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Started By
Message
I have 2 pounds of turtle meat
Posted on 4/19/12 at 9:03 am
Posted on 4/19/12 at 9:03 am
and need a recipe. I love turtle soup, but have never made it. Does anyone have a good recipe for soup, or maybe a different turtle dish altogether?
I've got a Tony Chachere's cookbook at home and he has a soup and a stew recipe. I'll copy them later if I remember to.
I've got a Tony Chachere's cookbook at home and he has a soup and a stew recipe. I'll copy them later if I remember to.
6
Posted on 4/19/12 at 9:05 am to NaturalBeam
quote:
maybe a different turtle dish altogether?
Sauce Piquant!
Posted on 4/19/12 at 9:07 am to NaturalBeam
I'd feed it the dog if it were me, but whatever.
Posted on 4/19/12 at 9:09 am to NaturalBeam
Sauce Piquante.....
Posted on 4/19/12 at 9:11 am to NaturalBeam
Sauce piquant.
Posted on 4/19/12 at 9:13 am to NaturalBeam
don't waste it in a soup. sauce picante!!!!
Posted on 4/19/12 at 9:14 am to tigerdup07
Sounding like sauce piquante may be the way to go - anyone got a recipe that they've actually used before? I see some online, but I'd rather hear it validated from someone who has actually used the recipe. 
Posted on 4/19/12 at 9:16 am to NaturalBeam
season meat. coat the bottom of the black pot with oil. brown the turtle meat on MEDIUM HEAT. take meat out. pour dices onions, bellpeppers, garlic, and one can of rotel. sautee this til translucent. add meat back into the pot and cover with water. simmer until the water is reduced to a gravy.
This post was edited on 4/19/12 at 9:17 am
Posted on 4/19/12 at 9:18 am to NaturalBeam
1 lb for soup which is stretched with ground veal for soup. 1 lb for sauce piquant with a lb of gator. As to recipes look at epicurios.com. The soup is going to contain the trinity as will the SP. Must have for the soup is dry sherry which is the thing that really makes the dish.
Posted on 4/19/12 at 9:20 am to TIGRLEE
If you think that turtle should be turned in to dog food, I think that you would attract a large volume/wieght of crawfish or crabs.
Posted on 4/19/12 at 10:45 am to CITWTT
This recipe is for alligator sauce piquant, but I have subed turtle and chicken before with no problem. This makes a lot so have a bunch of folks over.
Ingredients
1/2 CUP WHITE FLOUR
1/2 CUP PEANUT OIL
2 LBS ONIONS (Diced 1/2 inch)
1 LB CHOPPED CELERY
1 LB BELL PEPPERS (Diced 1/2 inch)
1 TBSP EXTRAVIRGIN OLIVE OIL
2 -1/2 LBS CHOICE ALLIGATOR TAIL MEAT (1-1/2 inch cubes)
2 LBS HOT SMOKED BEEF SAUSAGE (Sliced) (Pork sausage optional)
1- #10 CAN CRUSHED TOMATO FILETS
1 TBSP MINCED FRESH GARLIC
10 OZ BAR-B-QUE SAUCE
2 CUPS RED TABLE WINE
1/2 0Z KITCHEN BOUQUET
1 OZ MUSHROOM SOY (or any very dark soy) (Pearl River Bridge brand preferred)
1 OZ (VOL) BROWN SUGAR
1 TSP WHOLE THYME LEAFS
1/2 BUNCH DICED SHALLOTS
1/2 BUNCH CHOPPED FRESH PARSLEY
Method
In a 12 quart Dutch Oven on medium high heat, fry oil and flour into a dark roux, color should a be a dark chocolate color. Reduce heat and add onions, celery and bell peppers, sauté vegetables until onions are soft (about 10 minutes).
In a separate pan and over medium high heat add olive oil and lightly brown alligator, remove alligator and keep warm. Then add sausage to hot pan and sauté for 10 minutes separate grease and sausage, discard grease. Add sausage and alligator to Dutch Oven with all other ingredients except shallots and parsley, simmer for 1 hour. Add shallots and parsley simmer for 10 minutes, serve immediately.
Ingredients
1/2 CUP WHITE FLOUR
1/2 CUP PEANUT OIL
2 LBS ONIONS (Diced 1/2 inch)
1 LB CHOPPED CELERY
1 LB BELL PEPPERS (Diced 1/2 inch)
1 TBSP EXTRAVIRGIN OLIVE OIL
2 -1/2 LBS CHOICE ALLIGATOR TAIL MEAT (1-1/2 inch cubes)
2 LBS HOT SMOKED BEEF SAUSAGE (Sliced) (Pork sausage optional)
1- #10 CAN CRUSHED TOMATO FILETS
1 TBSP MINCED FRESH GARLIC
10 OZ BAR-B-QUE SAUCE
2 CUPS RED TABLE WINE
1/2 0Z KITCHEN BOUQUET
1 OZ MUSHROOM SOY (or any very dark soy) (Pearl River Bridge brand preferred)
1 OZ (VOL) BROWN SUGAR
1 TSP WHOLE THYME LEAFS
1/2 BUNCH DICED SHALLOTS
1/2 BUNCH CHOPPED FRESH PARSLEY
Method
In a 12 quart Dutch Oven on medium high heat, fry oil and flour into a dark roux, color should a be a dark chocolate color. Reduce heat and add onions, celery and bell peppers, sauté vegetables until onions are soft (about 10 minutes).
In a separate pan and over medium high heat add olive oil and lightly brown alligator, remove alligator and keep warm. Then add sausage to hot pan and sauté for 10 minutes separate grease and sausage, discard grease. Add sausage and alligator to Dutch Oven with all other ingredients except shallots and parsley, simmer for 1 hour. Add shallots and parsley simmer for 10 minutes, serve immediately.
Posted on 4/19/12 at 12:21 pm to Lambdatiger1989
Plaintation Cookbook recipe for Turtle Soup in the TD Recipe Book. Best around!
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