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.
QUICK PICANTE SAUCE
Hot pepper sauce and a jalapeno pepper give this snappy sauce just the right amount of zip. It makes a great dip for tortilla chips or a tangy sauce for tacos and fajitas. This is always a big hit at parties and office gatherings. I even make it for my mother when she needs to bring a dip to a party. -Barbara Sellers, Shreveport, Louisiana
Provided by Taste of Home
Categories Appetizers
Time 5m
Yield 5 servings.
Number Of Ingredients 11
Steps:
- In a blender, combine the first 10 ingredients; cover and process until smooth. Serve with tortilla chips.
Nutrition Facts : Calories 32 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 415mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 2g fiber), Protein 1g protein.
PIQUANT HERB SAUCE
I found this Bearnaise-like sauce in a Hellman ad in the November 1978 issue of Bon Appetit and have been using it ever since. Stick with the mayo brand, others thin out too much.
Provided by Toby Jermain
Categories Sauces
Time 45m
Yield 1 2/3 Cups, about
Number Of Ingredients 10
Steps:
- Mix first 8 ingredients in blender at high speed until smooth.
- In small saucepan, stir over medium heat until reduced to 1/3 cup.
- Strain and return liquid to pan.
- Stir in mayonnaise and heat until warm.
- If too thin, beat 3 Tbsp of sauce thoroughly with egg yolk, and add yolk to remainder of sauce (I always add yolk!).
- Continue to heat, stirring constantly.
- DO NOT BOIL!
- Garnish with chopped parsley if desired.
- Serve with beef or chicken.
- Outstanding substitute for Bearnaise Sauce, very easy to make and almost foolproof.
Nutrition Facts : Calories 648.9, Fat 47.5, SaturatedFat 7, Cholesterol 36.6, Sodium 1020, Carbohydrate 44.1, Fiber 1.6, Sugar 11.7, Protein 3.3
PIQUANT HERB SAUCE
Steps:
- 1. Place first 8 ingredients in blender and blend on high speed until uniform 2. In small saucepan stir over medium heat until reduced to 1/3 of a cup. 3. Strain 4.Return liquid to sauce pan 5.Stir in mayonnaise and stir over medium heat until warm, 6. Garnish with chopped parsley
PIQUANT SAUCE
This is great on grilled chicken. Also great on leftover baked chicken reheated in the oven. (Original recipe posted said 14 teaspoons nutmeg...THIS IS WRONG! It should only be 1/4 teaspoon! Sorry! Thanks Lavender Lynn for pointing this out!)
Provided by Shelby Jo
Categories Sauces
Time 2m
Yield 1 batch
Number Of Ingredients 4
Steps:
- Mix thoroughly.
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