Gatorchatter Recipes

grengadgy

Founding Member
Well-Known Member
Lifetime Member
Jun 11, 2014
8,013
4,832
Founding Member
List of our latest recipes or as Stephenpe says their grandma's casserole recipes.

Pepperplate   Recipes.png
 

cover2

Founding Member
I've grown old
Lifetime Member
Jun 12, 2014
8,834
32,030
Founding Member
Cover 2's Easy Baked Fish

images


We use this dish when we have a hankerin' for fish other than fried or pan broiled. It's fairly simple and pretty tasty as well.

Ingredients:
4-6 fish filets (flounder is really good in this dish)
1 cup sour cream
1 cup mayonnaise
1 can french fried onion rings
Salt and pepper to taste
Juice of one lemon

-or-

1/4 cup freshly chopped cilantro
Juice of 2 limes
Tabasco to taste

Directions:
Rinse filets and pat dry. Pour juice of 1 lemon or 1 lime on the top and bottom of each filet, salt and pepper, and let sit for a few moments while making the coating. Mix the sour cream and mayonnaise thoroughly (add the extra lime juice, cilantro, and Tabasco during this time as well). Coat the filets and place on a large sheet pan lined with parchment paper. Put the onion rings on the coating (you can either coarsely crush all the rings and apply or crush about half, apply the rings and then dust with the remainder). Place the pan with the fish in an oven preheated to 350 F. The fish should cook properly in 30 minutes.

We like both the traditional coating or the "crema." You can't go wrong with either!
 

grengadgy

Founding Member
Well-Known Member
Lifetime Member
Jun 11, 2014
8,013
4,832
Founding Member
exps42083_CFD2210928C10_26_1bC.jpg


Enchilada Casser-Ole!

Packed with black beans, cheese, tomatoes and Southwest flavor.
 

URGatorBait

Founding Member
Ox's Former Favorite Poster
Lifetime Member
Jun 11, 2014
34,886
32,913
Founding Member
Can vouch for the cream cheese, sausage, and Rotel dip. Super easy and ridiculously good.


Alex.
I was telling gren the other day that I'll have to try it that way. We make something similar at my house, but never had it with cream cheese. We usually use velveta, but can also use the white mexican queso cheese.
 

grengadgy

Founding Member
Well-Known Member
Lifetime Member
Jun 11, 2014
8,013
4,832
Founding Member
I was telling gren the other day that I'll have to try it that way. We make something similar at my house, but never had it with cream cheese. We usually use velveeta, but can also use the white mexican queso cheese.
Should that be options to this recipe or should it be separate recipes?
 

URGatorBait

Founding Member
Ox's Former Favorite Poster
Lifetime Member
Jun 11, 2014
34,886
32,913
Founding Member
Should that be options to this recipe or should it be separate recipes?
Didn't even think about that.

If you want to add it as an option(s), you are more than welcome.
 

grengadgy

Founding Member
Well-Known Member
Lifetime Member
Jun 11, 2014
8,013
4,832
Founding Member
Beer Cheese Sauce
Serve with grilled Johnsonville sausages

d630dfdfd7e942b78bc2c491fd09f9f2.jpg
 

cover2

Founding Member
I've grown old
Lifetime Member
Jun 12, 2014
8,834
32,030
Founding Member
Gren, you are the Grand Chef, by far. How hot is your pepper sauce? I just made a big bottle (Crown handle bottle) using my Southern Hot Sauce recipe with Jalapenos, Magdalenas, and Habaneros. Haven't used that combination before, so I'm looking forward to it "fermenting" and giving it a try on some greens. What do use your sauce for the most?

Datil Pepper Hot Sauce

33bfdb71a2a442cda5c7b9b6fe342014.jpg
 

grengadgy

Founding Member
Well-Known Member
Lifetime Member
Jun 11, 2014
8,013
4,832
Founding Member
Gren, you are the Grand Chef, by far. How hot is your pepper sauce? I just made a big bottle (Crown handle bottle) using my Southern Hot Sauce recipe with Jalapenos, Magdalenas, and Habaneros. Haven't used that combination before, so I'm looking forward to it "fermenting" and giving it a try on some greens. What do use your sauce for the most?
This is sauce with its orgin in St Augustine . It real hot but can be tempered by adding more ketchup , tomatoes and figs and can be used as a dipping sauce for seafood.

Datil Pepper Hot Sauce
INGREDIENTS
    • 6 cups (approximately) datil peppers (mixture of yellow, orange, and/or green), stems and caps removed (but leave the seeds in!)
    • 1 (32-ounce) bottle white distilled vinegar
    • 1 quart canned tomatoes
    • 3 (28-ounce) bottles hunt's 100% natural ketchup
    • 1 large onion, sliced
    • 1 head garlic, separated and peeled
    • worcestershire sauce (optional)
    • red wine (optional)
    • figs (optional)
 
Last edited:

Frozen Gator

Well-Known Member
Lifetime Member
Apr 26, 2016
5,594
5,978
What sauces are you talking about with the wings?
Try this simple wing sauce:

1 bottle Crystal Hot Sauce
1 stick of butter (about 50/50 with hot sauce)
lemon juice to taste

Dump wings immediately after removal from fryer or grill or oven; mix around, drain
 

NVGator

Founding Member
Member
Lifetime Member
Jun 11, 2014
14,903
20,211
Founding Member
Try this simple wing sauce:

1 bottle Crystal Hot Sauce
1 stick of butter (about 50/50 with hot sauce)
lemon juice to taste

Dump wings immediately after removal from fryer or grill or oven; mix around, drain
That's a good simple sauce. I do a very basic one very similar:

1 bottle Frank's Hot Wing Sauce
1/2 stuck of butter
1 cup sour cream

Mix contents for sauce
Dump wings in from the grill.
 

grengadgy

Founding Member
Well-Known Member
Lifetime Member
Jun 11, 2014
8,013
4,832
Founding Member
What sauces are you talking about with the wings?
  • Classic Hot Sauce
  • Sweet N Spicy Sauce
  • Garlic Ranch Sauce
  • Chili Lime Sauce
  • Asian Sweet n Sour Caramel Sauce
  • Honey Ginger Sauce
  • Garlic Parmesan Sauce
  • Honey Sriracha Sauce
  • Tandoori Indian Sauce
  • Vietnamese Pok Pok Sauce
  • Sticky Bourbon Sauce
  • Coca Cola Sauce
  • Thai sticky Sauce
  • Jerk Sauce
  • Wasabi Wings
 

grengadgy

Founding Member
Well-Known Member
Lifetime Member
Jun 11, 2014
8,013
4,832
Founding Member
What's your favorite clam chowder, New England, Manhattan , or Minorcan ?


Minorcan Clam Chowder (aka St Augustine Clam Chowder)

INGREDIENTS
    • 4 to 6 ounce cans Snow's clams, diced or chopped
    • 4 slices bacon, cut into 1/4" pieces
    • 1 medium onion, chopped
    • 2 ribs celery, chopped
    • 1 medium bell pepper, minced
    • 2 medium russet potatoes, 1/4" dice
    • 4 cups diced tomatoes
    • 3 cups water
    • 1/2 teaspoon salt
    • 1/2 teaspoon thyme
    • 1/2 teaspoon allspice
    • 1/2 teaspoon Mexican oregano
    • 1 whole Datil chile
    • 1 whole bay leaf
    • Lime juice

INSTRUCTIONS
    1. Allow the clams to drain well reserving the juice (should be about 2 cups.) Cook the bacon until fat is rendered, but do not crisp. Add the onion, celery, bell pepper and sauté until softened. Add the seasonings, lemon juice, tomatoes, chiles, water and reserved clam juice. Return to a boil and allow to simmer, uncovered, for about 1 hour.
    2. Add the potatoes and clams, cover the pot and cook for about 10 minutes until the potatoes start to get tender.
    3. For best results allow to cool completely, and reheat before serving.
 

Delg8tor

Founding Member
Senior Member
Jun 11, 2014
969
408
Founding Member
What's your favorite clam chowder, New England, Manhattan , or Minorcan ?


Minorcan Clam Chowder (aka St Augustine Clam Chowder)

INGREDIENTS



      • 4 to 6 ounce cans Snow's clams, diced or chopped
      • 4 slices bacon, cut into 1/4" pieces
      • 1 medium onion, chopped
      • 2 ribs celery, chopped
      • 1 medium bell pepper, minced
      • 2 medium russet potatoes, 1/4" dice
      • 4 cups diced tomatoes
      • 3 cups water
      • 1/2 teaspoon salt
      • 1/2 teaspoon thyme
      • 1/2 teaspoon allspice
      • 1/2 teaspoon Mexican oregano
      • 1 whole Datil chile
      • 1 whole bay leaf
      • Lime juice
INSTRUCTIONS



      1. Allow the clams to drain well reserving the juice (should be about 2 cups.) Cook the bacon until fat is rendered, but do not crisp. Add the onion, celery, bell pepper and sauté until softened. Add the seasonings, lemon juice, tomatoes, chiles, water and reserved clam juice. Return to a boil and allow to simmer, uncovered, for about 1 hour.
      2. Add the potatoes and clams, cover the pot and cook for about 10 minutes until the potatoes start to get tender.
      3. For best results allow to cool completely, and reheat before serving.
Sounds good. Just replace the clams with chunked lobster and it would probably be excellent.
A good lobster bisque is always yummy on a cold night.
 

Users who are viewing this thread

Help Users

You haven't joined any rooms.

    Birthdays

    Members online

    Forum statistics

    Threads
    31,642
    Messages
    1,615,697
    Members
    1,642
    Latest member
    fishermb