terça-feira, fevereiro 24, 2004
[0.030/2004]
Gastronomia [ II ]
Quem nunca parou em Bourbon Street, New Orleans, pode pensar que conhece o Mundo, mas engana-se.
Lembras-te Peter?
O arroz de crocodilo, a subida do Mississipi, o Mardi Grass, o Cajun, o Jazz, o Zydeco, os Blues e o Dixieland.
Lembras-te da descida ao delta? Do pântano, dos alligators, do Elvis?
Lembras-te das noites em Bourbon Street?
Um carnaval todo ano.
Le Mardi Grass.
Alligator Sauce Picquante with Chicken Stock Rice - Yield - about 10 quarts
1/2 cup - white flour
1/2 cup - peanut oil
2 lbs - onions (Diced 1/2 inch)
1 lb - chopped celery
1 lb - bell peppers (Diced 1/2 inch)
1 - tbsp extra virgin olive oil
2 1/2 lbs - choice alligator tail meat (1-1/2 inch cubes)
2 lbs - hot smoked bee sausage (Sliced) (Pork sausage optional)
1 - can crushed tomato filets
1 - tbsp minced fresh garlic
10 oz - bar-b-que sauce
2 cups - red table wine
1/2 oz - kitchen bouquet
1 oz - mushroom soy (or any very dark soy) (Pearl River Bridge brand preferred)
1 oz - brown sugar
1 tsp - whole thyme leafs
1/2 - bunch diced shallots
1/2 - bunch chopped fresh parsley
Method
In a 12 quart Dutch Oven on medium high heat, fry oil and flour into a dark roux, color should a be a dark chocolate color. Reduce heat and add onions, celery and bell peppers, saute vegetables until onions are soft (about 10 minutes).
In a separate pan and over medium high heat add olive oil and lightly brown alligator, remove alligator and keep warm. Then add sausage to hot pan and saute for 10 minutes separate grease and sausage, discard grease. Add sausage and alligator to Dutch Oven with all other ingredients except shallots and parsley, simmer for 1 hour. Add shallots and parsley simmer for 10 minutes, serve immediately.
Bom apetite
LNT
1:13:00 da manhã 
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