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re: Tell me about how to make a sauce piquante.
Posted on 2/20/13 at 9:05 am to dpd901
Posted on 2/20/13 at 9:05 am to dpd901
quote:
inb4satruecajunsaucepicantedoesnthavetomatoes
What the shite is this? I thought the whole differentiation between a sauce piquant and other roux based dishes is the presence of tomatoes?!?
Oh, and to the OP, I use this sauce piquant mix from the Creole Company. It's good shite and easy. Yeah, I know I'm goign to catch some shite for not making my own gravy/roux
This post was edited on 2/20/13 at 9:05 am
Posted on 2/20/13 at 9:05 am to AlmaDawg
i use treedawgs recipe and go with chicken and sausage combo
always turns out great
always turns out great
Posted on 2/20/13 at 9:07 am to W
Link to a badass turtle thread on the OB a while back.
How to catch, clean and cook them.
Treedawgs recipe inside.
Turtle thread
How to catch, clean and cook them.
Treedawgs recipe inside.
Turtle thread
This post was edited on 2/20/13 at 9:08 am
Posted on 2/20/13 at 9:08 am to TulaneUVA
Gotta have tomatoes in a sauce piquant, IMO.
Posted on 2/20/13 at 9:08 am to dpd901
quote:
inb4satruecajunsaucepicantedoesnthavetomatoes
This post was edited on 2/20/13 at 9:09 am
Posted on 2/20/13 at 9:13 am to W
quote:
Gotta have tomatoes in a sauce piquant, IMO.
That was always my thought. That is, by defintion, what makes it a sauce piquant. I was very taken aback by that statement about a real Cajun doesn't use tomatoes
Posted on 2/20/13 at 9:17 am to TulaneUVA
It was a joke. Some TD posters say if you put tomatoes in a gumbo then it's not gumbo anymore. The guy was carrying it to this trhead. That is all.
Posted on 2/20/13 at 9:27 am to jiggy0
If you put tomatoes ina gumbo it becomes a runny arse sauce piquant
Posted on 2/20/13 at 9:31 am to AlmaDawg
On topic. Here's what I do. I make a roux. In another pot add bell peppers, onions, garlic, jalapeno and cook it down in a little oil then add meat and rotel. Cook all that til the meat is done. Throw in a small can of tomato paste and get it all stirred in together. Add stock and roux til the consistency is right. Then let it simmer all together for about an hour and serve over rice with french bread.
Posted on 2/20/13 at 9:32 am to mx579
quote:
If you put tomatoes ina gumbo it becomes a runny arse sauce piquant
This
Posted on 2/20/13 at 9:39 am to AlmaDawg
Brown meat, add and cook down lots if onions, add water, roux, golden cream of mushroom, season, let it bloop bloop for till the meat is tender, cook some rice
Posted on 2/20/13 at 9:50 am to DownshiftAndFloorIt
quote:
Brown meat, add and cook down lots if onions, add water, roux, golden cream of mushroom, season, let it bloop bloop for till the meat is tender, cook some rice
Nothing "piquante" about that.
Posted on 2/20/13 at 9:54 am to pooponsaban
I think he's cooking a "stew"...by some definitions...
Posted on 2/20/13 at 10:01 am to OTIS2
Or rice and gravy. It's all so confusing to me now days. For years I thought I knew what stuff was..
Posted on 2/20/13 at 10:24 am to TulaneUVA
He's just making reference to the "great tomato gumbo war"...sauce piquant ALWAYS has some aspect of tomato in it-rotel, tomato sauce, tomato paste- otherwise you're just making hen in a brown gravy. I learned how to cook a sauce piquant at the hands of some VERY good Cajun cooks & they said put tomato in it, so by damn, I put tomato in it!
This post was edited on 2/20/13 at 10:26 am
Posted on 2/20/13 at 10:28 am to TIGERFANZZ
YESSIR. PREACH ON BROTHA
Posted on 2/20/13 at 10:29 am to TIGERFANZZ
Here is a respectable venison sauce piquante recipe from Hank Shaw, a non LA blogger who writes about hunting, foraging, and cooking what he gathers: LINK /
Here's my shrimp SP recipe: LINK /
I like crushed tomatoes rather than tomato paste, plus some heavier spicing (a little cloves, nutmeg, allspice) than many traditional recipes.
Here's my shrimp SP recipe: LINK /
I like crushed tomatoes rather than tomato paste, plus some heavier spicing (a little cloves, nutmeg, allspice) than many traditional recipes.
Posted on 2/20/13 at 10:54 am to AlmaDawg
My recipe is pretty close to Treedogs. I started with 3 solo cups of oil and 4 of flour. When roux is done, I add the paste and onions only and cook slowly for an hour or so. Pic above was getting close to done. I then add my peppers, celery and garlic.
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