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Discussion in 'Swamp Cook Shack' started by g8orbill, Jan 23, 2016.

  1. WhattaGator

    WhattaGator "Where's The Beef"?? (Or the crabcakes, etc.)... VIP Member "Cook Shack Chef"

    My pleasure...Now, after I have dinner, I'll look up my Brunswick Stew recipe and post that... I know I saw a request for that!
  2. Gators11

    Gators11 VIP Member

    Nov 30, 2013
    Yes, someone was inquiring or mentioning the stews.
  3. WhattaGator

    WhattaGator "Where's The Beef"?? (Or the crabcakes, etc.)... VIP Member "Cook Shack Chef"

    Hmmm, Let's see.

    Next on the agenda, Brunswick Stew.


    2 Lbs Ground Beef NOTE; If you "Just happen" to have about 1/2 - 1 Lb Of Pulled Pork handy (OK if it's in Bar-B-Q Sauce) we'll throw that in too
    1 Lg Onion, Diced
    1 Green bell Pepper, diced
    1 28 Oz Can Crushed tomatoes
    1 18 oz Bottle Sweet Baby Ray's Bar-B-Q Sauce
    2 Lg. Potatoes, peeled and cubed into 1/2" cubes
    2 Cans Corn, drained well
    1 Can Great Northern Beans, drained and rinsed
    1 Can Pinto Beans, UNdrained
    1 Can Lima beans, Drained
    5 Cups Beef Broth or Stock
    1 Tbsp Lea & Perrins Worchestershire Sauce
    1 Tbsp Kosher salt
    1 Tsp Fresh Ground Black pepper


    In a large stockpot, brown and crumble ground beef, Onions and bell pepper over medioum heat.
    Drain any grease from beef,
    Add alll remaining ingredients
    Cover and simmer, stirring occasionally, until potatoes are cooked through

    OPTIONAL INGREDIENTS; Since Brunswick Stew is a regional sort of dish,
    If yoou want that "tang" to it, add 4 Tbsp White Vinegar after cooking, add bit at a time, stir until desired taste
    I also like to add 1 Tbsp Old Bay Seasoning

    Whew! That should cover it!
    • Best Post Ever Best Post Ever x 1
  4. WhattaGator

    WhattaGator "Where's The Beef"?? (Or the crabcakes, etc.)... VIP Member "Cook Shack Chef"

    After a ittle research, I'll try to come close...

    Cream of Jalapeno Soup....


    2 Tbsp Butter
    5 Large Fresh Jalapenos, peeled seeded, and finely diced
    3/4 Cup Finely chopped Onion
    3 Cloves Fresh Garlic, minced
    1 Avocado, peeled and finely diced
    1 Carrot, peeled and finely diced
    2 Cups Tomatoes, peeled and seeded
    8 Cups Heavy Cream
    1 Tbsp Kosher Salt
    1/2 Tbsp Freshly Ground Black Pepper
    1/8 Tsp each Ancho and Chipotle Chili Powders
    1 Cup Chicken Stock or Broth
    1 Cup White Cheddar Cheese, grated
    2 Tbsp Fresh grated Parmesan Cheese
    3 Tbsp All Purpose Flour
    1 Bunch Cilantro, Stemmed and chopped


    In Large stockpot, over medium heat, melt butter,
    Add Onions, carrot, Jalapeno and garlic, stir, until softened, (not browned)
    Remove pot from heat and stir in the avocado, tomatoes and cream.
    Lower temperature and add chicken broth, stirring to make sure cream does not separate.
    Bring sou back to a simmer, and add cheese and seasonings
    Simmer, uncovered, stirring so it doesn't scorch, for about 50-60 minutes, until reduced by one third.
    Add Parmesan cheese, and stir
    NOTE if soup hasn't reached your desired thickness, sprinkle in small pinches of flour, stirring constantly, giving a few minutes to allow
    for thickening
    Add cilantro and stir, reserving some for garnish.

    Let me know if it's close, or how you like it!
  5. COGatorman

    COGatorman Gator with Altitude!

    Jan 2, 2010
    Westminster, CO
    We'll give it a shot. Thanks!
  6. WhattaGator

    WhattaGator "Where's The Beef"?? (Or the crabcakes, etc.)... VIP Member "Cook Shack Chef"

    Sounds decent..

    Do you have any original recipes,... or say, unique ones that you might have picked up in little "hole--in-the-wall" hidden gems, or j surprisingly good Mom and Pop places.

    This thread is titled " Special Recipes" for a reason, and I would like to keep it that way, rather than trying to convert it into a plain cookbook.

    I'd much appreciate the cooperation, as anybody can look up. a plain recipe online or in a book.... It's the unique recipes here that has kept this baby going!
  7. WhattaGator

    WhattaGator "Where's The Beef"?? (Or the crabcakes, etc.)... VIP Member "Cook Shack Chef"

    OK, As requesed by Gators11.... My recipe for Crawfish Soup..

    First, The Crawfish Stock;

    5 Lbs.Whole Crawfish
    1 Bunch Fresh Thyme
    1 Tsp Old Bay Seasoning
    Mirepoix....( 1 Lg Carrot, peeled and chopped, 1 Lg Rib Celery, chopped, 1 Med. Onion, peeled & chopped)
    9 Cups Water


    Remove Crawfish tails, Set aside.

    Put all other ingredients into pot, Heads and shells included.
    Bring to a high simmer and simmer until liquid is reduced by 1/3
    Remove from heat, and Strain liquid into new pot or bowl, Discard all solid ingredients.

    If you're NOT going to make the real stock...................Use...
    Either 6 Cups Fish Stock, or (yuck) Chicken Broth!.......AND
    2 LBS Packaged Crawfish Tails.... (It's up to you, but whatta difference!!!!)


    4 Tbsp unsalted butter PLUS 2 Tbsp Olive Oil
    3 Cups "Cajun Trinity" ( 1 Cup Each Chopped Celery, Onion, and Green Bell Pepper)
    1 Cup Carrots, Peeled and Chopped
    2 Lge Shallots, Minced
    4 Lge Cloves Fresh Garlic, Minced
    6 Plum Tomatoes, Seeded and chopped
    4 Oz. Tomato Paste
    1 Tsp Kosher or Sea Salt
    1 Tsp Fresh Ground Black Pepper
    1/2 Tsp Creole Seasoning
    1/2 Tsp Old Bay Seasoning
    2 Tsp Lea & Perrins Worchestershire Sauce
    2 Tbsp Fresh Lemon Juice
    1 Tbsp Fresh Basil, Chopped
    1/4 Cup Fresh Parsley, Stemmed and Chopped


    In Stockpot, Over Medium-high heat....
    Add Olive Oil and Butter, let melt, then...
    Add Onions, Celery, Carrots, Green pepper and Shallots... stir, until "Sweated" (Veggies gettiing semi soft and translucent)
    Add Garlic, cook until Aroma releases, then...
    Add Tomatoes, Tomato Paste, Crawfish Stock, Crawfish------
    Bring to a Boil, then...
    Add Salt, Pepper, Lemon Juice, Worchestershire Sauce, Creole Seasoning, Old Bay Seasoning., Basil and Parsley.
    Reduce Heat to a Simmer, Cook, covered, for 20 Minutes, then UNcover and cook for another 20 minutes.


    NOTE---- if "Cheating", use 6 Cups Fish Stock or (UGH!) Chicken broth, and a 2 Lb Package of Crawfish Tails, defrosted.
  8. WhattaGator

    WhattaGator "Where's The Beef"?? (Or the crabcakes, etc.)... VIP Member "Cook Shack Chef"

    I noticed that a lot of you guys preciously shared some BBQ recipes

    Check out Page 13 here, and try My "Char-Shu" Poek Ribs recipe!!
  9. WhattaGator

    WhattaGator "Where's The Beef"?? (Or the crabcakes, etc.)... VIP Member "Cook Shack Chef"

    Just had some of my Pasta e Fagiolii.

    Good stuff!

    The recipe is in here somewhere!

    Easy to make, and it reheats even better! :):emoji_champagne_glass:
    Last edited: Jun 22, 2018
  10. WhattaGator

    WhattaGator "Where's The Beef"?? (Or the crabcakes, etc.)... VIP Member "Cook Shack Chef"

    Smoked Prime Rib;


    1; 4-Bone Prime Rib Brought to room temperature
    3 Tbsp Dijon Mustard
    2 Tbsp Worchestershire sauce
    5 Cloves Fresh Garlic, mashed
    1 Heaping Tbsp Horseradish
    2 Tsp Ground Coriander
    2 Tsp dried Rosemary
    2 Tsp Dried Thyme
    1 Tbsp Ground Cayenne Pepper (optional)

    Kosher Salt
    Freshly Ground Black Pepper


    Blend all ingredients, except for salt and pepper, and rub all over the Prime Rib, let sit while you get smoker set to smoke "Low and Slow"... about 250 degrees.

    Once smoker is preheated to temp, then rub Kosher Salt and Black Pepper over the meat.

    Put in smoker, fat side up,ribs down, and cook about 2 1/2 hours., using oven or grill mitts, carefully turn the roast 180° to ensure even cooking.

    Check internal temperature. in the middle or the meat, without touching any bones. Temp should reach 120 degrees for rare. do NOT overcook..
    Remember, the meat will continue to cook once you remove it from the heat. The outside ends will be medium or so.

    Let the Prime Rib rest, covered with foil, for about 15 minutes, to allow it to normalize, and keep the natural juices in.


    The fat on top will provide natural juices to cook into the meat.

    You can choose your wood, Hickory, Applewood, Cherrywood all work, a bit of Oak on the bottom is a longer lasting wood., although it might leave a bitter taste if that's the only wood you use.
    You can also add "Large, NATURAL Charcoal Briquets, NOT the ones made with petroleum products!

    Horseradish goes well when serving the Prime Rib

    If you want a more Barbeque taste to it, you can always add 4 Tbsps of your favorite Bar-B-Q sauce to the above rub ingredients.

    Also, if you'ld like to use the dripping juices to make a gravy or Au Jus, simply place an aluminum pan under the roast.

    Let me know how it works for ya'! :):):)
  11. lacuna

    lacuna The Conscience of Too Hot Moderator VIP Member

    Apr 8, 2007
    Redlands, Colorado
    Shelby posted a brief incomplete recipe for a prime rib roast on the Steakhouse thread. I found it at allrecipes.com and posted it on that thread. Whatta requested it be posted on this thread. Here is my complete post with recipe copied from that thread.


    Shelby, your description of the prep and cooking time made me curious so I looked for the recipe. Cooking time is 5 min a pound at 500 degrees. A 4 pound roast is 20 minutes cooking and then the closed door 2 hour wait. A 6 pound roast at 5 minutes a pound is 30 minutes cooking with the 2 hour closed door wait.

    It has a 5 star rating on allrecipes.com

    Chef John's Perfect Prime Rib Recipe

    Chef John's Perfect Prime Rib

    "This is a specific formula for achieving a perfectly pink prime rib cooked somewhere a shade under medium rare. To use this method you must have a full-sized, modern oven with a digital temperature setting that indicates when it is preheated. Older ovens with manual controls can vary greatly, and the doors may not have the proper insulation."

    • 4 pounds prime rib roast
    • 1/4 cup unsalted butter, softened
    • 1 tablespoon freshly ground black pepper
    • 1 teaspoon herbes de Provence
    • kosher salt
    • Add all ingredients to list

    • Prep 10 m
    • Cook 2 h 20 m
    • Ready In 6 h 30 m
    1. Place rib roast on a plate and bring to room temperature, about 4 hours.
    2. Preheat an oven to 500 degrees F (260 degrees C).
    3. Combine butter, pepper, and herbes de Provence in a bowl; mix until well blended. Spread butter mixture evenly over entire roast. Season roast generously with kosher salt.
    4. Roast the 4-pound prime rib (see footnote if using a larger and smaller roast) in the preheated oven for 20 minutes. Turn the oven off and, leaving the roast in the oven with the door closed, let the roast sit in the oven for 2 hours. Remove roast from the oven, slice, and serve.
    • Cook's Note:
    • Your cooking times will vary depending on the size of your prime rib roast. To calculate your cooking time, multiply the exact weight of the roast by 5. Round the resulting number to the nearest whole number. The rib is cooked at 500 degrees F for exactly that many minutes. For example, for a 6 pound roast: 6x5=30, so cooking time is 30 minutes. Turn the oven off and wait 2 hours before opening the oven door. Remove the prime rib and slice into the most perfectly medium-rare meat you've ever seen.
    • Like Like x 1
  12. igabradley

    igabradley GC Hall of Fame

    Apr 9, 2007
    I cooked a 10 lbs. Prime Rib using this method at Christmas. Special kind of good.
    • Like Like x 1
  13. g8orbill

    g8orbill Old Gator Moderator VIP Member

    Apr 3, 2007
    Clermont, Fl
    thanks @lacuna- I printed this recipe out for ladyg8or - we are going to try it at our next dinner party
  14. docspor

    docspor GC Hall of Fame

    Nov 30, 2010
  15. deathroll

    deathroll GC Hall of Fame

    Apr 8, 2007
    St. Petersburg, FL
    A very easy and delicious fish recipe for pretty much any white, flaky fish (not salmon).

    If you like an ingredient, add more of it. If you dislike an ingredient, add less (or leave it out entirely).

    Salt, pepper and set aside some fish filets.
    1. In a saucepan, melt 1/2 stick of butter and add some EVOO
    2. Add diced onion and cook on medium
    3. Add some chicken broth
    4. Add crushed/diced garlic (3 to 4 cloves)
    5. Add some red pepper flakes
    6. Add some crushed or diced tomato
    7. Add a half bottle of capers, with 1/2 bottle of caper juice
    8. Add some sliced/diced green and/or black olives
    9. Add the juice of one lemon
    10. Add the juice of one lime
    11. Push all the solids to one side and then lay the fish in the pan (cover)
    12. After 4 to 5 minutes, turn the fish and cover
    13. Wait 4 to 5 minutes
    14. Serve with the sauce on top
    15. Enjoy
    Last edited: Jul 9, 2018
    • Like Like x 1
  16. WhattaGator

    WhattaGator "Where's The Beef"?? (Or the crabcakes, etc.)... VIP Member "Cook Shack Chef"

    It sounds like it could be pretty good, if you only gave us at least some idea of measurements, even an approximation of the ingredients.
  17. MtownGator

    MtownGator GC Hall of Fame

    Sep 1, 2012
    Sounds like how my Oma cooked. She just knew the right amount from years of cooking and by taste.
  18. WhattaGator

    WhattaGator "Where's The Beef"?? (Or the crabcakes, etc.)... VIP Member "Cook Shack Chef"

    Yeah I do the same thing when I cook.

    But, two of the only things with an amount is a half jar (size?) Of capers with juice?

    Pretty important to know some other amounts.
  19. deathroll

    deathroll GC Hall of Fame

    Apr 8, 2007
    St. Petersburg, FL
    No. No it's not. As stated, add however much you want of each ingredient. Everything on the list tastes good. If you like tomatoes more than you like capers, go for it. If you really like onions and cannot stand red pepper flakes, guess what?
  20. WhattaGator

    WhattaGator "Where's The Beef"?? (Or the crabcakes, etc.)... VIP Member "Cook Shack Chef"

    Whatever you say, we'll see if we get any reviews.