Quote:
Originally Posted by HonestChieffan
OK...Here is a great simple dip.
3 cans "mexicorn" (or equivalent frozen).
2 cups shredded Colby Jack (jalipeno if u can find it)
1/2 to 1 cup sour cream (to desired consistancy)
2 cans well drained Rotel (1 med and 1 original)
2 cans chopped green chili's
Chopped jalipenos if u want
Garlic powder generous shakes
Whole bunch of cumin (I probably use way too much but it's so good... I probably use almost 3 tbsp)
Salt
Pepper
It's easiest if you mix everything together but sour cream and cheese in first.... Then add sour cream. Then mix in cheese.
It'd just not the same unless you let it sit overnight! So make it the night before!
Serve with corn chips. Fritos scoops are great. Corn served with corn.
Requires Beer. Good Beer. People who drink light/lite/girlybeer should be avoided, not fed, and encouraged to go to the concessions for food.
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Wow - this looks like Rotel dip for adults. It looks like you serve it cold - have you ever tried upping the cheese and melting it?
I freakin' hate that Velveeta slop, but this could be pretty badass.
I'll volunteer my old standby - grilled buffalo/spicy barbecue wings:
Start with a medium fire with your coals piled to one side. Coat your wings liberally with a GOOD cajun seasoning. None of that Tony's quality grocery store crap that is essentially salt mixed with different colored salt. Go get some Cajun Wham or another butcher shop equivalent that will cost you $8 for a can but is well worth it.
Take those wings and cook them over indirect heat for about 25 minutes, rotating once. Then remove from the heat and flatten out your coal bed to make a broad, direct heating surface.
Then you can either toss in the wing sauce of your choosing (Franks/butter/garlic is usually a good bet) or I like to use Sweet Baby Ray's Honey Chipotle barbecue sauce to make an excellent spicy barbecue wing.
Put back down over the hot coals, keep a close eye on them and rotate as needed to ensure you get the perfect crispness without burning them.