faigin@ucla-cs.UUCP (01/30/85)
O.K., O.K., my apologies to all. I got this recipe at a cooking
class last week, but really don't know what to serve with it.
Here goes:
Creole Sauce a la Commander's Palace
as presented by Carolyn Thacker,
Santa Monica City College
2 tbs. UNSALTED butter (oil or unsalted margarine okay)
1 med. onion, chopped fairly fine
1 green pepper, chopped
2 celery ribs, chopped or diced fine
5 cloves garlic, finely chopped
2 tsps, or to taste, Creole Seafood Seasoning (recipe follows)
1 tsp. paprika, preferably HOT (check a Hungarian deli)
1/8 tsp. cayenne pepper
4 imported bay leaves (or to taste)
1-1/4 c. chicken stock (fresh, unsalted is best)
4 med. tomatoes, peeled, seeded and diced, -OR-
1 large can Italian peeled tomatoes, DRAINED and coarsely
chopped
1 tbs. Worcestershire sauce
1 tsp. hot pepper sauce (i.e. Tabasco)
salt to taste
3 scallions, thinly sliced, use white and green
Melt the butter in a large SKILLET over moderate heat. Note that
the pan used must be a wide pan to allow for evaporation during
the cooking process. Add the onion, bell pepper, celery, and
garlic. Cook, stirring occasionally, until the vegetables are
soft, but NOT browned.
Add the Creole Seafood Seasoning, paprika, cayenne, bay leaves,
and stock. Bring to a boil, and cook until the sauce has
slightly reduced and thickened, about 5 minutes.
Stir in the tomatoes and cook, stirring occasionally, for 10
minutes longer, until thick.
Stir in the Worcestershire sauce, hot sauce, salt (if needed),
and scallions, reduce heat to low, and simmer for 10 minutes.
Serve over <broiled|steamed|poached> <chicken|fish|shrimp|or ?>
Creole Seafood Seasoning
1/3 c. salt
1/4 c. garlic powder or flakes (NOT garlic salt)
1/4 c. black peppercorns
2 tbs. cayenne pepper
2 tbs. thyme
2 tbs. oregano
1/3 c. paprika, preferably hot
3 tbs. onion powder or flakes (NOT onion salt)
Combine all ingredients in a large spice mill or food processor.
Process for ~ 1 minute, or until thoroughly blended and
pulverized. Store in an airtight container. Will keep for up to
nine months.
Hint: If using a food processor, you may want to grind the
peppercorns first.
Uses: Like any seasoned salt -- although this one has a BITE!!
Now... Does anyone have any ideas on what to serve with this?
(For instance, served as a Chicken Creole)... Any suggestions
would be appreciated...
Karen Davis
posted by...
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"Bringing Computers into the home "When a professor insists that
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revitalize the corner saloon" have compassion for his graduate
students"
Daniel P. Faigin, University of California at Los Angeles
UUCP: {cepu|ihnp4|trwspp|ucbvax}!ucla-cs!faigin ARPA: faigin@UCLA-CS.ARPA
USPS (Home): 11743 Darlington Avenue #9/Los Angeles CA 90049
AT&T (Home): (213) 826-3357eac@drutx.UUCP (CveticEA) (02/03/85)
Shrimp Creole 2 C creole sauce (your favorite recipe or the one previously posted) 1 lb medium shrimp, poached (directions below) Peel and devein the shrimp. Heat the creole sauce, stir in the shrimp just long enough to warm through and serve on a bed of rice. With a tossed green salad and crusty bread this would make a pretty hearty dinner for 3 or 4. Be sure to serve something disgustingly rich like a chocolate mousse for desert with plenty of nice strong coffee to go with it! Poached Shrimp 2 quarts water 1 stalk celery with leaves 1/2 California bay leaf (or whole imported one) 5 whole peppercorns 5 whole alspice 2 scallions 1 clove garlic, peeled and slightly crushed 1 lb medium shrimp in the shell 1/2 lemon, sliced Bring all of the ingredients EXCEPT the shrimp and the lemon to a boil. Boil for five minutes. Have a bowl of ice ready (big enough to hold all of the shrimp, with enough ice that it won't completely melt--about two ice trays full). Rinse the raw shrimp thoroughly. Plunge the shrimp and lemon slices into the boiling water. DO NOT let it boil again. Leave the shrimp in the water until they are pink, and they are just beginning to curl. Shrimp that are allowed to completely curl will be tough and rubbery. This should take 2-3 minutes at the most. Drain the shrimp, and immediately plunge them into the bowl of ice. Stir them in with the ice to arrest the cooking process as soon as possible. The shrimp may now be peeled. To devein--slit the shrimp the full length of the back. Under cold running water, rinse out the intestinal vein, which is sometimes full of sand, etc. Sometimes female shrimp are full of a pink coral, this usually comes out in the deveining process. Betsy Cvetic ihnp4!drutx!eac P.S.--Steamed fresh crawfish (if you can get them) would make an even better creole.