HOW TO COOK GRILLADES скачать в хорошем качестве

HOW TO COOK GRILLADES

EPISODE 7 BIG EASY GRILLADES Chef Brenda of Brenda's French Soul Food restaurant in San Francisco walks you through how to cook her version of Creole Grillades. And don’t forget Grillades are always paired with Grits! Checkout Episode 7 Geeking Out with Grits to learn how we cook ours!    • Best Grits Ever!   Makes 6 ample brunch portions especially when paired with grits 1 ½ # Top Round, trimmed of any excess fat and gristle, sliced into ¼” slices 2 TB Kosher Salt 1 TB Black Pepper 1 C AP Flour ½ C Vegetable Oil 1 TSP Dried Thyme 1 Heaping TB Minced Garlic 1 Bay Leaf 1 Medium Diced Yellow Onion 1 TB Tomato Paste ½ C Sherry Cooking Wine – NOT SHERRY VINEGAR 1 Heaping TB Beef Base mixed with 2 C Water 1 Large Bell Pepper, Diced ½ TSP Salt 1 TB Cayenne Method: Liberally salt and pepper each slice of beef then toss thoroughly in flour until evenly coated. Discard any leftover flour. In a large saute pan over medium heat add oil. When oil is heated brown each piece of meat on both sides and set aside on plate. Into the pan add dried thyme, minced garlic and bay leaf. Saute lightly for a minute then add onion and tomato paste. Cook over medium flame for 3 minutes more until onions are translucent and tomato paste is cooked slightly. Deglaze pan with sherry wine scraping the bottom of the pan thoroughly. Reduce sherry by ½ then add beef base/water mixture and beef slices. Stir everything together thoroughly, cover and cook over low flame for about 10 minutes. Add bell peppers, salt and cayenne and simmer together another 10-15 minutes until beef is fork tender. Enjoy grillades with grits and sliced scallion! Check out all of Chef Brenda's restaurants in the Bay Area currently open! https://frenchsoulfood.com https://brendasoakland.com https://brendasmeatandthree.com Still don't wanna Cook Like Brenda? That's OK 'cuz now we SHIP NATIONWIDE TO YOUR DOOR! https://www.goldbelly.com/brendas-fre... Music performed by Gaucho