GatorChatter Recipes

[grengadgy]

" Copy Me That " h*ttps://www.copymethat.com/ without the asterisk is a great place for sharing Gator recipes. Checkout Auggie's Gopher Stew, Law's mixed drinks or "Atticus" recipe for the perfect tailgate.

username or email: [email protected]
password: Gatorball

 

[grengadgy]

I got this recipe from my brother-in-law and I think That I will try it.

Candied Jalapenos

 

[crosscreekcooter]

@grengadgy I switched everything I had over to Copy Me That at your suggestion, what a great copy and storage system.

 

[grengadgy]

@grengadgy I switched everything I had over to Copy Me That at your suggestion, what a great copy and storage system.

It's great, if you see a recipe on say Facebook all you have to do is highlight one ingredient and click the Copy Me That extension and it copies the recipe.

 

[grengadgy]

Candied Jalapeno or Cowboy Candy

Candy Jalapeno

Ingredients

• 3 lbs jalapenos, fresh and firm
• 2 cups cider vinegar
• 6 cups granulated sugar
• 1 ⁄2 teaspoon turmeric
• 1 ⁄2 teaspoon celery seed
• 3 teaspoons granulated garlic
• 1 teaspoon ground cayenne pepper

Steps

1. Wearing gloves, remove the stems from all of the jalapeno peppers. The easiest way to do this is to slice a small disc off of the stem-end along with the stem. Discard the stems.
2. Slice the peppers into uniform 1/8-1/4 inch rounds. Set aside.
3. In a large pot, bring cider vinegar, white sugar, turmeric, celery seed, granulated garlic and cayenne pepper to a boil. Reduce heat and simmer for 5 minutes.
4. Add the pepper slices and simmer for exactly 4 minutes.
5. Use a slotted spoon to transfer the peppers, loading into clean, sterile canning jars to within 1/4 inch of the upper rim of the jar.
6. Turn heat up under the pot with the syrup and bring to a full rolling boil. Boil hard for 6 minutes.
7. Use a ladle to pour the boiling syrup into the jars over the jalapeno slices. Insert a cooking chopstick to the bottom of the jar two or three times to release any trapped pockets of air. Adjust the level of the syrup if necessary. Wipe the rims of the jars with a clean, damp paper towel and fix on new, two-piece lids to finger-tip tightness.
8. If you have leftover syrup, and it is likely that you will, you may can it in half-pint or pint jars, too. It’s wonderful brushed on meat on the grill or added to potato salad or, or, or… In short, don’t toss it out!
9. Place jars in a canner, cover with water by 2-inches. Bring the water to a full rolling boil. When it reaches a full rolling boil, set the timer for 10 minutes for half-pints or 15 minutes for pints.
10. When timer goes off, use canning tongs to transfer the jars to a cooling rack. Leave them to cool, undisturbed, for 24 hours. When fully cooled, wipe them with a clean, damp washcloth then label.
11. Allow to mellow for at least two weeks, but preferably a month before eating. Or don’t.

 

[MJMGator]

I think that’s my wife’s.

 

[grengadgy]

Where are you on the pepper chart?

 

[grengadgy]

Albert’s Cayenne Hot Sauce

Made my first jar of my grandfather’s recipe, cayenne hot sauce. Goes great on greens, peas, beans, Mother-in-Laws, etc.

Servings:
Ingredients

• Cayenne peppers
• white distilled Vinegar
• tablespoon of olive oil

Steps

1. Fill a jar with Cayenne peppers, try to stuff as many as possible in the jar without breaking any.
2. Boil enough white distilled Vinegar to completely fill the jar.
3. Just before filling with boiling vinegar, pour a tablespoon of olive oil in the jar then pour in the boiling vinegar up to the neck.
4. Quickly, put the lid on tight and turn upside down placing the jar on a tablecloth to cool.
5. Once it cools the jar will seal.
6. Store for at least 30 days before use to get the full flavor.
7. Goes good on peas, greens and other veggies.

 

[SeabeeGator]

@grengadgy cool idea. So after I log in, all the recipes are ones recommended by GC folks?

 

[grengadgy]

@grengadgy cool idea. So after I log in, all the recipes are ones recommended by GC folks?

I started it for that reason and it went that way for a while, Tailgate recipes, dips and etc. Now it seem to just a dinner menu list of what they are having for a meal.

 

[grengadgy]

Stubb's Original Bbq Sauce (copycat)

Ingredients

• 1 8oz Can Tomato Sauce
• 1 6oz. Can Tomato Paste
• 1/4 C Water
• 1/8 C + 2T White Sugar
• 2 T Dijon Mustard
• 2 T Dark Corn Syrup
• 2 T White Vinegar
• 1 T Molasses
• 1 T Cider Vinegar
• 1/2 T Onion Powder
  1/2 T Liquid Smoke
  1/2 T Chili Powder
  2 tsp. Lemon Juice=
  1 tsp. Garlic Powder
  1 tsp. Soy Sauce1/4 tsp. Cayenne Pepper
• 1/8 tsp. Celery Seed
  
  Directions:
  
  -Combine all ingredients in medium pot over medium heat. Whisk often, reduce temperature to low and allow to simmer for 15 minutes.
  
  Store in airtight container in refrigerator until ready to use. Enjoy!

 

[grengadgy]

" Copy Me That " h*ttps://www.copymethat.com/ without the asterisk is a great place for sharing Gator recipes. Checkout Auggie's Gopher Stew, Law's mixed drinks or "Atticus" recipe for the perfect tailgate.

username or email: [email protected]
password: Gatorball

Cooter has about 15 recipes in GatorChatter Recipes. He liked making cheesecakes.

"Copy Me That " is a great "free: little program for saving any recipe that you see on the web.

 

[MidwestChomp]

Albert’s Cayenne Hot Sauce

Made my first jar of my grandfather’s recipe, cayenne hot sauce. Goes great on greens, peas, beans, Mother-in-Laws, etc.

Servings:
Ingredients

• Cayenne peppers
• white distilled Vinegar
• tablespoon of olive oil

Steps

1. Fill a jar with Cayenne peppers, try to stuff as many as possible in the jar without breaking any.
2. Boil enough white distilled Vinegar to completely fill the jar.
3. Just before filling with boiling vinegar, pour a tablespoon of olive oil in the jar then pour in the boiling vinegar up to the neck.
4. Quickly, put the lid on tight and turn upside down placing the jar on a tablecloth to cool.
5. Once it cools the jar will seal.
6. Store for at least 30 days before use to get the full flavor.
7. Goes good on peas, greens and other veggies.

I like to process pickled peppers. You can keep them a long time without processing because of the vinegar, but I have done a ton in the past and have kept them several years after processing.

And I see you picked them green. Wait until they are red if you don't mind the heat. The flavor is better when red.

 

[MidwestChomp]

Where are you on the pepper chart?

I tried a Carolina a few years back. The piece was the size of my picky fingernail. The burning sensation wouldn't go away after all the remedies and stayed for like 45 minutes. I'd do it again though.

I highly recommend the guajillo pepper if you can find them. Those are traditional Northern Mexican peppers used in mole sauces. The peppers are not super spicy and have ridiculous flavor.

 

[grengadgy]

And I see you picked them green. Wait until they are red if you don't mind the heat. The flavor is better when red.

I always mix them, The red for flavor and heat but the green for eating along with the veggies.

 

[AuggieDosta]

@grengadgy cool idea. So after I log in, all the recipes are ones recommended by GC folks?

I agree, this has been a cool idea and it's very easy to use.

thanks @grengadgy

 

[grengadgy]

I agree, this has been a cool idea and it's very easy to use.

thanks @grengadgy

When did you add AuggieDosta's Shrimp Pasta?
Looks good....

 

[AuggieDosta]

A while back IIRC and it is tasty.

 

[Altitude Gator]

Not sure if similar, because I can't read a recipe or cook for anything, but my wife does her pickled jalapenos in a bread and butter brine with onion, just like the cucumber pickles. Very good combination of sweet and hot!

 

[grengadgy]

Not sure if similar, because I can't read a recipe or cook for anything, but my wife does her pickled jalapenos in a bread and butter brine with onion, just like the cucumber pickles. Very good combination of sweet and hot!

If you are talking about "Candy Jalapeno" without seeing your wife's recipe I would to say its different. The bread and butter brine would be a difference maker compared the juice in the candied jalapenos. I like candied jalapenos on nearly everything. I swear I don't know where the hotness goes but these have very little heat.