Tony Chacheres Basic Red Sauce Food

TONY CHACHERE'S BASIC BROWN SAUCE

Steps:

• 1. Use pan drippings (remove excess fat) of meat or game. To this add green onions, parsley and enough flour and water to thicken. Cook about 5 minutes. If desired, add mushrooms. If you like gravy on the sweet side, add 1 tablespoon currant jelly.

VENISON PARMESAN

Steps:

• 1. Cut steaks into 6 or 8 pieces, sprinkle with Tony Chachere's Original Creole Seasoning. Beat egg with 2 tsp water. Dip meat in egg, then roll in mixture of Parmesan cheese and bread crumbs.
• 2. Heat oil in large skillet and fry the pieces (about 3 at a time) until golden brown on each side. Lay in shallow, wide baking dish.
• 3. In same skillet, saute onion in butter until soft. Add tomato paste mixed with hot water, creole seasoning and marjoram. Boil a few minutes, scraping brown bits from the bottom.
• 4. Pour most of the sauce over steaks and top with thin slices of cheese. Pour remaining sauce over steaks and bake at 350 for about 30 minutes.

TONY CHACHERE'S CREOLE SEASONING (COPYCAT)

Steps:

• COMBINE all ingredients in a resealable container (1/4 cup fine sea salt, 1 teaspoon cornstarch, 5 teaspoons cayenne pepper, 5 teaspoons garlic salt, 4 teaspoons ground black pepper, 1 tablespoon seasoned chili powder, 2 1/2 teaspoons celery salt, 2 teaspoons ground mustard, 1 1/2 teaspoons ground basil, 1 1/2 teaspoons ground sage, 1 teaspoon onion salt, 1/2 teaspoon ground oregano, 1/2 teaspoon ground thyme).
• SEAL the container.
• SHAKE until thoroughly blended.
• STORE tightly sealed in a cool, dry place away from light and moisture.
• USE measure for measure in place of Tony Chachere's Creole Seasoning and enjoy.

ALL-PURPOSE WILD GAME MARINADE

Steps:

• 1. Combine all ingredients in a bowl. Pour over meat and cover. Marinate overnight for all wild game -- the longer the better!

MEXICAN RED SAUCE

Steps:

• cook the tomatoes in water with bouillon until soft.
• blend the tomatoes and juice with the chili use on enchiladas.

TONY CHACHERE'S BASIC CREAM SAUCE

Steps:

• 1. Melt margarine in a saucepan over medium heat. Add flour, stir well and add cream (slowly) while stirring. Continue stirring until you get a thick sauce.
• 2. To this sauce you can add mushrooms, shrimp, crab meat, grated cheese, white wine, lemon juice, egg yolks or any combination of these.

TONY CHACHERE'S BASIC RED SAUCE

Steps:

• 1. Melt margarine in heavy saucepan. Add tomato sauce and sugar and cook 5 minutes. Add all other ingredients plus water. Also add 2 cups of Tony Chachere's Basic Vegetable Mixture. Simmer for 2 hours over low heat until thick. Add more water if needed and season to taste.
• 2. For Italian dishes, add herbs and cheese.
• 3. For fish dishes, add mushrooms, shrimp, or crab meat.