Recipe: Tailgate Party Dips

Recipes courtesy Chef Big John/ Rouses Markets

PICO DE GALLO:

iNGREDIENTS:

• 5 ripe Roma tomatoes, seeded and finely diced
• 1/2 medium white onion, finely diced
• 1 jalapeño, seeded and minced
• 1/3 cup fresh cilantro, chopped
• Juice of 2 fresh limes
• 1 small garlic clove, finely minced
• 1/2 teaspoon kosher salt, plus more to taste
• 1/4 teaspoon black pepper
• Pinch of Rouses Creole seasoning (optional)

STEPS:

1 Combine the tomatoes, onion, jalapeño, cilantro and garlic in a medium bowl.

2 Add the lime juice, kosher salt, black pepper and optional Creole seasoning.

3 Stir gently, then refrigerate for 20 to 30 minutes so the flavors can blend.

4 Taste and adjust the lime juice and salt just before serving.

5 Drain excess liquid when using it as a topping for tacos, sliders or grilled seafood.

CHEF’S TIP:

For more heat, leave some jalapeño seeds in or add a minced serrano pepper. Pico de gallo tastes best the day it is made, but it will keep refrigerated in an airtight container for up to 2 days.

SERVE WITH tacos • grilled fish • shrimp • sliders • tortilla chips

SIMPLE CORN SALSA SALAD:

INGREDIENTS:

• 4 cups corn, fresh or frozen and thawed

• 1 cup diced tomatoes

• ½ cup finely diced red onion

• ½ cup diced red bell pepper

• ¼ cup chopped fresh cilantro

• Juice of 2 limes

• 2 tablespoons olive oil

• ½ teaspoon Rouses Creole seasoning

• Salt and black pepper to taste

STEPS:

Mix everything together in a large bowl. Taste and adjust the lime, salt, and Creole seasoning as needed.

Refrigerate for 20–30 minutes before serving so the flavors come together.

Optional:

Add one finely diced jalapeño if you want a little heat.

Serving suggestion: Great with grilled or sautéed white fish, shrimp, or chicken for a fresh summer plate.

LET’S EAT!

GUACAMOLE:

INGREDIENTS:

• 4 ripe Hass avocados, halved and pitted
• 1 Roma tomato, seeded and finely diced
• 1/3 cup white onion, finely diced
• 1 jalapeño, seeded and minced
• 1/4 cup fresh cilantro, chopped
• 1 small garlic clove, finely minced
• Juice of 2 fresh limes
• 1/2 teaspoon kosher salt, plus more to taste
• 1/4 teaspoon black pepper
• Pinch of Rouses Creole seasoning (optional)

STEPS:

1 Scoop the avocado flesh into a medium bowl and add the lime juice.

2 Mash with a fork or potato masher, leaving a few small chunks for texture.

3 Fold in the tomato, onion, jalapeño, cilantro and garlic.

4 Season with kosher salt, black pepper and optional Creole seasoning.

5 Taste and adjust the lime juice and salt. Serve immediately or cover and chill briefly.

CHEF’S TIP:

To help prevent browning, press plastic wrap directly against the surface of the guacamole before refrigerating. For extra texture and color, fold in the tomato last and avoid overmixing.

SERVE WITH tacos • nachos • grilled meats • burgers • tortilla chips

Fresh flavor, simple ingredients, and a little Gulf Coast spirit.

CHORIZO ROTEL CHEESE DIP:

INGREDIENTS:

• 1 pound fresh Mexican chorizo, casings removed
• 32 ounces Velveeta cheese, cubed
• 2 cans Rotel diced tomatoes and green chilies,
• undrained
• 1 small onion, finely diced
• 1/2 teaspoon garlic powder
• 1/2 teaspoon smoked paprika
• Up to 1/4 cup milk, as needed
• Sliced jalapeños, for garnish (optional)

STEPS:

1 Cook the chorizo and onion in a large skillet over medium heat, breaking the meat into small pieces.

2 Continue cooking until the chorizo is completely done, then drain the excess grease thoroughly.

3 Reduce the heat to low and add the Velveeta, Rotel, garlic powder and smoked paprika.

4 Stir frequently until the cheese is completely melted and the dip is smooth.

5 Add milk a little at a time if the dip becomes too thick.

6 Transfer to a slow cooker and hold on LOW or WARM, stirring occasionally.

CHEF’S TIP:

Use fresh Mexican chorizo, not dry Spanish chorizo, for the right texture.

Because chorizo and Velveeta are already well seasoned, taste the finished dip before adding any salt or Creole seasoning.

SERVE WITH tortilla chips • toasted bread • nachos • loaded fries

ROUSES LOCATIONS:

• 7361 Theodore Dawes Rd., Theodore, AL 36582, (251) 653-7391
• 1545 Gulf Shores Parkway, Gulf Shores, AL 36542, (251) 948-4715
• 112 Saraland Loop, Saraland, AL 36571, (251) 675-8124
• 4350 Old Shell Rd., Mobile, AL 36608, (251) 380-0020
• 6729 Spanish Fort Rd., Spanish Fort, AL 36527, (251) 621-0552
• 7765 Airport Boulevard #609, Mobile, AL 36608, 251-272-5026
• 25405 Perdido Beach Boulevard, Orange Beach, AL 36561, 251-272-5034
• 3075 US Highway 98, Daphne, AL 36526