Afterburner Recipes

AFTERBURNERS WITH SPICY QUESCO DIP

Steps:

• For Appetizers: Peel shrimp, and devein. Cut a slit in each jalapeño pepper; remove seeds and membranes. Carefully place one shrimp in cavity of each pepper. Wrap each pepper with 1 bacon piece, and secure with a wooden pick. Place in a jellyroll pan. Broil 5-1/2 inches from heat 6 to 7 minutes on each side, or until bacon is cooked. Serve warm.
• For Queso Dip: Cook onion in hot oil in a large nonstick skillet over medium-high heat 8 minutes or until tender. Add garlic, and cook 1 minute. Remove from heat.
• Combine cheese, tomatoes, and onion mixture in a large microwave-safe glass bowl. Microwave at HIGH 5 minutes, stirring every 2 1/2 minutes. Stir in cilantro.
• Serve with the Shrmp appetizers and tortilla chips (if desired).

AFTERBURNERS (JALAPENO SHRIMP POPPERS)

Steps:

• Preheat broiler.
• Cut a lengthwise slit in each jalapeno and remove the seeds and membranes, leaving each pepper intact. (If you have sensitive skin like I do, wear latex gloves or these really will be afterburners.).
• Into the cavity of each pepper, carefully place a shrimp, about a teaspoon of cream cheese , half a slice of mozzarella and a pinch of green onion.
• Wrap each pepper with 1 piece of bacon and secure with a toothpick.
• Place on sheet pan.
• Repeat with remaining jalapenos.
• Broil peppers 5 1/2" from heat for 6 to 7 minutes on each side or until bacon is cooked and crisp.
• Serve warm.

AFTERBURNER CHILI

Steps:

• Start by browning the ground beef first. Drain, then rinse with hot water. Brown your sausage separately, and drain, but DO NOT rinse with hot water.
• WARNING! Do not use a pan/pot coated with Teflon this chili eats Teflon!
• While browning your meats, pour the tomato juice or V-8 in to your Dutch oven or cast iron pot. Bring to a simmer.
• Mix in the ground red, white, and black pepper as well as the salt & chili powder into the tomato/V8 juice. Then add the whole 2 oz. bottle of Tabasco, the entire jar of jalapeños with juice, and 2 cans of undrained hot chili beans.
• Now add the browned meats and stir to mix well.
• Add mushrooms, onions, smashed garlic and bay leaf then stir.
• *WARNING!* DO NOT use both types of Dave's Insanity sauce!
• Lastly add the Dave's Insanity Sauce or Dave's Temporary Insanity Sauce, once again, and mix extremely well.
• Place the lid on your pot and keep on a low simmer for two (2) hours stirring occasionally with a wooden spoon.
• After two (2) hours remove lid and inhale deeply through the nose. If your eyes and mouth water then it is done. If not, then stir and let it simmer another thirty (30) minutes to one (1) hour stirring cassionally. Remove bay leaf and serve.
• The usual accompaniments are either my Dad's favorite, a Peanut Butter Roll, which is just creamy PB on a single slice of bread, rolled up, then dipped it into the chili along with a chunk of white onion on the side to eat like an apple.
• Or a simple Grilled Cheese sandwich on the side made with bread & cheese(s) of your choosing.
• Also goes well served Mount Baker Style on top of spaghetti with copious amounts of shredded cheddar cheese.
• Enjoy!