Datils and Donnie Gader matched set

The late Donnie Gader cooked up a storm in her home, located at DuPont Center. Many a mouth-watering dish was served up by her at her home or at one of the many occasions at which she shared her great recipes.

Here are a few:

 

 

 

Donnie Gader’s Minorcan Shrimp Pilau

2 lbs                Shrimp, deveined and headed

½ lb                 Salt bacon, diced

1                      Small can of tomatoes

4                      Onions, medium sized, diced

1                      Small green or red bell pepper, seeded, diced fine

1                      Datil pepper, diced fine

Water

2 c                   Rice

Thyme and other spices

Wash and cut the shrimp in half (medium sized shrimp give the best flavor). In a heavy bottom pot, fry bacon slowly and then remove half. Cook the tomatoes and the onion in the bacon fat. Add the peppers. Cook until a nice brown color, then add the raw shrimp and cook for a few minutes. Add enough water to the mixture to equal 3 ½ cups. Bring to a boil and add the rice. Add the thyme or other spices, if using. Cook slowly until finished. Rice grains should be distinct. Salt to taste.

Donnie Gader’s Datil Pear Relish

4 qts                Pears (about 30), diced

4                      Large onions, diced

3                      Large bell peppers, diced

1 ½ t                Dry mustard

1 ½ t                Salt

6                      Datil peppers, diced

1 t                    Celery seed

1 pt                  Vinegar

1 ½ c               Brown sugar

4 ½ c               White sugar

Combine all of the above and cook in a heavy bottom pot for 45 minutes. Put into sterilized jars, seal and process in water bath for 5 minutes.

 

 

Donnie Gader’s Datil Pepper Jelly

3 c                   Vinegar

1 pkg              Powdered pectin

1 c                   Datil peppers, chopped fine

1 c                   Red and green bell peppers, chopped fine

7 c                   Sugar

Few drops of green food coloring (optional)

In a large, tall pot with a heavy bottom mix the pectin and the vinegar over moderate heat. Add the peppers. Boil for ½ minute. Add the sugar all at once, stirring to dissolve. Boil for 1 minute. Add food coloring, if using, and boil for 15 seconds. Pour mixture into sterilized canning jars. Seal. Process in a water bath for 5 minutes.

 

 

Donnie Gader’s Datil Pepper Relish

 

1 c                   Datil peppers

½ c                  White Vinegar

12                    Red bell peppers, diced

12                    Green bell peppers, diced

12                    Medium onions, diced

1 ½ c   White vinegar

2 c                   Sugar

 

Stem the datil peppers and place in a blender with ½ cup of white vinegar and puree.

Put everything in a heavy bottom pot and cook on low heat for 20 minutes. Pour into sterilized jars, seal and process in a water bath for 5 minutes.