Sawgrass Stew with Gatortail Sauce

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Buddy Taylor of Gator Hammock made this great stew at the 2001 National Fiery Foods Show. Using some of his products he made the Gatortail sauce that can be served with shrimp, fish, and of course Florida gator tail.

Ingredients

  • 7-8 quarts water

  • 6.5 oz. Gator Hammock Sawgrass Boil

  • 2 pounds smoked kielbasa or sausage (cut into 1 inch pieces)

  • 2 pounds red potatoes (cut into 1 inch cubes)

  • 2 pounds baby carrots

  • 4 ears fresh corn (each cut into 3 pieces)

  • 2 pounds unpeeled large fresh shrimp

Instructions

Add water and sawgrass boil to a large stock pot (3-4 gallons) and bring to a rolling boil.
Add kielbasa, return to a boil, and cook 5-10 minutes.
Add potatoes and carrots, return to a boil, and cook 10 minutes.
Add corn, return to a boil, and cook 8-10 minutes.
Add shrimp, cook 3-4 minutes or until shrimp turn pink. (Do not boil)
Remove from heat and let rest about 10 minutes uncovered. Serve in large soup bowls.

Enchiladas Verdes con Chile Pasado

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Here’s the recipe we served to our friends in Italy. In parentheses are the Italian ingredients we used as substitutes. I have adjusted the recipe to serve four to six. Serve with refried beans and guacamole.

Ingredients

  • 2 large chicken breasts

  • 1 cup chicken stock

  • 2 cups cream

  • 6 ounces cream cheese (mascarpone)

  • 3/4 cup finely chopped onions

  • 1 ½ ounces chile pasado, reconstituted to make about 1 ½ cups, chopped

  • 5 teaspoons minced cilantro (Italian parsley)

  • 1 egg

  • 1 ½ teaspoons salt

  • 1/4 teaspoon freshly ground black pepper

  • 3 tablespoons vegetable oil

  • 12 corn tortillas

  • 1/3 cup freshly grated Parmesan cheese

Instructions

Place the chicken breasts and the stock in a pot and bring to a boil. Reduce the heat, cover the pot, and simmer for 20 minutes. Remove the breasts and reserve the stock. Remove the skin from the breasts and shred the meat into small pieces. In a bowl combine ½ cup of cream, the cream cheese, shredded chicken, and the onions and mix well with a wooden spoon.

Place the chile pasado in a blender and add the cilantro and 1/4 cup of the reserved chicken stock. Blend at high speed to form a smooth paste. Add the remaining 1 ½ cups of cream, the egg, and the salt and pepper and blend briefly. Remove the puree to a bowl.

Preheat the oven to 350 degrees F. In a skillet, heat the oil until hot. Using tongs, fry each tortilla in the oil for about 5 seconds a side so they are soft. If you overcook them, they will be tough. Drain each tortilla on paper towels. Place each tortilla on a plate and put about 1/4 cup of the chicken mixture in the middle. Smooth it out and roll up each tortilla into a thick cylinder. Place in a 8 by 12 inch glass baking dish, seam side down. When all of the tortillas are placed in a single layer, cover them with blended chile pasado puree and top with the Parmesan cheese.

Bake for about 15 minutes or until the cheese has melted and the enchiladas are slightly browned on top. Serve immediately.

Spanish Chorizo with Pimenton

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This is the classic Spanish sausage which was later transplanted to Mexico and flavored with different chiles. Traditionally, the links are air-dried in a cool place before being refrigerated. For a great breakfast treat, remove the sausage from the casings, crumble and fry it in a pan. Add eggs that have been whisked and scramble them with the sausage. Serve with a chile sauce made from pimentón. You will need a sausage stuffer attachment for your grinder for this recipe. In some versions of this recipe, other seasonings, such as cinnamon and coriander, are added.

Ingredients

  • 2 pounds lean pork, coarsely ground

  • 3 cloves garlic, mashed in a press

  • 1/4 cup vinegar

  • 1 teaspoon oregano

  • 1/4 cup hot pimentón

  • 1 teaspoon freshly ground black pepper

  • 2 teaspoons salt

  • 1/4 teaspoon ground cumin

  • 1 teaspoon oregano

  • 1 yard sausage casing

Instructions

In a large bowl, combine all ingredients. Using the sausage stuffer, force the mixture into the casings and twist off links and tie them.

Green Chile Pasta with Grilled Salmon Fillet

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Any pasta can be used with this recipe. We suggest Farfalle or Ziti.

Ingredients

  • 2 tablespoons butter (or margarine)
  • 2 tablespoons flour
  • ½ cup cream or milk
  • 1 ½ cups chicken broth
  • ½ cup Austin Spice Company Green Chile Salsa
  • ½ cup finely shredded Parmesan cheese
  • 6 cups cooked pasta of choice (we like farfalle or ziti)
  • 2 grilled salmon fillets

Instructions

Melt butter over medium heat. Sprinkle flour over butter and stir into a smooth paste. Add the milk and chicken broth. Heat until bubbly and thickened. Stir in Green Chile Salsa, then remove from heat. Stir in Parmesan cheese and pasta.. Serve with grilled salmon. (You can add the salmon to the pasta if you wish.)

Blackened Buffalo Ribeye w/ Corn and Black Bean Salsa

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When cooking the steaks you will have intense smoke, make sure you have proper ventilation.

Ingredients

For the Ribeye:

  • 8-10 Ounce farm raised buffalo ribeye steaks
  • ¼ pound unsalted butter (melted)
  • Galena’mite Blasting Powder

For the Salsa:

  • 4-5 ears fresh corn on the cob
  • 1 medium diced onion
  • 3 cloves diced garlic
  • Juice from 1 fresh lime
  • Juice from 1 fresh lemon
  • 2 – 3 cups cooked black beans
  • 2 fresh tomatoes, seeded and chopped
  • Fresh cilantro, chopped, to taste
  • Salt and pepper, to taste
  • Ground cumin, to taste
  • Chipotles in Adobo, to taste
  • 3-4 tablespoons apple cider vinegar
  • 1 – 2 tablespoons olive oil

 

Instructions

For the Ribeye:

Take ribeyes and brush with melted butter, then dust with Galena’mite Blasting Powder, place ribeyes into skillet pressing down (you will have intense smoke, make sure you have proper venting). Let ribeyes cook approximately 2-3 minutes, then turn over. Blacken this side until done approximately 2-3 minutes more. Should be medium rare to medium. Cook a little more if you desire medium to medium well.

 For the Salsa:

With a sharp knife remove corn kernels from cob, preheat saute’ pan over high heat, add fresh corn and drizzle olive oil. Tossing mixture continuously so not to burn. When corn is roasted (approximately 4-5 minutes) add in onion and garlic and tomatoes, continue to cook 2-3 minutes, then add in black beans, apple cider vinegar, lemon and lime juice, let mixture cook 2-3 minutes. Then add in 2 tablespoons chipotles in adobo, pinch of cumin, salt and pepper to taste and finish with fresh cilantro.

To Finish the Plate:

Take a large dinner plate, spoon salsa into center (approximately 1 cup). Then take blackened ribeye and place towards edge, or you may cut the ribeye into 1 inch strips and fan across salsa, garnish plate with fresh cilantro.