|by Anthony Demetre|
"Today's Special and a Glass of Wine" is the first book by Anthony Demetre, the chef patron of award-winning restaurants Arbutus and Wild Honey.
Results 1 - 10 of 41 for etouffee sauce
Result Page: 1
Saute vegetables, except green onion and parsley, in butter until soft. Add crawfish, salt, garlic powder, Season-All, Worcestershire, and Tabasco. ...
Melt butter in ... crawfish and Worcestershire sauce and bring back ... slowly until slightly thickened. Add the onion tops and parsley. Serve over hot rice.
Wash and drain turtle meat. Salt and pepper and brown in olive oil. Put in heavy pot and add all other ingredients. Cook on low heat from 6 to 8 ...
In large skillet, saute onion, celery and shallots in butter until transparent. Add garlic and cook a few minutes more. Stir in flour and continue ...
Saute 1/2 to 1 cup chopped onions in 1/3 cup of oil. Add 2 cups sliced smoked stuffed pork sausage; brown sausage lightly. Simmer 30 minutes to 1 ...
Saute onions, celery, ... parsley, and tomato sauce (optional). Then dissolve ... minutes, stirring occasionally. Serve hot over rice. Yields: 5 portions.
Saute onions, pepper ... water, simmer 30 minutes. Add tomato sauce, salt, cayenne pepper and parsley. Cook about 5 to 10 more minutes. Serve over rice.
Salt meat may ... Add herb tomato sauce and stewed tomatoes, ... Yield: 35 servings. The secret is the long cooking, can't rush through a meal of this type!
Heat large heavy ... tomato paste, Tabasco sauce and Worcestershire sauce. ... onion and parsley and cook uncovered 3 more minutes. Serve over hot rice.
Melt butter, remove from heat; stir in flour until smooth. Return to heat; cook until dark brown, stirring constantly about 10 minutes. Lower heat, ...
Result Page: 1
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