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Found 7 results

  1. This is a fantastic snack for game day or any other occasion where you need some finger food with a little extra KICK! The Atomic Buffalo Turd as interpreted by ME! Start out with a batch of nice sized jalapeno peppers and slice the tops off as shown. Slice each pepper lengthwise as shown. Remove the spines and rinse the peppers out. Fill each pepper half with cream cheese. If you want extra kick you can mix in cayenne pepper with the cream cheese or you can add anything else you may want to the cream cheese to change up the flavor. Place one little smokey smoked sausage on each pepper half on top of the cream cheese. Wrap each pepper half with a half slice of uncooked bacon and secure with a toothpick. You can soak your toothpicks if you like but if you are cooking over indirect heat, they won't usually burn. Put them on your grill over indirect heat and cook. If you are cooking in the 250° range these can stay on about an hour. Just keep your eye on them and don't burn them. Here's what they look like when they are finished!
  2. Homemade New Orleans Creole Cream Cheese & Ice Cream Heading into this 4th of July I had been thinking about traditions growing up in New Orleans and recalled creole cream cheese ice cream. Now the coincidence here is that I was at Costco on July 2 and they had evidently overstocked on many pallets of whole milk (sell date 5 July) and were selling it at 97 cents a gallon. The light bulb in my head went so bright it burned out instantly. 5 gallons went in the buggy. Two at least for making creole cream cheese and the creole cream cheese ice cream for the 4th of July. The other gallons are planned for homemade mozzarella and ricotta. I used Chef John Folse’s recipe for the New Orleans creole cream cheese and Chef Emeril Lagasse’s recipe for the ice cream as to me his ice cream recipe seemed closest to what I recall was sold by the stores in my youth. The Creole Cream Cheese Result The Ice Cream Result The flavor of the cream cheese and that of the ice cream were what I remember – so this “cook” was a true success – I have my breakfast and dessert treats for just a small amount of time and effort. The ice cream alone is worth doing this if you have never had it. Background: Creole Cream Cheese is a farmer style cheese similar in fashion to a combination of cottage cheese and sour cream with a mild, slightly tart, slightly sweet taste. Creole Cream Cheese used to be widely available in New Orleans and is almost never found outside Louisiana. As the years have passed it became harder to find, and today is virtually non-existent as a commercial product. Sometimes it can be found as an artisan product. Here is the wiki: ( https://en.wikipedia.org/wiki/Creole_cream_cheese ) It’s a soft cheese generally sold in a small “cottage cheese style container” covered with cream or half & half. Usually eaten as a breakfast treat, sprinkled with sugar. When I was growing up a half of a cream cheese (which at the time came covered with cream) with sugar added and some buttered toasted French bread (leftover from dinner the night before) and a cup of coffee & chicory was a breakfast staple and is still one of my all-time breakfast treats. As a kid in those days we were always active and outside – sometimes not showing up at home until dinner time- so the health issues today that might stem from such a breakfast in today’ s times were a non-issue. Making the Creole Cream Cheese The Creole Cream Cheese recipe is from John Folse ( http://www.jfolse.com/recipes/misc/misc01.htm ). It is so simple to do. Also see below for info about one of his books that I highly recommend. INGREDIENTS: 2 gallons skim milk (I used whole milk) 1/2 quart buttermilk 1/2 rennet tablet (available at cheese specialty stores) Half & Half optional I estimate the 2 gallons made 5 - 6 cups of cream cheese. METHOD: Combine milk, buttermilk, and the ½ rennet tablet (I crushed it) in a stainless steel pot. Using a thermometer, bring the temperature of the milk to 80 degrees, stirring constantly and hold for five minutes. Remove from heat, cover tightly and allow to sit at least 3 hours. Drain off the whey (liquid remaining after the curds are formed) discarding this liquid. Pack the solids in 8-ounce portions topping with equal parts of half and half cream. Warming the Milk Note: I let mine sit for 4+ hours. I drained the majority of the cream cheese in a plastic colander that has smaller holes and set it in a large metal bowl covered in the fridge, carefully removing the curds from the 8 quart stainless pot with a large spoon. That worked well. The curd will further solidify and form into a soft unified block. Curd is Formed (of course I had to sample it) Some went into two cream cheese moulds that have come to me in the family that belonged to my grandmother. This is after they drained and firmed up in the fridge. In hindsight I should have filled them and compressed them a bit. Not an issue though. Grandmother’s Cream Cheese Moulds When I considered the cream cheese fully drained I put it in a container and covered it with half & half. Store in the fridge.. Making the Creole Cream Cheese Ice Cream INGREDIENTS (this makes 1 ½ quarts): 2 1/2 cups Creole cream cheese 1 1/4 cups whole milk 1 1/4 cups heavy cream 3/4 - 1 cup sugar (your preference – use ¾ cup and taste the mixture) 2 teaspoons vanilla extract The Creole Cheam Cheese Ice Cream is an adaptation of an Emeril Lagasse Recipe. (http://www.foodnetwork.com/recipes/emeril-lagasse/frozen-creole-cream-cheese-recipe.html) The Ice Cream Fixings Into a large bowl, add the milk, cream, sugar, vanilla, and hand whisk well to dissolve the sugar. Add the creole cream cheese and hand whisk to fully incorporate and break up the curd. The Ice Cream Base Process the mixture in an ice cream maker according to the manufacturer's instructions. (Note that the mixture will not freeze like ice cream, but instead will have a lighter, more slushy consistency. Don't worry, it will set up after some time in the freezer.) In the Freezer Machine (I let it run for 35 minutes in this unit where you freeze the machine bowl overnight) Putting Ice Cream in a Bowl to Temper in the Freezer (half a day is good overnight is better - if you can wait that long) The Ice Cream is Ready Lagniappe: John Folse - The-Encyclopedia-Cajun-Creole-Cuisine Speaking of John Folse... This book, which I truly enjoy being a Louisiana boy, is well worth the price. It is a 12.5 by 10.5 x 2 in volume that weighs almost 10 lbs. If you should buy one get the hardcover version. It makes a very nice coffee table book also. http://www.amazon.com/Encyclopedia-Cajun-Creole-Cuisine/dp/0970445717/ref=sr_1_1?ie=UTF8&qid=1436030751&sr=8-1&keywords=john+folse&pebp=1436030755908&perid=1Y3BKRFH5H0VQ4MX6CPZ The-Encyclopedia-Cajun-Creole-Cuisine “Chef Folse's seventh cookbook is the authoritative collection on Louisiana's culture and cuisine. The book features more than 850 full-color pages, dynamic historical Louisiana photographs and more than 700 recipes. You will not only find step-by-step directions to preparing everything from a roux to a cochon de lait, but you will also learn about the history behind these recipes. Cajun and Creole cuisine was influenced by seven nations that settled Louisiana, from the Native Americans to the Italian immigrants of the 1800s. Learn about the significant contributions each culture made-okra seeds carried here by African slaves, classic French recipes recalled by the Creoles, the sausage-making skills of the Germans and more. Relive the adventure and romance that shaped Louisiana, and recreate the recipes enjoyed in Cajun cabins, plantation kitchens and New Orleans restaurants. Chef Folse has hand picked the recipes for each chapter to ensure the very best of seafood, game, meat, poultry, vegetables, salads, appetizers, drinks and desserts are represented. From the traditional to the truly unique, you will develop a new understanding and love of Cajun and Creole cuisine. The Encyclopedia would make a perfect gift or simply a treasured addition to your own cookbook library.”
  3. I start out by cutting the tops off, I then remove the core & seeds and then cut them length wise. For filling I use Laughing Cow Creamy Swiss wedges (1 wedge for every Jalapeno) and mix it with Green Onion & Bacon Crumbles to taste. If my Jalapenos are large enough I add a cooked chicken tender strip and wrap with a strip of Bacon. (Toothpicks as required) I cook them direct for about 5 to 10 minutes and then indirect for around 25 to 30 minutes depending on my grill temp. (Until Bacon is done) Always a big hit.
  4. Good grief. What day is it again? I can't believe I'm over halfway through my 30 days and I haven't even begun to touch the list of things I still want to make. Wow. I took two chicken breast halves, butterflied them, and pounded them flat. Mixed together some cream cheese, salt, pepper, minced garlic, and minced jalapenos. My initial idea was to roll the breasts, but I wound up more folding them over a dollop of cream cheese, rather than spreading and rolling. Once they were folded over and secured at each end with toothpicks, I wrapped each breast in 3 pieces of bacon, also secured with toothpicks. Et voila! On the grill at about 350° to 375°. After about 30 mins I flipped them (being careful of the toothpicks) and gave them another 15 mins, where I let the heat in the grill come up to around 450° Once the bacon was nice and crisp, off they came. While they rested for just a minute, I threw together one of my favorite summer salads: rinsed baby spinach, chilled mandarin orange slices, and a vinaigrette made of the juice from the oranges, olive oil, a little vinegar, and a generous handful of gorgonzola cheese! Yum!! Had I planned ahead, I'd have charred the jalapenos first, before mixing them into the cream cheese, but I was running a bit late tonight and threw this together on a whim. It was good enough that I'll be making it again and making it RIGHT next time - so it'll be even better. Oh, and this is what happens when your cooking companion realizes the flower bed next to the grill is taller than she is: The perfect spot to watch the bird feeder from:
  5. So I entered a pie contest and wanted to share my entry over here. Here are most of the ingredients. Made up some graham cracker crust. After smearing my CI pie pan with some butter flavored Crisco I press in the crust. Made up a bacon weave and placed it on the kamado. Because I couldn’t flip the weave I placed my bacon press on the burner for 10 minutes. After it’s smoking hot I placed it on top of the weave. While that cooks I prep my jalapeños. On the grill they go for 15 minutes along with the pie crust for 7 minutes at 350. After the weave is cooked I place it in the bottom of the pie crust. Then the smoked jalapeño rings and the cream cheese pie filling. Now the pie goes into the kamado for 40 minutes at 350. Here is the result. After letting it cool to room temp and then in the fridge I spread on the Raspberry Jalapeño topping. And decorate. Plated shots. And this was my entry photo.
  6. 8 oz cream cheese 1 tbs cajun seasoning 2 tsp garlic powder jalepenos, maybe 15ish sliced and "boated" (seeded) about 15 slices of bacon cut in half mix cream cheese, cajun seasoning, and garlic powder fill each jalepeno half with mixture and wrap with bacon. use a toothpick to hold together. put on grill and grill until bacon is done. Enjoy!!
  7. Smoked Salmon Stuffed Jalepenos 1 12oz. Salmon (Apple Wood Smoked) 2 8oz. Tubs Cream Cheese 1 Bundle Green Onions Salt - To Taste Pepper - To Taste Parsley- To Taste Jalepenos I smoked the salmon the night before and chilled it overnight. I then chopped the salmon very fine and put it in a mixing bowl with the rest of the ingredients and mixed for 2 minutes. Chill. Halve jalepenos and remove seeds. Try to leave some of the stem so they are easier to take from grill. Stuff jalepenos and grill for about 5 minutes or until cheese is darkening and bubbling. You can also serve the salmon spead on bruschette bread or anything else you would like! Enjoy!
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