1 no ingredients
Directions
5 lb Alligator meat -- trim/cube Alligator Sauce Piquant-1 Recipe brought to you by Recipe
Ideas
1 c Olive oil
3 c Flour -- All-purpose
5 c Onion -- chopped
2 c Green onion -- chopped
1 c Bell pepper -- chopped
1/2 c Celery -- chopped
2 c Tomatoes -- fresh/chopped
8 c Water -- cold
2 TB Garlic -- finely chopped
2 TB Worcestershire sauce
: Juice of 1 lemon
: Salt to taste
: Tabasco sauce to taste
2 c White wine -- dry
6 c Tomato sauce
Make a dark roux with olive oil and flour. When roux is dark brown,
add onion, green onion, bell pepper, and celery; cover and cook until
onions are clear, stirring occasionally. Add tomatoes and continue
cooning for 10 min; stir often. Add water and stir to make a thick
liquid. Add garlic, Worcestershire, lemon juice, salt, hot sauce,
wine, and tomato sauce, making sure to mix well. Add alligator, and
enough water to cover the ingredients by 2 inches; stir to mix. Bring
to a boil, stirring frequently. After it comes to a boil, turn heat
to low and cover, checking from time to time, and stir to prevent
sauce from sticking. Continue cooking for 3 to 4 hrs. until meat is
tender. Serve over cooked rice or spaghetti with Parmesan cheese.
Freeze leftovers in serving size containers.
This recipe is for a party--no one would go to this much trouble if
the recipe only fed 4 peoples.
Recipe: Justin Wilson's "Homegrown Louisiana Cookbook" ISBN
0-02-630125-3
Recipe By :
From: Bill Spalding
Servings: 20 servings
Categories: Meat; Sauce
The History of Recipes
It is actually possible to trace the history of written recipes back into the far past, in truth as far back as the ancient Egyptians, and maybe further still. Having said that, in the main part, these ancient records were just basic hieroglyphic recipes for preparing meals.
Fascinatingly, the oldest recipe discovered so far, according to Professor Solomon Katz, are some clay tablets in Sumerian which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel exhilarated and blissful. As our culinary historical trip moves on a few more years there were a couple of interesting books which were published in the 14th Century - a recipe book titled `Forme of Cury`, and another named `Curye on Inglish`. The titles are somewhat misleading tho`, they have no connection with the curry that is familiar to us all today, but instead accounts of the types of food cooked for the upper classes. Over the following few hundred years, the upper classes competed with each other to serve up the most extravagent meals, and because of this cooks and their recipes were highly sought after. However, it was during the 1800s that cooking and recipe books reached a high level of popularity. Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, spent years to collecting, testing, and recording recipes of the day. By the arrival of the 20th century, cookery books are in great demand, mostly as a result of higher levels of literacy, people having more free time and being a little richer. Like it or not, the introduction of television gave us TV cookery programs and the demand for the accompanying recipe books. Which pretty much brings us up to date and the invention of computers and the internet, allowing us all to access massive numbers of recipes such as those found on this recipe site. |
We hope you enjoy this Alligator Sauce Piquant 1 recipe.
