Potluck Successes

[CanoeStream]

Have anything that has really clicked with dishes you have shared? It's hard to experience that over the internet, but your words and recipes would be welcome!!

[CanoeStream]

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Cans black eyed peas, canned -- rinsed and drain
1 Can Hominy, Canned -- drained
2 Whole tomatoes, seeded -- chopped small
4 green onion -- chopped
1 green pepper -- seeded and chopped
1 jalapeno -- seeded and chopped
2 Cloves garlic -- minced
1/2 Cup white onions -- chopped
1/2 Cup parsley or cilantro -- chopped fine
1/2 Cup "Pace" picante sauce, medium
1/2 Cup clear vinaigrette salad dressing

1 1/2 Bag taco chips

Include minimal liquid from black eyed peas, hominy, tomato seeds, etc. Chop ingredients approx same size as black eyed peas & hominy. Toss all except dressing until well mixed. Pour vinaigrette over and let stand in fridge or cooler for 2 hours (or overnight). Serve with sturdy corn chips.

- - - - - - - - - - - - - - - - - -

NOTES : Jalapeno's can be doubled and hardly noticed. This is not a spicy dish unless you really stomp on it.

[Pahaska]

I tried this at the Blanco Forum Rally and the pan was totally emptied.

One large and one small can of sauerkrout.
1 1/2# of German sausage cut in about 1" lengths.
Salt, pepper, and a few dashes of Tabasco sauce.

Cook sausage in water till done, drain, add sauerkraut and seasonings.

Cover and cook for an hour or more, stirring once in a while to spread the sausage flavor.

I had a lot of appreciative comments afterward.

[nds]

Pahaska, we do a similar dish. Only, we use kabalsa (cut up) that we brown in a pan first, then put in a dutch oven mixed with a large jar of sauerkrout, topped with peeled potato's and allowed to simmer slowly. When the potato's are done, dig in!

[Silvertwinkie]

You all are NOT helping with this cabin fever thing........

The idea of potluck and hobo is really making me want spring to arrive.... not to mention if we start whipping these dishes up, we won't fit through the Airstream door when spring does arrive....thanks for the recipies! I'll have to see what Brandi has to share....she blows my abilities away!

[Davydd]

Bob,

Thanks for the Texas Caviar recipe. It is my turn to cook this weekend. Spaghetti last night. Tonight it was going to be Burgoo stew or pizza. I don't have a wide palette of recipes.

[overlander64]

Bonfire Baked Beans is a potluck dish that I have been preparing for over a decade when attending campout and cookout potlucks. They are very rich with quick and easy preparation (once the necessary equipment has been acquired).

Bonfire Baked Beans

Equipment:

1 - Well-seasoned Cast Iron or Heavy Cast Aluminum Dutch Oven (8 Quart or Larger)
1 - Roll Heavy Duty Aluminum Foil
1 - Dutch Oven Lifting "Wrench"
5 - Pounds Charcoal Briquets
2 - Long-Handled Serving Spoons

Ingredients:

1.5 - - Pounds Hickory Smoked Bacon
1 - - Pound Can Brown Sugar Process Baked Beans (Drained)
1 - - Pound Can Bar-B-Que Process Baked Beans (Drained)
1 - - Pound Can "Tomato" Process Bakes Beans (Campbell's or equivalent) <Drained>
1 - - Medium Yello Onion (Finely Chopped)
2 - - Cloves Garlic (Minced)
1 - - Large Bottle Bacos
1 - - Can French's French Fried Onions
1 - - Can Dry Process Mustard
1 - - Bottle Brook's Catsup
1 - - Bottle Honey DiJon Mustard
1 - - Bottle Worcestershire Sauce
1 - - Bottle Balsamic Vinegar
2 - - 6 Ounce Cans Contadina Tomato Paste
2 - - 6 Ounce Cans Contadina Tomato Sauce
1 - - Pound Light Brown Sugar
1 - - Bottle (Sweet) Sorghum Molasses
** - Salt and Pepper to Taste

Directions:

Preparation of Dutch Oven:

Spray interior of dutch oven as well as inside surface of lid with Pam or similar cooking spray. Then line dutch oven with bacon strips allowing the bacon strips to overhang the edges of the pot - - they will be folded over to meet in the middle of the dutch oven in the end. The bacon should cover in excess of 90% of the dutch oven surface.

Preparation of the Beans:

In a large mixing bowl combine the processed baked beans that have been drained. To the beans, add the onion, garlic, 3/4 bottle of Bacos, 1.5 teaspoons Dry Process Mustard, 3/4 cup Brook's Catsup, 3/4 cup Honey DiJon Mustard, 3 to 4 Tablespoons Worcestershire Sauce, 2 6-Ounce cans Contadina Tomato Paste, 2 6-Ounce cans Contadina Tomato Sauce, 3/4 cup Light Brown Sugar (firmly packed), 3/4 cup sweet Sorghum Molasses, 3 Tablespoons of Balsamic Vinegar, salt and pepper to taste. Carefully mix all of the above ingredients together and when well blended dump into the prepared Dutch Oven.

Top the above mixture with the remaining Bacos and all of the French's French Fried Onions. Fold over the ends of the bacon strips. Seal the top of the dutch oven with the heavy duty aluminum foil.

Bake in either of the following methods:

Bonfire method: In a well-established camp fire, place the dutch oven in the hot coals at the edge of the fire - - allow to bake for 2 to 3 hours (until hot and bubbly) - - being sure to turn the dutch oven 1/2 revolution about once every 30 minutes.

Charcoal method: Place about three pounds of charcoal briquets in a circle slightly larger than the base of the dutch oven. Allow the coals to burn until they are about 50% light gray, then place the dutch oven on top of the coals. If the dutch oven has a "baker lid", a fire scoop can be used to carefully add a single layer of hot coals to the lid of the dutch oven. Allow to bake for 2 to 3 hours (until hot and bubbly).

This dish may be prepared in a standard oven, but it seems to loose something in the translation.

I have been preparing this dish for potlucks for more than a decade. It is VERY rich and we never speak of cholesterol where this dish is discussed. The original dish upon which I based this reipe called for three kinds of dried beans with the normal pre-soaking and related preparation - - I have preferred using the canned beans as it significantly simplifies the preparation and presentation of the dish.

Kevin

[Davydd]

I say prepare since there is nothing to cook. I thought this would be easy but in succession, SuperTarget, Rainbow Foods and Byerlys did not have canned hominy or blackeyed peas. I was just about to decide to substitute black beans and corn when I pulled into a Cub grocery store on one last try. Low and behold they had both.

It's a good thing I chose this rather than cook something. My wife has the weekend home care nurse watch and has to work late until 9 PM tonight because of a hospital admit. Normally she would get to come home at a normal time and only be on call on the rest of the evening.

[overlander63]

Originally posted by Davydd
Bob,

Thanks for the Texas Caviar recipe. It is my turn to cook this weekend. Spaghetti last night. Tonight it was going to be Burgoo stew or pizza. I don't have a wide palette of recipes.

Okay, my curiosity has the best of me. What is Burgoo stew?
(I shudder to think)...
Terry

[Davydd]

It is just a stew with just about anything you can find to throw in. I believe there is a posted recipe by another member here. A search on Burgoo would find it. Typically it can be any kind of meat from squirrel to chicken along with tomatoes, potatoes lima beans, red peppers, green peppers, onions, carrots, celery, corn and seasoning. Best served with corn bread.

[CanoeStream]

Terry -- There's a link with a recipe on the latest post in Regional Food Specialties. See it in the Kentucky bit...

[CanoeStream]

I grew up in Texas, Ohio and France (dad in the USAF). My mom served this in each of these locations -- though only rarely in San Antonio and Bryan...

SNOW ICE CREAM

3 cups loose clean snow
2 tbsps. milk
1/4 cup sugar
1 tsp. vanilla extract

Mix all the ingredients and sample the result. Add more sugar and vanilla extract to taste.

[mandolindave]

My default menu is ....Jambalaya

I freeze it, it helps keep the other food cold, and when I need it
I boil water for the rice and heat up the Jambalaya.

1) 14 oz can of stewed tomatoes
1/2 lb cooked chicken ( leftover ?)
1/2 lb cooked shrimp ( add last )
1) onion ( sauteed )
1) green or hot pepper ( sauteed )
3) celery stalks ( sauteed )
1) can of chicken broth
1) lb of Keilbossi( -2 pts spelling ) or Andoile sausage(sauteed)
Some tabasco
Some Garlic
Some Worcestershire sauce (I can't believe I spelled it )
2) cups uncooked rice ( cooked ) add shortly before eating

[Janet H]

Originally posted by Canoe stream
Have anything that has really clicked with dishes you have shared?

Beer - lots of it.

[mandolindave]

Oh........ I guess my recipe was off topic........duh

Several of my favorite parties were just before we left for home at the end of a festival. We would pool the last of our food so we wouldn't have to throw it away. Invited anyone that walked by.
As I remember, ribs , shrimp, london broil, salmon, and chicken
went together pretty well.

[Photobitstream]

Recipes? I don't need no stinkin' recipes!

But just in case...

Reduced Instruction Set Chili (RISC)

2-4 lbs buffalo stew meat, trimmed
2 32 oz cans organic stewed tomatoes
1 32 oz can organic black beans
1 32 oz can organic red beans
2 sweet onions, chopped (Texas 1015 preferred)
2 tbs Texas Gunpowder (powdered jalapeno)
2-3 tbs powdered New Mexico chili, as desired
2 tsp habanero hot sauce
3 tbs crushed garlic
2 tsp powdered cumin
2 tsp powdered cilantro
2 tbs oregano flakes
1 tbs basil flakes

Marinade meat in chipotle marinade* for one hour. Place ingredients in crock pot, add water as desired. Cook four to six hours until meat is tender enough to fall apart when you put a fork in it. Goes best with dark ales.

*Warning: Do not used canned whole chipotles. If you cannot find chipotle marinade, use Worcestershire sauce and lemon juice, or skip this step.

[wildcat455]

Great Chili Recipe..... just loose the beans!

[Photobitstream]

Beans are optional. Just substitute more meat and tomatoes.

[wildcat455]

And don't forget to wash down with BEER!!

[Photobitstream]

Originally posted by 61Overlander
And don't forget to wash down with BEER!!

Anything from the Live Oak Brewing Company will do.