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Chef KD's grits and grillades

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BATON ROUGE - Chef KD whipped up a dish of grits and grillades for Tasty Tuesday on News 2 at 4.

He says the dish originated in New Orleans in the 1800s when French butchers looked for ways to use tough meat which wouldn't sell. They cooked it down, served it over grits, and the dish was born.

Chef KD said he started today's dish by searing pork tenderloin, but you can substitute a variety of meats such as smoked meats instead. He seared the pork with onions and tomatoes, reducing them down until they produced a gravy which can be added on top of grits to make the dish.

For more recipes and tips, or to suggest dishes for Chef KD to cook, send an email to ChefKD@Eatel.net.


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