Creole Sauce

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This sauce, similar to that served at the world­renowned Antoine’s restaurant in the French Quarter of New Orleans, represents the essence of Creole cookery. It is wonderful when served over chicken, shrimp, or rice dishes.

Ingredients

  • 1 cup chopped green bell pepper
  • 1 cup chopped onion
  • 2 tablespoons butter
  • 3 cups chopped tomato pulp
  • 1/4 teaspoon dried thyme
  • 2 bay leaves
  • 4 cloves garlic, minced
  • 2 tablespoons minced fresh parsley
  • 1 teaspoon paprika
  • Salt to taste
  • 1 ½ teaspoons cayenne powder
  • 1 tablespoon cornstarch

Instructions

Sauté the bell pepper and onion in the butter until soft. Add all the other ingredients, except the cornstarch, and simmer for 20 minutes. Mix the cornstarch with a little water and blend into the sauce. Cook for a few minutes more to thicken.

Fresh Cayenne Hot Sauce

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Here is a quick and easy twist on Louisiana hot sauce. The key here is to use fresh rather than dried chiles. Serve this sauce over fried foods such as fish or alligator.

Ingredients

  • 10 large fresh red cayenne chiles, stems and seeds removed, cut in half lengthwise
  • 2 cloves garlic, cut in half
  • 3/4 cup vinegar
  • Salt to taste

Instructions

Place the cayennes, cut side down, on a broiler rack. Broil for about 5 minutes or until the skin blisters and blackens. Transfer the peppers to a plastic bag for about 10 minutes. Peel when cool.

Place the chiles and garlic in a blender or food processor. With the machine running, slowly add the vinegar until the mixture is well­blended. Add salt to taste. Keep covered and refrigerated until use.

Grilled Artichokes with Chile Dipping Sauce

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These artichokes are so easy to prepare and are a great accompaniment to any barbecue of grilled meat, poultry, or fish.

Ingredients

  • 4 small fresh artichokes
  • 1 cup oil-and-vinegar-based barbecue basting sauce or barbecue marinating sauce
  • 1 cup mayonnaise
  • 2 tablespoons chopped fresh cilantro
  • 2 teaspoons minced serrano chiles
  • 1 teaspoon lime juice

Instructions

Cut the artichokes in half vertically and scoop out the dark leaves and the “fur.” Poach the artichokes in boiling, salted water until the leaves start to come off.

Remove and drain. Marinate in the marinade or grilling sauce for 2 hours.

Combine the mayonnaise, cilantro, chiles, and lime juice.

Grill the artichokes for 3 to 6 minutes on each side, remove and drizzle additional sauce over the top. Serve with the dipping sauce.

Crispy Spring Rolls with Peanut Dipping Sauce

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These Vietnamese rolls resemble Chinese egg rolls, but use rice paper instead of won ton wrappers, which produces a much more delicate product. Handling rice paper for the wrapping is easy if you use only a couple of sheets at a time and keep the rest covered with a damp towel to keep them moist. These rolls can be prepared in advance: reheat in a 350 degree oven until crisp, about 20 minutes.

Ingredients

 For the Spring Rolls:

  • 2 ounces cellophane noodles

  • 3 dried Chinese mushrooms

  • 8 ounces shrimp, shelled, deveined, and chopped

  • 2 eggs, beaten

  • ½ cup shredded carrots

  • 1/4 cup chopped fresh cilantro

  • 4 green onions, chopped

  • 3 serrano chiles, stems removed, minced

  • 3 cloves garlic, minced

  • 2 tablespoons Vietnamese fish sauce, either nuoc mam or nam pla

  • 24 sheets rice paper (8 inches in diameter)

  • Vegetable oil for frying, peanut preferred

For the Peanut Sauce:

  • 2 cloves garlic, minced

  • 2 teaspoons peanut oil

  • 1 tablespoon tomato paste

  • 1 tablespoon Vietnamese fish sauce, either nuoc mam or nam pla

  • 2 teaspoons Asian chili paste

  • 1/4 cup hoisin sauce

  • 1 tablespoon smooth peanut butter

  • ½ teaspoon sugar

Instructions

For the Spring Rolls:

n separate bowls, soak the noodles and mushrooms in warm water for 20 minutes. Drain and cut the noodles into 1-inch lengths and finely mince the mushrooms.

For the filling, combine the rest of the spring roll ingredients and mix well.

Place 4 to 6 cups of hot water in a large bowl. Dip the rice paper, one sheet at a time, in the hot water and then place on a damp dish towel to soften. It only takes 10 to 15 seconds to become workable.

To assemble: Fold over 1/3 of the rice paper. Place a few tablespoons of the filling in the middle of the folded portion. Fold the left side over to enclose the filling, then fold over the right side. Roll up to enclose the filling completely.

Pour the oil in a pan to a depth of 2 inches and heat to 325 degrees. Fry the spring rolls, a couple at a time, for 10 minutes or until browned. Remove and drain.

Serve with the peanut sauce for dipping.

 

For the Peanut Sauce:

To make the sauce: sauté the garlic in the oil until browned. Add the tomato, fish sauce, and chili paste and sauté for an additional 2 minutes. Add the remaining ingredients, bring to a boil, reduce the heat and simmer for 2 to 3 minutes. Thin with water or chicken broth if necessary.