I'm sorry I haven't been around much. Life has kept me running. But I've been thinking about this forum. I'll always try to grab a good recipe when I can...
The Bourbon Society's meeting last month was a cool cook-out with some excellent food. Chuck Mick made some bread/buns with distillers grain that was just to-die-for. I'm hoping he'll read this and share that recipe.
And Alen Carrico, a member of the Society brought this salsa/dip thingy that I just couldn't get enough of. He was kind enough to pass the recipe along:
1 can Shoepeg Corn (Drained)
1 cup Blackeyed Peas (Drained)
2 Large Tomatoes (Finely Chopped)
1 bunch Green Onions (Finely Chopped)
1 medium Onion (Finely Chopped)
1 Green Pepper (Finely Chopped)
1 bunch Parsley (Chopped)
1 bunch Cilantro (Chopped)
1 clove Garlic (Finely Chopped)
1 sm. bottle Itailian Dressing
Mix together. Serve with Tostitoes.