Sauce Piquante

quote:

---

What is the best meat to use, I've seen several recipes that call for different types (gator, sausage, chicken). Thanks.

---

I don't have any recipes but I like fish in a sauce piquante.

If you have a lot of time: use a hen

If you're in a hurry: use a fryer
Season it well using a lot of red pepper
Brown the hell out of the meat on high heat (for a long time with a hen)
Take out the meat
Onions, tomato paste, can of rotel(not the extra hot one)and smoked sausage...saute/brown
Replace meat and brown it all more
Add water and let it cook for a couple hours til tender

quote:

---

i posted a gator sauce piquante

---

Screw Treedog. Slag's recipe is best.

here you go sweetheart...

Ingredients:

2 pounds alligator tail meat
1 tablespoon garlic powder
1 tablespoon Creole seasoning
2 cups chopped onion
1 cup Worcestershire sauce
1/2 cup soy sauce
3 tablespoons lemon juice
1 cup vegetable oil
1 cup chopped celery
4 cloves garlic
1 cup chopped bell pepper
2 (15-ounce) cans stewed tomatoes
1 (15-ounce) can tomatoes and chili pepper
2 bay leaves
1 tablespoon sugar
2 beef bouillon cubes
salt and pepper

Sprinkle meat with garlic powder and Creole seasoning. Place in a covered dish. Add half of the onions, Worcestershire sauce, soy sauce and lemon juice to meat and let marinate overnight in refrigerator. (This step is optional — if desired, just sprinkle the meat with the garlic and Cajun seasoning.) Remove meat from marinade (save marinade for later) and fry in vegetable oil in a skillet until meat is brown. Place meat in a 6-quart pot. Drain vegetable oil, leaving about three tablespoons in skillet. Add the rest of the onions, celery, garlic and bell pepper. Saute until tender. Add vegetables, marinade and all other ingredients to meat. Cook for 45 minutes on medium heat. Season to taste and serve over rice.

Here's da real deal Bro:

TreeDawg's Sauce Picante

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 untill 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 ans Sesoning as needed.
9) Add Mushrooms and cook 1 more hour. Garnish with Green Onions, serve over Rice and with French Bread.
That recipe is big but still great when reduced. Just don't hurry it.
This is the real deal!!!!!!!!!!

Dawd...dawg...woof...woof

quote:

---

i said yours couldn't be beat!

---

my what?

quote:

---

Burgandy like in that other recipe never have seen anyone cook with that and I have eaten sauce picante forever.

---

You have been missing out. The Burgundy and Real Butter are an absolute for this recipe............no substitutes. Try it next time.........

quote:

---

Nothing beats a good Turtle Sauce Piquante

---

IMO, Turtle does make the best tasting gravy................

quote:

---

Is there any type of burgundy that you prefer over the other?

---

I just buy the cheapest one.........I have been making this recipe for many years and just recently started sharing it. The cook will receive many kisses............just sayin