Getting ready for host a summer barbecue or tailgate party? We’ve got you covered. Here is a jalapeno popper recipe that speaks to our Pacific Northwest food tradition of smoked salmon. The legendary flavor of this Pacific Northwest style Jalapeno popper recipe comes courtesy of Russ Kendall, Executive Chef, Gusto Wood Fired Catering.
INSTRUCTIONS About 30 minutes before roasting these peppers begin heating your kitchen oven to 450 degrees F. or start your backyard grill. Chop the salmon, being careful to remove all bones. Remove the root end of the scallion then finely chop. Mash the creamed cheese with a fork in a mixing bowl then add the salmon and the scallions. Rinse the peppers under cold running water, then dry completely. Wearing kitchen gloves, cut off the end with the stem. Using the apple corer OR the filleting knife separate the seeds and pith from the inside of the pepper being careful not to cut through to the outside of the pepper. (NOTE: most of the heat of the pepper is in the seeds and pith. You can vary the spice level by varying how many seeds and how much pith you leave in the pepper.) Remove kitchen gloves. Using a small spoon, transfer about 2 ounces of the creamed cheese mixture into each of the peppers. Place the poppers upright in the Proper J. Popper Jalapeno grill rack. When your oven or your grill is at temperature place the poppers on a top rack. Roast for 10 to 15 minutes or until the skin of the peppers just starts to blister. Serve immediately!
VARIATIONS Instead of salmon, try mixing the creamed cheese with chopped, cooked bacon. Or try filling the peppers with a mixture of browned, crumbled hamburger mixed with tomato sauce and grated cheddar cheese. You can also make any of these recipes using any variety of long, thin pepper such as an Anaheim or colorful sweet cherry peppers. ENJOY!
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