Cajun Grillards

Custom Catering's

Cajun Grillards
Yield - about 8 - 10 gallons

Ingredients
Dry Batter
1/2 GALLON FLOUR
1/4 CUP BLACK PEPPER
1 - 1/2 TBSP WHITE PEPPER
1/4 CUP GRANULATED GARLIC

2 WHOLE PORK LOINS (Trimmed of fat & cut into 1/4 inch thick steaks)
1/2 GALLON PEANUT OIL
5 LBS ONIONS (Diced)
2-1/2 LBS BELL PEPPER (Diced)
2-1/2 LBS CELERY (Chopped)
1/2 GALLON BEEF AU JUS
2 -#10 CANS TOMATO FILLETS
1/2 LB BEEF BASE
8 WHOLE BAY LEAF
1 - 1/2 TBSP WHITE PEPPER
1 - 1/2 TBSP BLACK PEPPER
1 - 1/2 TBSP CAYENNE PEPPER
1/3 CUP FRESH MINCED GARLIC
2 QUARTS BLUSH WINE
1/4 CUP WHOLE THYME LEAFS
8 OZ DRIED PARSLEY LEAFS
1/2 TSP GROUND NUTMEG

Method
Preheat a large brazier or a 15 gallon cast iron pot, dust pork in dry batter and fry in oil until light brown. Fry the pork in small batches, add no more meat then what will cover the bottom of the pot. As a batch browns, remove meat from oil and reserve warm. Add any remaining batter and fry as you would a roux, until medium brown. (See Roux Color Chart)

Add onions, bell pepper and celery and sauté until onions are limp (about 15 minutes). The pot must be continuously stirred because the water from the vegetables will thicken the roux and greatly increase the possibility of a burn. Combine remaining ingredients and slow simmer for 20 minutes, add the browned pork and simmer for 45 minutes over low heat. Serve immediately or transfer to 4” hotel pans, chill and serve hot the next day.

Alternate Method
I have found that most Cajuns will cook their grillards with pork loin and most Creoles will cook theirs using veal eye of the round.

Plate Presentation
Re-heat grillards by securely covering with foil and baking at 225F for 1 hour. Remove any oils that float to the surface, gently fold, and serve with cheese grits.
Grillards are best the next day, chilling them allows the seasonings to marry.

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