I love to cook & incorporate techniques from Southern/Mid Atlantic roots (grits, eastern NC BBQ shoulders, Brunswick stew, steamed crabs & shrimp & shellfish, hushpuppies, cornbread, greens, shad roe, scrapple) with Pacific Rim foods & techniques aquired while living in Pacific Northwest, fish & game recipes learned while living in Rocky Mountain region & foods/techniques learned travelling to the Big Island & up into BC & Alberta & into the Caribbean. There are Buster-approved recipes in my offerings - however, HE decided which he wanted to consider - Buster demonstrated he liked pumpkin anything - ALOT -LOL!!! Copperhead count 2006 - Buster 2 (10 inchers w/yellow tails) 2007 - Buster & Roxie 1 (a 24 incher!) Buster woken from beauty sleep - Big whiskers - For those of you who gave kind condolences - thank you so very much. He became a 19 pound longhaired beast who guarded our house (he followed any new guests or servicepeople the entire time they are on the property) & even killed copperheads (among other things with his hunting buddy, Fergus the short-tailed)! Friends never saw his formidible side as he smiled at them & uttered the most incongruent kitten-like mews as he threaded legs! He liked to ride in the car & came to the beach. A just under 4 pound ball of kitten fluff, complete with an ostrich boa tail that stayed straight up as he assessed his new domain. He came into our lives when he ran out in front of my car late one night as I was driving home. Serve the Sauce Piquante over hot fluffy rice with extra Louisiana Hot Sauce on the side for those who like it fiery hot.įirst about Buster: Buster moved onto whatever comes next on February 26, 2008.
If it is too thin, turn the fire up high and reduce the liquid. Stir the ingredients very gently to distribute and check the consistency of the sauce. When the pressure has been reduced, open the pot and place back on the burner.Lower heat immediately to a level that keeps the weight just barely moving. Leave heat under cooker on high until the weight begins to jiggle. Start off with a little, you can always add more at the table when the meal is served. The amount of Louisiana Hot Sauce you add determines how "piquante" your dish will be.Add all the rest of the ingredients to the pot and stir to blend.Brown the cut up chicken pieces nicely on all sides. Add the peanut oil to a very hot pressure cooker pot.
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