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Discussion in 'The Lounge' started by grengadgy, Sep 11, 2016.
Deviled Crabs Rolls From The Seabreeze Restaraunt
One of my favorite food as a kid. We stopped there every year on the way to vacation at Casey Key.
Is this "T gators" white sauce ? Alabama White Sauce Big Bob Gibson Bar-B-Q in Decatur, Alabama, is credited with introducing this mayo-based barbecue sauce to the world. Our recipe is loosely based on the version chef Sean Brock serves at his restaurant Husk in Charleston, South Carolina
Dad's fish chowder ( I would put chopped celery in it but he doesnt) get some grouper. or snook or sheep head is great along with flounder even pollock even chopped up shrimp or scallops to add also onions or 1 big one garlic little bit little carrot shredded in a skillet cook all that till the onions done with olive oil Put potato in micro wave to cook cool and cut up into cubes milk and butter to cover it.............1/2 & 1/2 can take the place of milk. simmer while cutting fish into small bites throw them in salt and pepper to taste simmer till fish is done.,......best eaten the next day...........
What name do you want to call this? And is it okay if the potato is cubed and cooked in the pot instead of a microwave ? I trying to come up with amounts. How many servings/
He just does it by feel. He cooks the first things in a big pot and then cover it all with the liquid stuff. Usually ends up with half a gallon or so. He is like me he dont measure much just goes by how it looks................Dad's fish chowder I guess
Dad's Fish Chowder He just does it by feel. He cooks the first things in a big pot and then cover it all with the liquid stuff. Usually ends up with half a gallon or so. He is like me he dont measure much just goes by how it looks................Dad's fish chowder CATEGORIES chowder, fish, soup, stephenpe INGREDIENTS16 oz of fish (grouper. snook, flounder, pollock, or sheephead)large chopped onion or little bit minced garlic1 large potato cubed1 chopped carrotchopped celery is optionaloptional: 1//2 cup chopped up shrimp or scallops1 qt milk or half & half1/2 stick buttersalt and pepper INSTRUCTIONSAdd milk, butter to a stock pot and simmer the potato, onions and carrots until tenderCut fish into small bitesize pieces add to stock potAdd remaining milk or half & halfSimmer till fish is done add salt and pepper to tasteEven better the next day...........
Do we need the username/password on pepperplate to view the recipes?
paypal me $10
Actually I forgot the password. W10 remembers it. Private message grengadgy
http://www.pepperplate.com/ Username: email@example.com password: gatorball
Thats what I thought it was but didnt want to tell him the wrong thing
Crock-Pot Chili - the absolute best way to make chili. - Chili takes time at low temps to meld all of the flavors together. Also, chili is better after it has sat a couple, or more days (in the fridge of course) Prep time: 15 minutes Cook time: 7 hours + 1 lb ground beef (you can use more/less depending on your liking. I usually use lean ground turkey, once it's cooked you cannot tell the difference) 1 Green Bell Pepper (Red, Orange, or Yellow can be substituted - this will make it a lil sweeter and add color) 1 Small Onion (I typically use yellow) 1 Large can Bush's Chili Beans 27 oz. (or 2 small cans 16 oz) - I use the mild pinto's in chili sauce cause my kids don't eat really spicy food 2 15.5 oz cans kidney beans (either color) 1 28 oz. can Whole peeled tomatoes 2 14.5 oz. cans Diced tomatoes 2 packs McCormick Chili seasoning - Original (this can be changed to your favorite chili seasoning mix - I like it hotter, but the kids don't, so I add heat to mine after cooking) Optional for heat - Jalapeno fresh diced (to taste) 1. turn the Crock-Pot on low 2. brown the ground meat in a skillet, drain (or you can add the fat, if there is not too much) 3. while the meat is browning, dice the bell pepper and onion into 1/4" squares, and open all cans place the onion and bell pepper on the bottom of the Crock-Pot add the rest of the ingredients in a layering method - usually I'll add a can or two of beans on top of the pepper & onion, then some tomatoes, then some of the browned meat, and then a packet of seasoning, then more beans, tomatoes, etc... - do not drain the beans/tomatoes, add all of the liquid from the cans to the mix, this way no additional water is needed (which dilutes the flavor) I do not stir mine until it has cooked a good 4 hours or so, if I stir it at all. The Crock-Pot should stay on low and the lid should not be removed more than once during cooking It should cook at least 8 hours to meld the flavors together. It will be ready after 4 hours if you're in a hurry - the smell will drive you crazy. For those who don't like to clean - - Reynolds makes Slow Cooker bags to line the pot keeping it clean. You can pull the bag out and put in a bowl in the fridge if there is any left over and store the Crock-Pot away, or reuse. A box of 4 bags costs about $2. I make a lot of soups/stews this way during the fall & winter, set it up in the morning before work and it's ready when I get home.
Chili is one of the very few good things about winter. You need to post your recipe on our Official Pepperplate Recipe Webpage
I posted it there.
Best thing about yesterday (since the game was no fun) was we cooked catfish for my mother-in-law's birthday. Had a mix of filets and whole channel cats. Followed the recipe for the fried fish (lemon juice and Everglades seasoning) but crusted it with Louisiana mix. Three gashes of each side of the channel cats and all turned out nice, firm, and crispy. Made both homemade tartar sauce and cilantro-lime crema (in the recipes) and both paired nicely with the fish. Even fried a pint of oysters as an appetizer. Had fresh home fries, cheese grits, cole slaw, and hush puppies. Little Miss c2 made a sour cream layer cake with chocolate icing from scratch. All in all, we had a really good meal and were able to forget about the disaster in Arkansas!
I will try that this winter. I love some good chili. I also make lots of homemade soup in the winter. I experiment with different meats and veggies.
Today I posted a recipe for "Homemade Chili Seasoning Mix"
Chocolate Chili INGREDIENTS2 pounds ground beef2 onions, chopped1 tablespoon plus 2 teaspoons chili powder1 tablespoon ground cumin2 tablespoons unsweetened cocoa powder3 cloves garlic, minced2 jalapeno peppers, seeded and mincedTwo 15-ounce cans ranch-style beans, undrained1 teaspoon cayenne pepper1 teaspoon dried oreganoTwo 15-ounce cans black beans, drained and rinsedOne 15-ounce can diced tomatoes4 cups tomato sauce2 cups beef brothOptional garnishes: Sour cream, shredded cheese, minced chives INSTRUCTIONSIn a large Dutch oven over medium-high heat, add the ground beef and cook for 2 minutes.Next, add the onions, chili powder and cumin, and stir together.Add the cocoa, garlic and jalapenos, mix together and cook for 2 minutes.Next, add in the ranch-style beans, cayenne pepper and oregano, and cook for another minute.Add the black beans, diced tomatoes, tomato sauce and broth, cover and simmer for 1 hour, stirring occasionally. NOTES Garnish with sour cream, shredded cheese and chives if desired
Creamy Grits Casserole Ingredients1 1/4 cups uncooked regular grits2 cups chicken broth2 cups milk1 teaspoon salt1/4 teaspoon ground red pepper1/2 cup butter, cut into cubes1 (10 oz) block sharp Cheddar cheese, shredded1 (4 oz) smoked Gouda cheese round, shredded2 large eggs, lightly beatenInstructionsBring grits, chicken broth, and next 3 ingredients to a boil in a medium saucepan over medium-high heat; reduce heat to low, and simmer, stirring occasionally, 4 to 5 minutes or until thickened. Stir in butter and cheeses until melted.Gradually stir about one-fourth of hot grits mixture into eggs; add egg mixture to remaining hot grits mixture, stirring constantly. Pour grits mixture into a lightly greased 2 1/2 quart baking dish.Bake at 350 for 35 to 40 minutes or until golden brown and bubbly around edges. Let stand 5 minutes before serving.
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