MERIDIAN — Grilled Jalapeno Poppers
8 oz. cream cheese, softened
2 T grated Parmesan cheese
1 1/2 tsp. garlic powder
1 1/2 cups shredded Cheddar cheese
16 whole jalapeno peppers with stems
8 slices bacon, cut in half
Preheat grill for medium heat, and lightly oil the grate. Mix together the cream cheese, Parmesan cheese, garlic powder, and Cheddar cheese in a bowl until the mixture is thoroughly blended. Lay a jalapeno pepper onto a work surface, and cut a lengthwise sliver from the side of the pepper, exposing the seeds and white membrane. With the handle of a teaspoon, scrape out the seeds and membrane, leaving the hollow pepper. Repeat for the rest of the peppers. Chop up the pepper slivers, and mix into the cheese stuffing. Stuff each pepper with cheese mixture, and wrap each stuffed pepper in a half bacon slice. Secure with toothpicks. Grill the poppers on a less-hot part of the grill until the peppers are hot and juicy and the bacon is browned, 30 to 40 minutes.
Honey Glazed Grilled Pork Tenderloin
1/3 cup Strong River Naturals honey
1/3 cup soy sauce
1/3 cup teriyaki sauce
3 T brown sugar
1 tsp. ground ginger
3 cloves, minced
4 teaspoons ketchup
1/2 teaspoon onion powder
1/2 teaspoon ground cinnamon
1/4 teaspoon cayenne pepper
2 (1 pound) pork tenderloins
In a bowl, combine the first 10 ingredients; mix well. Pour half of the marinade into a large resealable plastic bag; add tenderloins. Seal bag and turn to coat; refrigerate for 8 hours, turning occasionally. Cover and refrigerate remaining marinade.
Drain and discard marinade from meat. Grill, uncovered, over indirect medium-hot heat for 8-10 minutes on each side, basting with reserved marinade, until a meat thermometer reads 145 degrees and juices run clear. Let stand for 5 minutes. Slice and serve.
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