Cochon Sauce Piquant Food

CHICKEN SAUCE PIQUANTE

Steps:

• Heat 1/4 cup of the olive oil in large heavy nonstick pot or Dutch oven over medium-high heat. Season the chicken with 1 teaspoon of the salt. In a bowl combine the Essence with 1/2 cup of the flour and stir to combine. Dredge the chicken pieces in the seasoned flour mixture and shake to remove any excess flour. Brown the pieces, in batches if necessary, until golden on all sides, 10 to 12 minutes. Transfer to a plate and set aside.
• Stir in the onions, bell peppers, celery, remaining 1/2 teaspoon of salt, crushed red pepper flakes, cayenne, and bay leaves. Cook, stirring occasionally, until the vegetables are soft and lightly golden, about 5 minutes. Add the remaining 3 tablespoons of the flour and cook, stirring, to cook the flour without browning, 1 to 2 minutes. Add the tomatoes, chicken stock, Worcestershire, and pepper sauce.
• Return the chicken to the pot, increase the heat under the sauce to medium-high and bring to a gentle boil. Reduce the heat to medium-low. Simmer uncovered, stirring occasionally, until the chicken is fall-from the bone tender, about 1 1/2 hours. Remove and discard the bay leaves.
• To serve, spoon the rice onto plates, top with the chicken and sauce, and garnish with the green onions and parsley.
• Combine all ingredients thoroughly.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993.

PIQUANT SAUCE

Steps:

• Mix thoroughly.

COCHON SAUCE PIQUANT

Steps:

• Heat oil in a heavy sauce pot.
• Add flour, cook stirring constantly until the color of copper.
• Stir in onions and bell pepper, cook until tender.
• Add roast, water, Ro-Tel, crushed tomatoes, cayenne,salt and pepper.
• Stir to combine.
• Cook on medium-low heat for 1 hour.
• Serve over cooked rice.

PORK CHOPS WITH SAUCE PIQUANT

Steps:

• In a small bowl combine half the garlic, half the thyme, half the sage, salt and pepper to taste. Rub the mixture on to the chops and chill, covered, 30 minutes, or overnight.
• Dredge the chops in the flour, shaking off excess. In a large skillet, heat the olive oil over moderately high heat. Add the chops and cook them from 1 to 2 minutes on each side or until brown. Drain fat and transfer the chops to a platter.
• Add the butter to the skillet and heat it until melted. Add the onion and remaining garlic and herbs and cook the mixture, stirring for 2 minutes or until softened. Add the wine and reduce it by half. Add the beef broth and tomato paste and stir the sauce until it is well combined. Return the chops to the skillet and simmer, covered for 10 minutes or until tender. Transfer the chops to a platter, add the olives, capers and mustard and simmer for 1 to 2 minutes. Stir in parsley. Pour juices from pork platter back into the skillet, stir to combine and spoon sauce over the chops.

BAYOU STYLE CHICKEN SAUCE PIQUANTE

Steps:

• In a Lagre heavy pot heat the oil.
• Dredge chicken pieces in Creole seasonings and 1/2 cup flour and brown in the oil, preferably in a cast iron pan.
• Remove chicken and set aside.
• Keep the heat going under your frying pan and add the bacon grease.
• When grease is hot, slowly whisk in the flour.
• Stir constantly until the roux turns the color of caramel, the darker the better. About 30 minutes.
• Carefully add the onion, bell pepper, celery and stir, about 5 minutes until all is incorporated and vegetables are soft.
• Reduce heat to medium.
• Add Chicken broth, tomato paste, sugar, salt and pepper; cover and cook for 10 minutes.
• Add the chicken and cook until the chicken is done.
• Taste and reseason.
• Add green onion and parsley.
• Cover, reduce heat to simmer for 5 minutes. Serve over hot cooked rice.

PIQUANT SAUCE FOR SMOKED FISH

Steps:

• In a medium-size mixing bowl, whisk the vinegar with the salt and pepper. Gradually whisk in the oil. When the mixture has emulsified, fold in the remaining ingredients, cover and refrigerate.
• Serve the sauce with the smoked fish at room temperature.

BAYOU SAUCE PIQUANT

Steps:

• Make a roux with oil and flour until dark brown. Add onions, celery, bell pepper and parsley and cook until wilted.
• Add tomato sauce and tomato juice; cook for 1 hour.
• Add crabmeat and catfish and cook for another hour, stirring frequently; add shrimp and cook for 10 minutes longer.
• Serve over cooked rice.

SAUSAGE SAUCE PIQUANT

Steps:

• Brown sausage in a non-stick skillet.
• Drain any fat and set aside.
• Make a roux by browning oil and flour, stirring constantly until the roux is about the color of peanut butter.
• Add onion and bell pepper.
• Saute.
• Add cooked sausage, tomatoes, water and seasonings.
• Cover and simmer at least one hour.
• Serve over rice.