Piquant Sauce Recipes

QUICK PICANTE SAUCE

Steps:

• In a blender, combine the first 10 ingredients; cover and process until smooth. Serve with tortilla chips.

CHICKEN SAUCE PIQUANT

Steps:

• Cut each chicken thigh into 6 pieces. Sprinkle with 1 tablespoon of Creole seasoning. Place in a medium bowl and add flour. Stir to coat the chicken evenly.
• Heat 1/4 cup of oil in a Dutch oven over medium-high heat.
• Cook the chicken in 2 batches until golden on both sides, about 3 minutes per side. Transfer to a plate. Reserve the flour left in the bowl.
• Add the onion, green pepper, celery, garlic, remaining tablespoon of oil and the leftover flour to the Dutch oven. Cook, stirring often for 5 minutes.
• Preheat the oven to 350 degrees.
• Stir in the tomato paste and then add the crushed tomatoes, chicken broth, bacon, Worcestershire sauce, sugar, bay leaves, and thyme.
• Add chicken and any juices back to the Dutch oven. Bring to a simmer, cover and place in oven for 30 minutes. Uncover and cook another 15 minutes.
• Add Tabasco sauce and season to taste with salt and pepper. Remove the bay leaves.
• Serve with rice and sprinkle with green onions.

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.

PIQUANT SAUCE

Steps:

• Mix thoroughly.

MEATLOAF WITH PIQUANT SAUCE

Steps:

• 1. Mix the ingredients for the sauce and set aside to thicken.
• 2. Preheat oven to 350F. In a large bowl mix ground beef and remaining 6 ingredients. I then mix this thoroughly and form into a loaf shape, fit into loaf pan and pour the sauce over the top. Bake 350F for 1 hour or until meatloaf is no longer pink.
• 3. After you take meatloaf out of the oven, remove meat out of pan and let it rest on a small wire rack to drain. Then slice and serve.

PIQUANT TOMATO SAUCE

Steps:

• Combine tomatoes, garlic, celery, peppers, onion& water in a large stainless steel or enamel saucepan.
• Bring to a boil, reduce heat, cover & boil gently, stirring occasionally, for 20 minutes or until mixture has thickened& vegetables are soft.
• Cool slightly; puree in a blender or food processor until smooth.
• Return mixture to pot and add vinegar & spices.
• Boil gently for 5 minutes to blend the flavours, stirring continuously.
• Ladle sauce into hot, sterile jars allowing 1/2 inch of head space.
• Process 15 minutes for 250 ml jars & 20 minutes for 500 ml jars.

QUICK AND EASY CHICKEN PIQUANT

Steps:

• Mix flour and Creole seasoning together in a shallow bowl. Dredge chicken through the flour mixture, shaking of excess.
• Heat oil in a skillet over medium-heat. Cook chicken in the hot oil until browned, about 2 minutes per side. Add diced tomatoes with green chile peppers, pickles, vinegar, capers, and garlic to chicken; simmer until chicken is no longer pink in the center, about 10 minutes more.

GRILLED SQUASH WITH PIQUANT SAUCE

Steps:

• Preheat grill for medium heat and lightly oil the grate.
• Place squash in a bowl; drizzle with olive oil. Stir to coat. Place bread crumbs in a separate bowl; dredge squash in bread crumbs until well coated.
• Cook squash on preheated grill until browned, 2 to 3 minutes per side.
• Whisk mayonnaise, yogurt, taco sauce, chile paste, and paprika together in a bowl. Top each cooked squash slice with a dollop of mayonnaise mixture.