Sauces, Rubs, Marinades

[jan]

[Samson]

I think this is going to get full rather quickly...
We can start with these two... But then ,,,
theres more to follow...
I think I stole this from somewhere... but, change it just a bit and it will be yours...

Creole Sauce

Creole sauce is extremely verstile in New Orleans Cuisine and Louisiana cooking in general. It is the basis for so many dishes, when you come right down to it, with just slight variations for each, so I'm going to try to break this down as I see it, but first things first. My recipe for Creole Sauce. This is just my loose recipe, keep in mind everyone has their own! They may call it Red Gravy, Creole Tomato Sauce, Sauce Piquant (which isn't exactly the same but damned similar), but they all contain the same basic ingredients: Tomatoes, Holy Trinity (onion, celery, bell pepper), Garlic, Some kind of stock (usually chicken, more on this later), Cayenne, Hot Sauce, Bay Leaf, Seasonings (Salt & pepper or maybe a Creole seasoning, almost always Thyme), Green Onions and Parsley. These are what I consider the basics. Here is how I make a small batch (its usually just my wife and I, so this makes enough for dinner and some left over) of basic Creole Sauce:


2 Tbsp. Olive Oil
1 Medium Onion, Julienned
2 Stalks Celery, Julienned
1 small Bell Pepper, Julienned
1 Tablespoon Garlic, minced
1 Can Diced Tomatoes (14 1/2 oz.) or Same amount Fresh from the Garden
Stock to cover, about 2 cups
2 Bay leaves (Preferably fresh)
Salt, Black Pepper, Thyme (dried), Cayenne, White Pepper all To Taste
1 Tbsp. Worcestershire Sauce
Hot Sauce, To Taste (I use Crystal Hot Sauce)
2 Tbsp. Flat Leaf Parsley, Chopped
3 Thinly sliced Green Onions
Corn Starch Slurry (2 Tbsp. Corn starch/2 Tbsp Water) or Dark Roux
depending on the dish.
**Note** If you don't want to use a thickening agent, simply reduce the sauce until it is the correct consistency.

Heat the oil over medium heat, add the trinity and saute until slightly wilted. Add the Garlic and Tomatoes and cook for about 1-2 minutes. Cover with the stock by 1/2 inch, add bay leaves and a small amount of seasoning, bring to a boil; lower to a simmer. If using roux, add at this point. Not too much, maybe 1-2 Tablespoons. If it gets too thick, add a little more stock or water. It should be loose but not too watery. Simmer about 20 minutes. Add the seasonings and Hot sauce to taste. Add the worcestershire sauce, parsley and green onions. If using the slurry, Bring to a boil then add the slurry, a little at a time until it is the right consistency. It should be tight, but not watery. Not too thick, not too thin. Remove the Bay leaves.

**a variety of uses for Creole Sauce **

A Variety of Uses for Creole Sauce
Now that I've given my basic recipe for Creole Sauce, here are some examples of its versatility within New Orleans Cuisine. Keep in mind, my recipe of Creole sauce is pretty small, 2-3 servings.

Catfish Courtbouillon (COO-B-yawn) Creole sauce made with dark roux and Seafood sock. Simmer the sauce with 4-5 lemon slices, add Catfish cut into 1 1/2 inch pieces. For my small recipe I would use about an 8-10 oz. Piece of Catfish. Serve over Boiled rice.

Grillades & Grits (GREE-yahds) Creole sauce made with dark roux and beef, veal or pork stock. I use Round Steak 1 lb. cut into 2 inch squares about 1/2 inch thick. Dredge the Grillades in flour mixed with Creole seasoning. Heat about 3 Tbsp. Vegetable Oil in a dutch oven until almost smoking, brown them very well (in batches if necessary). Cover the Grillades with Creole sauce, add a little water or beef stock to make it slightly thin, the sauce will reduce while cooking. Simmer for about 2 hours or until the meat is very tender. Serve over Grits.

Sauce Piquant This is a Cajun sauce which can contain almost any varmint imaginable. Alligator, Turtle, Squirrel, Rabbit, Shrimp, Chicken, Crawfish, et cetera. This is basically Creole sauce which is very, very hot; which makes it a Cajun Sauce. I would add about 1/4 cup hot peppers (Jalapenos if they're hot ones (they're not as hot as they used to be), or Serranos) for my small Creole Sauce recipe. Make it with a comparable stock to the main ingredient. Make it similar to the Courtbouillon. I don't usually use a thickening agent for this sauce, if I do its a dark roux. Serve this dish over rice.

Shrimp Creole Make your Creole Sauce with Shrimp stock. If you're fortunate enough to be able to find heads on shrimp, do so. Simmer the shrimp (about a pound) in the sauce until just cooked through, serve immediately over rice with plenty of sauce.

Creole Choron Sauce This sauce goes great with seafood, particularly Soft Shell Crab. Equal parts Creole Sauce & Bearnaise Sauce mixed together.

[Samson]

More Sauces...

[Samson]

3 More... The Jim Jones was a working cohort of mine. we used to cook and drink most of our weekends.

[Samson]

And they keep coming...

[jan]

Spicy West Indies BBQ Marnade/Sauce
12 green onions, sliced 2 tsp salt
6 Tbsp minced shallots 1/8 C brown sugar
2 cloves garlic, minced 1 C orange juice
2 Tbsp ground allspice 1 C cider vinegar
2 tsp black pepper 1/2 C red wine
1 tsp crushed red pepper flakes 1/2 c soy sauce or tamari soy sauce
2 tsp cinnamon 4 Tbsp olive oil
1 tsp ground nutmeg 2 Tbsp molasses
Combine all ingredients and let sit for about 30 minutes to blend. Makes 4 cups. (Use as a marinade or grilling sauce fro fish, chicken, pork and even on vegetables...I love it on chicken breasts...I throw it in a zip lock bag with about 4-6 chicken breasts, and let marinade several hours)
*Notes: In this recipe, I use a little more pepper
Recipe calls for 2-4 scotch bonnet peppers can be subsituted for red pepper flakes....I tried 3 serrano peppers which was not bad.
(I also posted this recipe in the Magical Grill Discussion)