Sausage-Stuffed Hatch Chiles

I bought a case of Hatch chiles the other day. Most of the chiles ended up being roasted, but I kept a few for these sausage-stuffed Hatch chiles. Now I’m wishing that I’d kept a bunch more of the un-roasted peppers on hand because they sure make some fantastic dishes. I could’ve served this as an appetizer or as a main dish. I went the main dish route, and backed up the truck. I wasn’t shy about how many I put on my plate. There were no leftovers. Sausage and bacon, with a hint of fennel on a grilled chile with just a bit of cheese. Smoked low and slow. Like a fancy jalapeno popper, sort of.
For a kicked-up version substitute spicy sausage and add a few good-sized pinches of red pepper flake to the meat mixture. Oh, and use a nice pepper jack or even habanero jack cheese for that extra creamy kick.

For a healthier version, skip the cheese and bacon and use turkey sausage. You might want to up the seasonings though.

You can also make these sausage-stuffed Hatch chiles on your grill, be it charcoal or gas. Just cook them over indirect heat, trying to keep the temperatures fairly low as to not over-cook them.

5 from 1 reviews
Sausage-Stuffed Hatch Chiles
Author: 
Recipe type: Main
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 10 chiles
 
Ingredients
  • 10 large Hatch green chiles
  • 2 pounds Sweet Italian pork sausage (casings removed if using sausages)
  • 1 teaspoon ground fennel seeds
  • 1/2 teaspoon freshly ground black pepper
  • 1 teaspoon granulated garlic
  • 1 pound bacon, cooked, chopped
  • Shredded cheese, if desired
Instructions
  1. Fire up a smoker for smoking at 250 F. Use any wood you desire.
  2. Slice the chiles horizontally. Remove the membrane and seeds.
  3. Combine the sausage, fennel, pepper and garlic in a bowl.
  4. Divide the sausage between the peppers, gently pushing down to fill them completely.
  5. Sprinkle the peppers with the bacon.
  6. Smoke for 1 1/2 hours.
  7. Sprinkle with cheese (if using) and smoke until the cheese has melted.

Crab-Stuffed Shrimp

It was one of those days where I wanted to seriously up my game. I figured (correctly) that a stop at our local fish mongers, Caplinger’s, would inspire me even more. And so I set off to make crab-stuffed shrimp on the grill. Large shrimp are butterflied, the meat separated from the shells but still connected, and then stuffed with an absolutely delightful mixture of crab and seasonings that reminds me very much of crab cake. I cooked the shrimp over charcoal in a cast-iron skillet, giving the shrimp a light smoky flavor. The end result was out-of-this-world delicious.
For appetizer-sized crab-stuffed shrimp use smaller shrimp, like the 16 count shrimp I used. For main dishes, get some 6-8 count shrimp. The larger the shrimp the easier they are to butterfly and the easier it is to separate the meat from the shell, which is definitely the most difficult part of making these shrimp. The rest is easy peasy.

As I sit here and remember just how fantastic the crab stuffing was in these shrimp, I recall back to the best crabcakes I’ve ever had, at Timbuktu’s in Hanover, Maryland. Their crabcakes have the largest and most delicious chunks of crab in them… mmmmmm….

Crab-Stuffed Shrimp
Author: 
Recipe type: Main
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
 
Ingredients
  • 1 pound jumbo (6-8 count) shrimp (I used smaller, 16 count shrimp)
  • 1/2 pound unsalted butter (plus more for the skillet)
  • 1/2 sweet onion, chopped
  • 2 cloves garlic, minced
  • 1 1/2 sleeves Ritz crackers, crumbled
  • 2 slices white bread, crusts removed, cubed
  • 1/2 teaspoon Old Bay seasoning
  • Fresh parsley, chopped
  • Kosher salt and freshly ground black pepper, to taste
  • 2 tablespoons mayonnaise, plus more if needed
  • 1/2 pound lump crab
  • 1 lemon,halved
Instructions
  1. Fire up your grill for two zone (direct and indirect cooking). Alternatively, you can cook these shrimp in the oven at 350 F.
  2. Cut a slit down the backs of the shrimp. Do not cut all the way thru.
  3. Butterfly the shrimp and remove the vein.
  4. Separate the shell from the meat but do not remove it. The shell will still be attached at the tail, but the meat will not be attached to the shell.
  5. Lightly butter a 7" cast iron skillet. Add the shrimp, butterflied side up.
  6. Melt 1/2 pound of butter in a large skillet over medium-high heat.
  7. Add the onion and cook for 5 minutes.
  8. Reduce the heat to low and add the garlic and cook for 1 more minute. Remove from heat.
  9. Crumble the crackers into a large bowl. Add the bread, Old Bay seasoning, parsley and salt and pepper to taste. Mix well.
  10. Add most of the melted butter. Do not add any of the onion or garlic, you just want to add the liquid.
  11. Mix and add the mayonnaise. Try to squeeze the mixture together. If it holds together, it's ready. If it's too dry add more of the melted butter and a little bit of mayonnaise and mix and try again. Keep adding more butter/mayonnaise until the mixture holds together.
  12. Lightly chop the crab and fold into the cracker mixture.
  13. Working in batches, squeeze a tablespoon or two of the stuffing into a small log shape and place inside the butterflied shrimp. Don't be shy with the stuffing, you'll have plenty.
  14. Place over indirect heat or in the oven and cook 20 minutes or until the shrimp is done. The shrimp will be pink in color on the outside and the flesh is opaque. If cooking on the grill rotate your skillet once to achieve consistent cooking.
  15. Place the lemon halves over direct heat on the grill and grill until seared. If cooking in the oven, just use the halves as is - don't cook them.
  16. Remove skillet and serve with lemon wedges.

Kraut-Stuffed Sausages

For years and years I have grilled my sausages after they spent some quality time in a ‘bath’ of beer and peppers and onions. And they are great, I admit it. But these kraut-stuffed sausages, well, they’re really beyond great. Tender, moist, and just packed with flavor. Such a wonderful texture in every single bite. I couldn’t stop eating them. Topped with plenty of mustard, these are now my only go-to grilled sausages.
kraut-stuffed-sausagesYou have to use the right kind of sausages to make these kraut-stuffed sausages. Get the fresh sausages, with casings. You need to be able to poke your finger inside to make a cavity for the fantastic (but easy) filling. And unless your fingers are really, really long, don’t get really, really long sausages!

I suggested to Anita that we try adding other things to the stuffing, such as chopped roasted jalapenos, or poblanos or the like and she gave me a dirty look. The “don’t mess with this” look. So I won’t.

Kraut-Stuffed Sausages
Author: 
Recipe type: Main
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 5 servings
 
Ingredients
  • 1 pound fresh sausages (Italian, Kielbasa, whichever you prefer, just make sure you get the sausages in casings). I used Johnsonville Italian sausages which come 5 to a pound
  • 4 tablespoons unsalted butter
  • 1 large sweet onion, cut thin
  • 1 pound kraut plus some of the juice
  • 1 cup shredded cheese (Monterrey Jack, mozzarella, any good white melting cheese will work)
  • 5 fresh sausage buns
  • Your favorite mustard
Instructions
  1. Using your fingers, make a hole down the center of each sausage, creating a cavity that runs the full length of the sausages.
  2. Melt the butter in a large saucepan over medium-high heat.
  3. Add the onion, kraut, and a bit of the juice from the kraut jar.
  4. Stir and let cook until the onions are softened.
  5. Remove from heat and let cool completely.
  6. Stir in the cheese. It won't melt but it will help bind the kraut mixture together.
  7. Fire up your grill for indirect cooking.
  8. Using your hands, grab some of the kraut mixture and force it into the cavity in the sausages. Just keep packing it in. Don't worry about being all pretty and what-not, just get it in there. But don't shove so hard that you have a blowout!
  9. Place sausages over indirect heat on the grill and cook for 30 minutes until nice and dark and done.
  10. Toast the buns.
  11. Add cooked sausages to the buns and top with plenty of mustard.

Cajun Shrimp-Stuffed Poblano Peppers

Wow, talk about amazingly good. The heck with the main dish, just load me up on some of these Cajun shrimp-stuffed poblano peppers. A slight kick of heat, perfect shrimp and creamy melted cheese. What’s not to love?
cajun-shrimp-stuffed-pobalno-peppersYou could use green bell peppers instead, if you want. I love poblanos because they are a little spicier than a bell pepper without just completely drowning out a dish in heat.

For extra kick, substitute shredded pepper jack cheese for the feta and mozzarella and add a few diced roasted jalapenos into the shrimp mixture. That’ll definitely liven up the party.

Cajun Shrimp-Stuffed Poblano Peppers
Author: 
Recipe type: Side
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
 
Ingredients
  • 2 large poblano peppers
  • 1/2 pound shrimp, raw or pre-cooked, 24-30 count, peeled, deveined
  • 1 teaspoon olive oil (if you are using raw shrimp)
  • 1 tablespoon Cajun seasoning
  • 1/4 cup ounces feta cheese, crumbled
  • 1/4 cup shredded mozzarella cheese
  • 2 teaspoons dried basil, crumbled
  • 1 tablespoon hot sauce
  • Cilantro, chopped, for garnish
Instructions
  1. Note: You can use pre-cooked shrimp if you desire. Just toss the shrimp with the Cajun seasoning and do not cook.
  2. Preheat oven to 375 F.
  3. Cut the peppers in half lengthwise. Remove any stems or seeds.
  4. If using cooked shrimp, toss the shrimp with the Cajun seasoning in a large bowl.
  5. If using raw shrimp, heat the oil over medium-high heat in a skillet. Add the shrimp, sprinkle with the seasoning, and cook, turning, until done, about 5 minutes. Remove from heat.
  6. Add the cheeses, basil and hot sauce to the shrimp Stir.
  7. Transfer shrimp mixture to the poblanos and place on a baking dish.
  8. Place in oven and bake 30 minutes or until the cheese is melted and the peppers are softened.
  9. Serve garnished with chopped cilantro.

 

Roasted Vegetable Stuffed Mushrooms

This may be one of my favorite summertime vegetable grilling ideas. It doesn’t really matter what vegetables you use, either. Just grab whatever vegetables are in season at the store, roast them on the grill, then spoon them into large mushroom caps. Add a bit of seasoning, a little cheese, place onto a cedar plank over a hot fire, and in no time at all you’ll have a great side dish.

Grilling on cedar planks can be a sensitive subject. Some folks really don’t care for it, others, like me, love it. I like the light flavor the planks can add (I tend to not get my planks super smoky before adding my food). And it looks cool. And it makes the deck area smell great.
Roasted Vegetable Stuffed MushroomsI have to admit that I’m cheap, so I re-use planks as much as I can. As long as you don’t burn them too much on one side, you can get a few uses from them.

5 from 1 reviews
Roasted Vegetable Stuffed Mushrooms
Author: 
Recipe type: Side
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 2-4
 
Ingredients
  • 1 small cedar plank (optional)
  • 1/2 medium red bell pepper
  • 1/2 medium orange bell pepper
  • 1 ear sweet corn
  • Vegetable oil
  • Dried oregano, crushed (optional)
  • Salt and pepper, to taste
  • Two large portobello mushroom caps
  • Queso blanco, shredded (or mozzarella)
  • Chopped cilantro for garnish
Instructions
  1. Soak the cedar plank in water, if using.
  2. Fire up your grill for high-heat cooking.
  3. Lightly brush the peppers (I used whole peppers and saved the rest for later use) and corn with oil.
  4. Place over high heat and roast, turning often, until lightly charred and just tender.
  5. Remove from heat, let cool slightly, then chop the peppers and cut kernels from the ear of corn.
  6. Place vegetables into a bowl and season with oregano (if desired) and salt and pepper, to taste.
  7. Add the cedar plank and let it get hot and smoky, about 20 minutes.
  8. Reduce grill heat to medium.
  9. Using a spoon, gently scrape out the gills from the mushrooms.
  10. Lightly brush both sides of the mushrooms with oil.
  11. Place mushrooms on grill cap side up and grill 3 minutes. The mushrooms will start to sweat, but do not overcook them.
  12. Remove from heat and place onto the cedar plank.
  13. Spoon the vegetable mix into the mushrooms and place onto the grill.
  14. Grill for 20 minutes or until the mushroom is almost tender, watching to make sure the plank doesn't catch on fire. If it does, spray it with water from a spray bottle.
  15. Add cheese and cook another 3-4 minutes until melted.
  16. Remove from heat, garnish with chopped cilantro, and serve.

 

Chorizo-Stuffed Fritos on the Char-Broil Big Easy

Very few things are as addicting as chorizo-stuffed Fritos. These little bite-sized snacks disappear in no time. As an added bonus, they are incredibly easy to make. I made a batch on my Char-Broil Big Easy. You can fit a whole bunch of stuffed Fritos on the Big Easy, making it perfect for cooking for a crowd, if you have the available cooking rack.
Chorizo-Stuffed Fritos on the Char-Broil Big EasyJust about anything you put in the Fritos is going to taste great. I used Mexican chorizo because I love the spiciness that is brings to dishes, but ground breakfast sausage would also be fantastic.

Be careful when pulling these chorizo-stuffed Fritos off your Big Easy. In no time the chips get mighty hot, so use tongs or let them cool a bit first before handling and eating.

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

Chorizo-Stuffed Fritos on the Char-Broil Big Easy
Author: 
Recipe type: Appetizer
Cuisine: American
Prep time: 
Cook time: 
Total time: 
 
You'll need the 6-level cooking rack from Char-Broil to heat up a bunch of these treats at once.
Ingredients
  • Fritos Scoops chips (grab 2 bags in case it's hard to find the perfectly-shaped chips)
  • Cooked Mexican chorizo, finely crumbled (Note: If you cannot crumble the sausage well enough, toss the slightly-cooled cooked chorizo into a food processor and pulse a few times)
  • Shredded cheese (extra sharp cheddar or pepperjack work great!)
  • 1 cup Ranch salad dressing
  • 2 tablespoons (or more, to taste) chopped chipotle peppers along with some of the adobo sauce
  • Green onions, sliced thin, for garnish
Instructions
  1. Fire up your Big Easy.
  2. Open the bag of chips and place in a large bowl. Go through them and grab the biggest, best scooping chips you can find.
  3. Combine the crumbled chorizo and cheese. Press lightly into the chips and transfer to the cooking rack.
  4. Lower rack into the Big Easy and cook until the cheese is melted on all levels, about 5 minutes.
  5. Remove the rack and let cool slightly.
  6. While the chips are cooling whisk together the dressing and chipotle with adobo.
  7. Serve chips drizzled with the sauce and garnished with green onions.

Stuffed Deli Sandwich

I absolutely loved this stuffed deli sandwich. It’s a great way to make a big ole sandwich with little trouble. Sure, there’s meats and cheeses, but the star for me was the simple mix of cabbage and Thousand Island dressing. I was a big fan of the crunchiness of the cabbage. So much so that I used the same combination in a lunch wrap the next day.
Stuffed Deli SandwichThe stuffed loaf really needs to ‘get happy’ in the fridge overnight. If you’re looking for a way to feed a crowd, this is a great way to do it. Just make a bunch of them, toss them in the fridge, then slice and serve the next day.

If you want really, really kick up this stuffed deli sandwich, use my 18000 Island dressing. It brings the heat.

Stuffed Deli Sandwich
Author: 
Recipe type: Main
Cuisine: American
Prep time: 
Total time: 
Serves: 6 servings
 
Ingredients
  • 1 loaf Italian bread
  • 3 cups thinly sliced or shredded green cabbage
  • 1/2 cup Thousand Island salad dressing, divided
  • 4 ounces sliced Swiss cheese
  • 4 ounces sliced rare roast beef
  • 4 ounces sliced turkey breast
  • 4 ounces sliced pastrami
  • 2 large dill pickles, sliced
Instructions
  1. Cut 1" off the top of the bread creating a lid.
  2. Hollow out the loaf, removing all of the bread except for 1/2".
  3. Combine the cabbage and 1/4 cup of the dressing.
  4. Spread the remaining dressing on the inside of the bread loaf and the lid.
  5. Layer inside of loaf with the cheese and meats.
  6. Spoon in the cabbage mixture and top with pickles.
  7. Add the lid and wrap the loaf tightly in foil.
  8. Refrigerate for 12 hours before slicing and serving.

 

Buffalo Chicken Mushrooms

I made a nice big ole batch of Buffalo chicken on my Char-Broil Big Easy the other day. Nothing beats the kick of moist, shredded, Buffalo chicken. Besides using the chicken in sandwiches, on pizzas, and in wraps, I also used it in a wonderful stuffing for mushrooms. Although I ended up serving this as a main dish using large mushrooms, the stuffing is perfect in smaller button mushrooms, served up as bite-sized appetizers. They’re full of creamy cheese, celery, carrot and onion, all with the  kick of Buffalo wing sauce.
Buffalo Chicken MushroomsOf course, you don’t have to make Buffalo chicken on the grill to make these delightful mushrooms. Any ole Buffalo chicken recipe will do, like my slow cooker version!

Buffalo Chicken Mushrooms
Author: 
Recipe type: Appetizer
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 6-8 servings
 
Ingredients
  • 1 pound mushrooms (small, medium or large depending on how you are serving them. I used small for appetizers, mediums for a side dish, and large when serving as a main dish)
  • 4 ounces cream cheese, softened
  • 1/2 cup buffalo chicken, warmed
  • 1 tablespoon Ranch salad dressing
  • 1/2 cup celery, shredded
  • 1/4 cup carrot, shredded
  • 1/4 cup red onion, shredded
Instructions
  1. Preheat oven to 425 F or fire up a grill for direct cooking.
  2. Remove mushroom stems and scoop out the insides.
  3. Combine the remaining ingredients in a bowl.
  4. Spoon chicken mixture into mushrooms, filling to just the tops or they will overflow.
  5. Bake or grill 8-10 minutes until the mushrooms have softened.