Grits and grillades is one of those old Creole dishes that simmers in the background of New Orleans cuisine lore. All over town in the next couple of weeks, medallions of beef, veal or pork, braised ...

Chef Kevin Belton from the New Orleans School of Cooking joins the Eyewitness Morning News to cook up a New Orleans favorite - Grillades &Grits - in Frank's Kitchen. Cut the meat into 3-inch squares.

Grillades and grits: In Judy's Kitchen (video) Food editor Judy Walker and SEO producer Diya Chacko make classic New Orleans grillades and grits in this week's episode of 'In Judy's Kitchen,' check it ...

Workplace re-entry after a long weekend is never easy, but today it's made especially painful by the fact that it's Mardi Gras. You know that while you're sulking behind your desk, down in New Orleans ...

Pitmaster Erica Blaire Roby, the Season 2 winner of Food Network's "BBQ Brawl," joins TODAY to share her recipe for smoked beef grillades over cheddar grits that is sure to be a hit at your Fourth of ...

1. In a large pot or cast-iron Dutch oven, heat the ¼ cup of canola oil over medium-high heat. When the oil just begins to smoke, add the onion, bell pepper, celery and ¼ cup of flour to the pan. Cook ...

BATON ROUGE, La. (WAFB) - Grillades were first created by butchers in early Louisiana as they prepared a freshly killed pig. Settlers from Spain heavily influenced this popular version of grillades.

Grits and Grillades is a comfort dish that, really, you can serve for breakfast or supper, straight from the stove. If you have never made the dish, give it a try because it will soothe you right down ...

This time of year in New Orleans, Mardi Gras music is on the radio and the tone is set for the decadence of Carnival season. But the new year brought tragedy that threatened the sense of community ...