone-ground grits
- 2 cups milk
- 1 cup bone broth
- 1 cup grated white sharp cheddar cheese
- 1 cup grated Parmigiano-Reggiano
- 4 tablespoons butter, cut into tabs
- Salt and white pepper
Yield
Serves: 4 to 6
Preparation
For the Creole seasoning, combine ingredients and store in airtight container in cool place.
For the grillades, bring meat to room temperature and pat dry.
Heat a shallow layer of oil in a large Dutch oven over medium to medium-high heat.
Preheat oven to 300°F, with rack at center.
Season meat on both sides with salt and pepper and dredge in flour seasoned with 1 tablespoon Creole seasoning. Shake off excess and brown 2 pieces at a time, 5 or 6 minutes, turning occasionally. Transfer to a platter and add onions, celery and peppers to the drippings. Season with salt and pepper and add remaining 1 tablespoon Creole seasoning. Soften a few minutes and stir to loosen any drippings, then add bay leaf, thyme, ginger and garlic and stir another minute. Add Worcestershire sauce, hot sauce, broth and tomatoes, bring to a bubble, then slide meat back into sauce and cover. Place in oven about 2 to 2 ½ hours until very tender.
When meat is 90 minutes into cook time, prepare grits. Whisk the grits into hot milk and broth. Cover, reduce heat to low and cook about 18 minutes, stirring occasionally. Stir in cheeses and butter, then season with salt and white pepper to taste.
Slice the steaks against the grain on a board. Let sauce reduce to thicken. Slather the grits into shallow bowls or deep lipped plates and arrange sliced meat on top. Top with sauce and scallions. Pass extra hot sauce at table.