Comments on: Grillades & Grits Recipe

By: Ron

Ron — Tue, 08 Sep 2009 22:23:25 +0000

I worked in a restaurant jere in Jersey where I used filet mignon and offered them over polenta or mashed potatoes. I prefer the grits also but I’m up in yankeeville so…….

By: The Long Lazy Road to Grillades

The Long Lazy Road to Grillades — Mon, 01 Jun 2009 22:56:16 +0000

[...] from Nola Cuisine and New Orleans Cuisine. [...]

By: Lizzy

Lizzy — Tue, 04 Jul 2006 16:12:35 +0000

Very good version of grillades. We feasted on these after so many months away after the flood, it was a real joy. This is the midnight breakfast of choice after debutante parties and at Queen’s suppers, so I always thought of it as a winter dish; It’s great on the 4th of July as it turns out. And you can cook in the air conditioning ;-D
Save the barbecue for Christmas. It’s only 80 degrees out…

Lizzy

By: Danno

Danno — Mon, 19 Sep 2005 17:19:55 +0000

Thanks Brad, that’s nice of you to say. My kind of breakfast as well!

Brad is at:

http://www.thinkreef.com

Jill, thanks for the Comment test and the great article, it’s certainly going to be a long road to recovery.

Cookie Jill is at:

http://cookiesinheaven.blogspot.com

By: jillian

jillian — Mon, 19 Sep 2005 04:43:35 +0000

testing…testing…

Here’s an article from the Seattle Times re: Nawhlins food..

http://seattletimes.nwsource.com/html/foodwine/2002493094_foodrecover14.html?syndication=rss&source=foodwine.xml&items=23

By: Brad

Brad — Mon, 19 Sep 2005 01:28:34 +0000

Now this looks like my kind of breakfast

Speaking as someone who’s had the pleasure of eating your cooking I’m sure this recipe is even more delicious than it looks in the picture!

By: Danno

Danno — Mon, 19 Sep 2005 00:39:21 +0000

Well comments seem to be working now, hopefully they work for all of you! Sorry for any inconvenience, let me know if you have problems, always appreciate your comments.