– Submitted by Katie Yates
“This recipe is what we called “Hot Hot.” It was my grandmothers (my dad’s mom, who taught me all about cooking) go to in the summer. Mainly because it was something for everyone to snack on and she just went out to the garden for the ingredients. We would dip slices of French bread in it and eat it that way or just eat it by the spoonful.”
-KATIE YATES
Katie is married to former PBR Bull Rider & now television commentator, Colby Yates. They have a son named Cutter and live in Texas.
Enjoy this brief history of Katie’s life as she paints a picture of growing up in a Mississippi farming family.
“I was born and raised in Mississippi to a 3rd generation farmer ( we farmed cotton, then corn and wheat when the prices of cotton when down) and trucking family (it was cheaper to haul your own loads than to pay someone, kind of cut out the middle man you know).
Colby and I have this inside joke, I always say, “I was raised in the country, you were raised in Fort Worth.” I had never been to Fort Worth growing up but just imagined it to be nothing but countryside…..boy was I wrong, haha. I was raised where my grandmother (my dad’s mom) would make 3 large meals a day. The men never went out to the field on an empty stomach and then she would take them lunch during the day and then they would come in for supper and depending on the season go straight back out to the fields or call it a night because the sun was already set.
Every Friday night we would have a fish fry (from fish that we caught in our pond) with at least 4 to 5 vegetables. It would always be my grandparents and aunt and uncle and then Dr. Coghlan and his wife and son. He was the local Doctor in town and had the neighboring land next to us, he also delivered my sister when she was born. These Friday fish fries went on probably until I got to high school (I was in the band and cheered so friday night lights it was) and my grandfather passed away. I always say that they picked Colby out for me, because we never would have met, our paths crossed at the right time at a random place in Florida. But he was the type of man that I know they would have approved of for sure.”
Check out Katie’s other two recipes here:
Rosemary Bread Gooey Butter Cake
Hot Hot
Course: Appetizers, Sides, SnacksCuisine: AmericanDifficulty: Easy10
servings10
minutes20 minutes
A tomato, cucumber and onion dip or salad recipe
Ingredients
4 or so tomatoes cut in small pieces
1 cucumber cut in small pieces
1 onion cut in small pieces
2 tablespoons white vinegar
Pinch of sugar
Dash of Tabasco
Salt to taste
2 teaspoons of mustard
2 tablespoons of water
Directions
- Mix all ingredients together and let sit for 20 minutes before serving.
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Is that mustard in the Hot Hot recipe prepared or powdered? Looks delicious!
Hey! Prepared 🙂 thanks so much!