Relay-Version: version B 2.10 5/3/83; site utzoo.UUCP Posting-Version: version B 2.10.2 9/18/84; site ucla-cs.ARPA Path: utzoo!watmath!clyde!burl!ulysses!allegra!bellcore!decvax!ittvax!dcdwest!sdcsvax!sdcrdcf!trwrb!trwrba!cepu!ucla-cs!faigin From: faigin@ucla-cs.UUCP Newsgroups: net.cooks Subject: Recipe for Creole Sauce Message-ID: <3543@ucla-cs.ARPA> Date: Wed, 30-Jan-85 02:09:45 EST Article-I.D.: ucla-cs.3543 Posted: Wed Jan 30 02:09:45 1985 Date-Received: Sat, 2-Feb-85 13:27:20 EST Organization: UCLA Computer Science Department Lines: 91 O.K., O.K., my apologies to all. I got this recipe at a cooking class last week, but really don't know what to serve with it. Here goes: Creole Sauce a la Commander's Palace as presented by Carolyn Thacker, Santa Monica City College 2 tbs. UNSALTED butter (oil or unsalted margarine okay) 1 med. onion, chopped fairly fine 1 green pepper, chopped 2 celery ribs, chopped or diced fine 5 cloves garlic, finely chopped 2 tsps, or to taste, Creole Seafood Seasoning (recipe follows) 1 tsp. paprika, preferably HOT (check a Hungarian deli) 1/8 tsp. cayenne pepper 4 imported bay leaves (or to taste) 1-1/4 c. chicken stock (fresh, unsalted is best) 4 med. tomatoes, peeled, seeded and diced, -OR- 1 large can Italian peeled tomatoes, DRAINED and coarsely chopped 1 tbs. Worcestershire sauce 1 tsp. hot pepper sauce (i.e. Tabasco) salt to taste 3 scallions, thinly sliced, use white and green Melt the butter in a large SKILLET over moderate heat. Note that the pan used must be a wide pan to allow for evaporation during the cooking process. Add the onion, bell pepper, celery, and garlic. Cook, stirring occasionally, until the vegetables are soft, but NOT browned. Add the Creole Seafood Seasoning, paprika, cayenne, bay leaves, and stock. Bring to a boil, and cook until the sauce has slightly reduced and thickened, about 5 minutes. Stir in the tomatoes and cook, stirring occasionally, for 10 minutes longer, until thick. Stir in the Worcestershire sauce, hot sauce, salt (if needed), and scallions, reduce heat to low, and simmer for 10 minutes. Serve over Creole Seafood Seasoning 1/3 c. salt 1/4 c. garlic powder or flakes (NOT garlic salt) 1/4 c. black peppercorns 2 tbs. cayenne pepper 2 tbs. thyme 2 tbs. oregano 1/3 c. paprika, preferably hot 3 tbs. onion powder or flakes (NOT onion salt) Combine all ingredients in a large spice mill or food processor. Process for ~ 1 minute, or until thoroughly blended and pulverized. Store in an airtight container. Will keep for up to nine months. Hint: If using a food processor, you may want to grind the peppercorns first. Uses: Like any seasoned salt -- although this one has a BITE!! Now... Does anyone have any ideas on what to serve with this? (For instance, served as a Chicken Creole)... Any suggestions would be appreciated... Karen Davis posted by... -- = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = "Bringing Computers into the home "When a professor insists that won't change either one, but may computer science is X but not Y, revitalize the corner saloon" have compassion for his graduate students" Daniel P. Faigin, University of California at Los Angeles UUCP: {cepu|ihnp4|trwspp|ucbvax}!ucla-cs!faigin ARPA: faigin@UCLA-CS.ARPA USPS (Home): 11743 Darlington Avenue #9/Los Angeles CA 90049 AT&T (Home): (213) 826-3357