Our Gator Nation Recipes

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Kevin's Spicy Black–Eyed Pea Dip
2 cans of Black Eye Peas (rinsed and drained) 1 can of White Hominy (rinsed and drained) 1 can of Fresh Diced tomatoes (can use the kind with garlic or jalapeño included) or 2 tomatoes diced 3 – 4 green onions (scallions) finely sliced 2 – 3 cloves of garlic minced 1 cup of chopped red onion 1 cup of chopped parsley 1 small (8 oz.) bottle of “Zesty” Italian dressing Jalapeño chopped “to taste” In a large bowl, combine the above ingredients. Chill and serve with “scooped” Fritos or Nacho chips. Makes 2 quarts. Keeps well refrigerated for 2-3 weeks.

Renea's Famous Spinach Dip
1 pkg (10 oz.) baby spinach, chopped or 1 pkg (10 oz.) frozen chopped spinach, drained 1 container (16 oz.) sour cream 1 cup Mayonnaise 1 pkg Knorr Vegetable recipe mix 1 can (8 oz.) water chestnuts, optional 3 green onions, chopped, optional Combine all ingredients and chill, 2 hours Serv with your favorite chips or dippers



This is General Pinochet's Chile,
a dish that brooks no dissent...


Here's the recipe I bastardized from some real chili-man named Wick Fowler,
who gave it to a friend, who messed with it her ownself and won the Texas
Chili Cookoff at Terlingua with it. Original name is Superb X, not to be
confused with Malcolm-in-the-Middle X. I use ground buffalo meat rather
than chuck, I think it tastes richer and chuck pretty much objects to me
grinding his meat. The recipe is based on 3 pounds of meat stock, so if
you're doing more or less and you're a Journalism School grad, go get a
neighborhood kid to calculate the quantities...


                                 3 LBS BASE MEAT
15-OZ CAN TOMATO SAUCE
1 CUP WATER
2 TSP TABASCO (I FAVOR THE GREEN)
3 HEAPING TBLSP CHILI POWDER
1 HEAPING TBLSP OREGANO
1 HEAPING TSP CUMIN
4 CHOPPED GARLIC CLOVES
1 TSP SALT
1 TSP CAYENNE PEPPER
1 TSP PAPRIKA
1 DOZEN CHILI PEPPERS (WHOLE, DRIED, PERHAPS RED HOT...)
4 CHOPPED CHILIPIQUINS OR EQUIVALENT IN SLICED JALAPENOS
2 HEAPING TSP HOT SAUCE (PICK YOUR BRAND)
1 BEER (NO, NOT BUD LIGHT)
2 HEAPING TBLSP MASA OR FLOUR (AT LEAST)


                                 Sear the meat in a skillet until cooked. Put meat into chili or crock pot with the tomato sauce beer, and enough water to cover the meat by 1/2 inch. Add the remaining ingredients (except the whole pepper pods) and stir (to the right only, nothing goes to the left in General Pinochet's Chile).Then put the chili pods in whole, being very careful not to break them, as they're just for flavoring (eating them is contingent upon the mental health of the consumer). Simmer for 75 minutes. Skim off excess grease. Add thickener made of masa/flour and water until you like the consistency, then simmer for at least 30 more minutes (I usually let it crock overnight, it can't hurt and it really locks the flavors in).

WARNING: If you wanna share this with most mortals, cut all the hot ingredients by half. At that point
the tearing, sniffling and whining usually subside. Crikey, it's CHILI, folks, not oatmeal!!!