This recipe makes enough stuffing for a small turkey. Or a Guinea hen. Or a large capon. Or two small chickens. Or about 15 or more game hens.
Since preparing a Thanksgiving feast on a barbecue isn’t traditional, why finish it up with the usual pumpkin pie? This layered dessert from Nancy Gerlach is unique in that it can be cooked on the grill like the rest of the meal. The finished dessert has a cake-like topping and a chocolate syrup which can be served with whip cream on top. Place it on the grill while you are indulging with your turkey, and it will be ready to serve at the end of the meal.
Serve these stuffed chiles as is or covered with green chile sauce and accompanied by pinto beans.
This recipe is from David Paul’s Lahaina Grill in Lahaina, Maui. This dessert may make you sing and is a guaranteed hit at any fun affair. It’s also a really pretty cake, and is especially attractive when you save an assortment of chiles to garnish the platter.
This cake was made at the Pace Salsa Chef’s Challenge at the 2012 Fiery Foods and BBQ Show. Recipe courtesy of chef Kaitlin Armstrong.