For the "Let's Take Sides Challenge! " I decided to try Gouda and Jalapeno stuffed tater bombs to go with a maple/sriracha glazed ham.
Most of the ingredients.
I used an apple corer to make a hole completely through the potatoes and stuffed them with jalapenos stuffed with Gouda cheese and wrapped the spuds in bacon. ( Some of the smaller yukon golds I stuffed with a dragon cayenne pepper inside the jalapenos but they were scarfed down before I could get a photo.) Added some olive oil, salt and pepper and wrapped them in foil. While the ham was getting pretty on ole smokey I put the tater bombs on Jr. at 325-350 for around 40 mins.
I hate to waste the residual cool down heat of ole smokey so I put a couple of the large tater bombs on her after the ham was done.
Thanks for looking.
Merry Christmas and Happy New Year!
So what do you do with some fresh homemade thin sliced maple bacon? Well a few years ago (2013) I saw someone (goes by Oldyote) make something he dubbed an “Atomic Raspberry”.
I was intrigued by it and have always wanted to try making them. I even made up a Smoked Jalepeño Bacon Cream Cheese Pie w/ Raspberry Chipotle Topping to try and mimic them.
Today I tried to recreate them. Here are most of my ingredients.
I drizzled hot sauce into the bowl. I then put 5 of the 1 oz. packages of cream cheese, 2 tbsp. of pepper jelly, 2 tsp. of raspberry jam and approximately 18 raspberries in the bowl.
and gave it a thorough mixing.
I put this in the fridge to rest a while. Now I cleaned out 6 large jalapeños of all the seeds.
I put the filling into a zip-loc bag and cut the tip off to fill my jalapeños. (Tip: When you cut that tip off be ready to fill the jalapeños as the filling will immediately start oozing out)
After filling the jalapeños I place some raspberries in also. (Tip: Do not over fill the jalapeños with filling or when you do this the filling will ooze out all over the place. Don't ask me how I know this. )
Now I wrap them with some homemade bacon. (Toothpicks as required)
I put these in the fridge and went out and got my kamado going. Direct / in-direct with the upper racks in. I let it get up to 325 degrees and then put the jalapeños on the direct side for 10 minutes.
I then moved them over to the in-direct side for 25 minutes.
While this was cooking I made up some raspberry BBQ sauce.
At the 20 minute marks I basted them with the raspberry BBQ sauce
And here it is plated.
And the Money Shot below.
Oh Yeah! Appetizer and desert in one.
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
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!
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.