Dove Bacon Wrapped Grilled Jalapeno Cheddar Dove Recipe 395

BACON-WRAPPED STUFFED JALAPENOS

Steps:

• Make a lengthwise cut in each jalapeno, about 1/8 in. deep; remove seeds. Combine the sausage and cheese; stuff into jalapenos. Wrap each with a piece of bacon; secure with toothpicks., Grill, covered, over indirect medium heat for 36-40 minutes or until a thermometer reads 160°, turning once. Grill, covered, over direct heat for 1-2 minutes or until bacon is crisp.

BACON-WRAPPED JALAPEñO PEPPERS

Steps:

• Heat oven to 425ºF.
• Combine cheeses; spoon into pepper halves. Wrap with bacon, overlapping edges as necessary.
• Place, filled sides up, in shallow foil-lined pan.
• Bake 17 to 20 min. or until bacon is done. Cool slightly before removing from pan to serve.

DOVE POPPERS

Steps:

• Prepare the chiles. Blacken the skins of the poblano chiles, put them in a bag and let them steam for 30 minutes or so. A tutorial on how to do this is here. Remove the stems and seeds of the chiles and soak them in the lime juice; apple cider vinegar works, too. Pickle them for at least 1 hour and up to several days.
• Roast the garlic. While the chiles are blackening, preheat the oven to 350°F. Slice off the top 1/4 of the heads of garlic and drizzle a little oil on the cut surface. Arrange the heads cut side up in some foil. Close the foil and roast in the oven for 1 hour to 90 minutes. Remove, cool and squeeze out the goodness into a bowl. Season with olive oil and salt.
• Build the poppers. Lay down a slice of bacon, then a slice of poblano pepper about the same size. Smear some roasted garlic on the pepper, then put a dove breast on it. Roll this up tight and stick a toothpick through to hold. Repeat until you've done all the breasts.
• Grill over medium heat with the grill grate open. Take your time and turn the poppers often. They're done when the bacon is crispy. Serve piping hot.

DOVE: BACON-WRAPPED GRILLED JALAPENO CHEDDAR DOVE RECIPE - (3.9/5)

Steps:

• To clean Doves: I like to simply separate the head from the body, pluck feathers from breast, and then with a filet knife slice skin open from neck to anus. After that simply reach in under the breastbone at anus and rip back and away from body, removing breast and breastbone in 1 pull. Use knife if anything sticks. Wash thoroughly, then using filet knife or fingers pull breast from breastbone. To prepare: Simply slice cheddar into 1x3" slices or so, and dice the jalapenos. Add 2 jalapenos to the top of dove, add cheese on top of jalapeno, then wrap in bacon around and poke with toothpick. Repeat 6 times. To cook: pre-heat grill to medium heat, then add bacon-wrapped dove. Let cook for 5 minutes, then flip... let cook for 5 more minutes. The bacon should be a little rare, but the dove should be perfect! The cheese may melt a bit, but that's okay! So tasty, like beef filet!

GRILLED BACON JALAPENO WRAPS

Steps:

• Preheat an outdoor grill for high heat.
• Spread cream cheese to fill jalapeno halves. Wrap with bacon. Secure with a toothpick.
• Place on the grill, and cook until bacon is crispy.

BACON CHEDDAR JALAPENO POPPERS

Steps:

• Preheat the broiler.
• Cut Cheddar cheese into 12 slices long enough to fit inside the jalapeno halves. Insert cheese slices into the halves. Wrap the jalapeno halves with the bacon slices, securing with a toothpick, if necessary. Place on a medium baking sheet.
• Broil 5 to 10 minutes, or until the bacon is evenly brown.

BACON WRAPPED DOVE POPPERS

Steps:

• Roast or char the Hatch chiles and seal them in a bowl with a lid or plastic wrap for 20 minutes. Once cool, peel the skins, remove the stems, veins and seeds. Slice into 2 to 3-inch strips (the same width as the slices of bacon you are using). Soak the strips in the lime juice and apple cider. Pickle them no less than one hour.
• Meanwhile, Preheat the oven to 400 degrees F.
• Slice the top of the garlic heads, drizzle with extra-virgin olive oil, wrap in aluminum foil, cut-side up. Roast for about one hour. Check for doneness, the garlic cloves should be a light caramel color and soft; about 30 to 40 minutes. Exact roasting time will vary depending on the size of the garlic heads. Keep roasting for ten-minute intervals until done.
• Remove from the oven and allow the garlic heads to cool enough to handle. Squeeze out the cloves by pressing up from the root end, left intact. Squeeze out the individual cloves out of each head. They are soft mush and ready to use, drizzle with olive oil and season with salt to taste, to form a paste.
• Lay a strip of bacon on a clean work surface (I love using a large sheet freezer paper for easy clean up). On top of the bacon slice, add a strip of the hatch chili. Dab on some of the garlic paste and spread across the chili. Add as many jalapeno slices as you wish. Top the chiles with a dove breast, then roll up tightly and secure with a toothpick. Repeat for each breast.
• Fire up the grill and set up for a two-zone fire. Grill the dove poppers over indirect heat. The trick is not to get the bacon done before the dove breast. Turn the dove poppers often. They are done with the bacon is brown and crispy; about 30 to 45 minutes.
• Serve hot!