Spin the Random Topic Wheel (Segment 1)
- IPAs: Eden or the 7th Circle of Hell
This Weekend in Hedonism (Segment 2)
- Cheryl's Recipe Corner
- Atomic Buffalo Turds
- Description
- Russ and I love stuffed Jalapenos, and I stumbled across this recipe browsing the web. When I mentioned the ingredients to Russ, he protested... thinking that this was going too far outside the proverbial box for his liking. Even though he balked at the idea, I decided to go ahead and buy the ingredients and served them a few nights ago. He admitted they were really good and he'd definitely enjoy them again. While I did follow the recipe according to how it was written, next time I am going to tweak it... using some raspberry jam in the filling, which we love mixed into our cream cheese mixture, giving it more of a sweet and salty mix. For those that have a smoker, this recipe includes the info on smoking them or baking them in the oven.
- Ingredients (BBQ Rub)
- 2 tablespoons brown sugar
- 2 tablespoon smoked paprika
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 2 teaspoons lemon pepper
- 1 teaspoon dried oregano
- 1 teaspoon black pepper
- Ingredients (Jalapeno Filling)
- 8 large jalapeno peppers
- 8 ounces cream cheese
- 1 cup cheddar cheese shredded
- 1 teaspoon smoked paprika
- 1 teaspoon chipotle chile powder
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 16 cocktail sausages (lil smokies)
- 8 slices bacon cut in half
- Barbecue rub sprinkle on
- Directions
- Cut whole peppers in half lengthwise (may want to wear gloves). Use a spoon to scoop out any seeds and the ribs. In a medium bowl mix together the softened cream cheese, cheddar cheese, paprika, chipotle powder, salt and pepper. Fill the jalapeño halves with a generous portion of the cream cheese mixture. Place a cocktail sausage on top of the cream cheese (lately, the jalapenos offered at my local grocery store have been huge, so it has allowed me to place 2 sausages in the jalapeno, end-to-end). Wrap each pepper in half slice of bacon, if you need to you can secure the bacon in place with a toothpick. Sprinkle with barbecue rub. Smoke the jalapeños in the smoker that is set to 225° F and cook for 2-3 hours until bacon is brown.
- Notes
- How to Make Buffalo Turds in the Oven: Preheat your oven to 400 degrees F. Line a baking sheet with parchment paper. Follow all of the instructions to prepare the bacon wrapped jalapeños. Put the peppers on the baking sheet and bake for 20-25 minutes until bacon is crispy and browned. Serve hot. Tips and Variations: Thin bacon. Use regular bacon for best results instead of thick cut bacon. To add a little sweetness to the cream cheese, add a few spoons of raspberry jam. More spicy: Add some of the jalapeño seeds back in with the cream cheese and cheese mixture. Extra spicy: Are you feeling risky? If you want to make these jalapeños REALLY spicy, leave all of the seeds and ribs inside of them. Or use a spicier pepper like a habanero. Different flavor: Use cayenne pepper or chili pepper instead of the chipotle chile powder. It will add a hint of spice and a different flavor from the chipotle. Double recipe: Easily double the recipe to how every many you can fit in your smoker.
- Cheryl's Mixed Drink Corner
- Jalapeno Margarita
- Description
- For those that like a bit of spice and love Margaritas, this is the drink for you. Definitely consider rimming your glass in the Tajin!
- Ingredients
- 1/4 jalapeno pepper, sliced, plus more slices for garnish
- 1 ounce blanco tequila
- 1 ounce orange liqueur, like Cointreau, Grand Marnier, or triple sec
- 1 ounce fresh lime juice, plus a lime wedge for the glass rim
- 1/2 ounce agave nectar, simple syrup, or freshly squeezed orange juice, plus more to taste
- Ice
- Tajin or kosher salt, optional, for the glass rim
- Directions
- Prep the rim of the glass (optional): Rub the lime wedge around the rim of a rocks glass. Fill a small plate with Tajin or kosher salt. Dip the glass into the Tajin or salt to coat the rim. Fill with ice. Muddle the jalapeño in a cocktail shaker. Add the tequila, orange liqueur, lime juice, and agave nectar and fill the cocktail shaker with ice. Cover and shake until chilled. Strain into the prepared glass. Garnish with jalapeno slices and serve.
- Russ's Drink Corner
- Jeptha Creed Bottled-in-Bond Bourbon
- Description
- Our family motto from ancient Scotland is "Ne Oublie" which loosely translates to "Don't forget where you come from." Jeptha Creed is the embodiment off the maxim as we honor our family, state and local heritage. We honor traditions at Jeptha Creed - but we put our mark on them, too. For this mash bill, we've combined our bloody butcher corn, grown right here on our famly farm, with malted barley and an ample helping of malted rye to create a spicy bourbon with a smooth finish. Distilled and aged until it's just right, this bottled-in-bond Kentucky straight bourbon whiskey is a bold take on an old favorite.
- Details
- Mashbill: 75% bloody butcher corn, 20% malted rye, 5% malted barley
- Region: Shelbyville, Kentucky
- Proof: 100 (50% ABV)
- Color: Caramel brulee
- Nose: Sweet orange creme brulee, followed by bold baking spices, and dried cranberries, faint hints of lack licorice
- Taste: Light caramel, vanilla, cinnamon, corn flakes and lemongrass with undertones of sweet oak
- Finish: Long caramel and butter finish with hints of ginger and cinnamon, dries with a hint of butterscotch
- Price: $55 (750ml)
- Rating: 90
- Bill's Whatever Corner
- Reef Donkey APA - Tampa Bay Brewing Company
- 5.5 % ABV
- 35ish IBU
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