Planning a big tailgate party this weekend and haven’t decided what to cook? Here’s a few recipes from Seark Today readers:
Bacon-wrapped Jalapenos Stuffed with Shrimp & Creme Cheese
Rinse and dry the jalapenos, cut them in half long ways and clean out the seeds, or leave a few if you’re up for it.
Smear inside with cream cheese.
Place a raw shrimp in the cavity of each pepper (I’ve even put 2, if pepper is large enough).
Wrap each pepper in lean cut bacon and secure the bacon with a toothpick or two.
I like these on the grill, (recommend placing them on non-stick foil), but they can also be baked in a 400 degree oven. Just cook them long enough to crisp the bacon, which will be plenty long to cook the shrimp. For the adventurous, pop the whole thing into your mouth. Go ahead, I dare ya!
Submitted by: Von Vallas, Tyler Texas (formerly Crossett)
dove breasts, skinned
onions, cut into wedges
jalapeno peppers, sliced (optional)
1 bottle Italian dressing or your favorite marinade
1/4 cup olive oil
1/4 cup lemon juice
salt and pepper
garlic cloves, crushed
Soak the breasts in saltwater overnight.
Remove the meat and drain.
Place the meat in a large zip lock bag and add the Italian dressing, your favorite marinade or mix the olive oil, lemon juice, salt and pepper to taste together adding the garlic if desired and pouring over the meat.
Seal and refrigerate at least an hour. Longer is better for more flavor.
Remove the meat and lay a wedge of onion on it and wrap entire thing with ½ slice of bacon. Secure with toothpicks.
Place bone side down and grill over medium-high heat until the bacon is fully cooked.
Remove from the heat and let rest about 5 minutes before serving.
Notes: Substitute a slice of jalapeno pepper in place of the onion or add with the onion. Also try using different spices in the marinade like chili powder, Whole Hog Barbecue Rib or Worcestershire sauce. Don’t overcook your doves! Medium to medium rare is ideal for doves. Make sure the bacon is fully cooked.
Submitted by: Rich Cosgrove, owner of Whole Hog Cafe in North Little Rock
The River’s Taco Nachos
1 lb. ground beef
1 can Rotel
1 can chili beans
1 lb. Velvetta cheese
1/2 pint of heavy whipping cream
Brown ground beef.
Combine browned meat with other ingredients in double boiler or crock pot and cook until the Velvetta cheese is melted.
Serve with tortilla chips.
Submitted by: Jamie Haddock, owner of The River in Monticello
Mazie Gail’s Mexican Bean Dip
2 8-oz. pkg. of cream cheese
1 14-oz. can refried beans
1 4-oz. green chilies chopped
1 small can jalapeno peppers
1 pint sour cream
1 pkg. taco seasoning
1 bunch green onions chopped
1 cup of cheddar cheese
1 cup of monterey cheese
Press cream cheese in a 9 x 9 dish.
Layer refried beans, then green chilies, & jalapeno peppers.
Mix sour cream with taco seasoning and spread on top of chilies and peppers, then add a layer of green onions, then cheese.
Bake at 350 degrees for 20 minutes.
Mazie Gail Parker, Ashdown
John Frank’s Salsa
The best salsa ever:
1 extra large tomato (finely chopped)
1 tomatillo (very finely chopped)
1/2 vidalia onion (chopped fine)
juice of 1 lime
olive oil (equal to amount of lime juice)
jalopena pepper (chopped very, very fine)
2 tbsp chopped cilantro
1 clove crushed garlic
salt to taste
Multiply these ingredients for a large tailgate. To do this right, it is labor intensive. The biggest secret is probably knowing how to finely chop vegetables, especially tomatillos and jalapenas.
John Frank Gibson, Monticello