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Sauce Piquante Recipe
Posted on 1/26/19 at 9:50 am
Posted on 1/26/19 at 9:50 am
Ok I'm cooking a sauce piqaunte tom for some friends and the lady don't eat seafood so I thought about a chicken sauce piquante. Actually Ive never cooked a sauce piquante so this is new for me but I'm not against putting chicken,sausage etc in it..any advice and or recipe would be greatly appreciated.
9
Posted on 1/26/19 at 9:55 am to slapnuts74
Pretty sure there is a recipe in the Recipe Book above. If not, search for "Treedog's Sauce Piquant" on here , and you'll find one many swear by.
Posted on 1/26/19 at 10:18 am to slapnuts74
Posted on 1/26/19 at 10:45 am to slapnuts74
all it is is a chunky tomato gravy with a capsaicin component...tomato, onion, bell pepper, celery, garlic and whatever red pepper you like (dried cayenne, fresh hot peppers, etc). Some recipes call for a blonde roux but I prefer it without
if using seafood add some clam juice or oyster liquor. If using chicken or other meats use chicken broth. Its one of the easiest dishes to make
served over rice, obviously
if using seafood add some clam juice or oyster liquor. If using chicken or other meats use chicken broth. Its one of the easiest dishes to make
served over rice, obviously
Posted on 1/26/19 at 10:51 am to slapnuts74
I've used one by Emeril many times, and we like it. Pretty straightforward ingredients. The recipe calls for frog legs, which I used once, but I've since used the chicken substitute noted at the bottom.
Use quality canned tomatoes, and don't skip the lemon juice at the end. It really brightens it up. Green onions when served looks good.
LINK
Use quality canned tomatoes, and don't skip the lemon juice at the end. It really brightens it up. Green onions when served looks good.
LINK
Posted on 1/26/19 at 10:57 am to slapnuts74
Rotel.
Posted on 1/26/19 at 11:33 am to OTIS2
TreeDog’s is the correct answer
Posted on 1/26/19 at 1:02 pm to slapnuts74
No matter which recipe you use, remember: It's just a tomato gravy that you're stewing your protein in. It's just got a fancy name. Treat it like you would any other tomato based sauce. Don't get too hot with it and pay attention to it, stirring relatively often, lest ye scorcheth thy sauce.
One thing you should also remember, if you ever cook it with fish. Once the fish goes in the pot, utensils NEVER go back in that pot until it's time to serve. If someone tries to stir your fish sauce piquante, you take the pot lid (You are using a nice heavy bottomed pot to get even heat and not a thin bottomed soup pot that develops hot spots, right?!) and brain them with it. Fish doesn't need much time or heat to cook and as it cooks, it'll break apart into flakes if you breathe on it too hard. So, when the fish goes in, you turn the heat way down/off to keep the sauce from sticking and burning, clamp that lid on tight to keep the heat in (after washing the blood, hair, and grey matter off and sanitizing, of course) and twist the pot back and forth a few times to swirl around the contents every minute or two until the fish just cooks through.
quote:
Actually Ive never cooked a sauce piquante
One thing you should also remember, if you ever cook it with fish. Once the fish goes in the pot, utensils NEVER go back in that pot until it's time to serve. If someone tries to stir your fish sauce piquante, you take the pot lid (You are using a nice heavy bottomed pot to get even heat and not a thin bottomed soup pot that develops hot spots, right?!) and brain them with it. Fish doesn't need much time or heat to cook and as it cooks, it'll break apart into flakes if you breathe on it too hard. So, when the fish goes in, you turn the heat way down/off to keep the sauce from sticking and burning, clamp that lid on tight to keep the heat in (after washing the blood, hair, and grey matter off and sanitizing, of course) and twist the pot back and forth a few times to swirl around the contents every minute or two until the fish just cooks through.
This post was edited on 1/26/19 at 1:12 pm
Posted on 1/26/19 at 2:49 pm to OTIS2
Otis, This is what I found.
TreeDawg's Sauce Piquante
10 lbs of meat cut stew size.
(Alligator, Venison or Turtle)
2 lbs Smoked Hot Sausage or Andoulle diced.
9 Yellow Onions chopped.
4 Bell Peppers chopped.
1 Bunch Celery chopped.
9 Cloves Garlic chopped.
2 Bunches Green Onion chopped.
1 box Fresh Mushrooms sliced.
2 lbs. Real Salted Butter.
4 Cans Rotel.
Four 6 oz. Cans Tomato Paste.
Two 6 oz. Cans Tomato Sauce.
4 Cups Burgundy.
1/2 Cup Lea & Perrins.
2 tsp. Sugar.
1 Cup Oil.
1 Cup Flour.
1 Gallon Water.
5 Gallon Black Iron Pot.
1 Black Iron Skillet.
1) Brown seasoned meat, in melted Butter, in Pot.
2) Brown Sausage in Skillet at same time.
3) Remove Meat and Saute Onions, Bell Pepper, Celery, Garlic & 3/4 of the Green Onions. Save 1/4 of Green Onion for Garnish.
4) Remove Sausage when browned. Add Oil to Pork Fat from Sausage. Add Flour and brown to make a dark Roux. Add 1/4 Cup of Lea & Perrins when you turn off heat and blend.
5) Add Tomato Sauce, Paste, Rotel and Sugar to Sauted Veggies. Cook until blended well then add Roux. Cook untill blended well again.
6) Add Burgundy, 1/4 Cup of Lea & Perrins and 1/2 Gallon of Water. Bring back to boil.
7) Add Meat and Sausage back to Pot. Add Water if needed, enough to cover meat good. Bring Back to boil, reduce heat and start spooning off excess grease. Stir often and deep to keep from sticking.
8) Season generously and cook slow for 3 hours. Continue to spoon off grease and stir. Add Water and Seasoning as needed.
9) Add Mushrooms and cook 1 more hour. Garnish with Green Onions, serve over Rice and with French Bread.
TreeDawg's Sauce Piquante
10 lbs of meat cut stew size.
(Alligator, Venison or Turtle)
2 lbs Smoked Hot Sausage or Andoulle diced.
9 Yellow Onions chopped.
4 Bell Peppers chopped.
1 Bunch Celery chopped.
9 Cloves Garlic chopped.
2 Bunches Green Onion chopped.
1 box Fresh Mushrooms sliced.
2 lbs. Real Salted Butter.
4 Cans Rotel.
Four 6 oz. Cans Tomato Paste.
Two 6 oz. Cans Tomato Sauce.
4 Cups Burgundy.
1/2 Cup Lea & Perrins.
2 tsp. Sugar.
1 Cup Oil.
1 Cup Flour.
1 Gallon Water.
5 Gallon Black Iron Pot.
1 Black Iron Skillet.
1) Brown seasoned meat, in melted Butter, in Pot.
2) Brown Sausage in Skillet at same time.
3) Remove Meat and Saute Onions, Bell Pepper, Celery, Garlic & 3/4 of the Green Onions. Save 1/4 of Green Onion for Garnish.
4) Remove Sausage when browned. Add Oil to Pork Fat from Sausage. Add Flour and brown to make a dark Roux. Add 1/4 Cup of Lea & Perrins when you turn off heat and blend.
5) Add Tomato Sauce, Paste, Rotel and Sugar to Sauted Veggies. Cook until blended well then add Roux. Cook untill blended well again.
6) Add Burgundy, 1/4 Cup of Lea & Perrins and 1/2 Gallon of Water. Bring back to boil.
7) Add Meat and Sausage back to Pot. Add Water if needed, enough to cover meat good. Bring Back to boil, reduce heat and start spooning off excess grease. Stir often and deep to keep from sticking.
8) Season generously and cook slow for 3 hours. Continue to spoon off grease and stir. Add Water and Seasoning as needed.
9) Add Mushrooms and cook 1 more hour. Garnish with Green Onions, serve over Rice and with French Bread.
Posted on 1/26/19 at 2:58 pm to MeridianDog
MD that would be the one!
It really is good
It really is good
Posted on 1/27/19 at 9:26 am to slapnuts74
quote:
John Folse. It is delicious.
quote:
I've used one by Emeril many times, and we like it.
Suggest limiting your search to this area:
Posted on 1/27/19 at 9:52 am to MeridianDog
Made a big one last night. My recipe is more of a method, not a recipe. I use many of the same ingredients that Tree Dog does , however.
A few tips that work well. Brown the tomato paste in your roux after you add the trinity. Adds flavor.
Mince some carrots into your trinity. Natural sweetness helps cut the acid in the tomatoes.
Use the best tomato product you have access to, and include some fresh tomatoes in your dish.
Do not forget fresh jalapeños and bay leaves.
Herbs are your friends.
A can of anchovies will add great depth of flavor to the dish. Honestly
Lemon zest.
A few tips that work well. Brown the tomato paste in your roux after you add the trinity. Adds flavor.
Mince some carrots into your trinity. Natural sweetness helps cut the acid in the tomatoes.
Use the best tomato product you have access to, and include some fresh tomatoes in your dish.
Do not forget fresh jalapeños and bay leaves.
Herbs are your friends.
A can of anchovies will add great depth of flavor to the dish. Honestly
Lemon zest.
This post was edited on 1/27/19 at 9:54 am
Posted on 1/27/19 at 10:08 am to tigerpawl
Boy I’d smoke that area
Posted on 1/27/19 at 11:09 am to slapnuts74
Tree Dawg's recipe is one of the most revered on this board.
Posted on 1/27/19 at 2:03 pm to unclebuck504
Here is what I do based off of Folse’s recipe. You don’t want squirrel use chicken
I usually multiply the below recipe by 1.5 and it feeds about 10-15
2 squirrel cut into 8 pieces (I usually use the legs and keep them whole)
1 lb or so of other meat as well(rabbit, more squirrel, deer, andouille etc)
1 cup oil
1 cup flour
1 (6-ounce) can tomato paste
2 cups chopped onions
1 cup chopped celery
½ cup chopped bell peppers
2 tbsps diced garlic
1 (10-ounce) can Rotel tomatoes
1 (16-ounce) can diced/whole tomatoes
1 quart beef stock
2 tbsps sugar
salt to taste
black pepper to taste
cayenne pepper to taste
½ tsp oregano
2 tbsps Worcestershire Sauce
½ cup sliced green onions
¼ cup chopped parsley
METHOD:
In a heavy-bottomed Dutch oven, heat oil over medium-high heat. Season Meats using salt and peppers and sauté until golden brown. Remove from oil and keep warm. Add flour to pot and, using a wire whisk, stir until dark brown roux is achieved. Add onions, celery, bell peppers and garlic. Sauté 3-5 minutes or until vegetables are wilted. Add tomato paste and continue to stir 5-6 minutes or until the sauce is a nice brown color. Add tomatoes and beef stock. Blend well into the roux mixture, bring to a rolling boil and reduce to simmer. Add meat, sugar, salt and peppers. Blend well. Add oregano and Worcestershire. Allow to simmer 4-5 hours or until game is tender. Finish with green onions and parsley. Serve over a plate of steamed white rice.
I usually multiply the below recipe by 1.5 and it feeds about 10-15
2 squirrel cut into 8 pieces (I usually use the legs and keep them whole)
1 lb or so of other meat as well(rabbit, more squirrel, deer, andouille etc)
1 cup oil
1 cup flour
1 (6-ounce) can tomato paste
2 cups chopped onions
1 cup chopped celery
½ cup chopped bell peppers
2 tbsps diced garlic
1 (10-ounce) can Rotel tomatoes
1 (16-ounce) can diced/whole tomatoes
1 quart beef stock
2 tbsps sugar
salt to taste
black pepper to taste
cayenne pepper to taste
½ tsp oregano
2 tbsps Worcestershire Sauce
½ cup sliced green onions
¼ cup chopped parsley
METHOD:
In a heavy-bottomed Dutch oven, heat oil over medium-high heat. Season Meats using salt and peppers and sauté until golden brown. Remove from oil and keep warm. Add flour to pot and, using a wire whisk, stir until dark brown roux is achieved. Add onions, celery, bell peppers and garlic. Sauté 3-5 minutes or until vegetables are wilted. Add tomato paste and continue to stir 5-6 minutes or until the sauce is a nice brown color. Add tomatoes and beef stock. Blend well into the roux mixture, bring to a rolling boil and reduce to simmer. Add meat, sugar, salt and peppers. Blend well. Add oregano and Worcestershire. Allow to simmer 4-5 hours or until game is tender. Finish with green onions and parsley. Serve over a plate of steamed white rice.
This post was edited on 1/27/19 at 2:05 pm
Posted on 1/27/19 at 2:31 pm to lsupride87
I've got a pot of Folse's recipe on as well, with chicken. Although I could easily kill enough squirrels off my back porch...little furry bastards. 
Anyway, didn't have time for my usual smoked hunk of animal, so I figured I'd do a sauce piquante as well for the first time since it was fairly quick and his recipe was the perfect serving amount for my lunches for the week.
Still simmering, but damn it's tasty...
Anyway, didn't have time for my usual smoked hunk of animal, so I figured I'd do a sauce piquante as well for the first time since it was fairly quick and his recipe was the perfect serving amount for my lunches for the week.
Still simmering, but damn it's tasty...
Posted on 1/27/19 at 7:16 pm to slapnuts74
Donald Link has a chicken sauce piquant recipe that I’ve done. Awesome. It’s got a good kick to it too. Poblano and jalapeño are in it.
Posted on 1/27/19 at 11:56 pm to Centinel
Squirrels are rats.
Posted on 1/28/19 at 8:57 am to Gris Gris
quote:
Squirrels are delicious rats.
FIFY
Posted on 1/28/19 at 9:25 am to OTIS2
quote:
Brown the tomato paste in your roux after you add the trinity. Adds flavor.
This! And I would also do the same with about half of the rotel. Just my preference though.
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