4 lb cubed alligator meat
1/2 cup chopped celery
1 cup flour
1/2 cup chopped bell pepper
1 cup oil
8 oz can chopped mushrooms
4 tbsp butter
1 cup water
2 medium chopped onions
1 jar salad olives
1/2 tsp sugar
1/4 cup chopped parsley
1 can tomato paste
1/4 cup chopped scallions
1 to taste salt & cayenne pepper
Directions
*** Soak meat with Tabasco and lemon juice for 30 minutes prior to
cooking. Rinse before cooking. Make roux with 1 cup oil and 1 cup
flour and cook until golden. Saute onions in roux until brown. Add
tomato paste and sugar and cook about 5 minutes. Add bell pepper,
celery, garlic, mushrooms and stir well. Add water and cook 1 hour
over low heat. Add scallions, parsley, alligator (cut in small
pieces, and preferably meat other than from the tail) salt, pepper
and cayenne to taste. Cover pot and cook slowly for 30 minutes or
until meat is tender. Add olives which have been soaked in water and
cook a few minutes longer.
Serve over cooked rice Walt
Servings: 8 servings
Alligator Sauce Piquant Recipe brought to you by Recipe Ideas
Categories: Meat; Sauce
The History of Recipes
Transcribed cooking instructions as a concept can be tracked far back into distant history, certainly as far back as early Egypt, and possibly even further. Interesting though that is, these, old cookbooks were just basic pictorial instructions for meal preparation.
In an interesting twist, the oldest recipe discovered so far, according to academics is a collection of clay tablets in the Sumerian language which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel exhilarated. Continuing our culinary historical journey, we find a couple of interesting recipe books which were published in the 1300s ; a cookery book entitled `Forme of Cury`, and another, similary called `Curye on Inglish`. Although the titles sound familiar, they are not about the indian curry that is familiar to us all today, but instead descriptions of the types of meals on the menus of the rich and powerful of those days. Over the following few hundred years, the upper classes strove to offer the most extravagent banquests, and because of this the best chefs and their recipes were at a premium. Even so, it was during the nineteenth century that fine cooking and recipe books became popular. The Famous Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, dedicated their lives to assembling, verifying, and writing down recipes for their fellow cooks to enjoy. By the arrival of the 20th century, cookbooks were greatly in demand as a result of higher levels of literacy, people having increased spare time and having more disposable income. |
We hope you enjoy this Alligator Sauce Piquant recipe.
