Ingredients

• 2 1/2 pounds veal top round, cut into 2-inch cubes
• Essence or Creole seasoning, recipe follows
• Flour, for dredging
• 1/4 cup vegetable oil
• 2 cups chopped onions
• 1 cup chopped bell peppers
• 1 cup chopped celery
• Salt
• Pinch cayenne pepper
• 2 cups peeled, seeded and chopped tomatoes
• 1 tablespoon chopped garlic
• 5 bay leaves
• 1/4 teaspoon dried thyme
• 1/4 teaspoon dried oregano
• 1/4 teaspoon dried basil
• 2 cups beef broth
• 1/2 cup dry red wine
• Ground black pepper
• 3 tablespoons chopped green onions
• 2 tablespoons finely chopped parsley leaves

For the grits:

• 4 1/2 cups whole milk
• 1 1/2 teaspoons salt
• 1/4 teaspoon cayenne pepper
• 1 tablespoon butter
• 2 cups quick-cooking white grits
• 2 cups grated white Cheddar
• Southern Cooked Greens, recipe follows

Directions

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):

2 1/2 tablespoons paprika

2 tablespoons salt

2 tablespoons garlic powder

1 tablespoon black pepper

1 tablespoon onion powder

1 tablespoon cayenne pepper

1 tablespoon dried oregano

1 tablespoon dried thyme

Combine all ingredients thoroughly.

Yield: 2/3 cup

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993.

Southern Cooked Greens:

1/2 pound sliced bacon, chopped

3 cups chopped yellow onions

Salt and freshly ground black pepper

Pinch cayenne

1/2 cup firmly packed light brown sugar

2 tablespoons minced shallots

1 tablespoon minced garlic

6 cups water

1/4 cup rice wine vinegar

6 pounds assorted greens, such as mustard greens, collard greens, turnip greens, kale, and spinach, well washed and tough stems removed

Fry the bacon in a large, heavy pot over medium heat until slightly crisp. Add the onions and season with salt, black pepper, and cayenne. Cook, stirring, until the onions are wilted and golden, 6 to 7 minutes. Add the brown sugar and stir to dissolve. Add the shallots and garlic and cook, stirring, for 2 minutes. Add the water and vinegar and mix well. Begin adding the greens, about a third at a time, pressing the greens down as they begin to wilt. Season with salt and pepper. Reduce the heat to medium-low and cook, uncovered, until the greens are tender, about 1 hour and 15 minutes. Serve hot.

Yield: 8 servings