Gatorchatter Recipes

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

  1. grengadgy

    grengadgy Dubs' Agent
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    Thanks

    grengadgy
     
    #1 grengadgy, Sep 11, 2016
    Last edited: Apr 6, 2018
    • cover2

      cover2 I've grown old
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      Thanks for doing this Gren. This should be a good project, as I know we have some good chefs among the membership. I'll chip in a couple more. Hope they make the cut:

      Tartar Sauce

      Adapted from one of Ina Garten's recipes with a little extra from me.

      Ingredients

      1 cup mayonnaise
      1 tablespoon white wine vinegar
      1 tablespoon brown mustard
      1 tablespoon capers (finely chopped)
      1 tablespoon dill pickle (finely chopped)
      1 teaspoon black pepper
      1 teaspoon fresh lemon juice
      Tabasco to taste

      Directions

      After preparation, mix ingredients together and let it marry for an hour before serving (remember to cover and refrigerate!). The lemon juice and Tabasco are additions to the original recipe and the amounts can vary according to individual tastes. This not only goes well on fish by itself as well as fish sandwiches, but also works on fish tacos.

      Sour Cream Pound Cake

      This recipe has been in the family for years and comes from my granddaddy's sister. "Aunt Snooks" ran a lunch room for the local school system for many years (which I attended) and all the system employees that could made sure they took lunch with her. This cake was my granddaddy's favorite and can also be used for the layers of your favorite iced cake.

      Ingredients

      5 eggs (separated)
      2 sticks margarine (softened)
      3 cups sugar
      3 cups all purpose flour
      1 teaspoon baking powder
      1 tablespoon vanilla
      1 tablespoon lemon juice
      1 cup sour cream

      Directions

      Beat egg whites until stiff in a separate bowl. Cream sugar and margarine. Add egg yolks one at a time while mixing. Alternate flour and sour cream. Add vanilla and lemon juice. Pour batter into a greased tube pan. Bake at 300 degrees for 1-1/2 hours.

      Aunt Snooks would make this cake for special occasions or just because she loved you. When you complimented her on how good it was, she'd grin and tell you that you could either eat it or rub it on your behind...that's where it was liable to end up anyway!
       
    • NVGator

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    • crosscreekcooter

      crosscreekcooter Cunning Linguist
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      gren was asking you about your granmas banana pudding recipe
       
    • cover2

      cover2 I've grown old
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      Best Collard Greens (or Turnips, Mustards)

      We always have this during the holidays, but anytime when you can get fresh greens is good!

      Ingredients

      Fresh Collards (enough to fill your pot to overflowing; they will eventually wilt down as they cook)
      1 package of smoked neck bones, pork chops, or turkey wings
      1/3 cup apple cider vinegar
      1 tablespoon salt
      1 tablespoon sugar
      2 jalapeno peppers (sliced and seeds removed)

      Directions

      Make sure you have washed your greens thoroughly so that there is no sand still on the leaves. Cut out the main stem on each leaf, roll it up and slice it into 2 inch ribbons. Take your cooking vessel (I usually use a Dutch oven) and layer whichever smoked meat I'm using in the bottom along with the jalapenos. Next, pack your greens in so that they are piled above the rim (remember that they will eventually wilt down as they cook). Now add the salt and sugar and then pour the apple cider vinegar on top. Lastly, add water until vessel is about 3/4 full. sit the top on the greens and bring to a boil. Once boiling, reduce heat to a simmer and keep it covered for at least an hour. check the liquid level occasionally and add a little more water if need be. Once they are done, serve with a little homemade pepper sauce on top and you've got something good. Cornbread is a great side with these greens.

      Homemade Southern Pepper Sauce

      Great with greens and many other fresh vegetables or to add a little kick to your barbeque sauces.

      Ingredients

      Enough fresh peppers (bird eye or rooster spur is what I usually use) to half fill a Corona bottle
      1 cup vinegar
      1 tablespoon olive oil
      1 teaspoon salt
      1 teaspoon sugar

      Directions

      Rinse peppers and let dry. Bring vinegar, olive oil, salt and sugar to a boil. Put peppers in clean Corona bottle and pour the hot mixture over them until bottle is filled to the neck. Cork the bottle and let the sauce ferment for at least two weeks. When it is about ready, the liquid will begin to darken.
       
    • grengadgy

      grengadgy Dubs' Agent
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      NVGator has his mon's banana pudding entered . thanks

      [​IMG]
       
      • grengadgy

        grengadgy Dubs' Agent
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        I entered my favorite New England-Style seafood chowder and a tailgating wing recipe that includes over 15 sauce recipes .
         
        • cover2

          cover2 I've grown old
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          Just got through reading the recipes thus far. Got some good ones going. Your chowder looks great! Also want to try Coot's pancakes. Keep up the good work. I'm looking forward to printing them out and saving them in my binder.
           
        • GatorBart

          GatorBart :bandit:
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          I don't use recipes. I put a little dis in, a little dat in, and hooooooooooeeeeeeeeee, good stuff happens!
          [​IMG]
           
          • cover2

            cover2 I've grown old
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            Joooooo-stan Wilson! One of my all-time favorites!
             
          • grengadgy

            grengadgy Dubs' Agent
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            You can put the Pepperplate app on your smartphone, ipad, Kindle and etc. The app has a cooking timer, recipe sizer, grocery list. Send the recipe to someone, print it out, all your repice are available on all of your devices if you want and the best part , the app is free. :)
             
            • cover2

              cover2 I've grown old
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              "Redneck" Eggs Benedict

              What us po' folks eat when we want a fancy breakfast! This recipe feeds four, so adjust if needed.

              Ingredients:
              1 pkg fresh pan sausage (or a tube of Jimmy Dean's or another favorite)
              1 tablespoon butter
              2 tablespoons AP flour
              1 pint half and half or whole milk
              Salt and pepper to taste
              8 eggs
              Your favorite biscuits (homemade, frozen, or "whop")

              Directions:
              Brown the sausage and leave the renderings in the pan or skillet and keep it warm on Medium heat. Get your biscuits in the oven at this time. Melt your butter with the sausage then add the flour, stirring until it forms a roux. Let it cook a couple of minutes to get the raw flour taste out. Add your half and half or whole milk (might take a touch more, depending on the size of your pan), along with the salt and pepper (we like a good bit of pepper in ours) and stir. Keep the heat on Medium and pretty soon, the magic happens and the sausage gravy will thicken. Reduce the heat and start frying your eggs (none of that poaching stuff). We like the yolks kind of runny, but cook them to your liking. On each plate, open a biscuit and place an egg on each half. Then cover with the sausage gravy. It's a country breakfast that's good and filling. If you have to have something akin to the Hollandaise sauce, a little shredded sharp cheddar on top ain't bad! Not a low calorie/low fat meal by any means!
               
              • g8tr72

                g8tr72 Well-Known Member

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                Smoked meat, specifically turkey necks, is the best additive to greens I know. Yummy.
                 
                • crosscreekcooter

                  crosscreekcooter Cunning Linguist
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                  Ya'll better bring your own stuff cause I would eat all of this myself.
                   
                  • grengadgy

                    grengadgy Dubs' Agent
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                    Pepperplate   Recipes.png
                     
                    • cover2

                      cover2 I've grown old
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                      "Sausage Dudes"

                      Good little breakfast add-on that the kinfolk from town call "Pinwheels."

                      Ingredients:
                      1 tube Jimmy Dean sausage (we prefer the hot)
                      1 can crescent rolls
                      1 pkg cream cheese
                      AP flour (just a dab)
                      Grated sharp cheddar (or your favorite cheese)

                      Directions:
                      Put the cream cheese out to soften. Brown the sausage and place on a paper towel to absorb the excess grease. Spread a little flour on your dough station and roll out the crescent roll sheets to about half the regular thickness. Doing this with the flour will make the dough a little more crispy and add some texture. Spread the softened cream cheese on the dough sheet, then top with the sausage. Add any other cheese if you like at this point. Roll the sheet up and slice into 3/4 - 1 inch rounds. Place on a greased baking sheet and let 'em go for about 15 minutes at 350 F (use the cooking time on the crescent roll can). Our kids can eat a making by themselves, so double up! If you want to make them ahead, once you roll them up you can wrap in Saran and keep in the freezer. They're actually easier to slice when cold.
                       
                    • grengadgy

                      grengadgy Dubs' Agent
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                      [​IMG]
                       
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                      • crosscreekcooter

                        crosscreekcooter Cunning Linguist
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                        I think covers been to too many sausage fests
                         
                        • grengadgy

                          grengadgy Dubs' Agent
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                          ;) that was the only picture for "Sausage Dudes" that wasn't x-rated.
                          :bwahaha:
                           
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                          • cover2

                            cover2 I've grown old
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                            Only as the featured attraction ;)

                            Seriously, is there any bad sausage dish?!
                             
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