I just added 10 party dips including my favorites "Cream Cheese, Sausage & Rotel Dip" and "Texas Trash Warm Bean Dip"
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.Can vouch for the cream cheese, sausage, and Rotel dip. Super easy and ridiculously good.
Alex.
Should that be options to this recipe or should it be separate recipes?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.
Didn't even think about that.Should that be options to this recipe or should it be separate recipes?
Datil Pepper Hot Sauce
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.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?
What sauces are you talking about with the wings?I entered my favorite New England-Style seafood chowder and a tailgating wing recipe that includes over 15 sauce recipes .
Try this simple wing sauce:What sauces are you talking about with the wings?
That's a good simple sauce. I do a very basic one very similar: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
What sauces are you talking about with the wings?
Sounds good. Just replace the clams with chunked lobster and it would probably be excellent.What's your favorite clam chowder, New England, Manhattan , or Minorcan ?
Minorcan Clam Chowder (aka St Augustine Clam Chowder)
INGREDIENTS
INSTRUCTIONS
- 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
- 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.
- Add the potatoes and clams, cover the pot and cook for about 10 minutes until the potatoes start to get tender.
- For best results allow to cool completely, and reheat before serving.