French West Indies Sauce Chien Recipes
FRENCH WEST INDIAN SAUCE CHIEN
Provided by Steven Raichlen
Categories easy, condiments
Time 10m
Yield about 2 cups
Number Of Ingredients 12
Steps:
- Finely chop the garlic, shallots, chili, ginger, parsley and chives in a food processor. Add remaining ingredients, and process just to mix. Add 1/4 cup boiling water, and process to mix. Run the machine in short bursts until you have a coarse puree. If desired, add more salt or lime juice, to taste. The sauce can be served immediately, but it becomes more flavorful if you let it sit for an hour.
Nutrition Facts : @context http, Calories 279, UnsaturatedFat 23 grams, Carbohydrate 10 grams, Fat 27 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 4 grams, Sodium 242 milligrams, Sugar 4 grams
FRENCH WEST INDIES SAUCE CHIEN
This recipe is for a sauce that is synonymous with the French West Indies. Sauce Chien (literal translation is dog sauce but in actuality from the idiom "avoir du chien," or to have pluck, spunky) was originally served along side fish and seafood dishes. In today's world, it goes well with grilled chicken as well as grilled vegetables.
Provided by Member 610488
Categories Sauces
Time 10m
Yield 2 cups
Number Of Ingredients 12
Steps:
- Finely chop the garlic, shallots, chili, ginger, parsley and chives in a food processor. Add remaining ingredients, and process just to mix. Add 1/4 cup boiling water, and process to mix. Run the machine in short bursts until you have a coarse puree. If desired, add more salt or lime juice, to taste. The sauce can be served immediately, but it becomes more flavorful if you let it sit for an hour.
Nutrition Facts : Calories 521.3, Fat 54.4, SaturatedFat 7.5, Sodium 15, Carbohydrate 10.7, Fiber 1.5, Sugar 2.2, Protein 1.9
FRENCH WEST INDIAN "DOG" SAUCE / SAUCE CHIEN
Number Of Ingredients 12
Steps:
- 1. Combine the garlic and 1/2 teaspoon salt in a mortar and grind to a paste with the pestle. Then pound in the chiles, shallot, chives, cilantro, parsley, thyme, pepper, and 3 tablespoons lime juice. Work in the oil, then add enough boiling water to obtain a mellow, pourable sauce. Or combine all the ingredients at once in a blender or mini chopper and run the machine in short bursts until just coarsely puréed. Taste for seasoning, adding salt or lime juice as necessary the sauce should be highly seasoned.2. Serve immediately, or at least no longer than 4 hours after making serve at room temperature.Makes about 1 cup
Nutrition Facts : Nutritional Facts Serves
SAUCE CHIEN
Sauce chien is Caribbean in origin (literally dog sauce but from the idiom "avoir du chien," or to have pluck)
Provided by Florence Fabricant
Categories dinner, condiments
Time 15m
Yield 2 cups
Number Of Ingredients 7
Steps:
- Mix all the ingredients except the cilantro together in a bowl. Refrigerate for up to two hours.
- Just before serving stir in the cilantro.
Nutrition Facts : @context http, Calories 42, UnsaturatedFat 0 grams, Carbohydrate 10 grams, Fat 0 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 0 grams, Sodium 337 milligrams, Sugar 4 grams
WEST INDIAN-STYLE CHICKEN LEGS WITH SAUCE CHIEN
Roast juicy chicken thighs in a seriously spicy, herby marinade - swap Scotch bonnet chillies for regular red chillies to turn down the heat
Provided by Jennifer Joyce
Categories Dinner, Main course
Time 1h15m
Number Of Ingredients 14
Steps:
- To make the sauce, place all the ingredients in the small bowl of a food processor, with 2 tbsp boiling water and a pinch of salt. Blend and taste, adding another squeeze of lime juice if needed.
- Rub the chicken with the spices, chilli and 1 tsp each of salt and pepper. Pour a third of the sauce over and marinate for at least 3 hrs, or overnight.
- Heat the oven to 200C/180C fan/gas 6. Transfer the chicken to a roasting tin and roast for 1 hr, or until crisp and the meat pulls away from the bone. Serve the chicken with the remaining sauce and some coconut rice.
Nutrition Facts : Calories 130 calories, Fat 8 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 2 grams sugar, Protein 13 grams protein, Sodium 0.9 milligram of sodium
MR. BAYLEY'S WEST INDIES SALAD
This salad is the quintessential regional dish of the Lower Alabama Gulf Coast area. It was invented by the late Bill Bayley, who owned a steak and seafood restaurant of good repute. It must be prepared exactly as directed, with careful layering. Use the coldest ice water you can find in the recipe. The longer this one marinates, the better. The recipe sounds simple, but the results are indescribably delicious. This well-guarded recipe was finally published in 1964 in the Junior League of Mobile cookbook, Recipe Jubilee. Cooking time refers to time needed to marinate (2-12 hours).
Provided by Recipewrestler
Categories Crab
Time 12h20m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Follow these instructions to the letter!
- Spread half of onion over bottom of large bowl.
- Cover with separated crab lumps.
- Add the remaining onion.
- Salt and pepper.
- Pour oil, vinegar and ice water over all.
- Cover and marinate 2-12 hours.
- Toss lightly before serving.
- Serve as a"salad" on a bed of lettuce or on crackers as an appetizer.
- Variation: Substitute royal red shrimp for the crabmeat.
WEST INDIES GUAVA BARBECUE SAUCE
This sauce has a great island flavor -- not like jerk sauced foods but still slightly spicy. Use as you would your favorite barbecue sauce -- great on ribs, chicken, chops, more.
Provided by Sue Lau
Categories BBQ Sauce
Time 45m
Yield 12
Number Of Ingredients 14
Steps:
- In a large saucepan over low heat, stir together the guava, tomato sauce, tomato paste, water, and brown sugar until well blended. Stir in liquid smoke, fresh lemon juice, Worcestershire sauce, habanero sauce, and molasses. Season with garlic powder, onion powder, salt, and black pepper. Cover, and cook 30 minutes, stirring occasionally, until thickened.
Nutrition Facts : Calories 70.5 calories, Carbohydrate 12.1 g, Fat 2.5 g, Fiber 1.6 g, Protein 1.5 g, SaturatedFat 0.4 g, Sodium 534.2 mg, Sugar 9.1 g
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