Prov's Magician and V-Sport-inspired "What-a-Flamer" Cherry Bomb Stuffed Peppers

Here is a recipe that is easy, spicy, and tasty.  Need lots of cold beer to wash them down with.  I like some crusty bread on the side to cut the heat and also soak up the juice and oil.  You can serve them as a side to sub sandwiches or as part of an antipasto.


Ingredients

• 12 whole fresh or pickled cherry bomb peppers (I prefer the pickled ones; if you use fresh peppers, then once you are finished making these, you ought to let the whole jar sit a day or so in the oil and vinegar before serving.)
• 6 oz sharp provolone(you can use other stinky Italian cheese, if you prefer)
• 6 oz prosciutto, thinly slice (I wonder if you could use country ham?  I bet it'd be good, too, and easier for you Southerners to find)
• 2 medium to large cloves of garlic
• 1 teaspoon salt (omit if you are using pickled peppers)
• Dash or two oregano, thyme, and black pepper
• 2 Tablespoons Red Wine Vinegar (omit if you are using pickled peppers)
• Extra Virgin Olive Oil

Directions

If you are using fresh peppers, wash them.  Cut off the tops and scoop out the insides.  As you probably know, the insides are hot (spicy/chemical "hot", not temperature "hot" or physically attractive "hot.")

Cut the provolone into rectangular chunks that are the length of the width of your prosciutto.  You want the chunk of cheese to be wide enough, though, to fill the mouth of the cherry bomb.  

Wrap each rectangle of cheese with a slice of prosciutto. Cut the prosciutto/cheese missle in a length that will fill the cherry bomb.  If you don't care about aesthetics, stuff cheese crumbs and prosciutto into the spaces.  

At this point, you can either put into a jar or some container, or if you are serving, then onto a plate. 

If into a jar, then put to two cloves of garlic in, whole.  Add the shakes of oregano, thyme, and pepper.   Then cover with either some of the juice from the pickled peppers jar, or if not the red wine vinegar. Cover the rest of the way with oil (probably less than a one-half cup.)   

If you serve right then, drizzle with olive oil.  Then sprinkle with some minced garlic, along with the oregano, thyme and black pepper.

Done.....

Magician's "I Can Make Your Stomach Lining Disappear" Habanero, Orange, and Tomatillo Salsa

Ingredients

1 lb. Tomatillos

5-6 Large ripe habanero peppers (or fewer if your taste buds are delicate)

2 Oranges
5-6 Green onions
Salt
Lime juice

Dice (about ¼" to ⅜") half the tomatillos. Halve the remaining tomatillos and put them under a broiler, skin side up, along with the peppers, until the skins are charred (about 5 minutes).

Put the charred tomatillos and peppers in a blender and puree until smooth; add the puree to the diced tomatillos.

Add the juice of one orange to the tomatillo mixture.

Peel the second orange, removing as much of the pith as possible. Separate the segments and dice them (about ¼"-⅜"); add the orange to the tomatillo mixture.

Thinly slice the green onions and add to the tomatillo mixture.

Add salt and lime juice to taste. Mix well, refrigerate, and enjoy.

This is especially good as a garnish to chili or black bean soup.

Prov's "Genuine, This Is Really It, I've Made It And It Will Knock You On Your Patriotic Tail" George Washington's Eggnog

I found this recipe in a Southern type living magazine, probably 20 years ago.  It has a load of alcohol in it, but does not taste like it, at least not strongly.  The dairy smooths it all out and it is better in two days than it is the first, but still good on Day One.  I have made a lower calorie version without noticeable taste difference; it's just less thick and rich.  I do not cut the alcohol.  I just substitue half and half for the cream and 1 or 2 % milk for the whole milk. 

Ingredients:

• 1 pint brandy
• 1/2 pint rye whiskey
• 1/2 pint jamaican rum
• 1/4 pint sherry wine
• 12 eggs, separated
• 12 tablespoons sugar
• 1 quart milk
• 1 quart heavy cream

MIX LIQUOR FIRST.

Separate yolks and whites of the eggs.  If you worry about salmonella and all that, you can find pasteurized eggs. 

Add sugar to beaten yolks and mix well.

Add combined liquors to the yolk and sugar mixture, drop by drop at first, slowly beating it all the while.

Beat the egg whites until stiff and gently fold these into the egg/liquor mixture.

Add the milk and then the cream, always beating slowly.

Let this sit in the refrigerator for several days.

Taste frequently.

Irish Assassin's "Acquired Taste" Carolina Red BBQ Sauce

Carolina Red (for pulled pork)

[Editor's note: oops!

This is a traditional Carolina red sauce. That means vinegar. It is not for everyone. If you are serious about learning BBQ and its history, this recipe is a must.  For those of us from anywhere other than the southeast, this might be an acquired taste.  This is the basic recipe, you may have to tweek it to your liking.

11/2 cups apple cider vinegar
1/2 cup ketchup
1 tablespoon packed brown sugar
1 teaspoon salt
1/2 teaspoon dried crushed red pepper (cayenne works well too)

Stir all ingredients until sugar and salt dissolve. Refrigerate until ready to use.

Irish Assassin's "Gameday Bean Dip" aka Irish's Bean Dip

Simple, and the ingredients will surprise you, but this is excellent.  Trust me.....


1 lb ground beef -- cooked
1-15 oz can red beans -- mashed with liquid
1/2 cup chopped onion
1/2 package dry taco seasoning mix
1 cup ketchup 

All you have to is cook the meat, chop the onion, and mash the beans..(a potato masher works best, and a paste consistency is what you are aiming for).

Combine all ingredients in a slow cooker, mix throughly, and set on low for 1 1/2 to 2 hrs, mixing every 2 timeouts.

Serve with tortilla chips and ice cold beer.

I usually put half a habanero in my mix, and jalapenos work well too.

Seriously, consider doubling this recipe, it will go fast.

Missy Gator's "Tebow Harvin Double Trouble Big Time Football Game" Dips

If you want a great dip for a football party, I have 2.

One...you take 1 lb. of gound beef, 1 lb. of country sausage (like jimmy dean) or whatever is in your area. Cook both and drain. Then add 1 block of cream cheese, 1 lb. of velvetta, and a jar of spicy salsa. Let it all melt together and its great!

Two.....you need refried beans, sour cream, taco seasoning, guacamole, finely shredded mexican cheese or taco cheese, then add chopped green onions, tomatoes, and black olives. You take a good size pizza pan, round or rectangle and in the order I gave you make a very thin layer of each ingredient. Its the most addictive thing you'll ever eat, even if you say you dont like guacamole....lol

[Editor's note: I have had a variation of this (saw it called "seven layer dip") and it is sensational, particularly chilled.  And yes, very addictive.  One variation I make is that I get kalamata olives, chop them, and substitute them for the canned black olives; they are softer, juicier and have more flavor, for my taste.  Also, I normally spice the refried beans (or the Frito's bean dip I've also used) with cumin, cayenne, chili powder and a little garlic powder.  But a great choice, Missy.]

Missy Gator's "They Do BBQ Different in North Carolina" Bar-B-Qued Chicken

BBQ is different in NC depending on which side of the state you come from....either sweet and hickory smoke, or a vinegar base....

I love to soak chicken (bone in) in some warm water for a couple of hours.

Makes it very tender and then throw it on the grill. When the outside starts to brown just a little I put my sauce on it. It consists of: 

2 cups ketchup
2 cups tomato sauce
1 1/4 cups brown sugar
1 1/4 cups red wine vinegar
1/2 cup molasses
some hickory-flavored liquid smoke
a little butter
[Then,to taste:]  garlic powder, onion powder, chili powder, paprika, celery seed, cayenne pepper, salt and pepper (probably like 1/4 to 1/2 tsp each, depending on how spicy you like your sauce)

I've been cooking so long I just throw stuff together and to be honest I think I got this offline. But its really good.