The finest kitchen in the Bywater continues putting out New Orleans soul food classics. On a recent morning I got up bright and early and boiled up a kettle of grits while I fired my cast-iron skillet until she was good and hot.
Grillades and Grits
Grillades and grits used to be common on New Orleans menus but not anymore. If you want the really good ones I hope you’re friends with a chef or are handy in the kitchen yourself as that’s about the only way you’re going to get a good plate of them.
These grillades are my favorites: blackened pork belly and the grits came from Tennessee where I bought them at Allen Benton’s old smokehouse in Madisonville.
