Brazilian food has grown very popular in recent years and these jalapeno steaks are a fine example of the cuisine itself.
Stuffed Jalapeño Poppers
This popper recipe is from Mark Masker’s review of the Jalapeño Jeaven’s rack. Read the entire Burn! Blog article here.
Ingredients
35 jalapeños or small sweet peppers
1 8-ounce package of cream cheese
3 teaspoons salt
3 teaspoons black pepper
3 teaspoons granulated onion
3 teaspoons granulated garlic
Instructions
Set the cream cheese out on the counter to warm up.
Wash the peppers and use the corer to remove the tops, seeds, and guts.
In a medium kitchen bowl, mix the warmed cream cheese with the salt, pepper, onion, and garlic.
While the grill heats up to medium or medium high, stuff each pepper with the mixture and place it in the Jeavenly Host (or into your favorite popper grill rack).
Set the rack on the grill grate, close the lid, and let the peppers grill for five minutes.
Remove the Jeavenly Host (or other popper rack) from your grill with a set of oven mitts. Place it where your friends can serve themselves and let them go to town.
Mesquite-Grilled Turkey Legs with Jalapeño-Cilantro Lime Basting Sauce
This is one of the simpler and quicker ways to prepare turkey. You can add mesquite chips soaked in water to the fire to add a little smoke flavor to the turkey legs. And go ahead, be daring and add a couple of tablespoons of tequila to the sauce. Grill over a fire with soaked mesquite chips added. Serve with hot German potato salad and ranch-style baked beans.
You can read Mark Masker’s article on smoking turkey on the Burn! Blog here.
Ingredients
Jalapeño-Cilantro Lime Basting Sauce:
1/4 cup lime juice
6 jalapeño chiles, stems and seeds removed, chopped
2 fresh tomatillos
1 ½ teaspoon sugar
2 cloves garlic, chopped
3/4 cup chopped fresh cilantro
2 tablespoons vegetable oil
½ teaspoon ground coriander
1/4 teaspoon ground white pepper
4 small turkey legs
Instructions
Place all the ingredients for the sauce in a blender or food processor and puree until smooth, adding some water, if necessary, to make a smooth sauce.
Bring the turkey to room temperature and, gently loosen the skin without tearing, brush the sauce over the legs and under the skin, reserving any remaining sauce. Allow the turkey to sit at room temperature for an hour.
Grill the turkey legs over a medium fire, basting regularly with the sauce. Cook for 30 minutes, turning often, or until the internal temperature of the legs reaches 160 degrees F. for medium.
Bloody Mary with Jalapeno Wine
A lighter alternative than vodka-based bloody mary mixes!
Ingredients
3 oz. LaBelle Winery Jalapeño Pepper Wine
1 ½ cups Bloody Mary mix or tomato juice
¼ tsp. Worcestershire sauce
1/8 tsp. Horseradish, if desired
1/8 tsp. pepper
Instructions
Combine the ingredients and pour over ice in tall glass. Garnish with whatever you’d like! Celery is most common, but something unusual like green pepper slices or asparagus stalks are fun too.
Salsa de Jalapeño o Serrano Asado (Roasted Jalapeño or Serrano Salsa)
The simplicity of this salsa, imported from northern Mexico and popular
in Texas, is deceiving, for it is one of the best all-around table
sauces. The charred tomatoes and chiles have a robust flavor, and you
can control the texture. Some cooks char onion slices on the grill and
add them to this salsa.
Ingredients
2 large tomatoes
2 jalapeño or serrano chiles, stems removed
1/2 teaspoon salt, or to taste
Instructions
Grill the tomatoes and chiles by placing them 3 to 6 inches above the
flames. Turn them often; they should be soft and the skins should be
charred.
In a blender, pulse the tomatoes and chiles for 30 seconds to the
desired consistency. Add salt to taste. The texture is smooth and the
sauce is flecked with tiny bits of the charred chile and tomato skins,
which add an interesting flavor.