Veal Grillades and Grits with Smothered Greens

• 2 1/2 pounds veal top round, cut into 2-inch cubes
• Essence or Creole seasoning, recipe follows
• Flour, for dredging
• 1/4 cup vegetable oil
• 2 cups chopped onions
• 1 cup chopped bell peppers
• 1 cup chopped celery
• Salt
• Pinch cayenne pepper
• 2 cups peeled, seeded and chopped tomatoes
• 1 tablespoon chopped garlic
• 5 bay leaves
• 1/4 teaspoon dried thyme
• 1/4 teaspoon dried oregano
• 1/4 teaspoon dried basil
• 2 cups beef broth
• 1/2 cup dry red wine
• Ground black pepper
• 3 tablespoons chopped green onions
• 2 tablespoons finely chopped parsley leaves
• 4 1/2 cups whole milk
• 1 1/2 teaspoons salt
• 1/4 teaspoon cayenne pepper
• 1 tablespoon butter
• 2 cups quick-cooking white grits
• 2 cups grated white Cheddar
• Southern Cooked Greens, recipe follows

1. In a mixing bowl, add the veal.
2. Season with Creole seasoning.
3. Add the flour and toss the meat, coating completely.
4. Turn the meat out onto a floured surface and lightly pound with a meat mallet.
5. Turn the meat over and lightly pound again.
6. In a large, cast iron pot, heat the oil.
7. When the oil is hot, add the veal.
8. Cook until the meat is browned on both sides, 5 to 6 minutes.
9. Add the onions, bell peppers and celery.
10. Season with salt and cayenne.
11. Continue stirring, scraping the bottom and sides of the pot to loosen any browned particles.
12. Cook for 5 to 6 minutes, or until the vegetables are wilted.
13. Add the tomatoes and garlic.
14. Cook, stirring often and scraping the bottom and sides of the pot, for 3 to 4 minutes.
15. Add the bay leaves, thyme, oregano, basil, beef broth and wine.
16. Season with salt, cayenne pepper and black pepper.
17. Bring the liquid to a simmer, and cook for about 1 1/2 hours or until the meat is very tender, stirring occasionally and keeping the pot partially covered.
18. Remove the bay leaves.
19. For the grits:
20. Preheat the oven to 350 degrees F.
21. In a saucepan, over medium heat, add the milk, salt, cayenne and butter and bring to a boil.
22. Stir in the grits and reduce the heat to medium.
23. Stir for 30 seconds, then add 1 cup of the cheese and stir until the cheese melts.
24. Cook, uncovered, for 4 to 5 minutes, stirring constantly, until the grits are tender and creamy.
25. Pour the grits into a greased square glass pan.
26. Sprinkle the remaining cheese over the grits.
27. Place in the oven and bake for 10 to 15 minutes or until the cheese is melted and slightly golden.
28. To serve, spoon the grits in the center of each plate.
29. Spoon the greens around the grits.
30. Spoon the veal mixture over the grits.
31. Garnish with green onions and parsley.
32. 2 1/2 tablespoons paprika
33. 2 tablespoons salt
34. 2 tablespoons garlic powder
35. 1 tablespoon black pepper
36. 1 tablespoon onion powder
37. 1 tablespoon cayenne pepper
38. 1 tablespoon dried oregano
39. 1 tablespoon dried thyme
40. Combine all ingredients thoroughly.
41. Yield: 2/3 cup
42. Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993.
43. 1/2 pound sliced bacon, chopped
44. 3 cups chopped yellow onions
45. Salt and freshly ground black pepper
46. Pinch cayenne
47. 1/2 cup firmly packed light brown sugar
48. 2 tablespoons minced shallots
49. 1 tablespoon minced garlic
50. 6 cups water
51. 1/4 cup rice wine vinegar
52. 6 pounds assorted greens, such as mustard greens, collard greens, turnip greens, kale, and spinach, well washed and tough stems removed
53. Fry the bacon in a large, heavy pot over medium heat until slightly crisp.
54. Add the onions and season with salt, black pepper, and cayenne.
55. Cook, stirring, until the onions are wilted and golden, 6 to 7 minutes.
56. Add the brown sugar and stir to dissolve.
57. Add the shallots and garlic and cook, stirring, for 2 minutes.
58. Add the water and vinegar and mix well.
59. Begin adding the greens, about a third at a time, pressing the greens down as they begin to wilt.
60. Season with salt and pepper.
61. Reduce the heat to medium-low and cook, uncovered, until the greens are tender, about 1 hour and 15 minutes.
62. Serve hot.
63. Yield: 8 servings

veal top round, creole seasoning, flour, vegetable oil, onions, bell peppers, celery, salt, cayenne pepper, tomatoes, garlic, bay leaves, thyme, oregano, dried basil, beef broth, red wine, ground black pepper, green onions, parsley leaves, milk, salt, cayenne pepper, butter, quickcooking white grits, grated white, follows

Taken from www.foodnetwork.com/recipes/emeril-lagasse/veal-grillades-and-grits-with-smothered-greens-recipe2.html (may not work)