**Piquant Sauce: A Flavorful Journey Around the World**
Embark on a culinary adventure with our collection of piquant sauce recipes, a symphony of flavors that tantalize the taste buds and transport you to different corners of the globe. From the fiery heat of the Mexican salsa roja to the aromatic depth of the Thai sweet chili sauce, each recipe captures the essence of its origin and brings a unique zest to your meals. Whether you're a spice enthusiast seeking an adrenaline rush or a food connoisseur appreciating the nuances of flavor, our piquant sauce recipes will satisfy your cravings and ignite your culinary passion. Explore the vibrant world of piquant sauces and elevate your dishes to new heights of taste and excitement.
DISHWASHER SALMON WITH A PIQUANT DILL SAUCE
Read the instruction manual below before continuing.
Provided by Bob Blumer - Host of Surreal Gourmet and Glutton for Punishment
Categories main-dish
Time 1h30m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Cut 2 (12-inch) square sheets of aluminum foil. Place 2 fillets side by side on each square and fold up the outer edges. Drizzle 1 tablespoon of lemon juice over each fillet. Season with salt and pepper.
- Fold and pinch the aluminum foil extra tightly to create a watertight seal around each pair of fillets. Make sure the packet is airtight by pressing down on it gently with your hand. If air escapes easily, rewrap.
- Place foil packets on the top rack of the dishwasher. Run dishwasher for the entire "normal" cycle. When cycle is complete, take out salmon, discard foil, place 1 fillet on each plate, and spoon a generous serving of dill sauce overtop.
- Don't have a dishwasher? Bake foil-wrapped packets in a preheated 400 degree F oven for 12 minutes.
- The Instruction Manual: 1. Seal individual-size fillets in aluminum foil. DO NOT ATTEMPT TO COOK A WHOLE FISH. 2. Place fish packets on the top rack. 3. Add dirty dishes and lemon-scented soap. This optional step is not recommended for novices. However, as long as the salmon is tightly sealed in the aluminum foil, it will not absorb any soapy taste or smell. 4. Set the dishwasher to the "normal" cycle. Modern dishwashers have "economy" and "cool dry" settings, which are undesirable because they conserve heat. However, on the other end of the spectrum, the "pots and pans" setting tends to overcook the fish. 5. Run salmon through the entire wash-and-dry cycle: approximately 50 minutes for most models. I have poached salmon in almost every make and model, and although the temperatures and duration of the cycles vary with each machine, a little more or less "washing" will not affect it greatly because salmon is extremely forgiving. 6. To heighten the drama for your disbelieving guests, and to prove that you have nothing up your sleeve, let them crowd around the dishwasher when you load the salmon. When the cycle is complete, invite them back to witness the unloading. 7. Troubleshoot. The only time I ever had a problem was on live national TV. Five minutes before going on the air I learned that the heating element in the on-camera dishwasher was broken. After a quick huddle with the producer, I was forced to make the most of the situation by baking the salmon in the (gasp!) oven. To avoid this pedestrian fate, ask yourself the million-dollar question: When your dishwasher last completed its cycle, were the dishes hot? As long as the answer is yes, you are ready to poach.
- Melt the butter over medium heat in a saute pan. Add the leek, jalapeno, and garlic and saute until the leeks are translucent but not brown, about 5 minutes. Reduce heat to medium and add the stock. Simmer, uncovered, for 15 minutes. (Adjust heat as required to maintain simmer.) The liquid should reduce by half. Remove from heat and let cool.
- Transfer to a blender or food processor and add the dill, lemon juice, salt, and pepper. Puree until smooth. Reserve and reheat just before serving. Stir in the sour cream at the last minute.
LOUISIANA CHICKEN SAUCE PIQUANT
This recipe was adopted from a 1969 cookbook that belonged to my grandmother. I've adjusted the ingredients and amounts to reflect today's cooking habits. Hope you enjoy it!
Provided by Sherrybeth
Categories One Dish Meal
Time 2h
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Heat 3 cups of cooking oil hot enough to cook chicken.
- Cut chicken into 2 inch pieces, season with the creole seasoning and fry in oil until done.
- Remove the chicken from the oil.
- In another frying pan, saute onions,celery, bell pepper and garlic until opaque looking and slightly limp.
- To the vegetable mixture, add your chicken which has slightly cooled.
- Add tomatoes and water to the mixture, then lower the flame allowing mixture to simmer for for one hour, stirring about every 10 minutes.
- Serve with rice.
- If you like yours to be a bit thicker, use 2 cans of diced tomatoes and 1 can (8 ounce) tomato paste and 1 cup water.
SHRIMP SAUCE PIQUANT
This Paul Prudhomme recipe (that I found on the internet somewhere) is only for the true chile head- but if you are one (like me) it just doesn't get any better than this. He mentions in his notes that the amount of jalapeno in the recipe can be halved for a lower heat level, but if you are worried about that, this recipe is definitely not for you. OOOH, it hurts so good !!!
Provided by FlemishMinx
Categories One Dish Meal
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- Melt the butter in a 4-quart non-stick saucepan over high heat; add the onions, bell pepper, and celery and saute for about 2 minutes, stirring occasionally.
- Add the tomatoes, tomato sauce, jalapeno, bay leaves, ground peppers, and garlic, stirring well; cook about 3 minutes and stir often.
- Stir in the stock, sugar and salt and bring to a boil.
- Reduce heat and simmer until flavors are married, about 20 minutes, stirring often.
- Turn the heat up to high, and when the sauce is boiling, remove from heat.
- Add in the shrimp, push them down in the sauce, cover the pan and let sit for 10 minutes.
- Remove bay leaves.
- To serve, mound 1/2 cup cooked rice in the center of each serving bowl, then pour about 1/2 cup sauce around the rice and arrange 8 shrimp on the top of the sauce.
- Serve with a cool beverage of your choice-- you'll need it!
MEATLOAF WITH PIQUANT SAUCE
I found this recipe many years ago and my family loved it and so i've been making it ever since.
Provided by Nancy Allen
Categories Meatloafs
Time 1h10m
Number Of Ingredients 12
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 SAUCE
This is great on grilled chicken. Also great on leftover baked chicken reheated in the oven. (Original recipe posted said 14 teaspoons nutmeg...THIS IS WRONG! It should only be 1/4 teaspoon! Sorry! Thanks Lavender Lynn for pointing this out!)
Provided by Shelby Jo
Categories Sauces
Time 2m
Yield 1 batch
Number Of Ingredients 4
Steps:
- Mix thoroughly.
BAYOU SAUCE PIQUANT
Piquant sauce is spicy and we add cayenne pepper to this dish. It starts with a roux and the holy trinity (onions, bell peppers and celery) of Cajun cooking. Serve over rice.
Provided by mary winecoff
Categories Catfish
Time 2h15m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Make a roux with oil and flour until dark brown. Add onions, celery, bell pepper and parsley and cook until wilted.
- Add tomato sauce and tomato juice; cook for 1 hour.
- Add crabmeat and catfish and cook for another hour, stirring frequently; add shrimp and cook for 10 minutes longer.
- Serve over cooked rice.
PIQUANT TOMATO SAUCE
The tomatoes are ripening on the vine & it will soon be time to start canning. This tangy sauce is my favourite; in fact, I make enough to last all winter. Its perfect for pasta sauces, chicken parmesan, a topping for meatloaf or making your own seafood sauce!!
Provided by CountryLady
Categories Sauces
Time 55m
Yield 4 cups
Number Of Ingredients 13
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.
PIQUANT SPAGHETTI WITH PEPPERS, ONION AND TOMATO SAUCE
Provided by Nancy Harmon Jenkins
Categories dinner, pastas, main course
Time 45m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Heat oil in a large saucepan or in a flame-proof casserole that will hold all ingredients, including cooked spaghetti, and can go to the table. Add onions and cook over medium heat, stirring constantly, until soft but not brown.
- Add tomatoes. If using canned tomatoes, break up with a fork. Cook for 3 minutes. Add peppers and basil and cook over low heat, stirring frequently, for about 15 minutes, or until peppers are almost but not quite tender. Stir in olives and capers, cover and cook for 5 more minutes. Taste and season with salt and pepper if desired.
- Bring 4 quarts of water to a rolling boil and add 1 tablespoon salt. When water reboils, add pasta and stir vigorously with a long-handled wooden spoon or fork to separate pasta strands and bring water quickly back to a boil. Cook until pasta is al dente.
- Drain pasta and turn into the casserole with the sauce. Toss to mix and serve immediately, passing the Parmesan separately if desired.
Nutrition Facts : @context http, Calories 438, UnsaturatedFat 9 grams, Carbohydrate 72 grams, Fat 12 grams, Fiber 7 grams, Protein 12 grams, SaturatedFat 2 grams, Sodium 771 milligrams, Sugar 9 grams
RABBIT SAUCE PIQUANT
Make and share this Rabbit Sauce Piquant recipe from Food.com.
Provided by BennyMade
Categories Rabbit
Time 2h20m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Season meat with Cajun seasoning. Heat oil. Brown meat well. Remove meat and excess oil, leaving brown residue in bottom of pot. Add onion, bell pepper and celery. Stir well, scraping residue off bottom of pot. Saute until onions wilt. Add garlic and tomato sauce. Simmer 15 minutes. Add Rotel tomatoes and beef gravy. Simmer 15 minutes. Add oyster sauce, lemon juice, mushrooms and browned rabbit. Stir and simmer on low heat for 2 hours. Add green onions and parsley. Simmer 20 minutes. Serve over rice.
WILD DUCK AND ANDOUILLE SAUCE PIQUANT
This is one of the Zaar recipes that I adopted. I hope to prepare this one soon and will post any modifications that I make to the recip
Provided by Dreamgoddess
Categories Duck Breasts
Yield 3 gallons, 12 serving(s)
Number Of Ingredients 16
Steps:
- Brown off duck breasts in some olive oil.
- Make a roux with oil and flour.
- Add onions, bell pepper, green onions, and parsley to roux.
- Stir and cook.
- Add one cup water and garlic.
- Cook.
- Add wine and some more water.
- Add other seasonings and tomato sauce.
- Mix well.
- Add andouille (or smoked sausage) and duck breasts.
- Stir.
- Simmer on low heat for 3 to 4 hours.
- Stir occasionally.
- Add more salt and cayenne to your taste.
- Serve over spaghetti or rice.
CHICKEN SAUCE PIQUANT
Number Of Ingredients 1
Steps:
- 1. In a large bowl, whisk together salt, black pepper, white pepper, cayenne, chili powder and paprika. Add chicken and toss to coat. Add flour and toss to coat.
PIQUANT CRANBERRY SAUCE
Categories Sauce Mustard Side Christmas Thanksgiving Vegetarian Quick & Easy Cranberry Fall Thyme Simmer Bon Appétit Fat Free Kidney Friendly Vegan Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 2 1/2 cups
Number Of Ingredients 6
Steps:
- Combine 1 cup water and brown sugar in heavy medium saucepan. Bring to boil, stirring until sugar dissolves. Add cranberries. Simmer until berries burst, stirring occasionally, about 8 minutes. Remove from heat. Stir in thyme, mustard and salt. Cool completely. (Can be made 3 days ahead. Cover and refrigerate.)
SHRIMP SAUCE PIQUANT
Piquant is the creole word for "spicy". Adjust your cayenne pepper for heat, we love it HOT!
Provided by mary winecoff
Categories Cajun
Time 5h15m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Saute onions, bell peppers, 1/2 of the green onions and 1/2 of the parsley in oil until onions are transparent; add tomato paste, tomatoes with chilies, sugar and water and cook on low heat for 3 to 4 hours.
- Add shrimp, remaining green onions, parsley, slat and cayenne pepper; continue to cook for about 20 minutes.
- Serve over cooked rice.
Nutrition Facts : Calories 396.7, Fat 20.3, SaturatedFat 2.9, Cholesterol 294.5, Sodium 770.6, Carbohydrate 20.1, Fiber 4.5, Sugar 8.8, Protein 35.2
CHICKEN SAUCE PIQUANT
I created this recipe with my mom one Sunday while we were craving one of our favorite (discontinued) dishes from Copeland's.
Provided by david
Categories Chicken Breast
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 20
Steps:
- Drain tomatoes, reserve the juice. Seed the tomatoes completely and chop into various sizes. Set aside.
- Roast bell pepper over open flame until fully charred. There will be some smoke. This CAN be done in a with a broiler, turn the pepper 90 degrees every 5 minutes. After charred, run under running water and rub off as much charred skin as possible. Remove the seeds and interior membrane, and dice the pepper. Set aside.
- In a very large skillet or sauté pan, melt 1/2 stick of unsalted butter over medium high heat. Add 1/4 cup of extra virgin olive oil. When the butter is melted, add onion and a pinch of kosher salt. Reduce heat to medium. Sweat onion for about 5 minutes, then add garlic, continue to cook over medium heat for another 2 minutes. Add green bell pepper and another pinch of kosher salt. After a few minutes, add tomatoes and basil, parsley, oregano and red pepper flake.
- After 10 minutes, add 1/4 of the tomato juice and continue simmer until reduced. Add another 1/4 tomato juice and simmer until reduced. Add 1/4 cup white wine and deglaze (scrape) the bottom of the skillet.
- While the sauce is simmering, in another non-stick pan, heat 2 TBSP of vegetable oil. Season the chicken breasts liberally with Jambalaya Seasoning. Blacken chicken for about 5 minutes per side (or until fully cooked). Remove chicken from pan and allow to rest 10 minutes.
- After the sauce has reduced, add half of the remaining tomato juice, another pinch of salt, and 1 TSP of sugar. After reduction, add the remaining tomato juice and Tony Chachere's Seasoning to taste. Reduce heat to low.
- In a large pot, bring enough water for the fettucine to a boil. Add salt to the water (this is the only chance you have to season your pasta, take advantage!).
- Slice chicken into strips and add to sauce. Remove from heat.
- Drain fettucine in a collander, do not rinse. After fully drained and noodles to sauce and toss to coat.
- Sprinkle parmesan cheese to top. Serve with garlic bread, or crusty french bread. Enjoy.
Nutrition Facts : Calories 526.6, Fat 24.1, SaturatedFat 7.2, Cholesterol 111.9, Sodium 68.1, Carbohydrate 52.3, Fiber 2.2, Sugar 5.1, Protein 24.2
BEEF LIVER WITH PIQUANT SAUCE
I found this recipe in a Betty Crocker cookbook over 25 years ago, when I didn't really like liver. I loved this, and changed my mind.
Provided by Baby Chevelle
Categories One Dish Meal
Time 25m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Cut liver into serving pieces.
- Place flour,garlic salt, paprika and pepper in plastic or paper bag.
- Shake liver in bag until well coated.
- Melt shortening in 10-in. skillet. Add liver and brown quickly on both sides, about 5 minutes.
- Remove meat to platter;keep warm while preparing Piquant Sauce.
- Piquant Sauce.
- 1 medium onion, sliced.
- 1 tablespoon shortening.
- 2/3 cup water.
- 2 teaspoons cornstarch.
- 2 teaspoons soy sauce.
- In same skillet, cook and stir onion in shortening until onion is crisp-tender, about 2 minutes.
- Blend remaining ingredients;pour into skillet.
- Cook,stirring constantly, until sauce thickens and boils. Boil and stir 1 minute.
- Add liver to sauce and heat through.
SAUCE-PECAN( PIQUANT) OR PEAK-AWNT
Daddy's Sauce-Pecan recipe! this was one of Daddy's favorite meals to cook! he loved serving this to family & friends. it stuck to your ribs on a cold winter day!
Provided by kathy young
Categories Beef
Time 3h
Number Of Ingredients 12
Steps:
- 1. you may use any kind of wild game, deer,rabbit,elk!
- 2. where the Sauce comes from, the meat sauce---- where the Pecan comes from hmmm--not so sure!! Daddy just always called it that---so we have too! LOL!!!
LOUISIANA PICKERS SHRIMP WITH PIQUANT SAUCE
This recipe was found in a wonderful book called The Bluegrass Music Cookbook and was contributed by Marie Cox of the Cox Family, a Bluegrass music group from Cotton Valley, Louisiana. I've tweaked it only in very small ways from the original and lowered the oil substantially. The original recipe called for 1/2 cup cooking oil. If you're not worried about the fat content you could go with the original amount.
Provided by Dreamer in Ontario
Categories Stew
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Saute the onion and garlic in the oil until lightly browned (preferably in a nonstick saucepan, otherwise you may need more oil).
- Lower hear, cover and cook until tender.
- Stir in the next 6 ingredients (celery to red pepper).
- Simmer, uncovered, for 30 minutes, stirring continuously.
- Add shrimp and lemon slice and cook until shrimp is tender.
- Just before serving, add the green onions and parsley.
- Serve over hot rice.
BETTY CROCKER LIVER WITH PIQUANT SAUCE
This recipe is posted as a request for a Zaar member who lost her original card from the Betty Crocker recipe cards of the 70's. From "Hurry Up Main Dishes #23."
Provided by The_Swedish_Chef
Categories Beef Organ Meats
Time 20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- LIVER INSTRUCTIONS:.
- Cut liver into serving pieces. Place flour, garlic salt, paprika and pepper in plastic or paper bag. Shake liver in bag until well coated.
- Melt shortening in medium skillet. Brown liver quickly on both sides, about 5 minutes. Remove to warm platter; keep warm while preparing Piquant Sauce. Add liver to sauce; heat through.
- PIQUANT SAUCE INSTRUCTIONS:.
- In same skillet, cook and stir onion in shortening until onion is crisp-tender, about 2 minutes. Blend water, cornstarch, and soy sauce; pour into skillet. Cook, stirring constantly, until sauce thickens and boils. Boil and stir 1 minute.
COCHON SAUCE PIQUANT
Pronounce it coo-shawn. This is an easy way to use up some left over pork roast. It will work just as well with left over chicken. Either way you'll be glad you tried this one.
Provided by Wise1
Categories Stew
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Heat oil in a heavy sauce pot.
- Add flour, cook stirring constantly until the color of copper.
- Stir in onions and bell pepper, cook until tender.
- Add roast, water, Ro-Tel, crushed tomatoes, cayenne,salt and pepper.
- Stir to combine.
- Cook on medium-low heat for 1 hour.
- Serve over cooked rice.
Tips:
- Choose fresh, ripe tomatoes for the best flavor.
- Use a variety of peppers to create a sauce with different levels of heat.
- Roast the peppers before adding them to the sauce to enhance their flavor.
- Simmer the sauce for at least 30 minutes to allow the flavors to meld.
- Taste the sauce as it simmers and adjust the seasonings as needed.
- Serve the sauce over your favorite pasta, rice, or vegetables.
Conclusion:
With its vibrant color, bold flavor, and versatile applications, piquant sauce is a delicious and versatile condiment that can be enjoyed in a variety of ways. Whether you're using it as a dipping sauce, a marinade, or a cooking sauce, this piquant sauce is sure to add a touch of zest to your next meal. So next time you're looking for a way to spice up your dishes, give this piquant sauce a try. You won't be disappointed!
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