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      Site TOS/Guidelines Updated 9/7/2017   05/02/2017

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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!

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Start out with a batch of nice sized jalapeno peppers and slice the tops off as shown.

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Slice each pepper lengthwise as shown.

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Remove the spines and rinse the peppers out.

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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.

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Place one little smokey smoked sausage on each pepper half on top of the cream cheese.

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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.

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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.

20110717_Turds_0355.JPG

Here's what they look like when they are finished!

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I don't cut the stem side off, I just slice them in half and remove the membrane and seeds.Don't you loose some of the filling running out of the backside? If you prep them the night before cooking you don't need the tooth picks the bacon kinds of binds together

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I love ABT's! Unfortunately I never make enough. It doesn't matter how many I make, there is never enough. I have even made them using habaneros instead of jalapenos. If you like heat, give them a try.

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I made these for a family party a few weeks ago...huge hit. they were a little greasy though. I next tried them with finely diced smoked chicken mixed in the cream cheese. those were really good too and only slightly less 'atomic' the heart ;)

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I cooked some Saturday for the first time to take to my grandson' first birthday party. Also made my first attempt with Moink balls. Both were a big hit. Added some chipotle Tabasco to the cream cheese. They were still mild enough for my wife. In fact she loved them too. post-424-13756507372774_thumb.jpg

Sent from my iPhone using Tapatalk

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ABT's, Surfin Sapo style. Actually he calls the ADT's, or, atomic Dove Turds, made from a mess of dove breasts. Years ago when I lived in IdAho, we'd go dove hunting often. I whisk I had this recipe then. They look good.

g09RRkiBTqc

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I also tried some out for the first time a few months back. I made a few for me and my wife, they came out great. I'm barely getting the hang of posting pics!post-844-13756508075327_thumb.jpgpost-844-13756508076471_thumb.jpgpost-844-13756508077622_thumb.jpg

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These are on the list for this weekend. Can't wait. Buffalo sauce in the cream cheese is the plan. How many peppers per package of cream cheese?

I never really counted but the 8oz containers of cream cheese will fill at least 14 pepper halves and possibly more...

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  • Similar Content

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    • By Smokehowze
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      I decided to ferment 1/2 a gallon of the salsa to let the ferment mellow the flavor/heat and to up the acidity.   
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    • By DerHusker
      Atomic Shrimp = Bacon Wrapped Shrimp stuffed with Smoked Cheddar Cheese and Jalapeño.
       
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      Let them cool for just a few minutes and then plated them up with some cilantro garnish.

       

      These are sooo tasty.
       
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    • By Smokehowze
      A Four Pepper Chicken Chili Verde  
       
      The July Challenge was to use peppers. After some long thought in the matter I decided that chicken chili verde would fit the bill and that I would use four different kinds of peppers (Anaheim, pasilla, serrano & jalapeno)  and further use them both green and roasted as my entry - pretty much 50/50 green/roasted.
       
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      The ingredients:
      3 to 3 1/2 pounds boneless skinless chicken thighs 5 Green Pasillia (or poblano) peppers (for main dish and salsa) 5 Green Ahaheim Peppers (for main dish and salsa) 6 Green Jalapeno Peppers (for main dish and salsa) 3 Green Serrano Peppers (for main dish and salsa) 10 Tomatillos (about 1.5 lbs  - husked and rinsed) 1 large and 1 medium sweet onion like Vidalia for the main dish 2 medium yellow onions ( 1 for main dish and 1 for the salsa) 10 garlic toes (includes some for the salsa) 2  to 2 ¼ cups good low sodium chicken stock 2 large Russet potatoes, peeled  (about 1 lb) 3 Tablespoons dried Mexican Orgeano for main dish (plus additional 1 tablespoon for the salsa) 2 Tablespoons smoked paprika 2 Tablespoons cumin (add more to taste) 1/4 teaspoon ground cinnamon 2-3 Tablespoons Tapioca or Potato flour for thickener if required Larger peppers are preferred.  This recipe will make 6 quarts of the chicken chili verde. 
       
      First Steps (earlier in the day or a day or two) before
       
      Set Aside Some Peppers to Use Green

       
      Roasting the Peppers
      Take:
      2 of the passilla 2 of the anaheims 3 of the jalapenos 2 of the serranos 5 of the tomatillos and roast them in direct heat on the Kamado at 325-350 degrees until lightly charred almost all over, then put in covered bowl and allow to steam and cool and then peel the blistered skin.  If cooking ahead store in fridge, covered. 
       
      These are Starting to Roast Nicely

       
       
      Pre-Grilling the Chicken
       
      Lightly oil the chicken and season with Sazon Completa  (I use Badia brand) or an equivalent seasoning on both sides.  After peppers are removed from the grill, raise direct temperature to 400 degrees and grill chicken for 3 minutes a side to get a grill browning and slight char on the chicken.   We are not cooking the chicken all the way – really just getting a good grilled flavor.   If cooking ahead,  let chicken cool and store in fridge, covered. 
       
      The Thighs

       
      On Big Joe

       
      Nice Grill Flavoring

       
      Next Steps  - Make the Tomatillo Salsa Verde Sauce
       
      Prepare and make the salsa verde sauce.
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       In blender or food processor puree the mixture including all the liquid.   This can be done with only green peppers but the use of roasted peppers adds to the flavor profile.  The pepper heat level is mild to moderate as one of the serrano’s  is roasted.
       

       
      I want to thank my son for general assistance with the cook, especially for making the salsa verde from a recipe he has used before.   It is a very nice green salsa for any dish and use – not just in this chicken chili verde.   It is even better to let it mature for a day in the fridge.
       
       
      Building the Main Dish
       
      Coarse chop the remaining green peppers and tomatillos.  Seed the remaining roasted peppers and coarse chop.  Medium chop the onions and garlic.
       
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      Add 1-2 tablespoons oil to 7 quart cast iron dutch oven.  Sweat the garlic, the onions and green chili peppers until softened  ~ 5  minutes .  Add tomatillos and continue sweating   ~5 more minutes. 
       
      Green Chili Peppers, Tomatillo, Onion & Garlic 

       
       
      Let Get Stuff in the Pot

       
      Sweating The Raw Peppers, Tomatillos, Onion & Garlic

       
      Cut the previously partially grilled chicken into bite size pieces.   Add to pot.  Cook for a few minutes to meld flavors.   Add roasted peppers and the oregano, cumin and smoked paprika.  Stir well. 
       
      Add in the Chicken & Seasonings

       
      Add the chicken stock and the salsa verde.   Stir to incorporate.   I used a defatted chicken stock I made from the carcass and residuals from two whole chickens I had roasted on Big Joe previously and had kept in the fridge.   When making this stock I did not use any skin, hence the stock had only a little smokiness.  The add the potatoes. 
       
      Roasted Peppers, Roasted Tomatillo & Raw Potato Ready to Come Into Play

       
      Gotta Add The Homemade Chilled Chicken Stock from Kamado Roasted Chickens

       
      And Can't Forget the Salsa Verde

       
      Now the Potatoes

       
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      Time to Move to the Kamado
       
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      Getting Going on Big Joe

       
      You want to cook at a good simmer or just above.    The dish should be cooked uncovered with a suitable smoking wood, if desired.   I used oak.   Stir often as the dish will cook from the sides also and the stirring additionally incorporates the smoke into the dish.  During the course of the cook, taste and adjust any seasoning as needed, including the addition of more peppers for heat.  I found that I did not to need to change anything other than adjusting the salt.
       
      Simmering on Big Joe

       
      If after 45 minutes the sauce still appears too fluid raise the heat to 425.  At an hour check the potatoes for doneness.   They should be almost ready.    If additional thickening  is required  to get a thick gravy consistency,  mix the tapioca or potato flour with cool water and stir some or all the mixture into the pot.  Cook for another 15 minutes and the dish should be ready.
       
      Another 15 Minutes to Go (this is after adding the tapioca starch)

       
      The pepper heat profile of this dish (using some of the seeds from the roasted and green serrano and jalapeno peppers) was very nice.  It did not burn up your mouth but was nicely balanced with the total dish.  Heat can be adjusted with additional and or different hot peppers to taste.
       
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      To Serve
       
      Ready to Serve

       
      Sever over steamed rice.  Once on the serving plate, sprinkle with the chopped fresh cilantro and add a dollop of good sour cream. 
       
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      Another Look

       
      You should try this!  Thanks for looking.
       
      PS .. Please visit the July Challenge Sub Forum and Cast Your Vote
    • By Smokehowze
      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.”
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