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
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.