Creole Sauce

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This sauce, similar to that served at the world­renowned Antoine’s restaurant in the French Quarter of New Orleans, represents the essence of Creole cookery. It is wonderful when served over chicken, shrimp, or rice dishes.

Ingredients

  • 1 cup chopped green bell pepper
  • 1 cup chopped onion
  • 2 tablespoons butter
  • 3 cups chopped tomato pulp
  • 1/4 teaspoon dried thyme
  • 2 bay leaves
  • 4 cloves garlic, minced
  • 2 tablespoons minced fresh parsley
  • 1 teaspoon paprika
  • Salt to taste
  • 1 ½ teaspoons cayenne powder
  • 1 tablespoon cornstarch

Instructions

Sauté the bell pepper and onion in the butter until soft. Add all the other ingredients, except the cornstarch, and simmer for 20 minutes. Mix the cornstarch with a little water and blend into the sauce. Cook for a few minutes more to thicken.

Fresh Cayenne Hot Sauce

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Here is a quick and easy twist on Louisiana hot sauce. The key here is to use fresh rather than dried chiles. Serve this sauce over fried foods such as fish or alligator.

Ingredients

  • 10 large fresh red cayenne chiles, stems and seeds removed, cut in half lengthwise
  • 2 cloves garlic, cut in half
  • 3/4 cup vinegar
  • Salt to taste

Instructions

Place the cayennes, cut side down, on a broiler rack. Broil for about 5 minutes or until the skin blisters and blackens. Transfer the peppers to a plastic bag for about 10 minutes. Peel when cool.

Place the chiles and garlic in a blender or food processor. With the machine running, slowly add the vinegar until the mixture is well­blended. Add salt to taste. Keep covered and refrigerated until use.

Nam Prik (Pepper Water Sauce)

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This is the typical Thai chile sauce that is found in many forms–served in restaurants, bottled, and made in homes. There are many variations, of which this is probably the most basic. It is served with almost every Thai appetizer and entree.

Ingredients

  • 2 cloves garlic, sliced
  • 3 fresh, small Thai chiles, or substitute fresh piquins or chiltepins, stems removed, minced with the seeds (or more to taste)
  • 1/4 cup freshly squeezed lime juice
  • 1/4 cup prepared nam pla fish sauce (available in the ethnic sections of some grocery stores, or in Asian markets)
  • 2 cilantro leaves, chopped

Instructions

Combine all the ingredients in a jar and shake well. Allow to sit to blend the flavors. Use immediately and refrigerate the remaining sauce. It will last several weeks in the refrigerator.

Grilled Artichokes with Chile Dipping Sauce

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These artichokes are so easy to prepare and are a great accompaniment to any barbecue of grilled meat, poultry, or fish.

Ingredients

  • 4 small fresh artichokes
  • 1 cup oil-and-vinegar-based barbecue basting sauce or barbecue marinating sauce
  • 1 cup mayonnaise
  • 2 tablespoons chopped fresh cilantro
  • 2 teaspoons minced serrano chiles
  • 1 teaspoon lime juice

Instructions

Cut the artichokes in half vertically and scoop out the dark leaves and the “fur.” Poach the artichokes in boiling, salted water until the leaves start to come off.

Remove and drain. Marinate in the marinade or grilling sauce for 2 hours.

Combine the mayonnaise, cilantro, chiles, and lime juice.

Grill the artichokes for 3 to 6 minutes on each side, remove and drizzle additional sauce over the top. Serve with the dipping sauce.