Grilled Jalapeno Poppers

It’s summertime (finally), which means grilled meat is a pretty constant staple in a lot of homes.  Besides meat, you know what tastes good grilled? Everything.  Grilled peaches? Delicious.  Grilled bananas? Succulent.  Grilled veggies? Bring ’em on.

Grilled jalapeno poppers? I think I’ve died and gone to heaven.

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These jalapeno poppers are easy to make and they really hit the spot.

Here’s what you’ll need:

8-10 fresh jalapeno peppers

4 oz. cream cheese, softened

1/2 c. shredded hot pepper cheese

2 T. grated parmesan

1/4 c. panko crumbs

1 T. butter

The cream cheese I used wasn’t your everyday cream cheese.  It’s Norwegian.  And goaty.

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I got this stuff at an auction (along with a really cool picnic basket and loads of other cheeses).  I know you CAN find it in the US, but you’d probably have to go to a specialty shop in Minnesota or something.  Any cream cheese will do.

Before we got too ahead our ourselves, we need to process the peppers.  Wearing gloves, cut of the top of each pepper, cut in half lengthwise, scoop out the seeds, and drop into a pot of boiling water for 45 seconds-minute.  Transfer the peppers to a colander and run cold water over them.

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Once that’s done, mix the cream cheese, shredded cheese, and 1 T. of the parmesan together.  Spoon the mixture into the peppers.  Make sure they’re full, but not overflowing.

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Place the peppers face-up in a grill basket.  Melt the butter and mix with the rest of the parm and the panko.  Sprinkle over the top of the peppers.

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Throw those bad boys on a grill for about 10 minutes.

IMG_1382 (the more butter you use, the more crispy the topping will be.  I only used about 1/2 T. butter here, and it wasn’t quite enough).

The result is a popper with the flavor of a roasted pepper.  Grade-A grilling material!

 

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Sausage-stuffed Mushrooms

It’s been awhile since I’ve posted a recipe that actually features antelope.  We eat antelope a ton here, but a lot of the meals are sort of boring–the throw-stuff-in-a-pan-and-see-what-happens type meal.  But this.  THIS.  This recipe is great.

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And now I present to you: sausage-stuffed mushrooms.  Let’s get started. 

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Take out a package of antelope (of venison, or whatever) sausage and let it thaw. 

Brown that baby up!

While your sausage is browning, prep your mushrooms and your spinach.  First, rinse your mushrooms and then pull the stems out.  To do this, take the ‘shroom in the palm of your hand and tilt the stem gently with your other hand.  Then, pull straight up.  set the mushrooms in a pan.

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Finely chop 4-8 stems (to taste) and set them aside.  Then rinse spinach and finely chop until you have about two cups. 

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In a small saucepan, melt 2.5 T butter and add the mushrooms.  Then, add the spinach and cook it up a little.  Let the liquid kind of soak out of the spinach and cook a little more, stirring frequently.  Add 1/2# sausage. 

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Now, this mixture is much too thin to put into mushrooms, so we’ll need to thicken it up a bit.  Add 2.5 T italian breadcrumbs and stir well. 

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Mmmmmmmmm.  Spoon the mixture into the mushrooms.  Top some with mozz with you want. 

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Cover with tinfoil and put in the oven at 375 for 25 minutes.  Uncover and bake for 5 more minutes. 

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Dear.  Barbara. 

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Is there a better way to end this post?

Love.