April 19, 2012

Wednesdays Chow - Friqusee (Frick-a-cee)

Note: Blogspot didn't do what it was supposed to do...this WAS scheduled to post yesterday, the 18th, but it didn't and I have no idea why....so a day late, but still worth having here's a recipe from Passion's Flight Author Shannan Albright -

My roots are from the bayou of Louisiana and this recipe has been in my family for hundreds of years. I am happy to share it with you today.

Ingredients:

1 lb. Hamburger Meat - (Make sure it's 70%. the leaner the meat, the weaker Roux you will have.)
1 Bell Pepper
1 Medium white or yellow onion
3 16 oz Cans of Tomato Sauce
Flour
Tabasco

In a skillet brown hamburger meat.
Remove cooked meat leaving the drippings in pan.
Use approx. 2 tablespoons of flour or enough to make a paste. Cook on med high until dark brown.
Add chopped onion and bell pepper. This will stop the Roux from cooking.
Add tomato sauce and equal parts water and stir. Place meat into pot and let simmer for 45 min.
Add Tabasco to taste.
Serve over rice.

4 comments:

marybelle said...

I'm trying to figure out what Roux is???

marypres(AT)gmail(DOT)com

Anna Kathryn Lanier said...

Marybelle, the Roux is the "sauce" you make once you take out the meat and add the flour to the drippings: Use approx. 2 tablespoons of flour or enough to make a paste. Cook on med high until dark brown.

The longer you cook that, the darker the roux and, in my opinion, the more bitter the taste. But it does add flavor.

Shannan Albright said...

Hi Anna and Marybelle. You are spot on Anna. It's the base of any scauce in French cooking. The bell peppers and onion cut the bitterness and add a light sweeter flavor to it.

Anna Kathryn Lanier said...

I don't make a good roux. I burned it the last time...lol.