From Chef John Folse. One of the best recipes in my opinion.
TURTLE SAUCE PIQUANTE
Prep Time: 2½ Hours
Yields: 6 Servings
Comment:
Many dishes in South Louisiana cooking with a hot flavor are called “piquante.” However, only a rich brown roux-based dish colored with tomato and just the right hint of spice is a true Louisiana sauce piquante.
Ingredients for Stock:
4 pounds snapping turtle meat, cleaned and trimmed
1 large onion, quartered
1 carrot, sliced
2 bay leaves
4 cloves garlic, crushed
½ tsp black peppercorns
salt to taste
Method for Stock:
In a 1-gallon heavy-bottomed stockpot, place all ingredients and enough lightly salted water or beef stock to cover by 2 inches. Bring mixture to a rolling boil, reduce to simmer and skim off surface impurities. Cook 1 hour or until turtle is tender. Strain and reserve 3 quarts of stock. Discard vegetables and set turtle meat aside.
Ingredients for Sauce Piquante:
3 quarts reserved turtle stock (see above)
1 cup vegetable oil
1 cup flour
1 cup diced onions
1 cup diced celery
1 cup diced bell peppers
2 tbsps minced garlic
1 (8-ounce) can tomato sauce
1 cup diced tomatoes
1 tbsp diced jalapeño peppers
2 bay leaves
½ tsp thyme
½ tsp basil
salt and black pepper to taste
cayenne pepper to taste
granulated garlic to taste
1 cup sliced green onions
1 cup chopped parsley
Method for Stock:
In a 1-gallon heavy-bottomed saucepot, heat oil over medium-high heat. Whisk in flour, stirring constantly until a dark brown roux is achieved (see roux recipes). Add onions, celery, bell peppers and minced garlic and sauté 3-5 minutes or until vegetables are wilted. Stir in tomato sauce, tomatoes, jalapeños, bay leaves, thyme and basil. Slowly add reserved turtle stock, stirring constantly. Bring to a low boil, reduce to simmer and cook 30 minutes. Gently stir in turtle meat and continue to cook 30-45 minutes, adding stock if necessary to retain volume. Adjust seasonings to taste using salt, peppers and granulated garlic then stir in green onions and parsley. The sauce should be somewhat spicy as the name indicates. Serve over steamed white rice or pasta.
TURTLE SAUCE PIQUANTE
Prep Time: 2½ Hours
Yields: 6 Servings
Comment:
Many dishes in South Louisiana cooking with a hot flavor are called “piquante.” However, only a rich brown roux-based dish colored with tomato and just the right hint of spice is a true Louisiana sauce piquante.
Ingredients for Stock:
4 pounds snapping turtle meat, cleaned and trimmed
1 large onion, quartered
1 carrot, sliced
2 bay leaves
4 cloves garlic, crushed
½ tsp black peppercorns
salt to taste
Method for Stock:
In a 1-gallon heavy-bottomed stockpot, place all ingredients and enough lightly salted water or beef stock to cover by 2 inches. Bring mixture to a rolling boil, reduce to simmer and skim off surface impurities. Cook 1 hour or until turtle is tender. Strain and reserve 3 quarts of stock. Discard vegetables and set turtle meat aside.
Ingredients for Sauce Piquante:
3 quarts reserved turtle stock (see above)
1 cup vegetable oil
1 cup flour
1 cup diced onions
1 cup diced celery
1 cup diced bell peppers
2 tbsps minced garlic
1 (8-ounce) can tomato sauce
1 cup diced tomatoes
1 tbsp diced jalapeño peppers
2 bay leaves
½ tsp thyme
½ tsp basil
salt and black pepper to taste
cayenne pepper to taste
granulated garlic to taste
1 cup sliced green onions
1 cup chopped parsley
Method for Stock:
In a 1-gallon heavy-bottomed saucepot, heat oil over medium-high heat. Whisk in flour, stirring constantly until a dark brown roux is achieved (see roux recipes). Add onions, celery, bell peppers and minced garlic and sauté 3-5 minutes or until vegetables are wilted. Stir in tomato sauce, tomatoes, jalapeños, bay leaves, thyme and basil. Slowly add reserved turtle stock, stirring constantly. Bring to a low boil, reduce to simmer and cook 30 minutes. Gently stir in turtle meat and continue to cook 30-45 minutes, adding stock if necessary to retain volume. Adjust seasonings to taste using salt, peppers and granulated garlic then stir in green onions and parsley. The sauce should be somewhat spicy as the name indicates. Serve over steamed white rice or pasta.
Comment