Artichoke, Bacon & Cheddar Jalapeño Boats

Posted on May 24, 2017 by admin
Artichoke, Bacon & Cheddar Jalapeño Boats
Yields 28
If you like jalapeño poppers, chances are you’re going to love this recipe. Instead of removing the top stem portion of the pepper, these jalapeños are cut horizontally for a fresh and unique presentation. After stuffing them with a mix of cream cheese, cheddar, artichokes and bacon, the peppers are cooked on a blazing grill adding a hint of smoky char flavor.
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Ingredients
  1. 14 jalapeño peppers – makes 28 boats
  2. ¾ C. cream cheese
  3. ½ C. cheddar cheese, shredded
  4. ½ C. artichokes, diced
  5. 6 strips bacon (approximately ½ lb.)
Instructions
  1. Allow cream cheese to soften at room temperature for 30 minutes.
  2. Slice jalapeños in half vertically and remove seeds.
  3. Cook bacon strips and cut into small pieces.
  4. Place cream cheese into the bowl of a stand mixer and mix on medium speed with a paddle attachment for 1 minute.
  5. Add cheddar and artichokes and mix on low speed for 30-40 seconds until incorporated.
  6. Place 3/4 – 1 tsp. of the mixture into each jalapeño.
  7. Add bacon crumbles on top of each stuffed jalapeño.
  8. Place peppers on a Charcoal Companion grill grid and grill 7 to 10 minutes over medium-high direct flame, or until peppers are soft and cheese mixture is warm.
Notes
  1. The Companion Group © 2017. All Rights Reserved.
Recipes from Cooks Warehouse https://recipe.cookswarehouse.com/
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Chicken Chorizo Paella with Shrimp

Posted on May 16, 2017 by admin
Chicken Chorizo Paella with Shrimp
Traditionally paella was cooked over a blazing wood fire, which makes it a perfect dish to cook on the grill.
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Ingredients
  1. ½ C. extra virgin olive oil
  2. 2 lbs. chicken drumsticks
  3. ¾ lbs. Spanish chorizo, sliced
  4. 2 small bell peppers, small dice
  5. 1 small yellow onion, small dice
  6. 4 cloves garlic, minced
  7. ¾ C. parsley, chopped
  8. ½ can fire roasted tomatoes (8 oz.)
  9. 2 Tbsp. kosher salt
  10. 2 C. rice
  11. 2 C. water
  12. 3 C. chicken stock
  13. 2 tsp. smoked paprika
  14. Pinch of saffron
  15. 1/2 lb. large prawns (Optional)**
Instructions
  1. Add olive oil and preheat paella pan over high heat 2-3 minutes.
  2. Place drumsticks into hot oil and sear thoroughly on all sides approximately 8-10 minutes. Remove chicken from pan and set aside.
  3. Add onion, bell peppers, and sauté until vegetables are soft.
  4. Add parsley and garlic and sauté another 1-2 minutes until fragrant.
  5. Add water, chicken stock, paprika, roasted tomatoes, saffron and rice then stir thoroughly to combine.
  6. Bring mixture back to a rapid simmer, add chicken and reduce to a gentle simmer over one burner on low flame.
  7. Cook uncovered 25-35 minutes (adding shrimp to the pan halfway through) until rice absorbs liquid and chicken is cooked.
  8. Finish with high flame for 60-90 seconds to crisp the rice on the bottom of the pan.
  9. Rest paella 2-3 minutes before serving.
Notes
  1. Serves a crowd!
Recipes from Cooks Warehouse https://recipe.cookswarehouse.com/
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Grilled Romaine with Maytag Blue Cheese

Posted on May 16, 2017 by admin
Grilled Romaine with Maytag Blue Cheese
Serves 2
If you’ve never grilled a salad before, you have to try this!
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Ingredients
  1. 1 package hearts of romaine lettuce
  2. Olive oil
  3. Kosher salt
  4. Black pepper, freshly ground
  5. Red wine vinaigrette
  6. Maytag Blue Cheese
Instructions
  1. Set the EGG for direct cooking, without the convEGGtor and stabilize at 400°F/204°C.
  2. Rinse romaine and cut in half lengthwise, leaving the base of the romaine to hold leaves together while grilling. Drizzle the inside of the romaine with olive oil then lightly sprinkle the inside with salt and pepper. Grill the romaine cut side down for about 2-3 minutes. Remove from grill. Add blue cheese crumbs. Top with your favorite vinaigrette.
Notes
  1. Courtesy of Big Green Egg®
Recipes from Cooks Warehouse https://recipe.cookswarehouse.com/
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