Devilish Dove Recipes

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DEVILISH DOVE

These little appetizers are an all time favorite of Texas hunters. Just know that they are very hot with the rub and the jalapenos, so eat with caution. Prep time includes marinating 24 hours.

Provided by Miss Annie

Categories     Pork

Time 1h4m

Yield 1 serving(s)

Number Of Ingredients 6



Devilish Dove image

Steps:

  • Coat the dove breasts with Lone Star Dry Rub.
  • (Save rest of the bird for stock, if desired) Cover and refrigerate overnight.
  • Heat grill to a cooking temperature of 200ºF to 220ºF.
  • Slit the jalapeño on one side and remove seeds.
  • Stuff a dove breast and a sliver or two of onion in each pepper.
  • Wrap with a half piece of bacon, and secure with a toothpick.
  • Smoke about 30 to 40 minutes, until the bacon is crisp.
  • Tendermouths should eat cautiously because these are firey hot.
  • VARIATION: Substitue slices of chicken breast for the dove breast.

Nutrition Facts : Calories 2483, Fat 235.6, SaturatedFat 70.6, Cholesterol 310.1, Sodium 3805.1, Carbohydrate 34, Fiber 10.9, Sugar 16.3, Protein 58.4

24 dove breasts
2 tablespoons canola oil or 2 tablespoons corn oil
1/2 cup lone star dry rub seasonings (see recipes)
24 large fresh jalapenos
1 medium onion, cut in slivers
12 slices thick slab bacon, sliced in half cross-wise

DEVILISH EGGS WITH CHEDDAR, CHIPOTLE, AND CHIVES

Because there is no happier food than a deviled egg. Because chipotle peppers--that is, smoked jalapenos canned in fiery barbecue sauce called adobo--taste so good with egg, Cheddar, and chives. And because I need to share with you this crucial technique: the moment you're done boiling your eggs, plunge them into an ice bath. This prevents that ugly, moldy-looking green edge you otherwise often get around the yolks. Eggcellent.

Provided by Ted Allen

Categories     appetizer

Time 50m

Yield 24 halves

Number Of Ingredients 8



Devilish Eggs with Cheddar, Chipotle, and Chives image

Steps:

  • Put the eggs in a saucepan, cover with cold water by 1 inch, and bring to a boil over high heat. Reduce the heat and simmer for 10 minutes; then drain and immediately plunge the eggs into an ice bath to cool.
  • Peel the eggs, slice in half lengthwise, and scoop out the yolks. Put the whites on a platter. Pass the yolks through a sieve into a medium bowl, or just mash with a fork. Mix in the cheese, mayo, sour cream, chives (reserving 1 teaspoon for garnish), chipotles, paprika, and salt.
  • Use a pastry bag fitted with a 1/2-inch tip to pipe the filling into the whites, or, if you're less fancy, use 2 spoons. Sprinkle with the reserved chives. Cover loosely with plastic wrap and refrigerate until serving, which should be within a day.

1 dozen large eggs
1/2 cup finely shredded Cheddar cheese
1/4 cup mayonnaise
1/4 cup sour cream
2 tablespoons chopped chives
4 teaspoons chopped canned chipotle chiles in adobo sauce, or more to taste
1/2 teaspoon sweet paprika
Pinch of kosher salt

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