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Lil Red.....
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http://www.saltycajun.com/forum/showthread.php?t=67958)
lil bubba |
12-10-2017 03:42 PM |
Lil Red.....
1 Attachment(s)
Lil redfish sauce picant'e.......
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Cappy |
12-10-2017 05:12 PM |
Looks great Buba its the only ole gravy that uses tomatoes and roux bout the most complex sauce the ole folks usta make.
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lil bubba |
12-10-2017 05:31 PM |
Quote:
Originally Posted by Cappy
(Post 829860)
Looks great Buba its the only ole gravy that uses tomatoes and roux bout the most complex sauce the ole folks usta make.
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Why Cappy it part of the 4 basic food groups....Stew , gumbo , jambolia and sauce picant'e....
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tonyjohn |
12-10-2017 07:23 PM |
guess he told you capp !! lol
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duckman1911 |
12-11-2017 12:20 PM |
That's good stuff. My favorite use for those big reds. Perfect tecture for a dish like that. Taste so good and will make a warm belly full of good food on these cold days. Looks very good :)
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Gerald |
12-11-2017 08:33 PM |
Quote:
Originally Posted by Cappy
(Post 829860)
Looks great Buba its the only ole gravy that uses tomatoes and roux bout the most complex sauce the ole folks usta make.
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I have not made a sauce picant'e in over 5 years..... because my method takes so long to cook. It take me 5 or 6 hour [longer is better] to cook each phase and cut up everything.
Good to put in any of the "tuffer" meat kind of fish. I would also sometimes put in venison or pork.
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I've never made sauce piquante. Intimidated by it! But that looks good!
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Feesherman |
12-12-2017 12:19 PM |
Never heard of a sauce piquant with fish in it. Seems like courtbouillion would be the place for that
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smooth move |
12-12-2017 03:45 PM |
sho looks good!
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Cappy |
12-13-2017 09:22 AM |
The way the ole folks from where I was from did it.
!. grease gravy or sticky gravy. Seasoned meat usualy chicken or pork cooked in its own juices.
2. Etouffee a sauce made with carmolized (smothered down onions.
3. Fricassee Etouffee thickened with a roux or roux based sauces.
4. Creole sauce a tomatoe gravy this includes a court bouillon and things like cajun pasta dishes like chicken spegetti for instance.
%. the sauce picante which is the combination of tomatoe thickened with roux. It's the most complex of the Cajun sauces.
There was no white sauce in the area I grew up it was unknown.
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lil bubba |
12-13-2017 10:24 AM |
Quote:
Originally Posted by Cappy
(Post 829953)
The way the ole folks from where I was from did it.
!. grease gravy or sticky gravy. Seasoned meat usualy chicken or pork cooked in its own juices.
2. Etouffee a sauce made with carmolized (smothered down onions.
3. Fricassee Etouffee thickened with a roux or roux based sauces.
4. Creole sauce a tomatoe gravy this includes a court bouillon and things like cajun pasta dishes like chicken spegetti for instance.
%. the sauce picante which is the combination of tomatoe thickened with roux. It's the most complex of the Cajun sauces.
There was no white sauce in the area I grew up it was unknown.
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EXACTLY......And white sauce for those too lazy to properly cook a roux....
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