SAUCE CREOLE
Norman Van Aken, © 2001
The Brazilian influences of cuisine have invigorated several others. Here we have a sauce that is indelibly linked with the glorious flavors of New Orleans but it knew a prior home in Brazil and, of course, Africa in various guises and permutations.
Yield: 3 Cups
1 ounces bacon, diced
1 Tablespoon pure olive oil
1 Tablespoons butter
1 scotch bonnet chile, stem and seeds discarded, minced
2 cloves of raw garlic, minced
½ small red onion, peeled and diced medium
1-tablespoon sugar
1 large stalks celery, cleaned and diced medium
1 red bell pepper, stem and seeds discarded, diced medium
1 Tablespoon Spanish sherry wine vinegar
1 Cup Chicken Stock
1 bay leaf, broken
1/2 teaspoon cayenne
1 teaspoon Tabasco
1 Tablespoon fresh thyme leaves, chopped
1 Tablespoon fresh basil leaves “
1 1/2 Cups tomatoes concassé
Kosher salt and black pepper to taste
Heat the bacon and the olive oil in a large heavy saucepan on medium heat until the bacon is almost cooked. Now add the butter, scotch bonnet, garlic and red onion. Turn up the heat to high and cook for about 3 minutes and the onions are lightly caramelized. Now add the sugar, celery and bell peppers. Cook until the bell peppers just begin to soften, another 3 minutes. Add the vinegar, bay leaves, cayenne, Tabasco, thyme, and basil. Add the stock and tomato and reduce the heat to medium, stirring frequently. Cook about 8-10 minutes. Adjust the seasoning to taste. Reserve until needed.
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