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Started By
Message
sauce piquant olives or no ?
Posted on 8/17/23 at 7:50 pm
Posted on 8/17/23 at 7:50 pm
Who Adds olives to their sauce piquante Yes or No
Also share some recipes this is one thing everyone makes differently.
Also share some recipes this is one thing everyone makes differently.
15
Posted on 8/17/23 at 8:29 pm to Danm312
Dear god no
Tomatoes in gumbo?
Hotdogs in spaghetti?
Tomatoes in gumbo?
Hotdogs in spaghetti?
Posted on 8/17/23 at 8:35 pm to Danm312
Hail no
Posted on 8/17/23 at 8:57 pm to Danm312
Yes, love them and serve over rice not pasta
Posted on 8/17/23 at 9:09 pm to Danm312
My pawpaws mom was Bartolo and he cooked a bastardized itialian/Cajun/creole flair and even he didn’t put olives in a sauce piquant!!!
So I’m gonna say no
So I’m gonna say no
Posted on 8/17/23 at 9:36 pm to Danm312
I’ll throw some olives and lemon in a courtboullion, not in a sauce piquant. But the courtnoullion don’t have a roux, and it’s by my great grandma’s recipe.
Posted on 8/17/23 at 10:23 pm to Danm312
Where the hell are you from?
Posted on 8/17/23 at 10:28 pm to Danm312
Sounds like some New Orleans BS like putting tomatoes in gumbo.
Posted on 8/18/23 at 12:19 am to Danm312
No way
Posted on 8/18/23 at 6:17 am to Danm312
I bet olives in sauce piquant would be excellent.
This post was edited on 8/18/23 at 8:12 am
Posted on 8/18/23 at 8:06 am to Danm312
I've never heard of that but I was also born just north of BR so I will let the authorities on the issue respond.
My favorite sauce piquant recipe is Donald Link's from his book Real Cajun.
1 1/2 tablespoons kosher salt
2 teaspoons ground black pepper
1/2 teaspoon ground white pepper
2 teaspoons cayenne pepper
2 teaspoons chili powder
1 teaspoon paprika
3 to 4 pounds boneless, skinless chicken thighs Donald Link's original recipe calls for a whole 4-pound chicken, boned, and cut into cubes; I think packaged chicken thighs make things a lot easier
3/4 cup vegetable oil or lard
1 cup all-purpose flour
1 small onion, diced
3 celery stalks, diced
1 small poblano chile, seeded and diced
1 tablespoon finely chopped garlic
5 plum tomatoes, diced
2 cups canned tomatoes
5 cups chicken broth
1 tablespoons fresh or dried thyme (if fresh, just the leaves, chopped)
4 bay leaves
4 dashes of hot sauce
Steamed rice (for serving)
Thinly sliced scallions (for garnish)
Whisk together the salt, peppers, chili powder, and paprika in a large bowl. Add the chicken pieces and use your hands to toss until evenly coated; set aside.
Heat the oil in a large pot or Dutch oven over medium-high heat until it begins to smoke slightly. While the oil heats, toss the chicken with flour to coat.
Shaking off the excess flour from the chicken, transfer the pieces to the hot oil and fry until golden brown on all sides. Fry the chicken in two batches so you don't overcrowd the pan — the chicken should be in one layer, and not on top of each other. Reserve the leftover flour. Use a slotted spoon to transfer the chicken to a deep plate, leaving the oil in the pan.
Add the remaining flour to the oil and cook (I added a little more oil and flour at this point, because the leftovers didn't seem like enough — there should be at least 1/2 cup of each). Monitor the heat — you don't want the flour to burn! — and cook, stirring constantly, for 5 minutes to create a medium-brown, peanut butter-colored roux.
Add the onion, celery, poblano, and garlic and cook 5 minutes more. Add the chicken tomatoes, broth, thyme, bay leaves, and hot sauce. Simmer over low heat for 45 minutes, stirring occasionally, until thickened to a light gravy and the chicken is tender enough to shred with a fork. Taste and adjust seasonings, adding more salt or hot sauce as desired. Serve over rice, garnished with scallions.
With this cool spell of 70 degree mornings here I am tempted to throw one together this weekend.
My favorite sauce piquant recipe is Donald Link's from his book Real Cajun.
1 1/2 tablespoons kosher salt
2 teaspoons ground black pepper
1/2 teaspoon ground white pepper
2 teaspoons cayenne pepper
2 teaspoons chili powder
1 teaspoon paprika
3 to 4 pounds boneless, skinless chicken thighs Donald Link's original recipe calls for a whole 4-pound chicken, boned, and cut into cubes; I think packaged chicken thighs make things a lot easier
3/4 cup vegetable oil or lard
1 cup all-purpose flour
1 small onion, diced
3 celery stalks, diced
1 small poblano chile, seeded and diced
1 tablespoon finely chopped garlic
5 plum tomatoes, diced
2 cups canned tomatoes
5 cups chicken broth
1 tablespoons fresh or dried thyme (if fresh, just the leaves, chopped)
4 bay leaves
4 dashes of hot sauce
Steamed rice (for serving)
Thinly sliced scallions (for garnish)
Whisk together the salt, peppers, chili powder, and paprika in a large bowl. Add the chicken pieces and use your hands to toss until evenly coated; set aside.
Heat the oil in a large pot or Dutch oven over medium-high heat until it begins to smoke slightly. While the oil heats, toss the chicken with flour to coat.
Shaking off the excess flour from the chicken, transfer the pieces to the hot oil and fry until golden brown on all sides. Fry the chicken in two batches so you don't overcrowd the pan — the chicken should be in one layer, and not on top of each other. Reserve the leftover flour. Use a slotted spoon to transfer the chicken to a deep plate, leaving the oil in the pan.
Add the remaining flour to the oil and cook (I added a little more oil and flour at this point, because the leftovers didn't seem like enough — there should be at least 1/2 cup of each). Monitor the heat — you don't want the flour to burn! — and cook, stirring constantly, for 5 minutes to create a medium-brown, peanut butter-colored roux.
Add the onion, celery, poblano, and garlic and cook 5 minutes more. Add the chicken tomatoes, broth, thyme, bay leaves, and hot sauce. Simmer over low heat for 45 minutes, stirring occasionally, until thickened to a light gravy and the chicken is tender enough to shred with a fork. Taste and adjust seasonings, adding more salt or hot sauce as desired. Serve over rice, garnished with scallions.
With this cool spell of 70 degree mornings here I am tempted to throw one together this weekend.
This post was edited on 8/18/23 at 8:13 am
Posted on 8/18/23 at 11:04 am to Danm312
If you like olives in sauce piquante you'd probably love picadillo.
2 tablespoons extra-virgin olive oil
2 medium-size yellow onions, peeled and chopped
2 ounces dried chorizo, diced
4 cloves garlic, peeled and minced
1½ pounds ground beef
Kosher salt and freshly ground black pepper
4 ripe tomatoes, chopped, or one 28-ounce can whole tomatoes, drained and crushed
2 tablespoons red-wine vinegar
1 tablespoon ground cinnamon
2 teaspoons ground cumin
2 bay leaves
Pinch of ground cloves
Pinch of nutmeg
2/3 cup raisins
2/3 cup pitted stuffed olives.
Put the olive oil in a large, heavy pan set over a medium-high flame, and heat until it begins to shimmer. Add onions, chorizo and garlic, stir to combine and cook until the onions have started to soften, approximately 10 minutes.
Add the ground beef, and allow it to brown, crumbling the meat with a fork as it does. Season to taste with salt and black pepper.
Add tomatoes, vinegar, cinnamon, cumin, bay leaves, cloves and nutmeg and stir to combine. Lower the heat, and let the stew simmer, covered, for approximately 30 minutes.
Uncover the pan, and add the raisins and the olives. Allow the stew to cook for another 15 minutes or so, then serve, accompanied by white rice.
2 tablespoons extra-virgin olive oil
2 medium-size yellow onions, peeled and chopped
2 ounces dried chorizo, diced
4 cloves garlic, peeled and minced
1½ pounds ground beef
Kosher salt and freshly ground black pepper
4 ripe tomatoes, chopped, or one 28-ounce can whole tomatoes, drained and crushed
2 tablespoons red-wine vinegar
1 tablespoon ground cinnamon
2 teaspoons ground cumin
2 bay leaves
Pinch of ground cloves
Pinch of nutmeg
2/3 cup raisins
2/3 cup pitted stuffed olives.
Put the olive oil in a large, heavy pan set over a medium-high flame, and heat until it begins to shimmer. Add onions, chorizo and garlic, stir to combine and cook until the onions have started to soften, approximately 10 minutes.
Add the ground beef, and allow it to brown, crumbling the meat with a fork as it does. Season to taste with salt and black pepper.
Add tomatoes, vinegar, cinnamon, cumin, bay leaves, cloves and nutmeg and stir to combine. Lower the heat, and let the stew simmer, covered, for approximately 30 minutes.
Uncover the pan, and add the raisins and the olives. Allow the stew to cook for another 15 minutes or so, then serve, accompanied by white rice.
This post was edited on 8/18/23 at 11:07 am
Posted on 8/18/23 at 7:59 pm to Danm312
Hell no on the olives.
Look up tree dawgs sauce piquant recipe on the food board it’s pretty damn good. Made it with some rabbits I raised but I did skip the sausage he put as I find sausage overpowers almost any dish
Look up tree dawgs sauce piquant recipe on the food board it’s pretty damn good. Made it with some rabbits I raised but I did skip the sausage he put as I find sausage overpowers almost any dish
Posted on 8/18/23 at 9:32 pm to Danm312
Good God no.
This post was edited on 8/19/23 at 6:53 am
Posted on 8/19/23 at 4:07 pm to Danm312
No
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