Home Forums Hunting & Shooting Food, Cooking, and Game Preparation Looking for a Jalapeno recipe

Another variation - we call them Duck Poppers.

Split peppers, deseed and devein. Fill with cream cheese flavored with Cajun seasoning. Marinate duck breasts in Italian dressing overnight. Slice into pieces just big enough to cover the cheese. Wrap in bacon, toothpick, hit with the Cajun seasoning again, grill. Outstanding!

Kurt

These were an improvised version with dove breast on opening day two weeks ago. Dove breast, sliced, canned pickled jalapeno strips, and bacon. Wrapped and threw them on the smoker for about an hour. No cheese, but that didn't seem to mind to anyone with quick fingers!

Gonna have to put that one on the "need to try list"

I love these things and use smoked Gouda cheese.....excellent!

I just made a batch of pepper jelly.

My peppers are kinda small so you may need to adjust accordingly.

15 Serrano
15 Jalapeno
10 Scotch Bonnet(mine weren't very hot)
3 orange bell

1 cup water
1 cup vinegar(I use apple cider vinegar)
5 cups sugar
1 packet of pectin

Finely dice the peppers and put in a good size stock pot with the water and vinegar. Whisk in the pectin and bring to a boil, add sugar and return to a boil. Cook for 5 minutes while stirring.

It made about 8 1/2 pint jars and I just processed them in a pot of boiling water for 15 minutes.

As stated my Scotch Bonnets were not very hot, but my Serranos had some goood heat.

Ouch !! My forehead is sweating just reading that

Hah! You definitely need to taste your peppers! Trim seeds and pith if you want to tame them. Or just try to grow them in the PNW.

I'm sure you could do great with bells and anaheims, maybe a jap or two, for a very mild jelly.

YES!

I've used Les' recipe here and my family LOVES them.

Dove Breast Brochettes
Breast the dove and remove the meat from each side of the breast. Place the pieces inside a Zip Lock bag. Add ~40% Worcestershire sauce and the remainder ~%60 orange juice (enough to cover the meat). Keep in refrigerator overnight. Take ~1/3 slice of thick sliced bacon, 1/3-1/2 fresh jalapeno and dove breast, roll and use a toothpick to hold together. Sprinkle lightly with Tony Chachere's creole seasoning. I used a wire fish basket and fill it up with these morsels. This will allow you to flip all of them at once. I cook these over a Mesquite wood grill. You will not be disappointed and you will not cook enough brochettes. Fresh, raw, peeled and de-veined 12-16 count shrimp can also be substituted in place of dove. I have found, while performing extensive testing with this recipe, a cold adult beverage seems to be a nice touch.

I take the large jalape�os seed and de-vein them while leaving them whole, stuff them with cream cheese, chopped smoked ham, and dried currants ( a little sweet to combat the heat) and bake until thoroughly warmed. Yummy yumm yumm.

You joined in '12, and this is your first post? (sounds good BTW)
Welcome to the fire.