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Traeger Desserts: Grilled Pineapple and Strawberry Skewers with a Chocolate Drizzle

Posted by Susie B. on February 6, 2014

Traeger Desserts: Grilled Pineapple and Strawberry Skewers with a Chocolate Drizzle

If you're cooking a romantic dinner this Valentine's Day, the last thing you want is to spend time slaving over dessert when you should be enjoying your steaks...I mean...each others' company. These Pineapple Strawberry Kebabs are the perfect solution! They are the ultimate in simple and clean-up is a breeze. If you've never grilled prinapple on your Traeger, you're in for a real treat. Paired with juicy strawberries and toasty marshmallows, then drizzled in decadent chocolate these kebabs are as pretty as they are delicious!

 

Grilled Pineapple and Strawberry Kebabs with a Chocolate Drizzle

 

Prep Time: 10 minutes
Cook Time: 5-10 minutes
Serves: 2-4 people
Recommended Pellets: Pecan, Apple, or Cherry

INGREDIENTS:
Half of a fresh pineapple, cut into chunks
1 lb fresh strawberries, tops removed
8-12 large marshmallows
1 bag semi-sweet chocolate chips
4-6 large bamboo skewers (soaked in water for 2-4 hours before grilling)

PREPARATION:

When ready to grill, start the Traeger Grill on Smoke with the lid open for 4-5 minutes to establish the fire. Close the lid and turn the temperature to High. Allow the grill to preheat for 10-15 minutes.

Meanwhile, thread your fruit and marshmallows onto your skewers in an alternating pattern.

Fill a large oven safe bowl with about an inch of warm water. Fill a smaller bowl with the chocolate chips and place in the water. 

When ready to cook, lay the skewers and the bowls with the chocolate on the grill. Close the lid and cook for 2-4 minutes until the marshmallows start to puff up on one side and the chocolate chips start to melt.

Turn the skewers over and stir your chocolate.

Traeger Desserts: Grilled Pineapple and Strawberry Skewers with a Chocolate Drizzle

Grill for 2-4 more minutes until marshmallows are toasty all over and chocolate is fully melted. Transfer the grilled skewers to a large platter and, using a fork, drizzle the melted chocolate directly over the fruit and marshmallows. Serve warm.

Traeger Desserts: Grilled Pineapple and Strawberry Skewers with a Chocolate Drizzle

 

Click below for a printable version of this recipe:

Grilled Pineapple and Strawberry Kebeabs with a Chocolate Drizzle.docx (12.38 kb)

Smoked Crème Brûlée

Posted by Mary M. on February 5, 2014

Smoked Crème Brûlée

Crème brûlée can be intimidating even from the look of the very words themselves. Just look at them! All those fancy symbols making it appear all complicated. However, be not deceived! It does not need to be hard and you can even get away without buying a kitchen torch (although they are pretty cool and may come in handy during the zompocalypse). Instead you can just toast the top using your oven's broiler. For simplicity's sake, let's just call it burnt cream. It has a rustic ring to it.

Name aside, there is something quite decadently irresistible about a creamy, smoke-laced vanilla custard that is hidden underneath a sweet, crystallized top. The perfect pairing is like chips and queso.

Simply put, you just gotta try this.

Smoked Crème Brûlée

PREP TIME: 25 minutes
COOK TIME: 1 hour
RECOMMENDED PELLETS: Apple or Cherry
SERVES: 6

INGREDIENTS

6 tablespoons Sugar in the Raw (turbinado sugar), or granulated sugar
1 quart (4 cups) heavy cream
1 whole vanilla bean or 1 tablespoon good-quality vanilla extract
1 tablespoon Grand Marnier or other orange-flavored liqueur (optional)
10 egg yolks
3/4 cup granulated sugar
Hot water for baking the crème brulees
Assorted berries such as blueberries, raspberries, strawberries, etc., for serving
Mint leaves, for serving

PREPARATION

When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Put the 6 tablespoons of Sugar in the Raw in a clean coffee or spice grinder and grind until the coarse crystals are fine (Alternatively, you could just empty and use your pepper grinder.) Set aside.

Pour the cream into a medium saucepan. Split the vanilla bean and scrape out the pulp and seeds; add both to the cream. Or stir the vanilla extract into the cream. Add the Grand Marnier, if using. Bring to a boil over medium-high heat.

Remove from the heat and let cool for 15 to 20 minutes. Strain into a large pitcher with a spout.

Reserve the vanilla bean for another use.

In the meantime, make the custard: Add the egg yolks and 3/4 cup of granulated sugar to a large mixing bowl.

Using a stand mixer or hand-held electric mixer, beat the egg yolks and sugar with the whisk attachment until they are a pale yellow, about 2 minutes. (You can make the custard using a whisk, but it is hard work.)

Very slowly add the cream with the mixer running continuously on medium-low speed. If you add the cream to the egg yolks too quickly, the eggs will scramble and your custard will not be silky-smooth.

Put a fine-mesh strainer over the mouth of the pitcher and pour the custard mixture through it. Arrange six 7- to 8-ounce heatproof ramekins on a large rimmed baking sheet or in a cake pan. Divide the custard among the ramekins.

Carefully set the pan with the ramekins on the grill grate of your Traeger. Pour enough hot water into the pan to reach halfway up the sides of the ramekins.

Smoke the crème brulees for 15 minutes.

Increase the heat to 325 degrees F and continue to bake the crème brulees until they are set, 40 to 45 minutes depending on the depth of the ramekins.

Let the crème brulees cool, then cover with plastic wrap and refrigerate for at least 3 hours, or until well-chilled and firm. Remove from the refrigerator 30 minutes before serving. Just before serving, evenly dust the top of each crème brulee with the reserved raw sugar.

Using a small kitchen torch, melt and caramelize the sugar, moving the torch constantly, until the sugar’s crisp and golden brown. If you don't have a kitchen torch, place the ramekins in a large baking pan and fill space between with ice and water. Set your broiler to High and let the custards broil until the tops are caramelized to your liking.

Smoked Crème Brûlée

Top with berries and mint and serve immediately.

Smoked Crème Brûlée

PRINTABLE RECIPE:

Crème brûlée Recipe.docx (13.14 kb)

Classic Comfort Food: Old Fashioned Beef Stew

Posted by Susie B. on February 4, 2014

Classic Comfort Food: Old Fashioned Beef Stew

With the crisp Autumn chill in the air, nothing feels better than a belly full of hearty stew. Traeger's Recipe for Old Fashioned Beef Stew is sure to cure those comfort food cravings that come with colder weather. The only thing better than this stew hot off your grill, is warming it up for leftovers the next day after all of the flavors have had a chance to meld together.

 

Old Fashioned Beef Stew

 

Prep Time: 10 minutes
Cook Time: 4 hours
Serves: 6
Recommended Pellets: Pecan

INGREDIENTS
2-1/2 pounds beef chuck roast cut into 1-1/2 inch cubes
3 tablespoons flour 
2 teaspoons Traeger Prime Rib Rub, or salt and pepper
2 tablespoons vegetable oil
1/2 cup red wine (optional)
3 cups low-sodium beef broth or bouillon
1 large onion, halved and then sliced lengthwise
2 cloves garlic, minced
1 tablespoon tomato paste
2 teaspoons Worcestershire sauce
1 bay leaf
1-1/2 teaspoons dried thyme
4 carrots, peeled and cut into 1-inch chunks
3 medium-sized boiling potatoes, peeled and cut into chunks
2 to 3 tablespoons instant mashed potato flakes (optional)
Chopped parsley for garnish Biscuits or buttered noodles for serving

PREPARATION
1. Combine the flour and Traeger Prime Rib Rub in a large resealable plastic bag or bowl. Add the beef cubes, and toss to coat.

2. Heat the vegetable oil in a Dutch oven until it shimmers. Add the beef in batches and brown on all sides. Pour the wine, if using, and the beef broth into the pan and scrape up any brown bits with a wooden spoon. Stir in the onion, garlic, tomato paste, Worcestershire, bay leaf, and thyme. Put the lid on the Dutch oven.

Classic Comfort Food: Old Fashioned Beef Stew

3. When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 300 degrees F (Medium) and preheat, lid closed, for 10 to 15 minutes.

4. Place the Dutch oven on the grill grate. Braise the stew for 2 hours, then add the carrots and potatoes. Continue to cook until the meat and vegetables are tender, approximately 2 hours longer. If the gravy needs thickening, stir in 2 to 3 tablespoons of mashed potato flakes. Transfer to a serving dish and garnish with chopped parsley.

Classic Comfort Food: Old Fashioned Beef Stew

Baked Chicken Cordon Bleu

Posted by Susie B. on February 3, 2014

Sure, deep fried chicken cordon bleu is a delicious classic. We've actually come to favor our baked version, coated in flavorful and crispy panko bread crumbs and cooked over Traeger's tasty wood smoke. For a bonus layer of flavor, mix equal parts mayonnaise and mustard and spoon on top of the chicken right after baking or serve on the side as a dipping sauce.

 

BAKED CHICKEN CORDON BLEU


Prep Time: 25-30 minutes, plus an hour to chill
Cook Time: 25-30 minutes
Serves: 4
Recommended Pellets: Apple, Hickory, Oak


INGREDIENTS
4 boneless skinless chicken breasts, each
4 to 5 ounces, tenders removed
8 thin slices ham or prosciutto
1 cup baby spinach leaves
2 cups grated Swiss, gruyere, or mozzarella cheese
1/3 cup all-purpose flour
Salt and freshly ground black pepper
1 cup dry bread crumbs, preferably panko
1/4 cup grated Parmesan cheese
2 tablespoons butter, melted
2 teaspoons fresh thyme leaves, or 1 teaspoon dried
2 eggs

PREPARATION
Line a baking sheet with parchment paper or spray with nonstick cooking spray. Set aside.

Put each chicken breast between two pieces of plastic wrap that are 4 inches wider than the chicken breast. Evenly pound with the flat side of a meat mallet, being careful not to tear the chicken, until it is 1/4 inch thick. Remove the top piece of plastic wrap and discard.

Lay 1 to 2 slices of ham on the chicken breast to cover. Top with one-fourth of the cheese and spinach leaves.

Roll the chicken breast up like you would roll a burrito: Using the bottom piece of plastic wrap as an aid, fold the bottom of the breast up about an inch, then fold in the sides. Roll tightly. Wrap in the plastic wrap and tightly twist the ends to shape and compress the chicken. Repeat with the remaining chicken breasts. Refrigerate for 1 hour.

In the meantime, season the flour with salt and pepper and put in a shallow dish. Combine the bread crumbs, Parmesan cheese, butter, and thyme. Season with salt and pepper and put in a second shallow dish. Whisk the eggs in a third dish. Arrange on your workspace in this order: flour; eggs; bread crumbs. Put the prepared baking sheet next to the bread crumbs.

Remove the plastic wrap from the chicken breasts. Coat each lightly with flour, then dip in the egg. Finally, roll in bread crumbs, patting them on to make them adhere. Arrange on the baking sheet.

When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 350 degrees F and preheat, lid closed, for 10 to 15 minutes. Place the baking sheet with the chicken on the grill grate. Bake for 25 to 30 minutes, or until the coating is golden brown and the chicken is cooked through.

Serve whole, or slice crosswise into pinwheels with a sharp serrated knife.

Roasted Tomato Cream Soup with Grilled Bacon Cheddar Sandwiches

Posted by Susie B. on February 3, 2014

Roasted Tomato Cream Soup with Grilled Bacon Cheddar Sandwiches

The epitome of classic American comfort food is a gooey grilled cheese sandwich served alongside a steaming bowl of creamy tomato soup. Here at Team Traeger, we can't help but see a classic dish like this and think about how we can ramp up the flavor with some good old Traeger magic. We roasted some delicious heirloom tomatoes for the soup and then added (what else?) thick-cut peppered bacon to the grilled cheese before throwing it on the grill for a nice crunchy crust. This isn't your Mom's canned tomato soup and grilled American cheese sandwich of your childhood... it is SOOO much better.

 

Roasted Tomato Cream Soup with Grilled Bacon Cheddar Sandwiches

 

Prep Time: 30 minutes
Cook Time: 45 minutes to an hour
Serves: 4
Recommended Pellets: Hickory, Oak, or Pecan

INGREDIENTS:
For the Soup:
3 tablespoons good olive oil
1½ cups chopped yellow onions 
2 carrots, peeled and chopped
1 tablespoon minced garlic (3 cloves)
4 pounds vine-ripened tomatoes (we used heirloom tomatoes, 3-5 depending on size)
1½ teaspoons sugar
1 tablespoon tomato paste
3 cups chicken stock, preferably homemade
1 tablespoon kosher salt
2 teaspoons freshly ground black pepper
¾ cup heavy cream
Julienned fresh basil leaves, for garnish

For the Grilled Cheese:
12 slices thick cut peppered bacon
8 slices sharp cheddar cheese
8 slices sourdough bread
4-6 tablespoons salted butter

PREPARATION:
Heat the olive oil in a large, heavy-bottomed pot over medium-low heat. Add the onions and carrots and sauté for about 10 minutes, until very tender.

Add the garlic and cook for 1 minute.

Add the sugar, tomato paste, basil, chicken stock, salt, and pepper and stir well. Bring the soup to a boil, lower the heat, and simmer, uncovered, for 30 to 40 minutes, until the tomatoes are very tender.

While the soup simmers, start the Traeger on Smoke with the lid on for 4-5 minutes to establish the fire. Close the lid and turn the temperature up to High (400 degrees). Allow the grill to preheat for 10-15 minutes. Place the tomatoes and the bacon slices directly on the grill grate. Roast for 10-15 minutes until the bacon starts to brown on one side and the tomatoes are sweating and charred on one side. Flip them all over and grill for an additional 10-15 minutes. Tomatoes are done when the skin has started to split.

Remove the tomatoes to a cutting board and coarsely chop. Add them to the soup mixture. Remove the bacon to a separate plate and set aside. Leave the grill on and close the lid.

Add the cream to the soup and puree with an immersion blender or in small batches in a blender.

Cover the soup and keep the over low heat while you assemble the grilled cheese sandwiches. Butter each piece of bread, lay down two slices of cheese and top with the cooked bacon.

Return the the grill and cook for about 2-3 minutes on each side until browned and crisp.

Dish up the soup and top with julienned basil leaves. Slice the sandwiches along the diagonal and serve next to the warm soup.

Roasted Tomato Cream Soup with Grilled Bacon Cheddar Sandwiches

Roasted Tomato Cream Soup with Grilled Bacon Cheddar Sandwiches

Easy Breakfast Biscuits with Smoked Sausage Gravy

Posted by Susie B. on February 2, 2014

Easy Breakfast Biscuits with Smoked Sausage Gravy

On a chilly winter morning, there is nothing quite as satisfying as a hearty plate full of home-baked biscuits and flavorful sausage gravy. The smoked sausage creates the most delicious country gravy we've ever had. Ever. Especially on top of perfectly golden, fluffy biscuits. This recipe is a guaranteed winner. Your Grandma might even admit her biscuits and gravy comes in second place.

 

Easy Breakfast Biscuits with Smoked Sausage Gravy

 

Prep Time: Up to an hour
Cook Time: 10-15 minutes
Serves: 4
Recommended Pellets: Hickory, Oak, Apple

INGREDIENTS:
For the Sausage Gravy
One 12-ounce tube bulk pork sausage
2 tablespoons all-purpose flour
2 cups milk Freshly ground black pepper, to taste
For the Biscuits
2 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
1/2 cup cold butter, cut into cubes, or solid vegetable shortening, chilled
3/4 cup milk, or more as needed

PREPARATION:
Start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the unwrapped sausage roll directly on the grill grate and smoke for at least a half and hour, or up to an hour.

In the meantime, prepare your biscuits. In a mixing bowl, whisk together the flour, baking powder, and salt.

Cut in the butter with a pastry blender or two knives until the mixture resembles bread crumbs. Pour in the milk and stir just until you have a soft dough. Add a bit more milk if needed. Do not overmix or the biscuits will be tough.

Tip the dough onto a lightly floured surface and gently knead with floured hands until it comes together. Pat into a disk about 1/2-inch thick.

Flour a round cookie or biscuit cutter and cut (don’t twist the cutter) into biscuits. Transfer to an ungreased cookie sheet lined with parchment paper, preferably one that’s air-insulated. Reroll the dough scraps. (Note: Biscuits from rerolled dough won’t be quite as tender.)

After the sausage has smoked, remove the susage and urn the temperature on your Traeger to High (400 to 450 degrees F) and preheat, lid closed, for 10 to 15 minutes. 

Put the baking sheet with the uncooked biscuits on the grill grate and bake the biscuits until risen and golden brown, 10 to 12 minutes, depending on how hot your grill is. 

While the biscuits are baking, heat a large cast-iron skillet over medium-high heat. Add the sausage, break it up with a wooden spoon, and cook, stirring occasionally, until well browned and cooked through, about 7 minutes.

Using a slotted spoon, transfer the sausage to a bowl, leaving the rendered fat in the skillet. Whisk the flour into the fat and cook, stirring, for about 1 minute.

Easy Breakfast Biscuits with Smoked Sausage Gravy

While whisking, pour the milk into the skillet and bring the gravy to a boil. Lower the heat and simmer gently for 2 minutes. Stir in the sausage and season with pepper.

Split the warm biscuits in half and divide them among plates. Top each biscuit with some of the gravy and serve immediately.

Easy Breakfast Biscuits with Smoked Sausage Gravy

Classic Traeger Shepherd's Pie

Posted by Susie B. on February 2, 2014

Classic Traeger Shepherd's Pie

Nothing warms the soul on a cold night like the classic flavors of a Shepherd's Pie. Layers of savory beef, homey vegetables, rich mashed potatoes and tangy Parmesan cheese come together over your Traeger's wood fire to fill you up and make you happy. We love how versatile a Shepherd's Pie can be as well. Feel free to sub out the ground beef for lamb, the peas for green beans, or the refrigerated mashed potatoes for homemade. No matter how you make it, your Traeger will make it delicious!

We like to make a double batch of this dish and freeze one before baking. It is perfect for a quick weeknight meal when you want something homemade without dirtying all of your dishes. Just pull out the frozen pie in the morning and throw it on your Traeger when you get home. Voila! Instant dinner!

 

Traeger Shepherd's Pie

 

INGREDIENTS:
1 pound ground beef or lamb
1 onion, diced
1 large carrot, peeled and cut into 1/4-inch dice
1 clove garlic, minced
2 tablespoons flour
1 cup beef broth
1 teaspoon dried thyme, or 2 teaspoons fresh thyme leaves
2 tablespoons Worcestershire sauce
1 tablespoon tomato paste or 2 tablespoons ketchup
Salt and freshly ground black pepper
1 cup frozen peas
1 24-ounce container refrigerated mashed potatoes (such as Bob Evans brand), or 3 to 4 cups of homemade mashed potatoes, warmed
1/4 cup finely grated Parmesan cheese
1 tablespoon chopped fresh parsley for garnish (optional)

PREPARATION

Preheat a large frying pan over medium-high heat. Add the ground beef, and brown, breaking up with a fork or wooden spoon. Drain off all but 1 to 2 tablespoons of fat.

Add the onion, carrot, and garlic, and sauté until the vegetables begin to soften.

Sprinkle with the flour and cook for 1 to 2 minutes. Add the broth, stirring constantly, and cook until the mixture begins to thicken. Add the thyme, Worcestershire sauce, and tomato paste, and simmer for several minutes until the flavors are blended. Season to taste with salt and pepper. Stir in the peas. Tip the mixture into a 1-1/2 quart casserole dish or 10-inch pie plate.

Evenly spread the mashed potatoes on top of the meat mixture with a spatula. (If you’re feeling fancy, you can pipe the potatoes on top using a pastry bag and tip, or you can make a decorative pattern in the top with a common table fork.) Dust with the grated Parmesan.

When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 350 degrees F and preheat, lid closed, for 10 to 15 minutes. Bake the Shepherd’s Pie for 35 to 45 minutes, or until the filling is hot and bubbly and the peaks on the potato and Parmesan topping begin to brown. If desired, dust the top with chopped fresh parsley. Let cool slightly before serving.

Classic Traeger Shepherd's Pie

Traeger Sides: Crispy Parmesan Potatoes

Posted by Susie B. on February 1, 2014

Traeger Sides: Crispy Parmesan Potatoes

These super sized Parmesan Potatoes are the perfect side for anything you pull off your Traeger. Salty, crisp cheese on top of a tender, buttery russet potato can complement so many main courses. They're even big enough to serve as a meal all on their own when topped with sour cream and (dare we say it?) crumbled bacon. Simple enough for a weeknight side and pretty enough for serving to guests these versatile spuds will get you through all of those, "but what sides should we make??" meals.

 

CRISPY PARMESAN POTATOES (from the Traeger on a Budget Cookbook)

 

DIFFICULTY: 2/5
PELLETS: Hickory or Oak
PREP TIME: 15 min.
COOK TIME: About 1 hour, 10 minutes
MAKES: 4 potato halves, but can easily be multiplied

THINGS YOU’LL NEED
• Nonstick cooking spray
• 2 large baking potatoes, preferably russet, 12 ounces each
• 3 tablespoons butter, melted
• 2 teaspoons lemon juice
• A generous 1/2 cup grated Parmesan
• 1 teaspoon crumbled dried thyme or basil leaves
• Freshly ground black pepper

HOW TO MAKE

1 Start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 375 degrees F and preheat, lid closed, for 10 to 15 minutes.

2 Spray a baking sheet with nonstick cooking spray.

3 Scrub the potatoes with a vegetable brush under cold running water; dry on paper towels. Cut each potato in half lengthwise.

4 Combine the butter and lemon juice in a small bowl and brush on the cut sides of the potatoes. (Do this quickly so the potatoes don’t discolor.)

5 Mix together the grated Parmesan, dried thyme, and black pepper on a sheet of foil or wax paper. Dip the cut side of each potato in the Parmesan mixture, pressing firmly to encourage the cheese to adhere. Transfer the potato halves, cut sides down, to the prepared baking sheet.

Traeger Sides: Crispy Parmesan Potatoes

6 Bake the potatoes until they are tender and the cheese is lightly browned and bubbling, 40 to 45 minutes. (A bamboo skewer should pierce the potato easily.) Use a thin-bladed spatula to transfer the potatoes to a platter or plates.

Traeger Sides: Crispy Parmesan Potatoes

Healthy Grilled Baja Style Fish Tacos

Posted by Susie B. on February 1, 2014

Healthy Grilled Baja Style Fish Tacos

Here at Traeger, we love good seafood. We especially love good seafood grilled up over a wood fire and seasoned to perfection with one of our signature spices. These grilled fish tacos fit the bill, and to top it all of they are light and healthy enough to keep you on track with your New Year's resolutions. Did we mention they are fast, and simple too?? Just give the fish a few minutes on the grill, top with your favorite accoutrements and you are ready for dinner!


Baja Style Fish Tacos

 

INGREDIENTS 
1 pound firm, flaky white fish such as cod, monkfish, or halibut (skinless)
2 limes
2 teaspoons Dijon-style mustard
1/2 teaspoon salt and freshly ground black pepper
1/2 cup vegetable oil or olive oil
2 cloves garlic, minced
Traeger Cajun Rub, or your favorite Southwestern-style rub
8 white or yellow corn tortillas
For serving: Shredded cabbage, diced red onions, cilantro leaves, pickled jalapeno slices, diced avocado, pico de gallo or salsa, sour cream

PREPARATION

1. Juice one lime. Cut the other lime in wedges and set aside until serving time.

2. Make the marinade: In a small mixing bowl, combine the lime juice, mustard, and salt and pepper. Slowly whisk in the oil, then stir in the garlic. Place the fish in a resealable plastic bag, pour the marinade over it, and refrigerate for no more than 1 hour.

3. When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 400 degrees F (High on a 3-position controller) and preheat, lid closed, for 10 to 15 minutes.

4. Remove the fish from the marinade and pat off any excess marinade with paper towels. Season generously on both sides with Traeger Cajun Rub.

5. Arrange the fish on the grill grate and grill until the fish is opaque and flakes easily when pressed with a fork. (There is no need to turn it.) Remove to a cutting board and cut into bite-size chunks. Meanwhile, warm the tortillas on the Traeger until pliant and hot.

6. Arrange the fish, tortillas, and suggested accompaniments on a large platter.

Healthy Grilled Baja Style Fish Tacos

Garnish with the reserved lime wedges. Serve immediately.

Healthy Grilled Baja Style Fish Tacos

Game Day: Cream Cheese and Chutney Poppers with Bacon

Posted by Mary M. on January 24, 2014

Game Day: Cream Cheese and Chutney Poppers with Bacon

Looking for a twist on your usual plate of game time jalapeno poppers? Our never-fail Traeger solution, "Put some bacon in, on top or around it" definitely applies here. But in this case, surprisingly enough, the ingredient that really makes these poppers pop is the chutney. That little bit of sweet 'n savory spread cuddles up next to the spice of the jalapenos, which is soothed by the creaminess of the cream cheese and brought home by the saltiness of the bacon. Game day will be a success no matter who wins.

CREAM CHEESE AND CHUTNEY POPPERS WITH BACON

Difficulty: 1/5
Prep time: 15 minutes
Cook time: 30 to 35 minutes
Serves: 6 to 8
Pellet recommendation: Any

INGREDIENTS

12 medium jalapenos
One 8-ounce brick cream cheese, softened
6 slices thin-cut bacon
One jar prepared chutney, such as Major Grey’s
Chopped cilantro for garnish, optional

PREPARATION

Start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 375 degrees F and preheat, lid closed, for 10 to 15 minutes.

Arrange the bacon directly on the grill grate and cook until the fat has rendered and the bacon is golden brown, about 10 to 15 minutes.

Remove to paper towels and pat dry. Crumble, then set aside.

While the bacon is cooking, slice the jalapenos in half lengthwise through the stem ends. Scrape out the seeds and ribs with a small spoon or paring knife.

Place the cut jalapenos on a rimmed baking sheet, if you have one (cover with foil for easy clean-up), or just use a doubled piece of heavy-duty foil.

Using a mixer, cream the cream cheese until it looks fluffy. Gently mix in the crumbled bacon.

Fill each pepper half with cream cheese and roast on the Traeger until the chiles have softened and the cream cheese is melted, 20 to 25 minutes.

Game Day: Cream Cheese and Chutney Poppers with Bacon

While still warm, top each jalapeno with a small spoonful of chutney. Finish with a sprinkling of chopped cilantro, if desired. Serve while they're still warm and tasty.

Game Day: Cream Cheese and Chutney Poppers with Bacon


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