1 no ingredients
A Recipe for
Alligator Sauce Piquant-1
What garlic is to food, insanity is to art. |
| Anonymous |
High-tech tomatoes. Mysterious milk. Supersquash. Are we supposed to eat this stuff? Or is it going to eat us? |
| Annita Manning |
Chemically speaking, chocolate really is the world's perfect food. |
| Michael Levine, nutrition researcher, as quoted in The Emperors of Chocolate: Inside the Secret World of Hershey and Mars |
This Recipe for Alligator Sauce Piquant-1 is one of thousands in the Recipes-to-go Meat Cookbook.
“Food without wine is a corpse; wine without food is a ghost; united and well matched they are as body and soul, living partners.” |
| Andre Simon (1877-1970) |
If you enjoy this Alligator Sauce Piquant-1 Recipe - you should enjoy the recipe collections you can find on the websites below:
Watermelon --it's a good fruit. You eat, you drink, you wash your face. |
| Enrico Caruso |
I couldn't remember when I had been so disappointed. Except perhaps the time I found out that M&Ms really do melt in your hand... |
| Peter Oakley |
This is a recipe for Alligator Sauce Piquant-1 from the recipe cookbook of Recipes-to-go (Meat)
Food Tip |
Most turkeys taste better the day after; my mother's tasted better the day before. |
| Rita Rudner |
It's difficult to think anything but pleasant thoughts while eating a homegrown tomato. |
| Lewis Grizzard |
Tarragon: Only the leaves are used of the tarragon plant which are available either fresh or dried. A favorite in French foods, tarragon’s aromatic, licorice-like flavor makes a great addition to chicken, fish, eggs, butter, vinegars, and soups. |
Herb Tip |
This special feeling towards fruit, its glory and abundance, is I would say universal.... We respond to strawberry fields or cherry orchards with a delight that a cabbage patch or even an elegant vegetable garden cannot provoke. |
| Jane Grigson |
5 lb Alligator meat -- trim/cube
1 c Olive oil
3 c Flour -- All-purpose
5 c Onion -- chopped
2 c Green onion -- chopped
1 c Bell pepper -- chopped
1/2 c Celery -- chopped
2 c Tomatoes -- fresh/chopped
8 c Water -- cold
2 TB Garlic -- finely chopped
2 TB Worcestershire sauce
: Juice of 1 lemon
: Salt to taste
: Tabasco sauce to taste
2 c White wine -- dry
6 c Tomato sauce
Make a dark roux with olive oil and flour. When roux is dark brown,
add onion, green onion, bell pepper, and celery; cover and cook until
onions are clear, stirring occasionally. Add tomatoes and continue
cooning for 10 min; stir often. Add water and stir to make a thick
liquid. Add garlic, Worcestershire, lemon juice, salt, hot sauce,
wine, and tomato sauce, making sure to mix well. Add alligator, and
enough water to cover the ingredients by 2 inches; stir to mix. Bring
to a boil, stirring frequently. After it comes to a boil, turn heat
to low and cover, checking from time to time, and stir to prevent
sauce from sticking. Continue cooking for 3 to 4 hrs. until meat is
tender. Serve over cooked rice or spaghetti with Parmesan cheese.
Freeze leftovers in serving size containers.
This recipe is for a party--no one would go to this much trouble if
the recipe only fed 4 peoples.
Recipe: Justin Wilson's "Homegrown Louisiana Cookbook" ISBN
0-02-630125-3
Recipe By :
From: Bill Spalding <billspa@icanect.Ne
Serves: 20
Alligator Sauce Piquant-1 Recipe brought to you by Recipes To-Go