Pork GrilladesPosted: February 3, 2015
The latest issue of Cook’s Country arrived a few days ago. I haven’t completely read it cover to cover yet, but that’s coming. It always does. I cannot resist a Cook’s Country.
The second recipe in the magazine is for a Louisiana classic: pork grillades. Ian made them for dinner last night.
See? I lost my good English, it was so tasty.
Grillades is all about the sauce. You start with a roux, and when the onions, celery, peppers, tomatoes, and all the spices make it happen, it happens.
The bread is our new house favorite, a roasted garlic loaf from the local grocery store’s bakery. We’ve had it with white sauced pasta, red sauced pasta, tenderloin, roast chicken, and now grillades–all in the past two weeks.
I am so glad I married such a good cook. Thank you, sweetie!
By the way–we had homemade Rice Krispies treats for dessert. I know you’re super jealous now.
And I had leftover grillades for breakfast today.
Don’t drown in that drool.