SWAMP AND GATOR FOOD
This recipe came to me from Chef #143318 - thanks Jen!! She found it in a cookbook, "An American Celebration: Recipes and Traditions of Celebration, Florida" (submitted by Karen Bras of the University of Florida) So, in honor of my beloved Gators, enjoy!
Provided by Gatorbek
Categories Dessert
Time 20m
Yield 6 dozen, 36 serving(s)
Number Of Ingredients 7
Steps:
- Heat the mud, swamp water, crushed bones, fat, grass and squashed mosquitoes in a saucepan.
- Boil for three minutes, stirring constantly.
- Remove from heat and drop by spoonfuls onto waxed paper.
- Let cool until firm.
- Eat while watching the Gators play football on T.V.
Nutrition Facts : Calories 107.5, Fat 4.8, SaturatedFat 2.2, Cholesterol 7.2, Sodium 36.6, Carbohydrate 15.3, Fiber 0.8, Sugar 11.5, Protein 1.9
DEEZ AIN'T GATOR BITES
Provided by Food Network
Time 9h50m
Yield 4 servings
Number Of Ingredients 30
Steps:
- Preheat the oven to 350 degrees F. Line a sheet pan with parchment paper and set aside.
- For the nuggets: In a large stock pot, add the canola oil, onions, cayenne, 1 teaspoon salt and 1/2 teaspoon pepper, and cayenne and sauté over medium-low heat, stirring occasionally, for about 10 to 15 minutes. Add the garlic and let stew, stirring occasionally, for 5 minutes.
- Add the tomato paste, cilantro, parsley and habaneros and let stew, stirring occasionally, for 5 to 10 minutes. Transfer the mixture to a blender and blend well.
- Place the flour in a large bowl, add the blended ingredients and mix. Place small chunks (about 1-inch wide) of the mixture on the prepared sheet pan and bake until a light crust forms on the outer edges, 30 to 40 minutes.
- For the swamp sauce: Meanwhile, in a blender, add the Mayo Base, cilantro, garlic powder, mustard, jalapeños, 1/2 teaspoon salt and 1/2 teaspoon pepper. Blend, then set the sauce aside.
- For frying: Heat about 2 cups oil in a 12-inch frying pan over medium-high heat for 3 to 5 minutes, then reduce the heat to medium.
- Meanwhile, in a bowl, mix together 1 cup of the flour, 1/4 cup of the Love Spice, the hot sauce and 1/2 cup water. In a separate bowl, mix together the remaining 1 cup flour and the remaining 2 teaspoons Love Spice.
- Dredge the nuggets and mushroom slices in the wet batter, then the dry batter. Add the battered pieces to the oil and fry until golden brown and crispy, about 1 1/2 minutes, turning once halfway through.
- Place the fried nuggets and mushrooms on a plate. Add the parsley on top and serve with the swamp sauce on the side.
- In a bowl, add the paprika, black pepper, salt and cayenne. Mix well.
- In a blender, add the soy milk, olive oil, lemon juice and vinegar. Blend well and refrigerate overnight.
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