Grilled Bacon wrapped Atomic Fireballs

Ingredients

Prilosec

Pablano Peppers

Jalapeno Peppers

Habanero Peppers

Cream Cheese

A Day off of work the following day!

Now! Me and my wife love hot food. If you said you would take me out and buy me beer for a night if I ate 2 ghost peppers. I would do it. We just love the heat!

For some odd reason on a Tuesday night. We put together the weirdest menu ever! I'm not sure how it came about, but I threw it out there and we both said "ya, that sounds great"!! 

First of all our protein was Jerk chicken kabobs. Which I always make the Jerk marinade from scratch :

If your curious! it's cinnamon, allspice, lime juice, soy sauce, chicken stock, habanero peppers, thyme, oregano, ton's of garlic, diced tomatoes, green onions, red onions, salt, pepper, vinegar, and olive oil. Don't ask me the measurements because I don't have a clue. I pour it in a blender, hit mix, do a shot of tequila, and dump into ziplocs with the chicken! It's hot!

So our sides we're grilled Atomic turds on a skewer which are these:

You know: Bacon wrapped Jalapeno's stuffed with cream cheese! Yum! Also you can adjust the heat by the amount of seeds you leave in the halved Jalapeno's. 

If that wasn't enough! I came up with the idea of all idea's! I said " lets stuff a Pablano with cream cheese, and stuff a Jalapeno inside of it also stuffed with cream cheese, and stuff a habanero stuffed with cream cheese inside of the Jalapeno. Wrap it in bacon, and grill it. We both agreed that this was a great idea. I would consider this a first next to the Turducken!! and boy was it fun.

So it went like this:

I halved the Pablano, Jalapeno, and Habanero

I then stuffed all the peppers with cream cheese but left an empty space for their  passenger peppers, lol

Dammit! why is the picture vertical!!!!! Oh well, computer mishap!

I then stuffed each pepper into it's awaiting pepper vessel. 

......and then filled the rest in with more cream cheese! Then came the almighty pork gift from heaven. Bacon!

1 or 2 toothpics for bacon support and they we're ready for the grill. BTW, the heat in this dish extremely depends on how many seeds you leave in each pepper. If you want to be able to eat the whole thing, remove all the seeds. If you want to shit fire for 2 day's and have to have surgery on your ass, leave them all in.

Anyways. Grilling is tricky. You obviously can't turn them over or the cheese will melt and fall out. So what I did was sear off the bottom. Then I moved them off of direct heat and smoked them for about 40 minutes, until the bacon was crispy!

and low and behold! they we're F'in great!!! I know it seems weird, but if your looking for a fun recipe with friends it's a conversation piece!

So overall here was our well balanced dinner:

......and naturally it's upside down!! Dammit! Oh well enjoy! Oh ya, almost forgot. Beer is the best choice of drinkage for this one!

Grilled Bacon wrapped Pork Chops stuffed with Apples, Blue Cheese, and Bacon with a Maple Glaze

Ingredients 

Boneless butterflied pork chops

bacon

1 red apple

blue cheese

1 Dr. Pepper

3/4 cup Maple syrup

Cayenne pepper 

S&P, EVOO

butchers twine

Directions

First chop up a 4 or 5 strips of bacon and cook it off. Then strain the grease and put bacon aside.

Finely dice up the apple and add right into the same pan as the bacon was. Cook until tender and deglaze with some kind of liquid like water, or apple juice, etc. Adding a little liquid will steam it and keep it from burning. 

After the apples are done, rinse them through a strainer with cold water so you don't burn your hands when handling. In a bowl mix apples, bacon, and blue cheese. Add in a little cayenne pepper and some allspice.

Lay 3 strands of butchers twine under your pork chops and put a couple of scoops on one side of the pork chop. Press it down real good. Also make sure you salt and pepper the inside of the pork chop as well as the outside.

Flip the one side of the pork chop over the other and press it down a little to pack in the filling. Then wrap a piece of bacon around the chop to hold the filling in place and you know add some bacon fatty deliciousness!

Wrap your twine around nice and snug and tie them off in a knot. Trim off the excess string with scissors.

Brush on a little EVOO to keep it from sticking to the grill, and salt and pepper to taste.

For the glaze

In a pot pour in can of Dr. Pepper, 3/4 cup of maple syrup, a little allspice, and 1 tablespoon of cayenne pepper. Cook on Med-hi for about 45 minute until it is reduced down to about 1/2-3/4 cup.

Light your grill up and sear up both sides of the pork. Move the pork over to the cold side and continue cooking at about 250-350 for about an hour or so. Brush on the glaze while it's cooking. Determining how long yours is going to take depends on the size of your cut, gas grill, charcoal, etc. etc. I actually smoked ours with Pecan. We also have a thermometer on our grill which I kept right around 250 for the most part of the cooking. Obviously using a meat thermometer will ensure that your meat is done properly. 

That's pretty much it. My wife hates Blue Cheese but said this was her favorite recipe I've done on the blog yet. Having a nice Whiskey and coke would go perfect with this!!! Enjoy!

Grilled Chicken Breast stuffed with Spinach and Feta

Ingredients

Boneless, skinless chicken breast

fresh spinach

feta cheese

salt, pepper, EVOO

Greek seasoning

Directions:

This recipe is pretty straight forward. The hardest part is stuffing the chicken. You need to trim all the fat off of the chicken, then flatten the chicken with a mallet. 

 Make sure you salt & pepper the inside as well as the outside. Let's talk about salt & pepper for a second. These are probably the two most important seasonings for anything. So you wan't to use generously. As a matter of fact I always use course salt, and course cracked pepper. It just helps so much with the overall flavor. I taste so much food that is under seasoned.
Anyways, once you have your chicken breast evenly pounded out. Take a hand full of spinach and feta and place it right in middle.

 The tricky part when you roll it up is folding in the sides. Basically fold it like you would a burrito, lol. To make things easier I always use 3 pieces of butchers twine to keep it snug and tight.

 Once that is finished, brush on some EVOO on your breasts. Chicken that is. Season with salt and pepper. I also added some greek seasoning that I bought at the store I find goes well with chicken. It's called Cavenders and it's amazing!

 Heat up your grill. Sear it off. Then finish cooking indirectly until you reach a safe temperature.

 Remember to cut off your butchers twine before you eat them. I served these with grilled Zucchini. Enjoy! Oh ya I almost forgot. Make sure you have a cocktail while cooking and after dinner.