Texas...Armadillo Eggs Are for Eating, A Grilling Great
Mar 30, 2016 09:59:29 #
As grilling season is upon us ( year round here in Texas ) i offer this tasty treat for you spicy food lovers.
You will need as follows.
12 short fat jalapeño peppers.
1 lb of 93% or better ground beef.
1 lb of sage pork sausage.
1/3 cup of crushed or extra fine chopped garlic
2 tbsp of black pepper, fresh cracked is preferred...but fine will work ( cut to 1 tbsp if using table shaker pepper)
1/2 cup of grated sharp cheddar cheese.
8 oz of cream cheese, or ricotta if preferrd.
1/2 cup of finely chopped shallots, sweet onion will be fine.
1/2 cup of chopped mushrooms...any type will be fine, and can be elimimated if so desired.
1 egg.
1 tbsp of dry powdered sage.
Cut stems from jalapeños and seed them, blanch for 30 seconds to tone down the heat and soften...immediately place in cold water and set aside once removed from the blanch.
Mix cream cheese ( or ricotta if chosen) with chopped mushrooms, and 2 tbsp of the crushed or finely chopped garlic...set aside.
Mix the ground beef with the pork sage sausage along with the black pepper, sage, egg, shallots and remaining garlic..hand mixing will work best, must be mixed well to create a consistent mix for the final use, now add the grated cheddar and gently mix as you do not want to cream the cheddar. ...cheddar should be visually present when finished mixing. Place this mix in fridge while next step is happening as chilled meat will be easier to work with.
Drain peppers and fill with cream cheese mixture, stuff tightly and flush with the cut pepper end.
Take the beef and pork mixture out, make a patty in your hand about 1/4 to 3/8" thick big enough to completely cover the peppers you have chosen ( why short and fat are best) place a stuffed pepper in the center of this patty and close like a taco, seal the meat together where edges meet for 100 % closure, you will have to gently move this meat around once sealed and it will form the shape of an egg, complete coverage is a must or you will lose center stuff product...continue this step till all peppers are completed and set on waxed paper or saran wrap.
Tip: set in freezer for 15 minutes prior to grilling, stiff meat works best :shock: for placing on hot grill.......very cold, not frozen meat.
I prefer these on a charcoal grill for added flavor, but gas works just as well.
The grill needs to be very hot before dropping these on, a clean grate is a must as these will tear if sticking occurs, brushing outside of Dillo egg with olive or veg oil will help eliminate this sticking. I also suggest using tongs for turning.
Toss em' on and grill till meat is fully cooked, a little char is recommended, hence the very hot grill, these will take about 10 minutes or so to be completed, if you see cheese bubbling out they are surely complete.
Enjoy,
Side note. ...if you suffer from heartburn, you already know sage is not your friend so prepare yourself :-D
You will need as follows.
12 short fat jalapeño peppers.
1 lb of 93% or better ground beef.
1 lb of sage pork sausage.
1/3 cup of crushed or extra fine chopped garlic
2 tbsp of black pepper, fresh cracked is preferred...but fine will work ( cut to 1 tbsp if using table shaker pepper)
1/2 cup of grated sharp cheddar cheese.
8 oz of cream cheese, or ricotta if preferrd.
1/2 cup of finely chopped shallots, sweet onion will be fine.
1/2 cup of chopped mushrooms...any type will be fine, and can be elimimated if so desired.
1 egg.
1 tbsp of dry powdered sage.
Cut stems from jalapeños and seed them, blanch for 30 seconds to tone down the heat and soften...immediately place in cold water and set aside once removed from the blanch.
Mix cream cheese ( or ricotta if chosen) with chopped mushrooms, and 2 tbsp of the crushed or finely chopped garlic...set aside.
Mix the ground beef with the pork sage sausage along with the black pepper, sage, egg, shallots and remaining garlic..hand mixing will work best, must be mixed well to create a consistent mix for the final use, now add the grated cheddar and gently mix as you do not want to cream the cheddar. ...cheddar should be visually present when finished mixing. Place this mix in fridge while next step is happening as chilled meat will be easier to work with.
Drain peppers and fill with cream cheese mixture, stuff tightly and flush with the cut pepper end.
Take the beef and pork mixture out, make a patty in your hand about 1/4 to 3/8" thick big enough to completely cover the peppers you have chosen ( why short and fat are best) place a stuffed pepper in the center of this patty and close like a taco, seal the meat together where edges meet for 100 % closure, you will have to gently move this meat around once sealed and it will form the shape of an egg, complete coverage is a must or you will lose center stuff product...continue this step till all peppers are completed and set on waxed paper or saran wrap.
Tip: set in freezer for 15 minutes prior to grilling, stiff meat works best :shock: for placing on hot grill.......very cold, not frozen meat.
I prefer these on a charcoal grill for added flavor, but gas works just as well.
The grill needs to be very hot before dropping these on, a clean grate is a must as these will tear if sticking occurs, brushing outside of Dillo egg with olive or veg oil will help eliminate this sticking. I also suggest using tongs for turning.
Toss em' on and grill till meat is fully cooked, a little char is recommended, hence the very hot grill, these will take about 10 minutes or so to be completed, if you see cheese bubbling out they are surely complete.
Enjoy,
Side note. ...if you suffer from heartburn, you already know sage is not your friend so prepare yourself :-D
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