Gatorchatter Recipes

One of my favorite food as a kid. We stopped there every year on the way to vacation at Casey Key.

 

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...........

 

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

 

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

 

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

 

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.

 

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.