For our first Tailgate of the 2010 LSU Football season, we cooked up a storm and tried a new recipe that was out of this world. Crab and Bacon Stuffed Jalapeño Peppers cooked on the smoker.
One package of regular thin sliced bacon
20 medium to large peppers
16 oz package of any type of picked crab meat
1 and 1/2 packages of cream cheese softened
4 cloves of garlic
2 tbls of Cajun Foreplay seasoning
12 oz of finely shredded Monterey jack cheese
fresh cracked pepper to taste
fresh cut parsley (finely chopped)
First and foremost… grab some gloves before you start working with the peppers. Jalapeños are not incredibly hot, but rubbing your eyes or face after you have come in contact with them is something that can leave a “bad taste in your mouth” Slice the top of the pepper off and scoop out the seeds and try to get as much of the membrane as possible. Then throw them into a pot of boiling water for anywhere from 4-8 minutes. The longer you leave them in, the more heat you will remove from the pepper.
Throw bacon into a pan and cook until crisp. Set aside on a paper towel and cut into small crumbles.
While the peppers are boiling, mix all of the dry seasonings with the cream cheese and set aside. Open the can, jar, package of crab meat and gently pick through to make sure that you don’t have any bits of shell mixed in with the crab meat.
Fold the crab meat into the cream cheese mixture and add the crumbles of bacon as the last step.
Take the peppers out of the water and set aside for about 5 minutes. Using a small spoon or a pastry bag (widest nozzle available) squeeze the mixture into the pepper and set in an aluminum pan that you can throw on the grill. If you don’t have a pastry bag, simply throw the crab and cheese mixture into a gallon sized zip lock and cut out a small piece of the corner. Treat this the same as you would a pastry bag.
the best way to cook these is in a fish basket over a charcoal or wood fire. The basket makes it very simple to flip all of them over at the ame time. Cook until you achieve grill marks on both sides and the cheese is melted throughout. Take off the grill, grab a cold drink, and enjoy.
LSU Tiger Tea-
One of the first things that we do for a Tiger Tailgate is mix up the drinks! Hurricanes are not very practical up here and since we are at it all day, sometimes we’ll resort to a little bit of true Southern Comfort and make a batch of Tiger Tea. We do have to warn you to be careful as this Tiger Tea just might bite ya!
1 Bottle of Jeremiah Weed Sweet Tea Vodka ( 750ML)
2 Bottles of Simply Lemonade
This one is fairly simple. Many of you have heard about an Arnold Palmer (Half tea and half lemonade) well this is our version that we call Tiger Tea. We firmly believe that if it weren’t for the copious amounts of Tiger Tea, LSU would have at least one loss already.
For our Tennessee Tailgate last weekend, Matt brought a tenderloin and people were lining up at the grill to get a piece. He had it trimmed at the market district and the recipe was very easy. I recommend at least a 3-4 pound loin for this as it went fast.
1 Tenderloin (trimmed)
Cracked Sea Salt – to taste
Cracked Black Pepper – to taste
Tony’s Cajun Seasoning -
Rub the tenderloin with pepper, salt, and a small amount of Tony’s cajun seasoning. Throw it on the grill and char it all around to get a nice crust. Throw it in the oven until the ends are crispy. Middle temp at med rare is around 150 F. It’s a simple recipe, but it was so good I had to throw it on here.