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
It is quite feasible to follow the history of transcribed cooking instructions way back into antiquity, in fact as far back into history as early Egypt, and maybe even further. Interesting though that is, generally, these early records were just simple pictorial, hieroglyphic or cunieform recipes for preparing food.
The truth of the matter is, the oldest recipe discovered so far, according to experts is a series of ancient tablets in ancient Sumerian describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel wonderful and blissful. Later on, in The time of the roman empire around 25BC a man called Apicius created a number of documents detailing recipes prepared by wealthy Romans. In his publication, he tells us how the roman meals were separated into appetizers, main meal and desserts, a very modern way of dining. Aspicius also describes how the Roman chefs were skilled in the use of a good variety of spices and herbs, including a few that will be familiar to modern chefs such as bay, rue and dill. As we move on, we have a couple of cookery books dating from the 14th Century - a recipe book called `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Despite their titles, these two books are unconnected to the spicy food that we all know today, but instead accounts of the types of food prepared by the chefs of the nobility of those days. Later, in the fifteenth century, knights returning from the crusades brought us a variety of spices and herbs from Arab cuisine, including coriander, basil and rosemary. The introduction of these new culinary ideas led to an eruption in cookery books, the majority of which are kept safe in private libraries. During the following few hundred years, the rich families of Wesstern Europe competed to lay on the most exotic banquets, and because of this the best cooks and their recipes were highly sought after. However, it was during the 19th century the formal cooking and cookery books reached a high level of popularity. Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, devoted much of their lives to collecting, testing, and publishing popular recipes of the day. By the advent of the 20th century, cooking publications were highly popular mostly due to higher levels of literacy, people having more leisure time and disposable income. |
We hope you enjoy this Alligator Sauce Piquant recipe.
