Thanksgiving Day Home Tailgate Food

Presented by Robert "Ernie" Adler, Ernie's Smokehouse


 Jalapeno Poppers 3 ways

For all dishes buy firm jalapeno peppers. Cut the top off and core out. For additional flavor marinate in your favorite marinade or just apples juice for a few hours. You will need a jalapeno popper grill topper (sold in most places you would buy grilling supplies and hardware stores).

Buffalo chicken poppers

Ingredients

1. Soften 1 brick 8oz of cream cheese (regular, not low fat or lite)

2. 9 oz of Red Hot Sauce such as Frank's, Chalula, or your favorite

3. 1 cup mozzarella or favorite cheese

4. ½ stick butter

5. 1 tbsp. minced garlic

6. 2 cups shredded chicken (you can use canned chicken or grill or steam some breasts and then place in food processor)

7. 12 jalapenos cored

Directions

1. Melt butter and cream cheese in large pot or in microwave safe bowl

2. Mix in hot sauce, garlic, and cheese until all melted

3. Fold in chicken

4. Let cool, rub outside of peppers with oil, stuff peppers, place on pepper rack

5. Heat grill to 420 degrees

6. Grill for 15-20 minutes until flesh is browned

7. Let cool slightly before serving so dip will no run out of the pepper

8. Serve with blue cheese and celery

Chorizo and cheese poppers

1. Pan fry favorite chorizo or favorite sausage chopping into small pieces when cooked

2. Stuff into peppers and top with pepper jack or favorite cheese

3. Follow same directions for grilling as above

North Carolina poppers

1. Stuff peppers with pulled pork. Good idea to chop pork in food processor first, it makes stuffing easier. Don't stuff full-you'll top with slaw

2. Sprinkle in NC vinegar sauce

3. Follow same directions for grilling as above

4. Top with favorite slaw

CHOKA DIP

Ingredients

· 2 Cylindrical Eggplants (about 1 pound each)

· 6 cloves Garlic, cut lengthwise into 3 or 4 lengthwise wedges

· 3 tablespoons Tahini

· 3 tablespoons Extra-Virgin Olive Oil

· 2 tablespoons fresh Lemon juice, or more to taste, plus lemon wedges for serving

· 1/2 teaspoon Coarse Salt (Kosher or Sea), or more to taste

· 1/2 teaspoon Black Pepper, or more to taste

· 3 tablespoons Flat-Leaf Parsley, minced

· Lettuce Leaves

· Hot Paprika

· Grilled Pita Bread, for serving

Directions

Set up the grill for direct grilling and preheat to high.

Make slits in each eggplant and insert the garlic wedges.

When ready to cook, place eggplants on the hot grate and grill until the skins are charred all over

and the flesh is very soft 20 to 30 minutes in all, turning with tongs. Transfer the grilled

eggplants to a plate to cool.

Peel the burnt skin off the eggplants. Do not worry about removing it all--a few flecks add

character.

Coarsely puree the grilled eggplants and their garlic in a food processor.

Add the tahini, 2 tablespoons of the olive oil, and the lemon juice, salt, and pepper. Taste for

seasoning, adding salt or lemon juice as necessary; the mixture should be very flavorful. Add the

parsley and process in short bursts, just to mix. Spoon the dip into a small bowl lined with lettuce

leaves, drizzle with the remaining 1 tbsp oil, and sprinkle with paprika.Brush the pita bread with olive oil, sprinkle with coarse Kosher salt, cut into triangles, grillServe with lemon wedges and grilled pita bread.

Salami Bullets

Buy your favorite salami or a Hebrew National from your local supermarket

Slice into 1/8 inch (or thicker if preferred) pieces

Grill directly over heat turning to brown each side

Baste with your favorite BBQ sauce

Top with cheddar or pepper jack cheese

Place on egg twist or slider roll

They're so good you can just keep shooting them all day.

Robert "Ernie" Adler
Ernie's Smokehouse
704-577-1777