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
2 cups beef broth
1/2 cup dry red wine
Ground black pepper
3 tablespoons chopped green onions
2 tablespoons finely chopped parsley leaves
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
1/4 teaspoon dried basil
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
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
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