Texas Rockets

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Come the weekends, with being busy all week, it is pure enjoyment to lay down at about three o’clock to veg out and watch a little television.  All this prior to having to go and get dressed because we have plans.

Usually by then I have taped all my PBS shows and often turn them on to play but last Saturday instead of doing that I turned on the Food Network Channel.

I hate the Food Network Channel because it is a waste of precious brain function to watch any shows they have; save for just a few.

As the Canadian Food Network always does in the summer, it brings back all the grilling shows that have been airing for the last five years; for fear they might not have programming.

Whereas PBS carries Primal Grill, Food Network has a primal man cooking on the grill and by that I mean Road Grill’s own Matt Dunigan.  Anyone who has watched Road Grill knows just what I mean and if not then go on the website and find out his bio.

However the show that was aired was filmed at an equestrian camp and that caught my eye because Carly went to equestrian camp and those kids do a lot of work as much as they do play.  Horses need a lot of care; a lot of attention; and a lot of good riding.  Put to that mix the heat of the summer and bunks with no air conditioning and riding gear with leather boots’; you got a whole lot of people in need of some loving care.

The kids and trainers at these kinds of camps deserve a Road Grill visit.

And Mr. Road Grill fed them royally.

One in particular was called Texas Rockets and it was a recipe that caught my eye and had me saying; I am doing that for Father’s Day.

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1. Keep in mind that I seeded all the jalapenos and even so, it had quite the kick to it; make sure you serve the sour cream especially if you tend to leave some seeds

2. Slice the jalapenos one side only from tip to end leaving the stems on.  I have pictured how to open and scoop out the seeds.

3. Once wrapped with the bacon slide the toothpicks so that they clamp the two cut sides together, encasing the bacon too.

4. 12 Jalapenos used up all the filling; don’t go for 15.

5. While using the back of a spoon was good; my fingers and nails did a much better job at cleaning the insides.

6. Make sure you clean the peppers over newspaper and watch some TV or listen to some music…this is very tedious.

7. The recipe can be doubled, tripled, and even quadrupled.

8. Superb as an appetizer and one can definitely use the broiler as opposed to the Barbecue or Grill.

9. I did not need a drip pan but I did use a grill screen in the form of tin foil racks.  Great because they go into the garbage as opposed to having to wash.

10.One more thing; I never look at my Barbecue temperature.  I cook from the heart and from the head meaning you can tell if something is burning or not and when a food needs to be on the rim as opposed to the center…c’mon…

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Here is Texas Rockets…adapted from Food Network Canada and the Road Grill recipe index…

Ingredients

· 12 jalapeño peppers

· 1 cup provolone

· 1/2 cup crumbled goat cheese

· 2 tablespoons fresh cilantro roughly chopped

· 1/2 cup fresh corn kernels or canned.  Drain the canned corn.

· 2 tablespoons chopped sundried tomatoes in oil drained

· 12 thin slices of bacon cut in half

· 12 sturdy toothpicks soaked in water for 15 minutes

· 1 cup sour cream for dipping

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Directions

1. In a medium bowl combine the cheeses, cilantro, sundried tomatoes and corn kernels together.

2. Cut jalapeno peppers lengthwise down 1 side, leaving the other side intact (creating an open book); leave the top and stem on.

3. Using the handle of a spoon scrape the seeds and membranes out of the pepper. Note if you want extra spice leave some in.

4. Spoon 2 tablespoons of the cheese mixture into the cavity of each pepper.

5. Wrap each pepper in bacon and secure it in place with a wooden toothpick.

6. Prepare your barbecue. Place a drip pan under barbeque grates to prevent flare ups. DRIP PAN NOT NECESSARY

7. Place a grill screen over the drip pan directly on top of the grill grate.

8. Preheat barbeque to medium heat 325°F (160°C). —-WHAT!!!!

9. Oil the grill grate to help prevent sticking. VERY TRUE.

10.Place the stuffed peppers onto the grill plate and cook with the lid up for 15-20 minutes or until the bacon is crispy. Turn the peppers frequently for even cooking.

11.Serve and enjoy!

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BY THE BUY

Ever since I read about this product on the Amateur Gourmet’s website and actually bought it on Amazon.com; it has become my right hand in the kitchen.  Literally because I am left handed; this sharpener outweighs the counterpart I own which is the electric Chef’s Choice for Asian knives.

I have never used a stone and once a year take my knives for a professional sharpen at Emoleur in Montreal…but this Accusharp $9.00 knife sharpener should be in every cooks, every bride’s, and every bachelor’s kitchen drawer.  In fact, any person using a knife with which to cook, owes it to themselves to have this knife and to use it each time a knife comes out of the drawer.

Had I not read about in on Adam’s website, I never would have discovered this unbelievably invaluable kitchen tool.

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