Jeremiah Doughty | From Field to Plate
With dove season started around the country, let’s look at a new way to impress your friends and family besides the usual dove popper. These stuffed jalapenos take less time than wrapping poppers with bacon and waiting for them to grill. Combining dove meat with bacon to create a new style of chorizo meat is something no one else has tried yet, and I don’t know why. So if you’ve just had an amazing day in the dove fields, head to the store, grab the ingredients and get cookin.
- 10-15 dove (or as many as you want)
- 1 pound bacon
- 3 tbsp oil
- 10 jalapenos
- 16 oz cream cheese, softened
- 4 tbsp BBQ rub (recipe below)
- 2 cups jack cheese
- 4 tbsp chorizo seasoning (recipe below)
1. Remove all meat from doves, breast, thighs, legs, and grind with ½ pound bacon. Run through grinder twice. If you don’t have a meat grinder, mince both meats together until almost paste like.
2. Mix meat with chorizo seasoning and let rest for at least 1 hour.
3. While meat is resting, slice lengthwise 9 jalapenos and de-vein and seed. With the 10th one, dice it fine.
4. In mixing bowl combine 2 tbsp BBQ rub, cream cheese, 1 cup jack cheese.
5. In a skillet over med-high heat add oil, add chorizo mix and cook 2-3 minutes.
6. Add mixture to cream cheese and combine fully.
7. Spoon or using a piping bag fill each jalapeno halve, sprinkle with remaining cheese and chopped up bacon. Sprinkle more BBQ rub over top before going on grill.
8. On your preheated grill at 375 degrees, place your jalapenos on grates or veggie tray and cook until bacon is crispy and cheese is bubbly. About 15 minutes.
9. Remove from heat, serve, and enjoy.
- 1 pound ground turkey
- ½ pound ground bacon
- 1 tbsp cumin seeds
- 1 tsp coriander seed
- 5 whole cloves
- 2 bay leaves
- ¼ tsp cinnamon
- ½ tsp Mexican oregano
- ½ tsp dried thyme
- 1 tbsp garlic powder
- 1 tsp sea salt
- 5 peppercorns
- 1 tbsp paprika
- 2 tbsp ancho chili powder
- 3 tbsp vinegar, apple cider
1. In a mortar and pestle or grinder, mix cumin, cloves, bay leaves and coriander and grind until fine powder. Add remaining spices and blends until fully combined.
2. In large bowl mix all chorizo ingredients until meat is mushy and red from the spices. Let sit for at least 1 hour.
- ¼ cup brown sugar
- 1 tbsp sea salt
- 2 tsp cracked pepper
- 2 tsp smoked paprika
- 2 tsp garlic powder
- 2 tsp onion powder
- 1 tsp dry mustard
- ½ tsp cayenne
Mix until combined.
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