Gatorchatter Recipes

Swamp Donkey

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7-14 vs P5 Fire Stricklin First
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Jun 9, 2014
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Ingredients

  • 1 1⁄2 ounces rum
  • 5 ounces cola
Directions

  1. Mix ingredients in a highball glass two-thirds full of ice.
  2. Stir briskly and serve.
 

Swamp Donkey

Founding Member
7-14 vs P5 Fire Stricklin First
Lifetime Member
Jun 9, 2014
78,161
109,975
Founding Member
Ingredients

  • 1/2 ounce orange (campari)
  • 1 ounce light rum
  • 1/2 ounce coconut rum
  • orange juice
  • pineapple juice
 

grengadgy

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Jun 11, 2014
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Captain-Coke-10-630x811.jpg


SWAMP DONKEY
RUM AND COKE


YIELD
1 drink



INGREDIENTS
    • 1 1/2 ounces rum
    • 5 ounces co

INSTRUCTIONS
    1. Mix ingredients in a highball glass two-thirds full of ice.
    2. Stir briskly and serve.
 

grengadgy

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Jun 11, 2014
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I put your 2 drink recipes in the GatorChatter cookbook.



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SWAMP DONKEY
BAHAMAS RUM PUNCH


YIELD
1 drink



INGREDIENTS
    • 1/2 ounce campari orange
    • 1 ounce light rum
    • 1/2 ounce coconut rum
    • orange juice
    • pineapple juice

INSTRUCTIONS
    1. Pour all ingredients into a glass.
    2. Use equal parts orange juice and pineapple juice.
    3. You decide how much ice you want.
    4. Play around with the amounts.
 

BNAG8R

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I don’t care
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Jun 10, 2014
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BNAG8R’S Chili

I bring this to the last tailgate of the season. Simple but yum.

Medium green pepper
Medium yellow onion
3 garlic cloves
1 seranno pepper chopped
3/4 lb ground sirloin
3/4 lb ground pork (or bison or lamb)
3 slices uncured bacon
3+ tbsp Chili powder (I’ll do 1 tbsp dark chili powder)
28 oz can chopped tomatoes
4 oz can tomato paste
1 beer (Corona is my choice)
2 cans beans (black beans + kidney or pinto)
1 tsp cumin
1/2 tsp cayenne
Salt and pepper to taste
Shredded cheese
Sour cream
Your favorite hot sauce


Prep:
Put bacon in freezer for 10 min to harden
chop green pepper and onion (1/4 to 1/2”)
Fine chop garlic
Chop bacon 1/2”
Mix meat

In an 8 quart pot over medium heat, cook the bacon down retaining half (or more) of bacon grease. Add garlic to grease, sauté, and then add onions and green peppers with seranno pepper and sauté to medium crisp. Move veggies to side, and brown meat in open side of pot, mixing meat and veggies together 1/2 way through browning. When nearly browned, add chili powder, cumin, cayenne, salt and pepper and finish browning. Drain tomatoes and add, together with beans, and tomato paste (I don’t add the whole can, makes it too tomatoey) and stir. Continuing to stir, add beer. Bring to a boil, then reduce heat to low and simmer for at least an hour. Add more beer while simmering to preferred consistency.

Garnish with cheese, hot sauce, and a dollop of sour cream.

I’ll eat it after an hour of simmering, but the longer the simmer, the more flavorful - I’ll usually make it up in the morning and eat mid-afternoon. It’s better again the next day.
 

crosscreekcooter

Founding Member
Cunning Linguist; RIP
Lifetime Member
Jun 11, 2014
11,023
12,243
Founding Member
BNAG8R’S Chili

I bring this to the last tailgate of the season. Simple but yum.

Medium green pepper
Medium yellow onion
3 garlic cloves
1 seranno pepper chopped
3/4 lb ground sirloin
3/4 lb ground pork (or bison or lamb)
3 slices uncured bacon
3+ tbsp Chili powder (I’ll do 1 tbsp dark chili powder)
28 oz can chopped tomatoes
4 oz can tomato paste
1 beer (Corona is my choice)
2 cans beans (black beans + kidney or pinto)
1 tsp cumin
1/2 tsp cayenne
Salt and pepper to taste
Shredded cheese
Sour cream
Your favorite hot sauce


Prep:
Put bacon in freezer for 10 min to harden
chop green pepper and onion (1/4 to 1/2”)
Fine chop garlic
Chop bacon 1/2”
Mix meat

In an 8 quart pot over medium heat, cook the bacon down retaining half (or more) of bacon grease. Add garlic to grease, sauté, and then add onions and green peppers with seranno pepper and sauté to medium crisp. Move veggies to side, and brown meat in open side of pot, mixing meat and veggies together 1/2 way through browning. When nearly browned, add chili powder, cumin, cayenne, salt and pepper and finish browning. Drain tomatoes and add, together with beans, and tomato paste (I don’t add the whole can, makes it too tomatoey) and stir. Continuing to stir, add beer. Bring to a boil, then reduce heat to low and simmer for at least an hour. Add more beer while simmering to preferred consistency.

Garnish with cheese, hot sauce, and a dollop of sour cream.

I’ll eat it after an hour of simmering, but the longer the simmer, the more flavorful - I’ll usually make it up in the morning and eat mid-afternoon. It’s better again the next day.

This looks pretty good and is real close to mine. I use a mix of marinated venison and pork loin, cubed, and ground sausage for background. I prefer no beans. I like smoked paprica and ancho chili powder. Datils and cayenne for heat. Masa Harina for a thickener. I don't add green pepper, but I do use a couple tablespoons of brown sugar or molasses to add balance to the savory or add a high % cacao bar near the end before serving. Some type of corn bread on the side. I usually put a hunk in the bottom of the bowl.
 

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