Recipes: Grilled Dijon New Potatoes Honey-Mustard Glazed Pork Medallions Grilled Maple-Mustard Pork Chops Grilled Scallops with Roasted Red Pepper Sauce Adobo Pork Roast Chicken Breasts with Cranberry-Horseradish Relish This is Part 2 of a Two-Part Series on Wintertime Outdoor Cooking by Mike Stines, Ph.B. Part 1 is here. In the northern climes, outdoor cooking can present some challenges during late …
Dear Dr. BBQ: In competion cooking, what type of chicken is usually used? White meat or dark meat? And which cut is normally used? I would like to go pro next season up in Canada and at the risk of soounding like an idiot , I kinda need to know this, I guess. Can you help? Thanks again, Jules …
This popper recipe is from Mark Masker’s review of the Jalapeño Jeaven’s rack. Read the entire Burn! Blog article here.
35 jalapeños or small sweet peppers
1 8-ounce package of cream cheese
3 teaspoons salt
3 teaspoons black pepper
3 teaspoons granulated onion
3 teaspoons granulated garlic
Set the cream cheese out on the counter to warm up.
Wash the peppers and use the corer to remove the tops, seeds, and guts.
In a medium kitchen bowl, mix the warmed cream cheese with the salt, pepper, onion, and garlic.
While the grill heats up to medium or medium high, stuff each pepper with the mixture and place it in the Jeavenly Host (or into your favorite popper grill rack).
Set the rack on the grill grate, close the lid, and let the peppers grill for five minutes.
Remove the Jeavenly Host (or other popper rack) from your grill with a set of oven mitts. Place it where your friends can serve themselves and let them go to town.
For the dressing:
Blanch the bean sprouts and water spinach in a pot of boiling water; or microwave them on high for 2 minutes.
Place yu tiao and taupok in an oven on low for 10 minutes to make them crispy. Cut into small pieces.
Toss the vegetables with dressing, top with the crisp yu tiao and taupok and serve.
For the Dressing:
In a mixing bowl, soften the black prawn paste with a few spoonfuls of hot water. Add the chiles, tamarind water, sugar and lime juice and blend into a thick sauce. Add peanuts.
Another example of how easy chile cheese is to use is this spin on traditional grilled cheese sandwiches.
12 slices Jalapeño Jack cheese
4 eggs, beaten
4 strips turkey bacon, chopped
2 green onions, thinly sliced
8 slices sourdough bread
Butter, softened
Finely chop 4 cheese slices, combine with the eggs in a bowl and set aside. In a pan, sauté the turkey bacon and green onions until the onions are translucent. Add egg and cheese mixture; cook, stirring over medium heat until eggs are set. Remove and keep warm.
Butter all slices of bread on one side. Place 4 slices of bread, buttered side down, in a clean skillet. Top each with one slice of cheese and an equal amount of scrambled eggs. Place one slice cheese over the eggs on each sandwich; top with remaining bread, buttered side up. Cook over medium-low heat, turning once carefully, until bread is golden brown and the cheese is melted.
