grillade

Meat from flames

Grillade is grilled or broiled meat, particularly in Cajun and Creole cooking where it refers to thin beef or veal cutlets braised in a rich tomato-based sauce, traditionally served over grits: grillades and grits for brunch.

The term comes from French and appears mainly in Louisiana cuisine.

technique

sear

Burn the outside

broilCook with direct heat
pan-fryCook in shallow oil
griddleFlat metal cooking surface

sizzle · crisp · caramelize · brown · heat · skillet · high heat · flip · turn · crust

dish

veal

Young calf meat

porkPig as food
beefBovine meat for eating
cutletThin breaded meat slice

filet · medallion · creole · New Orleans · entree · platter · brunch · sauce · gravy · Cajun

flavor

smoky

Filled with combustion haze

savoryAppetizing, not sweet
charredBurned until black
seasonedFlavored or battle-tested

marinated · peppery · garlicky · herbal · spicy · juicy · tender · succulent · aromatic · umami

barbecue

charcoal

Burned wood residue

coalsBurned or burning carbon
grateFramework of metal bars
flameBurning gas made visible

tongs · spatula · skewers · marinade · rotisserie · smoker · briquettes · propane · firepit · kebabs

Opposites

cooking method

grilladecru

Classified wine origin

boiled · tartare · raw meat · steak tartare · bouilli

Family

grill, grilled, grilling, grille, grills, griller, grillers

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