Gatorchatter Recipes

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

  1. grengadgy

    grengadgy Dubs' Agent
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  2. stephenPE

    stephenPE Senior Member
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  3. grengadgy

    grengadgy Dubs' Agent
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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]
     
  4. 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...........
     
    • grengadgy

      grengadgy Dubs' Agent
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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/
       
    • 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
       
      • grengadgy

        grengadgy Dubs' Agent
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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...........
         
        #67 grengadgy, Oct 29, 2016
        Last edited: Oct 30, 2016
      • LeeForThree

        LeeForThree Let It Fly

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

        crosscreekcooter Cunning Linguist

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      • crosscreekcooter

        crosscreekcooter Cunning Linguist

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

        grengadgy Dubs' Agent
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        • crosscreekcooter

          crosscreekcooter Cunning Linguist

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          Thats what I thought it was but didnt want to tell him the wrong thing
           
        • 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.
           
          #73 playzwtrux, Oct 31, 2016
          Last edited: Nov 2, 2016
          • 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
             
          • grengadgy

            grengadgy Dubs' Agent
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            I posted it there. :)
             
          • cover2

            cover2 I've grown old
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            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!
             
            • stephenPE

              stephenPE Senior Member
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              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.
               
            • grengadgy

              grengadgy Dubs' Agent
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              Today I posted a recipe for "Homemade Chili Seasoning Mix"
               
            • grengadgy

              grengadgy Dubs' Agent
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              [​IMG]

              Chocolate Chili


              INGREDIENTS
                • 2 pounds ground beef
                • 2 onions, chopped
                • 1 tablespoon plus 2 teaspoons chili powder
                • 1 tablespoon ground cumin
                • 2 tablespoons unsweetened cocoa powder
                • 3 cloves garlic, minced
                • 2 jalapeno peppers, seeded and minced
                • Two 15-ounce cans ranch-style beans, undrained
                • 1 teaspoon cayenne pepper
                • 1 teaspoon dried oregano
                • Two 15-ounce cans black beans, drained and rinsed
                • One 15-ounce can diced tomatoes
                • 4 cups tomato sauce
                • 2 cups beef broth
                • Optional garnishes: Sour cream, shredded cheese, minced chives

              INSTRUCTIONS
                1. In a large Dutch oven over medium-high heat, add the ground beef and cook for 2 minutes.
                2. Next, add the onions, chili powder and cumin, and stir together.
                3. Add the cocoa, garlic and jalapenos, mix together and cook for 2 minutes.
                4. Next, add in the ranch-style beans, cayenne pepper and oregano, and cook for another minute.
                5. 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
               
            • Swamp Queen

              Swamp Queen Mrs. Sasquatch
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              Creamy Grits Casserole

              Ingredients

              • 1 1/4 cups uncooked regular grits
              • 2 cups chicken broth
              • 2 cups milk
              • 1 teaspoon salt
              • 1/4 teaspoon ground red pepper
              • 1/2 cup butter, cut into cubes
              • 1 (10 oz) block sharp Cheddar cheese, shredded
              • 1 (4 oz) smoked Gouda cheese round, shredded
              • 2 large eggs, lightly beaten
              Instructions
              1. Bring 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.
              2. 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.
              3. 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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