Pork Rib Sauce Piquante
-Pork Ribs: Enough to completely cover bottom of browning pot.
-Salt, Cayenne, Black pepper.
-Cooking Oil: Thin layer, covering bottom of browning pot.
-1/4 Stick of butter.
-1 Med. Yellow Onion: Chopped fine.
-1 Bunch Green Onion: Chopped fine.
-1 Stalk Celery: Chopped fine.
-1/2 Bell Pepper: Chopped fine.
-4 Cloves Garlic: Minced.
-1 Can Diced Tomatoes, With Hot Green Chillies.
-2 Tablespoons Dark Roux.
-Water: Enough to cover 1 inch over top of ribs.
1. Season ribs with salt, cayenne, & black pepper.
2. Spread thin layer of oil over bottom of heavy browning pot.
3. Get oil hot, then cover bottom with ribs and brown with Med. heat.
4. When ribs are good and brown, and bottom of pot is browned with drippings, remove ribs.
5. Melt butter, then add onion, green onion, celery, bell pepper, garlic, and saute till transparent, stirring frequently.
6. Add tomatoes with Med. heat and cook them down for 10 or 15 minutes, stirring frequently.
7. Add roux, smashing the roux down so it will break down easily.
8. Immediately, add water slowly, keeping the mixture hot. Put just enough water so that nothing is sticking on the bottom,
stirring constantly.
9. Add browned ribs, then add more water, covering ribs about 1 inch.
10. Cover pot and cook just under Med. until ribs are tender and about to fall off the bone.
11. Serve over cooked rice with lots of juice, and ENJOY!
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Chicken Fricassee
-1 Large Hen: Cut into serving pieces
-Salt, Cayenne, & Black Pepper To Taste
-6 Tablespoons Flour
-6 Tablespoons Oil
-2 Large Onions: Chopped
-1 Medium Bell Pepper: Chopped
-4 Cups Hot Water
1. Season hen with salt, cayenne, & black pepper and brown in hot oil; remove hen from oil and add flour, stirring
constantly to make a dark brown roux. ( Do not stop stirring when making roux. It will burn )
2. When roux is dark, let it cool down for about 2 or 3 minutes, then add onions, & bell pepper and cook until they
are transparent but not burnt.
3. Return hen to pot, add the hot water slowly, keeping heat in the pot.
4. Cook on low heat for about 2 hours or until hen is tender.
5. Serve over cooked rice.
Makes 6 servings
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Crawfish Pie
-1/2 Cup, Butter
-2 Tablespoons, Flour
-2 Onions, Chopped
-1/2 Bell Pepper, Chopped
-2 Pounds, Peeled Crawfish Tails ( With Fat If Available, If not its ok )
-1 Bunch, Green Onions, Chopped
-1/2 Cup Parsley
-Salt, Cayenne, & Black Pepper, ( To Taste )
-1 Baked Pie Shell
-1 Unbaked Pie Shell
1. Use a heavy pot and melt butter with heat just above Med.
2. When butter is melted and hot, add your flour and stir constantly until you have a light brown roux made.
3. Add onions and bell pepper and cook until onions are transparent.
4. Turn heat down to medium and add crawfish tails with fat ( if available ) and green onions and cook about 25 minutes.
( You may want to add just a little water if it starts to stick ).
5. Add parsley, salt, cayenne, and black pepper, then stir and pour into baked pie shell.
6. Cover baked pie shell with unbaked pie shell and crimp the edges and polk holds in top of shell with a tooth
pick so it can breathe.
7. Bake pie in a 350 degree oven until golden brown.
Makes about 6 servings. ENJOY!
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