I think I need this... Over at Sur La Table, they are featuring this Chile Pepper Grill Rack ($20) on their grilling tools page. Normally I'm not a big proponent of buying kitchen items that only suit one need. I'm more of a multi-purpose kitchen tool kinda gal. But that is not to say I can't find a way to rationalize why I really, really need this jalapeño roaster for my grill. It could be the knowledge that at some point this summer by garden will (hopefully) be overflowing with these spicy, stuffable, fresh tasty peppers. Or it could be this recipe from Sur La Table...
Grilled Jalapeño Poppers
(makes 18)
18 jalapeños (larger straight ones work best)
6 oz. sharp cheddar or other cheese, cut into 18 sticks that will fit inside the jalapeños
6 thin slices smoked bacon, each cut crosswise into thirds
18 smoked almonds
Cut off stem end of the jalapeños and remove the seeds, using the jalapeño corer included with your rack. Be careful not to touch your eyes or face, as the pepper juice can sting. It may help to wear latex gloves to protect your hands. Slice the cheese into uniform sticks just big enough to fit in each jalapeño, and roll each cheese stick with an almond in a slice of bacon. Stuff the wrapped cheese stick into each jalapeño and arrange on the jalapeño rack. Grill the jalapeños by indirect heat at a moderate temperature (about 375ºF/190ºC) until the peppers are tender and lightly browned, about 20 to 30 minutes. For spicier poppers, cook a few minutes less. Enjoy piping hot!
6 oz. sharp cheddar or other cheese, cut into 18 sticks that will fit inside the jalapeños
6 thin slices smoked bacon, each cut crosswise into thirds
18 smoked almonds
Cut off stem end of the jalapeños and remove the seeds, using the jalapeño corer included with your rack. Be careful not to touch your eyes or face, as the pepper juice can sting. It may help to wear latex gloves to protect your hands. Slice the cheese into uniform sticks just big enough to fit in each jalapeño, and roll each cheese stick with an almond in a slice of bacon. Stuff the wrapped cheese stick into each jalapeño and arrange on the jalapeño rack. Grill the jalapeños by indirect heat at a moderate temperature (about 375ºF/190ºC) until the peppers are tender and lightly browned, about 20 to 30 minutes. For spicier poppers, cook a few minutes less. Enjoy piping hot!
Recipe from Steven Raichlen’s Best of Barbecue
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