Jalapeno Pimento Cheese Potato Salad

This is the potato salad I’ve been dreaming about. The one I was hoping I would find. THE ONE. Pimento cheese? A house favorite. Jalapenos? In darned near everything I make. Bacon? Ditto also in darned near everything I make. Add the three into a potato salad and you’ve got the perfect storm of flavor goodness. I could sit down with the entire bowl of this jalapeno pimento cheese potato salad and just go to town on it in one sitting. Gone. All done.
There’s no way I can think of to improve on this salad. I thought well, maybe some more jalapeno. Nope, doesn’t need it. It has just the right amount of kick. I thought well, maybe some more pimentos. Nope, doesn’t need that either. Just make it as is and enjoy it. Jalapeno pimento cheese potato salad is a thingy of beauty and flavor.

5 from 1 reviews
Jalapeno Pimento Cheese Potato Salad
Author: 
Recipe type: Side
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 8-10 servings
 
Ingredients
  • 3 pounds Russet potatoes, peeled, diced
  • 1 cup shredded sharp cheddar cheese
  • 1 cup shredded pepper jack cheese
  • 1 cup mayonnaise
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 2 jalapenos, seeded, minced
  • 1 (4 ounce) jar pimentos drained, chopped
  • 4 green onions, chopped
  • 8 slices cooked bacon, crumbled
  • Kosher salt and freshly ground black pepper
Instructions
  1. Bring a large pot of salted water to a boil.
  2. Add the potatoes and boil until just tender. Drain and let cool.
  3. Combine the remaining ingredients in a large bowl.
  4. Carefully fold in the potatoes.
  5. Refrigerate for 1 hour before serving.

Bacon Jalapeno Tots on the Char-Broil Big Easy

Oh yes, I’ve made bacon-wrapped tater tots on the Char-Broil Big Easy. Several times. And I love them. Lots. But, if you follow this blog, you know I like some kick to my tots. Hence these bacon jalapeno tots. Same concept, but with some heat. Not a whole lot, but enough to be noticed. Served with a great creamy cheese sauce that also has a bit of a kick to it.
The key to cooking bacon-wrapped tater tots on the Char-Broil Big Easy is to cook them until they just start to char. They won’t be super crispy yet. That happens after you take them out of the cooker and they cool. The bacon will crisp up as it sits.

If you don’t want to make this spicy version of bacon-wrapped tater tots, leave out the jalapeno slices and use Monterey Jack cheese in the cheese sauce. You’ll definitely still have a plate of fantastic treats.

Love your Big Easy as much I love mine? Check out my Big Easy Add-Ons page and my free Big Easy eCookbook!

5 from 1 reviews
Bacon Jalapeno Tots on the Char-Broil Big Easy
Author: 
Recipe type: Appetizer
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 24 bites
 
You'll need a Bunk Bed basket for your Big Easy to cook all of these tots at once.
Ingredients
For the cheese sauce
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 1 teaspoon Kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 cups whole milk
  • 1 cup grated Pepper Jack cheese (or your favorite cheese)
For the wrapped tots
  • 1 pound sliced bacon, cut in half (you may not use all of the bacon)
  • 24 frozen tater tots, thawed
  • 3 medium jalapenos, stems and seeds removed, then cut into 24 small strips
Instructions
For the cheese sauce
  1. Melt the butter in a medium saucepan over medium heat.
  2. Add the salt, pepper and flour and whisk for 1 minute.
  3. Slowly whisk in the milk.
  4. Bring mixture to a very low boil. Add the cheese and stir.
  5. Reduce the heat and peep warm until ready to use.
For the wrapped tots
  1. Fire up your Big Easy.
  2. Wrap a strip of jalapeno and a tot with a piece of bacon.
  3. Place seam-side down into the Big Easy basket.. Do not let the tots touch or the bacon will not cook evenly.
  4. After all of the tots are wrapped, lower the basket into your Big Easy and cook for 20 minutes or until the bacon just starts to char.
  5. Remove and let cool slightly before serving with the warm cheese sauce for dipping.

Jalapeno Onion Steak and Burger Topping

Ok, I admit it. I sometimes buy cheap steaks on sale. They make for a quick lunch. Since I work from home I can just toss them on the grill and in no time I’m chowing down. But let’s face it. Cheap steaks aren’t the same as not-cheap-steaks so I often add a bit of something to kick them up a bit. This jalapeno onion steak topping was so good I ended up making another batch to top some hamburgers later in the week. Sweet lightly-caramelized onions in a creamy sauce with just a little beat of jalapeno heat.
jalapeno-onion-steak-and-burger-toppingNext time I cook up some hot dogs I’m going to make another batch of this jalapeno onion steak and burger (and hot dog!) topping. It’ll really crank up any grilled hot dog or smoked sausage. There’s not a tremendous amount of heat (the jalapenos mellow while they cook), so don’t be afraid that the topping is too hot. It’s quite mellow and packed with great flavor.

Jalapeno Onion Steak and Burger Topping
Recipe type: Sauce
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 2 cups
 
Ingredients
  • 2 teaspoon unsalted butter
  • 2 medium sweet onions, sliced thin
  • 2 jalapenos, sliced thin, seeds removed if desired
  • 2 garlic cloves, minced
  • 1 tablespoon Worcestershire sauce
  • 2 teaspoon sugar
  • Kosher salt and freshly ground black pepper, to taste
  • 1/2 cup heavy cream
  • 2 teaspoon apple cider vinegar
Instructions
  1. Melt the butter in a large skillet over medium heat.
  2. Add the onions, jalapenos, garlic, Worcestershire sauce, sugar and salt and pepper to taste.
  3. Cover and cook 15-20 minutes until the onions are softened and golden in color. Stir often.
  4. Add the heave cream and stir. Cook for 2 more minutes.
  5. Add the apple cider vinegar and season with salt and pepper to taste.
  6. Stir and serve.

 

Hawaiian ABTs

Sure, I’ve made ABTs (atomic buffalo turds) on my smoker before. They’re a great appetizer, great cook’s snack, and a great way to use up any free space you might have on your cooker when smoking ribs, pork, or whatever. These Hawaiian ABTs bring a really nice sweet twist to the classic recipe. Bacon and a bit of heat tamed by cream cheese and pineapple. Perfect!
hawaiian-abtsYou can sprinkle the ABTs with your favorite rub before placing them on your smoker if you wish, but I’d do so sparingly. You really don’t want to hide the great flavors in these little morsels.

If you by chance end up with leftover ABTs the next day, chop them fine and use them as the filling for the best grilled cheese sandwiches you’ve ever had. Or add to the tops of hot grilled burgers. You’ll thank me.

5 from 1 reviews
Hawaiian ABTs
Author: 
Recipe type: Appetizer
Cuisine: American
 
Ingredients
  • 12 Whole Jalapeno Peppers, sliced in half lengthwise
  • 8 Oz Cream Cheese, softened to room Temperature
  • 24 Slices Thick Cut Bacon
  • 24 Small long Pieces of Fresh Pineapple, cut to be slightly smaller than the size of the split Jalapenos
  • Several Toothpicks
Instructions
  1. Half the jalapenos leaving the stem.
  2. With a spoon scrape out the seeds and veins, then rinse with water. NOTE: It is the seeds and the white veins that are the most SPICY. Remove as much as possible to make a milder version of this if you are serving a large crowd.
  3. Fill each jalapeno half with cream cheese, making sure to not overfill past the rim.
  4. Place a slice of pineapple in each.
  5. Starting at the bottom, wrap each stuffed jalapeno with bacon, add a toothpick to hold it together.
  6. Place ABT’s on the grill, indirect heat (Coals pushed to the side, peppers placed where there are no coals under the peppers.
  7. Grill until bacon is crisp about an hour to an hour 15 minutes. They can easily be done in a oven. (Not recommended: you will lose that wonderful smoky flavor)
  8. Remove toothpicks prior to serving
  9. Serve HOT and ENJOY (Everyone always does)!

Quick Pickled Jalapeno Rings

I love when locally-grown jalapenos are at their peak. That’s the time to go grab a few pounds to make quick pickled jalapeno rings. They keep in the pantry forever, always on hand for a pizza, sandwich, salad, burger… hot dogs… everything!
Quick Pickled Jalapeno RingsYou can use this recipe for other peppers too, so go to your farmer’s market at peak pepper time and grab a variety.

Quick Pickled Jalapeno Rings
Author: 
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 1/2 cup water
  • 1 1/2 cups white wine vinegar
  • 1 teaspoon Kosher salt
  • 1/4 teaspoon ground cumin
  • 4 whole cloves garlic, peeled
  • 8-10 large or 20 small jalapeno peppers (it’s hard to be exact here, but it’s about a pound) rinsed, and sliced into thin rings
Instructions
  1. In a nonreactive saucepan whisk together the vinegar, water, salt and cumin. Bring to a boil over high heat, stirring until the salt dissolves.
  2. Sterilize the jars and lids.
  3. Pack each pint jar tightly with sliced pepper rings and one whole garlic clove each. Leave enough room at the top so the lid rests easily on the mouth of the jar.
  4. Add the hot brine to cover the pepper rings leaving about 1/4" space at the top of each jar.
  5. Use a skewer or chopstick to poke down into the jar, freeing any air bubbles.
  6. Clean the top of the jars. Add the tops and screw on the lids.
  7. Place into a hot water bath for 15 minutes then remove.
  8. Let cool and test that the jars are sealed.
  9. Store in a cool dark place for up a year.

 

18000 Island Dressing

You could put boring ketchup on your hamburger. Or maybe some mayonnaise. Or you could slather on some Thousand Island dressing. Or, you could just skip all that and go with big flavor. Bold flavor. And kick. 18000 Island Dressing is truly 18 times more flavorful than Thousand Island dressing. There’s nothing boring about it, thanks to a healthy dose of chopped jalapenos.
18000 Island Dressing18000 Island Dressing isn’t just for burgers either. It’s great on sandwiches, or our favorite, wraps. And hot dogs (if you haven’t tried mayonnaise-based sauces on your hot dogs you should, it’s a very welcome change from just using mustard). Anywhere you want bold flavor, it brings it.

Check out some of my other great burger sauces, like Nancy’s, a copycat of Smashburger’s sauce,  and of course, a copycat of the sauce on the McDonald’s Big Mac.

18000 Island Dressing
Author: 
Recipe type: Sauce
Cuisine: American
Prep time: 
Total time: 
Serves: 1 cup
 
Ingredients
  • 1 cup mayonnaise
  • 1/4 cup ketchup
  • 2 tablespoons chopped pickled jalapenos
  • 1 teaspoon Dijon mustard (I used Creole mustard for extra kick)
  • 1/4 teaspoon garlic powder
  • Kosher salt, to taste
Instructions
  1. Place all ingredients into a blender.
  2. Process until smooth.
  3. Refrigerate until ready to use.

 

Jalapeno Bottle Caps with Blue Cheese Dip

We love deep fried mushrooms. And deep fried pickles. It was just a matter of time until we made deep fried jalapeno slices (called jalapeno bottle caps because, well, they’re shaped just like bottle caps). Oh my are we ever glad we did. These little bites are crazy good. They are not very hot but they do have a bit of a kick. If you’re leery of heat, fear not. They have great jalapeno flavor and a little crunch from the breading. I served them with a great, cool blue cheese dip.
Jalapeno Bottle Caps with Blue Cheese DipThe deep fry mix in this recipe can be used for anything from mushrooms to pickles to jalapenos to shrimp. Make a batch and keep it on hand in an air-tight container.

Jalapeno Bottle Caps with Blue Cheese Dip
Author: 
Recipe type: Appetizer
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
 
Ingredients
For the jalapeno bottle caps
  • Vegetable oil, for frying
  • 1 cup deep fry mix (see below)
  • 8 tablespoons (or more) beer
  • 3 large jalapeno peppers, seeded, and sliced crosswise 1/4-inch thick
  • Kosher salt
  • Blue cheese dip
For the deep fry mix
  • 3 cups self-rising flour (or combine 3 cups all-purpose flour with 3 1/2 teaspoons baking powder and 1 1/2 teaspoons kosher salt)
  • 1/2 cup self-rising white cornmeal (or combine 1/2 cup regular cornmeal with 1/2 teaspoon baking powder and 1/4 teaspoon salt)
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
Instructions
For the jalapeno bottle caps
  1. Heat a few inches of oil in a deep fryer or Dutch oven to 375 F.
  2. Add beer to the fry mix and mix until smooth. You might have to add more beer. Don't make it too thin, you want it to stick to the jalapenos.
  3. Add in the jalapenos and cover in the batter.
  4. Working in batches if needed, deep fry the jalapenos 2-3 minutes per side until golden brown. Remove to a paper towel-lined plate and sprinkle with salt.
  5. Serve hot with cool blue cheese dip.
For the deep fry mix
  1. Combine all ingredients. Store unused portion in an airtight container.

Blackberry Jalapeno Glazed Pork Tenderloin

I can’t get over just how good this pork tenderloin was. The brine made the meat tender and juicy. And the blackberry jalapeno glaze was out of this world. Not hot, just a nice berry flavor.

The wine adds such a great richness to the glaze. I’m quite sure I’ll find other dishes that will really shine by adding some of this same glaze.Blackberry Jalapeno Glazed Pork Tenderloin

Pork tenderloin is my favorite cut of meat to grill. Treated right, it comes out so tender and juicy. The key is to just don’t overcook it.

Blackberry Jalapeno Glazed Pork Tenderloin
Author: 
Recipe type: Main
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Ingredients
For the brine
  • 1/4 cup kosher salt
  • 3 cups warm water warm
  • 1/4 cup red wine vinegar
  • 1/4 teaspoon red pepper flakes
  • 2 tablespoons brown sugar
  • 1 cup ice cubes
  • 2 pounds pork tenderloin, silver skin removed
For the pork
  • 1 tablespoon olive oil
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • Blackberry Jalapeno Glaze, recipe follows
For the blackberry jalapeno glaze
  • 2 jalapenos
  • 1 tablespoon unsalted butter
  • 1 tablespoon chopped garlic
  • 1/2 cup seedless blackberry preserves
  • 1 1/4 cups Merlot wine, divided
  • 1/2 teaspoon cornstarch
Instructions
  1. Place the salt and warm water into a large resealable baggie and shake to dissolve the salt.
  2. Add the vinegar, pepper flakes, brown sugar, and ice. Shake to combine.
  3. Add pork, seal, and place baggie into a large bowl.
  4. Let pork brine for 15-20 minutes, but no longer.
  5. Remove from liquid and pat dry with a towel.
  6. Fire up your grill for direct and indirect cooking.
  7. Brush the pork with the oil and sprinkle with salt and pepper.
  8. Add pork to grill. Brown on all sides over direct heat then move to indirect heat.
  9. Cook until pork temperature reaches 135 F.
  10. Brush with blackberry glaze on all sides and continue cooking until temperature reaches 145-150 F.
  11. Remove pork and cover in foil for 10 minutes.
  12. Slice and serve topped with remaining glaze.
For the glaze
  1. Roast the jalapenos on your grill. Remove stems and chop the peppers.
  2. Melt the butter in a medium saucepan.
  3. Add garlic and jalapenos and saute for 3 minutes.
  4. Add the preserves and 1 cup of the wine. Whisk to combine well.
  5. Bring to a slow boil and continue boiling until reduced by half, stirring often.
  6. In a small bowl, combine the remaining 1/4 cup of wine and the cornstarch. Slowly pour into the saucepan while stirring.
  7. Cook another 5 minutes then reduce heat and keep warm until ready to use.