Gatorchatter Recipes

Discussion in 'The Lounge' started by grengadgy, Sep 11, 2016.

  1. NVGator

    NVGator Member
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    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.
     
  2. Frozen Gator

    Frozen Gator Well-Known Member
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    Going to try the sour cream
     
  3. grengadgy

    grengadgy Flat-Earther
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    • 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
     
  4. grengadgy

    grengadgy Flat-Earther
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    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.
     
  5. Delg8tor

    Delg8tor Senior Member

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    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.
     
  6. grengadgy

    grengadgy Flat-Earther
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  7. stephenPE

    stephenPE Senior Member
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  8. grengadgy

    grengadgy Flat-Earther
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    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

    [​IMG]
     
  9. stephenPE

    stephenPE Senior Member
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    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...........
     
  10. grengadgy

    grengadgy Flat-Earther
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    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/
     
  11. stephenPE

    stephenPE Senior Member
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    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
     
  12. grengadgy

    grengadgy Flat-Earther
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    [​IMG]
    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



    INGREDIENTS
      • 16 oz of fish (grouper. snook, flounder, pollock, or sheephead)
      • large chopped onion or little bit minced garlic
      • 1 large potato cubed
      • 1 chopped carrot
      • chopped celery is optional
      • optional: 1//2 cup chopped up shrimp or scallops
      • 1 qt milk or half & half
      • 1/2 stick butter
      • salt and pepper

    INSTRUCTIONS
      1. Add milk, butter to a stock pot and simmer the potato, onions and carrots until tender
      2. Cut fish into small bitesize pieces add to stock pot
      3. Add remaining milk or half & half
      4. Simmer till fish is done add salt and pepper to taste
      5. Even better the next day...........
     
    #72 grengadgy, Oct 29, 2016
    Last edited: Oct 30, 2016
  13. LeeForThree

    LeeForThree Let It Fly

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    Do we need the username/password on pepperplate to view the recipes?
     
  14. crosscreekcooter

    crosscreekcooter Cunning Linguist

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  15. crosscreekcooter

    crosscreekcooter Cunning Linguist

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    Actually I forgot the password. W10 remembers it. Private message grengadgy
     
  16. grengadgy

    grengadgy Flat-Earther
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  17. crosscreekcooter

    crosscreekcooter Cunning Linguist

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    Thats what I thought it was but didnt want to tell him the wrong thing
     
  18. playzwtrux

    playzwtrux Wait,... what?

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    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 - :raisehand: - 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.
     
    #78 playzwtrux, Oct 31, 2016
    Last edited: Nov 2, 2016
  19. crosscreekcooter

    crosscreekcooter Cunning Linguist

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    Chili is one of the very few good things about winter. You need to post your recipe on our Official Pepperplate Recipe Webpage
     
  20. grengadgy

    grengadgy Flat-Earther
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    I posted it there. :)
     

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