Breakfast Grits & Grillades

Grits & Grillades

Pork, bacon fat, a roux and creamy grits come together for a New Orleans treat done Portland, Oregon style. A generous serving for 6, the tender boneless pork shoulder is a deeply rich meal both in tradition and flavor.

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Tags:

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  • grits
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  • how to make grits
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About Rick Widmayer

Watch this video! Get Adobe Flash Player

Tags:

  • portland
  • oregon
  • portland oregon
  • rick widmayer
  • about rick widmayer
  • about chef rick widmayer
  • widmayer
  • screen door
  • screen door portland
  • screen door portland oregon
  • screen door restaurant
  • screen door in portland
  • rick widmayer recipe
  • chef widmayer recipe
  • screen door recipe
  • recipe from screen door
  • recipe from screen door restaurant
  • grits
  • grits & grillade
  • making grits
  • how to make grits
  • how to cook grits
  • cooking grits
  • what is grillade
  • grillade recipe

About Grits & Grillades

Pork, bacon fat, a roux and creamy grits come together for a New Orleans treat done Portland, Oregon style. A generous serving for 6, the tender boneless pork shoulder is a deeply rich meal both in tradition and flavor.

About Rick Widmayer

At Screen Door restaurant in Portland, Oregon, you'll find creamy grits, jambalaya and pulled pork. Real food for the soul. You'll also find Rick Widmayer. His introduction to the restaurant business started with washing dishes and bussing tables. But after forays into different ventures, Rick realized nothing else held for him the creativity he found in cooking.

Recipe

Ingredients

Serves 6 healthy portions

  • 3 lbs boneless pork loin or shoulder
  • salt, pepper & cayenne for seasoning pork
  • flour for dredging pork + 1 cup for roux
  • 1 cup vegetable oil or butter for roux
  • ⅓ cup bacon fat
  • 4 cups onion, small dice
  • 2 cups green bell pepper, small dice
  • 2 cups celery, small dice
  • ¼ cup garlic, minced
  • 6-8 tomatoes, peeled & diced
  • 4 bay leaves
  • 2 tbsp apple cider vinegar
  • 2 quarts chicken stock
  • chopped scallions for garnish

How-to

Cook Pork

  1. Slice pork into ¾" slices.
  2. Cover with plastic and pound with a meat mallet until about ¼ to -⅜: thick
  3. Season meat liberally with salt, pepper & cayenne
  4. Heat bacon fat in a skillet over medium high heat
  5. Dredge each cutlet in flour, then brown in the bacon fat on both sides
  6. Remove cutlets from pan and set aside

Make Roux

  1. In a deep skillet or Dutch oven, mix 1 cup oil or melted butter with 1 cup flour
  2. Place over medium heat stirring CONSTANTLY until the mixture reaches a deep mahogany brown (30-45 minutes)

Finish the Dish

  1. Once roux is ready, add onion, celery and bell pepper
  2. Lower heat and continue to stir
  3. Once vegetables have softened (about 10 minutes), add garlic, tomatoes, vinegar and bay leaves
  4. Add stock, bring to a boil, and add the cooked pork to the pot
  5. Simmer for 1-2 hours or until meat is tender, stirring occasionally
  6. Add salt & pepper to taste
  7. Serve over slow-cooked grits and garnish with scallions

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