Last Modified: Tuesday, August 14, 2012 8:13 PM
One of the awesome aspects of writing about food are the conversations that I engage in with friends and strangers alike routinely.
Normally, my mind ends up focusing on a dish that a fellow food lover talked about.
Here’s an example of that type of moment.
While visiting with Dr. Harold Bienvenu a few weeks ago, we started talking about old-fashioned Louisiana cooking.
Dr. Bienvenu asked me about grillades.
“I’ve eaten them. But it has been a while,” I told him.
“Guess what I had for breakfast?” he asked, with a little smirk on his face.
“Uh, I don’t know Doc. What did you have for breakfast today?”
He signed in a satisfied way and said, “grillades.”
Grillades are small pieces of fried meat. They are considered one of south Louisiana’s most traditional Creole and Cajun dishes.
In the book “The Picayune’s Creole Cookbook-Sesquicentennial Edition” editor Marcelle Bienvenu wrote, “The many octogenarians who walk our streets, and who have been practically raised on grillades, for it is a daily dish among the Creoles, are the best refutation of the outcry that is made in the North and West against Fried Meat. The great truth is that the Creoles know how to fry meat.”
Needless to say, Doc’s breakfast gem triggered a need in my body. If you have the same desire, hear is a grillades recipe that should make you happy.
• Select a nice round steak and beat well. Cut into grillades of about four inches square and season highly with salt and pepper and cayenne.
From "The Picayune's Creole Cookbook-Sesquicentennial Edition"
Eric Cormier writes about food every Wednesday. Contact him at email@example.com or 494-4090.