Any recipe out there like Pappadeux's alexander sauce?
Any recipe out there like Pappadeux's alexander sauce?
Im looking for a seafood sauce like Pappadeux's alexander sauce. Anyone have something similair?
-
Geminiwayz
- Posts: 100
- Joined: Sat Dec 20, 2003 4:10 pm
- Location: NWHouston
- Contact:
Re: Any recipe out there like Pappadeux's alexander sauce?
finnuts wrote:Im looking for a seafood sauce like Pappadeux's alexander sauce. Anyone have something similair?
Check out this website. I have not actually tried the recipe yet though so can't testify how close they get to the actual recipe.
http://www.cdkitchen.com/recipes/recs/1 ... 7423.shtml
-
Geminiwayz
- Posts: 100
- Joined: Sat Dec 20, 2003 4:10 pm
- Location: NWHouston
- Contact:
I gotta actually have some fish in the cooler or freezer before can actually try it! Maybe someone that is actually catching fish will try and lemme know how it was. 
I think the fish I had at Pappadeaux's that had that tasty sauce was blackened catfish?? It has been a while and one of the few times I have had catfish but it was GOOD!!
HAHAHHA!!!! That is funny you should bring the caddy up. I was just thinking bout that and LMAO!! That was way too funny. Low--Ride--eeerrrr. Where is the camera when ya need one!
I think the fish I had at Pappadeaux's that had that tasty sauce was blackened catfish?? It has been a while and one of the few times I have had catfish but it was GOOD!!
HAHAHHA!!!! That is funny you should bring the caddy up. I was just thinking bout that and LMAO!! That was way too funny. Low--Ride--eeerrrr. Where is the camera when ya need one!
-
Animal Chris
- TKF 4000 Club
- Posts: 4485
- Joined: Fri Jun 13, 2003 8:06 am
- Location: Nassau Bay & Lake Buck Canon (Tow), USA
Try this one. It works well over fish or chicken breasts.
Potty Trained Sauce:
Heat a skillet and add 1 tablespoon of Seafood Magic (or blackened seasoning). Add 4 tablespoons of room temperature butter (remove skillet from direct heat to keep butter from buring) and melt. Return to skillet to medium heat, Add 1/2 cup of sliced mushrooms and brown. Add 1/4 Cup of dry or semi sweet white wine to deglaze pan. Add 1 cup of heavy cream and reduce until thick. Add 1/2 cup (or more) of medium shrimp (or if you have larger shrimp, dice them in 3 peices), 1/4 cup of chopped fresh parsley, 1 bunch of scallions (with tops) and cook until shrimp are pink. When shrimp are cooked, add 1 clove of finely chopped garlic and whisk in 4 tablespoons of room temperature butter. Let simmer (but don't let butter separate) for a couple of minutes. Spoon over fish (and, it ain't bad over the rice, either).
Potty Trained Sauce:
Heat a skillet and add 1 tablespoon of Seafood Magic (or blackened seasoning). Add 4 tablespoons of room temperature butter (remove skillet from direct heat to keep butter from buring) and melt. Return to skillet to medium heat, Add 1/2 cup of sliced mushrooms and brown. Add 1/4 Cup of dry or semi sweet white wine to deglaze pan. Add 1 cup of heavy cream and reduce until thick. Add 1/2 cup (or more) of medium shrimp (or if you have larger shrimp, dice them in 3 peices), 1/4 cup of chopped fresh parsley, 1 bunch of scallions (with tops) and cook until shrimp are pink. When shrimp are cooked, add 1 clove of finely chopped garlic and whisk in 4 tablespoons of room temperature butter. Let simmer (but don't let butter separate) for a couple of minutes. Spoon over fish (and, it ain't bad over the rice, either).
-
fisherwoman4life
- Posts: 37
- Joined: Mon Apr 16, 2007 10:46 pm
- Location: Richmond, TX
This is close, but not quite!
I work at Deaux for about 9 years, in one capacity or another, and I make the "Alexander sauce" quite often at home. The problem is; I cook by taste and will have to get back to you on the amounts of the ingredients. They are also missing some key ingredients. (White wine, shrimp, scallops, mushrooms)
Give me until Thursday night! I'm planning on making it then and I will write it down.
Wendy
I work at Deaux for about 9 years, in one capacity or another, and I make the "Alexander sauce" quite often at home. The problem is; I cook by taste and will have to get back to you on the amounts of the ingredients. They are also missing some key ingredients. (White wine, shrimp, scallops, mushrooms)
Give me until Thursday night! I'm planning on making it then and I will write it down.
Wendy