Grillades

Ingredients

• 1 1/2 pounds beef round
• 1 pound veal round
• 2 tablespoons Rustic Rub or southwest seasoning, recipe follows
• 1/2 cup flour
• 1/4 cup olive oil
• 2 cups chopped onions
• 1 cup small diced red peppers
• 1 cup chopped celery
• 1 1/2 cups chopped tomatoes, peeled and seeded
• 2 tablespoons minced shallots
• 1 tablespoon minced garlic
• 5 bay leaves
• 1/4 teaspoon dried thyme leaf
• 1/4 teaspoon dried leaf oregano
• 1/4 teaspoon dried leaf basil
• 1 teaspoon salt
• 1/4 teaspoon cayenne pepper
• 1/8 teaspoon black pepper
• 2 cups veal stock
• 1/2 cup dry red wine
• 1/4 cup chopped green onions
• 2 tablespoons chopped parsley
• 2 tablespoons chopped green onions
• 2 tablespoons brunoise red and yellow onions
• Essence
• 8 tablespoons paprika
• 3 tablespoons cayenne
• 5 tablespoons freshly ground black pepper
• 6 tablespoons garlic powder
• 3 tablespoons onion powder
• 6 tablespoons salt
• 2 1/2 tablespoons dried oregano
• 2 1/2 tablespoons dried thyme
• Emeril's ESSENCE Creole Seasoning
• 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
• 2 tablespoons chili powder
• 2 teaspoons ground cumin
• 2 tablespoons paprika
• 1 teaspoon black pepper
• 1 tablespoon ground coriander
• 1 teaspoon cayenne pepper
• 1 tablespoon garlic powder
• 1 teaspoon crushed red pepper
• 1 tablespoon salt
• 1 tablespoon dried oregano