Appetizer
Baked Jalapeno Poppers
-8 ounces cream cheese, softened
-1 cup shredded Cheddar cheese
-1 cup shredded Monterey jack cheese
-6 bacon slices,cooked and crumbled
-1/4 teaspoon salt
-1/4 teaspoon garlic powder
-1 pound jalapenos, halved lengthwise and seeds removed
-1/2 cup dry bread crumbs
Combine cheeses,bacon,and seasonings; mix well. Fill each pepper half with about 2 teaspoons of cheese mixture. Roll in bread crumbs. Place on greased baking sheet. Bake, uncovered, at 300 degrees F for 25 to 30 minutes,until peppers are of desired tenderness.
Now that you had your taste buds wet go for the main course.
Spicy Cajun BBQ Beer Can Chicken
-1 (3 to 4 pound) whole chicken
-1 (12 ounce) can of beer
- 1/2 cup Cattlemen's Classic Barbecue Sauce
-1/4 cup Frank's Redhot Xtra Hot Cayenne Pepper Sauce
-2 tablespoons Cajun spice
-4 sprigs fresh thyme
Spicy Cajun Sauce
-1/3 cup Cattlemen's Classic Barbecue Sauce
-3 tablespoons beer
-2 tablespoons butter
-1 tablespoon of Frank's Xtra Hot Cayenne Pepper Sauce
-1 teaspoon Cajun Sauce
DIRECTIONS
1. Combine 1/2 cup beer,1/2 cup barbecue sauce,1/4 cup Frank's RedHot Sauce and 2 Tbsp spice blend. Flollowing manufacturer's instructions, fill injection needle with marinade. Inject chicken in several places at least 1-inch deep.Place chicken into resealable plastic food storage bag. Pour any remaining marinade over chicken. Seal bag marinate in refrigerator for 1 hour or longer.
2. Meanwhile,prepare Spicy Cajun BBQ Sauce: In saucepan, combine1/3 cup barbecue sauce,3 Tbsp beer,2 Tbsp butter,1 Tbsp. Frank's RedHot Sauce and 1 tsp spice blend. Simmer 5 minutes. Refrigerate and warm just before serving.
3. Using can opener,punch several holes in top of beer can. Place thyme into can. Insert can upright into the cavity of chicken, arranging chicken legs forward so chicken stands upright.
4. Place chicken upright over indirect heat on barbecue grill. Cook on a covered grill on medium-high(350F) about 1 1/2 hours until thigh meat registers(180F) internal temperature. Cover chicken with foil if it becomes too brown while cooking. Let stand 10 minutes before serving. Using tongs, carefully remove chicken from can. Cut into quarters to serve.
CRUNCHY ROMAINE TOSS
-1/2 cup sugar
-1/2 cup vegetable oil
-1/4 cup cider vinegar
-2 teaspoons soy sauce
-1 (3 ounce) package ramen noddles,broken
-2 tablespoons butter
-1 1/2 cups chopped broccoli
-small head romaine lettuce,torn
-4 green onions,chopped
-1/2 cup chopped walnuts
DIRECTIONS
In a jar with a tight fitting lid, combine the sugar,oil,soy sauce shake well. in a skillet, saute noddles in butter until golden. in a large bowl,combine noddles,broccoli,romaine and onions. Just before serving, toss with dressing and walnuts.
Now is it time for the good stuff and even if your guests are full when you bring this out they will find the room.
DESERT
CHOCOLATE HAZELNUT CAKE WITH CARAMEL SAUCE
-3/4 cup finely chopped bittersweet chocolate
-3/4 cup unsalted butter
- 1/2 tsp vanilla
- 3/4 cup sugar
- pinch of salt
- 1/4 cup cake flour,sifted
- 1/4 cup toasted coarsely chopped hazelnut
- 5 egg, separated
DIRECTIONS
1. Preheat oven to 350 F
2. Line a 9 inch spring form pan with parchment paper
3. Melt chocolate and butter in a double boiler stir until smooth, cool slightly.
4. Sift together flour and cocoa stir in hazelnuts.
5. Whisk together vanilla and egg yolks with all but 2 tablespoons of sugar until smooth and pale. Slowly whisk melted chocolate into yolk mixture until smooth fold flour mixture into yolk mixture.
6. Beat egg whites until peaks hold continue beating whites and slowly add 2 tbsp sugar and pinch of salt. Fold whites gently but thoroughly into chocolate and yolk mixture.
7. Pour batter into prepared pan bake in middle rack of oven for 40 to 45 minutes or until firm but still spongy in the middle.
8. Remove cake from oven and cool completely on wire rack cake will fall. Run a knife along the sides of the pan to release cake from the edges before removing cake from spring form pan.
CARAMEL SAUCE
-1/2 cup sugar
-1/2 cup 35% cream
-2 tbsp brandy
-1 1/2 cups whipping cream
DIRECTIONS
1.Heat sugar in a heavy bottom pot until caramel colour remove from heat immediately and add 1/2 cup cream.
2.Let stand 2 to 3 minutes when bubbles subside, and brandy and stir until combined cool.
3.Whip 1 1/2 cups cream until stiff peaks hold.
4.To serve, slice cake and top with a dollop of whipped cream, drizzle with caramel sauce.
I hope you enjoy this as much as I do.
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