May kicks off the start of all things Summertime, starting with national BBQ month. The delicious smells of charcoals smoking up the backyard, friends clinking glasses and toasting to three months of feeling young again are officially here. With that in mind, our resident Man Cave macho grill master came up with some incredibly delicious alternatives to the usual burgers and ribs that will have friends and family crowning you Master of the Grill this summer. Get ready to be the King/Queen of Summer Entertaining with these mind blowing BBQ recipes.
Bacon Wrapped Jalapeno Poppers
Soak toothpicks in a glass of warm water for an hour. Cut the stems off of 12 jalapeno peppers and down the center to remove all seeds. Mix six ounces of cream cheese with two teaspoons of chili powder and two heaping spoons of honey. Stuff each jalapeno with the cheese mixture and push both sides of pepper back together. Hold the jalapeno together by wrapping it up with a slice of bacon, covering the top of the pepper. Push toothpicks into the pepper to hold bacon and pepper together while grilling. Grill poppers, turning every five minutes for 20-25 minutes or until the bacon is crispy. Allow the poppers to cool before serving. Tip: Use latex gloves while cleaning the Jalapenos to avoid irritated skin and cuticles.
Sausage stuffed apples
Cut out the centers of 3 or 4 apples so the diameter of the cavity is about 1 ½ – 2 inches around. Dice one small white onion and a stalk of celery. Remove the lining from 12 ounces of pork sausage, placing the mixture in a medium sized bowl. Melt a tablespoon or two of butter in a skillet. Once melted, add the onion and celery mixture and allow heat to sweat the mixture until golden brown. Add the sausage mixture and 3 or 4 sage leaves, which have been finely chopped. Stir the sausage to keep the meat free from binding together. Cook until the meat is a nice golden brown. Strain the excess oils from the meat by placing a bowl under the colander. Save for basting the apple on the grill. Once the stuffing has reached room temp, fill each apple with a few spoons full. Drizzle a little maple syrup over the stuffing. Top each apple with a small piece of butter. Brush the outside of the apples with the reserved fat.
Grill over indirect heat, until the apples are slightly soft and pruning Tip: Add a few apple wood chips to the grill to heighten the savory flavors.
Grilled Watermelon and Feta Salad
Slice triangles of watermelon so they are at least an inch thick. Coat each side with extra virgin olive oil. Turn the grill up to high heat and grill on both sides for 2 minutes or until charred grill marks appear. Set aside on a plate and season with salt. Make a balsamic reduction by Pouring a half cup of balsamic vinegar into a small saucepan and simmer over medium heat, until it has reduced to a thick syrup consistency. Plate a handful of clean arugula leaves as a bed of lettuce. Add the triangle of watermelon and crumble feta over the melon. Drizzle the balsamic reduction syrup over the top and garnish with finely chopped mint for an added freshness that will blow your guests minds!