Start your morning with a little something spicy – and it’s gluten free!
NEW ORLEANS GRILLADES WITH PALEO “GRITS”
2 pounds veal shoulder (cut into 1/4-inch thick cutlets)
2-3 tablespoons olive oil
1 large red onion (chopped)
3 stalks celery (chopped)
1 green bell pepper (seeded and chopped)
1 jalapeno (thinly sliced)
2 cloves garlic (sliced)
1-2 tablespoons tomato paste
2 teaspoons dried oregano
2 teaspoons smoked paprika
1 teaspoon fresh thyme leaves
1 can diced tomatoes (14 ounces)
1 tablespoon Worcestershire sauce
1 tablespoon New Orleans-style hot sauce (or to taste)
2 cups water
1 bay leaf
ALMOND MEAL GRITS
3 cups water
1 teaspoon salt
2 cups almond meal
2 teaspoons fresh thyme leaves
2 tablespoons scallions (thinly sliced, plus more to garnish)
Season veal cutlets with salt and pepper.
To a large, heavy-bottomed pot, add oil and place over medium heat. Working in batches, add the veal cutlets, being sure not to crowd the meat. Cook until browned on both sides, about 7-8 minutes total. Remove to a plate and set aside. Continue to brown remaining cutlets.
Add the onions, celery, pepper, jalapenos and garlic, season with salt and pepper, and cook until translucent. Add the tomato paste, oregano, smoked paprika and thyme, stir to coat the vegetables and cook for another 2 minutes. Add the tomatoes, Worcestershire sauce, hot sauce, water, bay leaf and browned veal. Season with salt and pepper. Bring to a simmer, reduce heat to low and cook for 45 minutes to one hour, until tender.
To serve, add a spoonful of grits to a shallow bowl. Top with 1 or 2 pieces of veal and some sauce. Garnish with scallions and more hot sauce if desired.
For the Almond Meal Grits: in a small saucepan, add water and salt, and bring to a boil. Stream in the almond meal, whisking constantly to prevent lumps. Bring to a simmer and cook for 10-15 minutes, whisking constantly until tender. Remove from heat. Add the herbs, stir to combine, and season with salt and pepper. Add a few tablespoons of water as necessary. Finish with a drizzle of olive oil and stir to combine.
– For a completely paleo dish, substitute the Worcestershire sauce with a homemade version. Combine cider vinegar and a pinch of ground cinnamon, mustard, ginger, black pepper, onion powder and garlic powder. Bring to a simmer and reduce until slightly thickened.
– Substitute the veal with pork or beef!