Special flavors and ways to make your favorite shrimps more New Orleans style by using New Orlean's unique Peychaud's Bitters as a sauce enhancer. Most persons use it in a a Sazerac Cocktail, I show how to surprise your guest with new flavors going back over a hundred years. It has an orange, anise flavor. Only a dash or two is usually needed to surprise your guests. It gives a red glow color to your dishes and sauces. Lobster and shrimp will never taste the same. I even put Peychaud's in my scrambled eggs and stewed fresh jams, and on top of my ice cream. Toni says I'm over the top about the flavors. But, she is even asking, "How would it taste in our candy?" Last night, I added some in our slowcooker Pot Roast. I simmer bananas, butter, sugar, lemon juice, cinnamon, allspice and Peychaud's for a better "Banana's Foster" then anybody makes.
My wife and I run a small candy making business in Southern California, called Toffee Queens. You can read her story on toffeequeens.samsbiz.com.
Recipes from the Village Sauces, Grilled Sweets, and a Caesar Salad Volume Two - 2008 Published May 07, 2008
Recipes from the Village-Sauces Published May 05, 2008