grillade
noun/ɡɹɪˈlɑːd/ · /ˈɡɹi.jɑːd/
Etymology From French grillade.
1
Louisiana A piece of slow-cooked meat (usually beef, veal, or pork) traditionally served with grits in New Orleans cuisine.
- A recipe for pork grillades and grits with an article last Wednesday about the New Orleans chef John Besh omitted the amount of butter that should be folded into the grits.2007 October 31, “Recipe: Pork Grillades and Grits”, in New York Times:
2
Dated Any grilled food.