Rendezvous Recipes

islandpiper · Jan 14, 2008

I have had requests for recipes of things that were served at the Rendezvous '08.

I can list mine, no trouble.

I'll get Jim and Suzies Potato Salad recipe unless it is secret.

Tick, can you post the recipe for that cake?

rpecot......please......tell us how to make that salsa.

Any special requests?

Piper

oldyaker · Jan 14, 2008

How about the gumbo? Did it have seafood in it....I'm not a big chicken fan.

rpecot · Jan 14, 2008

Salsa

I doubled everything for the Rendezvous. Probably didn't need to, but here is my version of "Brad's Salsa":

1 16 oz can (large size) diced tomatos
1 medium onion, chopped coarsely
several cloves of garlic, chopped
3 - 4 jalapenos, chopped
Juice of 1 lime
1/8 cup apple cider vinegar
1 Tablespoon oregano
1 teaspoon ground cumin
ground pepper to taste
salt to taste
a "clump" of cilantro, chopped finely

Mix it all up and chill. Serve with chips and cold beer

islandpiper · Jan 16, 2008

Potato Salad- Jim and Susie

POTATO SALAD

6 med potatoes- boiled and cubed
2 tbsp chopped onions
3 boiled eggs
Ã‚Â½ cup mayonnaise
Ã‚Â½ cup sour cream
mustard to taste
1 tsp sugar
1 tsp salt
Ã‚Â¼ tsp pepper
sweet pickle relish to taste

sackett · Jan 16, 2008

Pickeled Cabbage?

islandpiper · Jan 16, 2008

Pickled Cabbage as made by Mr. John Wong, Trey Yuen restaurants, Louisiana

Two heads cabbage, chopped into 1-2" chunks
several carrots, scraped and sliced
several green peppers, chunked
Jalepeno or Oriental chile peppers, whole, as desired
salt/white pepper to taste

16 fl oz white vilnegar
16 fl oz white sugar

Mix the sugar and vinegar and spices to dissolve sugar, pour over mized veggies and weight the mix down to keep all under the fluid level. ready in 2-3 days.

sheena's dad · Jan 16, 2008

rpecot, finend, pal, chum:

got the missus to make your salsa. The dang woman can't follow directions worth a flip....she left out the vinegar....got it added, though.

Now I see why Piper was wishing he'd claimed some of it 'fore ya left.

Good stuff. yeah it is.

OK....next gathering of the SP social club, we'll let ya sit at the almost gezeer's table :wink: 8) :lol: :lol:

Steve

Kayak Jack · Jan 16, 2008

There was something wrong with that salsa. I tried and tried - 27 times - to see what it was and never did figure it out. :roll: :lol:

Ozark · Jan 16, 2008

Cherry dills Jack?

islandpiper · Jan 16, 2008

Jack, sure, post the recipe here. the rest of the Cherry Dills are still in my fridge........good stuff. Jarvis would have liked them, I'm sure.

piper

Kayak Jack · Jan 16, 2008

1 gallon of dill pickles. Carefully pour out all the liquid into a large bowl. And 2 cups of sugar and two packs of cherry flavored Kool Ade. Stir to mix completely.

Cut all pickles into spears. Put pickles and juice back into the gallon jar, cap up, and refrigerate a few days.

Enjoy.

Ozark · Jan 16, 2008

We're missin your refrigerator or lime or bread and butter pickles too Piper.

islandpiper · Jan 16, 2008

These were available, but not plentiful, at the Rendezvous. Give them a try, nice combination of sweet, spicy, nutty, etc. Now if we could just agree on the proper pronunciation of :

SWEET SPICED PECANS

1 large egg white, beaten
1/4 cup sugar
1/2 tsp chili powder
1 tsp salt
1/4 tsp ground allspice
1/2 tsp ground cumin
1 1/2 tsp ground cayenne

2 1/2 cups shelled pecans

Whisk all but the pecans together, then fold onto and over the nuts, covering each one. Spread in a single layer on a cookie sheet and bake at 300 degrees for 15 minutes, then toss and turn all, and reduce heat to 250 degrees and bake for another 15 minutes. Cool and store in an airtight container or bag.

Note: have the beer ready. These are not really a breakfast food.

rpecot · Jan 16, 2008

sheena's dad said:
rpecot, finend, pal, chum:

got the missus to make your salsa. The dang woman can't follow directions worth a flip....she left out the vinegar....got it added, though.

Now I see why Piper was wishing he'd claimed some of it 'fore ya left.

Good stuff. yeah it is.

OK....next gathering of the SP social club, we'll let ya sit at the almost gezeer's table :wink: 8) :lol: :lol:

Steve

One time I made it with half (yes, HALF) a habanero. I'll just say this... no one was asking me if they could take any home

:twisted:

Glad you liked it 8)

sheena's dad · Jan 16, 2008

rpecot said:
One time I made it with half (yes, HALF) a habanero. I'll just say this... no one was asking me if they could take any home :twisted: :twisted:

Glad you liked it 8)

Now I have to try that. I love my fresh habaneros! Thanks for the tip. If no one was asking for to take some home, that'd just leave more fer me.

:twisted: :twisted: :twisted:

Steve

islandpiper · Jan 17, 2008

Oz.......'fridge pickles, just as soon as I can type right-handed again. Piper

islandpiper · Jan 17, 2008

OK, I begged, I pleaded, I promised I'd only share this with forum members.....

OK here's Darla's Heavenly Hash Cake ( a BIG thanks to Darla and Seedtick)

2 cups sugar
1/2 lb ( 2 sticks) melted margarine
4 tbs cocoa
4 eggs
2 tsp vanilla
1 1/2 cups flour
1 cup pecans (optional - not peecans)
about 20 marshmallows (cut in half)

mix above ingredients(except marshmallows) by hand
put in a greased and floured 9 X 13 pan
bake in oven (350F)for 30 to 35 minutes until the center springs back
remove from pan and cover the top with marshmallows-cut side down
cool then put on icing

icing
1 lb powdered sugar
4 tbs butter or margarine
2 tbs cocoa
2 tsp vanilla
7 or 8 tbs cream
beat ingredients and put on cake and marshmallows

islandpiper · Jan 20, 2008

There were a couple of things that didn't make it to the table at the Rendexvous. One was the Kentucky Bourbon Pecan Fudge Pie and I'll post the recipe for that soon.

Another was some world-class Smoked Turkey Hard Salami that Jack made.

Kayak Jack: will you post the recipe for that? As the old saying goes, YOU ARE WHAT YOU EAT, and I think we all like turkey.

will ya? Will ya?

Piper

islandpiper · Jan 20, 2008

REALLY EASY REFRIGERATOR PICKLES......no cooking, no canning, these went pretty good at the Rendezvous.

7 c Sliced cucumbers
2 c Sugar
1 c Sliced sweet onions
1 c White vinegar
1-3 Bell pepper, chunked
1 tb Salt
1 t Celery seed

Combine cucumbers, onion, and bell pepper in a large
bowl. Add the sugar, vinegar, salt and celery seed.
Mix well. Cover and refrigerate at least 24 hours
before serving. For a different taste, add garlic,
dill, oregano, or hot pepper sauce.

When I made mine a couple of really hot peppers were somehow chopped up pretty small and fell into the mix. Accidents happen.....

These will stay in the fridge for a long time and not degrade. They go good with almost anything.

Piper

Ozark · Jan 20, 2008

Thanks Piper those reminded me of Moms lime pickles.

Rendezvous Recipes

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