Blog Archive:

Gator Hammock Gatortail Sauce


Mix all ingredients together and chill for 3 hours or more. Serve with shrimp, oysters, fish and of course…..fried gator tail!

Delicious & Devilish Dat’l Do-it Onion Dip


  • 1/2 cup sour cream
  • 2 tbsp ketchup
  • 1 tbsp Dat’l Do-it Devil Drops
  • 1/2 tsp salt
  • 1/8 tsp crushed red pepepr flakes
  • 1 1/2 tsp horseradish
  • 1/4 tsp paprika

In a medium mixing bowl, combine sour cream, ketchup, Dat’l Do-it Devil Drops , seasoning salt, red pepper flakes, horseradish, and paprika. Serve immediately or refrigerate before serving.

Day of the Dead Salsa


  • 6 Ripe tomatoes, chopped
  • 1/4 cup Fresh cilantro, chopped
  • 1 cup onion, chopped
  • 4 Jalapeno peppers, chopped
  • 1/4 cup Day of the Dead Hot Sauce
  • 1/4 Lime Juice or Vinegar
  • 1 TBS Granulated Garlic
  • 2 TBS Salt
  • 2 TBS Sugar
  • 1 TBS Oregano
  • 1 tsp. Cumin, Ground

Chop vegetables: combine with the rest of the ingredients. Mix well. Refrigerate for 30 minutes, and serve cold, with chips, and sour cream. Good also as a topping for tacos. Salsa fresco will remain good refrigerated for about 1 week.

Day Of The Dead Drunken Bean Dip


Mix all ingredients together and heat. Serve with chopped onion and jalapenos, grated cheese and a dabble of sour cream on top.

Dave’s Gourmet Green Onion Corn Cakes


  • 3/4 cup all-purpose flour
  • 1/2 cup polenta
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp salt
  • 1 tsp sugar
  • 3 1/4 cups buttermilk
  • 2 TBS butter, melted
  • 1 egg, beaten
  • 1 cup corn kernels
  • 2 green onions, chopped
  • 1/2 cup Dave’s Gourmet Garlic Chile Sauce

Combine all dry ingredients and mix well. Puree 1/2 of the corn with a little buttermilk. Whisk together the butter and rest of the buttermilk. Add egg and corn puree. Stir in the remaining corn, green onions and Dave’s Gourmet Garlic Chile Sauce. Thin with a little buttermilk if necessary. Cook over medium heat till just golden brown. Flip over and repeat. Serve as side with chicken or shell fish.

Dat’l Do-It Salsa


  • 1 – 7 oz jar Dat’l Do-It Hellish Relish
  • 1 – 14 oz can diced or salsa style tomatoes
  • 1 tsp garlic powder
  • 1 tsp chilli powder
  • 1/2 tsp salt

Mix all ingredients together. Get ready to sweat!

Dat’l Do-It Hell On Wheels


Cut sausage into 1/2 inch slices and brown in skillet. Drain and arrange on cookie sheet. Put dab of Dat’l Do-It Hellish Relish and dijon mustard and cheese on sausage wheel and slide under broiler and heat til it bubbles and browns. Insert toothpick and serve hot. If you like it hot spread a little Dat’l Do-It Datil Pepper Hot Sauce on sausage before you follow the above steps.

Dat’l Do-It Guacomole


In a large bowl, mix together avocados, salsa, mayo, Dat’l Do-It Hellish RelishDat’l Do-it Devil DropsDat’l Do-It Datil Pepper Hot Sauce, chilli powder and black pepper. Mix well and salt to taste before serving.

D.L. Jardine’s Zesty Shrimp Dip


Combine your favorite D.L. Jardine’s Salsa, cream cheese and shrimp in a bowl and mix until smooth. Chill and serve with crackers.

D.L. Jardine’s Yellow Squash-Zucchini Dip


Saute first 3 ingredients in butter until crisp-tender. Add garlic cheese and D.L. Jardine’s Queso Loco Cheese Salsa and Dip or D.L. Jardine’s Queso Caliente Hot Cheese Salsa and Dip. Stir until well blended and thoroughly heated. Serve warm.