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Central Scrutinizer
Full Grown Flour Bluffian
Joined: 14 Jul 2009
Posts: 3583
Location: Flour Bluff
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 Posted: Sat Mar 26, 2011 6:57 pm Post subject: A Blast from the Past |
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My wife came across an old recipe from her Grandmother, that was written back in the 60's. The paper was yellowed and faded, and pretty brittle, but well worth the effort.
Red Snapper A La Sauce Piquante.
It called for Red Snapper, but I had some Mangrove Snapper on hand, so I made a faithful rendition of this recipe, and all I could say was WOW!!!! 
Them's some good eats!!!  |
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kweber
Full Grown Flour Bluffian
Joined: 08 Mar 2006
Posts: 2396
Location: Hondo
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| Posted: Sun Mar 27, 2011 2:21 am Post subject: |
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print it out... please,
the pic is difficult to read...
sounds like a cajun/french/creole dish.
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the creepy uncle that scares the kids.... |
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landlocked beachbum
Full Grown Flour Bluffian
Joined: 09 Apr 2007
Posts: 5811
Location: Little Rock, Arkansas
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| Posted: Mon Mar 28, 2011 10:33 am Post subject: |
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I SECOND THAT!!!!! 
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Dave
"The difference between genius and stupidity is that genius has it's limits". Albert Einstein |
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lil-red-hunter14
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| Posted: Mon Mar 28, 2011 11:41 am Post subject: |
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| Looks a lot like a court boullion. Making my mouth water! |
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Central Scrutinizer
Full Grown Flour Bluffian
Joined: 14 Jul 2009
Posts: 3583
Location: Flour Bluff
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| Posted: Mon Mar 28, 2011 12:56 pm Post subject: |
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| lil-red-hunter14 wrote: | | Looks a lot like a court boullion. Making my mouth water! |
Not as "thin" as a Court Bouillion, because I have a good recipe for that. The red sauce had more of a "chili fat" consistency, and MAN WAS IT TASTY over the rice. I will scan the paper into a jpeg image and post here.
All the thanks go to "Big Mimi", my wife's long-since deceased Grandmother. (Along with it was a recipe for 'Gar Balls'.... Heard good and bad things about gar meat, but the rendering technique in the Gar Ball recipe makes it intriguing. I quote it by saying "the gar meat is reduced to a 'lump crab meat' consistency"  ). Can't wait for that one.
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Tyler
Site Admin
Joined: 06 Mar 2006
Posts: 12865
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| Posted: Mon Mar 28, 2011 1:01 pm Post subject: |
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| That's cool and looks good! |
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lil-red-hunter14
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| Posted: Mon Mar 28, 2011 1:14 pm Post subject: |
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| Ohh okay. The recipe should be made a sticky on the main page. Haha. And gar is actually very good in the non-gar balls state. I had it in court boullion and it was fishy but tough. I loved it. Better have an ax to clean it though. |
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Chef Lefty
Full Grown Flour Bluffian
Joined: 13 Aug 2009
Posts: 4659
Location: The First Sandbar (a.k.a. Flour Bluff)
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| Posted: Mon Mar 28, 2011 7:05 pm Post subject: |
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Ok people. Let's not get off track. Where is the scan of this recipe? 
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| Central Scrutinizer wrote: | | I call shenanigans on that one. |
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Central Scrutinizer
Full Grown Flour Bluffian
Joined: 14 Jul 2009
Posts: 3583
Location: Flour Bluff
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| Posted: Thu Mar 31, 2011 7:40 am Post subject: RECIPE SCAN!! |
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Finally got around to uploading this.
Compliments of "Big Mimi"
Enjoy.
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Chef Lefty
Full Grown Flour Bluffian
Joined: 13 Aug 2009
Posts: 4659
Location: The First Sandbar (a.k.a. Flour Bluff)
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| Posted: Thu Mar 31, 2011 3:27 pm Post subject: |
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Four TABLESPOONS Shortning. You can tell this is a quality recipe. Gonna try it!
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| Central Scrutinizer wrote: | | I call shenanigans on that one. |
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