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Started By
Message
re: Let's talk sauce piquante
Posted on 6/19/19 at 8:20 am to Btrtigerfan
Posted on 6/19/19 at 8:20 am to Btrtigerfan
quote:
Get TreeDawg's recipe from the FDB recipe thread stacked at the top of the page.
I use this recipe. There are never any leftovers.
1
Posted on 6/19/19 at 10:40 am to AHouseDivided
I also add some chopped green olives to mine. Adds a subtle, deeper flavor. Learned that from the old men at the camp when I was a kid.
Posted on 6/19/19 at 11:12 am to hungryone
quote:
Rotel is fine, but I personally don’t like the texture of the tomatoes in Rotel. Too firm/hard, and they don’t soften, even after long cooking. I’d rather add chopped fresh jalapenos or some cayenne.
Canned chopped tomatoes are packed with calcium chloride which causes them to retain their shape and not cook down. I've gotten in the habit of using canned whole tomatoes for everything. I use fresh jalapeño as well.
I checked out TreeDawg's recipe. I've been doing something similar although I've never tried the butter and wine. I want to get my hands on some game meat and try it out!
Posted on 6/19/19 at 11:24 am to BadTiger
quote:
add some chopped green olives to mine
A very good addition.
Posted on 6/19/19 at 11:44 am to RabidTiger
quote:
Canned chopped tomatoes are packed with calcium chloride which causes them to retain their shape and not cook down.
Yep. Cento whole and crushed tomato products do not use calcium chloride at all because the Italians apparently don't give a shite if their tomatoes cook down.
I think even they use the stuff in diced tomatoes, though.
ETA: I just noticed that it looks like the American Cento products are the only ones that use the calcium chloride. Diced tomatoes labeled "product of Italy" do not.
This post was edited on 6/19/19 at 11:50 am
Posted on 6/19/19 at 12:06 pm to RabidTiger
Always make a dark roux baw
Posted on 6/19/19 at 12:10 pm to RabidTiger
quote:
Canned chopped tomatoes are packed with calcium chloride which causes them to retain their shape and not cook down. I've gotten in the habit of using canned whole tomatoes for everything.
Me too--canned whole. Squish 'em with your hands when you add them, or hit em a couple times w a potato masher after you dump them into the pot.
RE: green olives, those also pop up in a DTB old school "etouffee de macaroni", which is shrimp and sausage (or whatever proteins u want, but those are most common), cooked with a little roux and tomatoes, and pasta (small shapes like rotini or big elbows, or broken spaghetti or bucatini). The pasta is not cooked separately, but rather added to the soupy dish so it cooks in the sauce. Haven't had one of those in years, but I know ppl who still make it. Green olives are a typical addition to the dish.
Posted on 6/19/19 at 2:33 pm to TigerstuckinMS
quote:
Cento whole tomatoes
With your thumb and index finger, push in the stem and pull it out. With practice. the stem and seed strand will come out.. they're bitter.
Posted on 6/19/19 at 2:34 pm to Y.A. Tittle
quote:
Is Rotel a sacrilege to any of you? I’ve always thought it one of the few Cajun/creole dishes where it is sort of appropriate.
I use a small can of rotel for the kick.
Posted on 6/19/19 at 4:30 pm to jvargas
My favorite is with frog legs . A blonde roux with not as much heat . Jalapeños are good .
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