Once again, the Super Bowl is upon us! Sadly, the Panthers are not in the big game this year, but it’s still a great opportunity to watch the game, check out the best commercials and, of course, eat some delicious food.
One of the best parts about living in North Carolina is that our February weather can be very comfortable! Sunday is a great opportunity to put your outdoor kitchen to use and grill up some snacks for the big game.
Jalapeno Pepper Poppers
-12 large jalapeno peppers -4 cheddar cheese sticks -24 pieces bacon -1 tablespoon chili powder
Preheat grill to medium heat. Cut about 1/2-inch off the top of each jalapeno pepper. Take the top pieces that you just cut off, cut the sides off and reserve, discarding the middle stem pieces. These will be used to plug the open end of each pepper to help keep the cheese from melting out. Using a peeler, scrape out the seeds and ribs from the inside of each of the peppers. Slice each cheese stick into pieces that are just slightly shorter than the jalapenos. Stuff a pepper with a piece of cheese. Take the reserved side pieces and place them into the open end of the pepper, covering the cheese and plugging the hole.
Take a piece of bacon and wrap the pepper from the bottom end to the top end, making sure to secure the “plug” at the top end. Take a second piece of bacon and lay it down on a clean work surface. Roll up the pepper so that it is almost completely covered in bacon and secure it with a toothpick. Repeat with the remaining peppers, cheese, bacon and toothpicks. Sprinkle each with chili powder. Place on the grill, cover and cook over indirect heat until the bacon is crispy, 15 to 20 minutes, making sure to turn every 3 to 4 minutes.
-2 large baking potatoes -2 tablespoons butter, melted -2 teaspoons rosemary -1/2 teaspoon salt -1/2 teaspoon pepper -1 cup cheddar cheese, shredded -3 bacon strips, cooked and crumbled -2 green onions, chopped -sour cream
Cut each potato lengthwise into four wedges. Cut away the white portion, leaving 1/4-inch on the potato skins. Microwave the potatoes on high for 8 to 10 minutes or until tender. Combine the butter, rosemary, salt and pepper; brush over both sides of potato skins. Grill potatoes, skin side up, uncovered, over direct medium heat for 2-3 minutes or until lightly browned. Turn potatoes and position over indirect heat; grill 2 minutes longer. Top with cheese. Cover and grill 2-3 minutes longer or until cheese is melted. Sprinkle with bacon and onions. Serve with sour cream.
-10 medium tomatillos, husked and washed -1/2 cup white onion, chopped -1/4 cup lime juice -1 clove garlic, crushed -1 to 2 medium serrano chilies, coarsely chopped -salt -1/4 cup chopped fresh cilantro -1/4 cup chopped scallions
Preheat grill to medium heat. Grill the tomatillos, covered, until charred on the bottom, about 5 minutes. Turn and cook until charred on the other side, 3 minutes more. In a blendar, puree the tomatillos, onion, lime juice, garlic, serranos and a pinch of salt. Blend into a smooth sauce. Transfer the salsa to a serving bowl. Add the cilantro and scallions, and season to taste with salt just before serving.