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 Piquante Recipe brought to you by Recipe Ideas
Categories: Meat; Sauce
The History of Recipes
Historians have proved the existence of recipes way back into distant history, certainly as far back into history as the early Egyptians, and maybe further still. Interesting though that maybe, in the main part, these old cookbooks were just very simple pictorial, hieroglyphic or cunieform recipes for preparing food.
Fascinatingly, the oldest recipe discovered so far, according to academics is a series of clay tablets in ancient Sumerian which describe 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 people feel `exhilarated, wonderful and blissful`. As our culinary historical trip moves to more modern times there were a couple of recipe books dating from the 14th Century ; a cookery book called `Forme of Cury`, and another, similary called `Curye on Inglish`. Although the titles sound familiar, these are unconnected to the indian food that appears on menues today, but rather accounts of the types of food enjoyed by the rich and wealthy people of those days. Over the next few centuries, the upper-class families of the West competed to serve up the most exotic banquets, and because of this the best cooks and their recipe collections were at a premium. Even so, it wasn`t until the 19th century that fine cookery and recipe publications became really popular. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the US, dedicated their lives to assembling, trying out, and recording recipes common in their social group. The introduction of television brings us TV cooks and the accompanying recipe books. And that brings us to the present day and the invention of the internet, permitting us all to search through thousands of recipes just like those on sites such as the one you are reading now. |
We hope you enjoy this Alligator Sauce Piquante recipe.
