Jalapeno Scorpion Pigs Food

JALAPENO SCORPION PIGS RECIPE

Steps:

• Preheat an oven to 375 degrees F. Cut a slit in each jalapeno; remove the seeds and the stem.
• Mix minced olives, chicken soup base, and cream cheese together in a small bowl. Transfer the cream cheese mixture into a piping bag, or a plastic sandwich bag with the corner snipped off.
• Pipe the mixture into the jalapeno pepper halves, filling each about ⅓ full. Press the cheese into the pepper with a spoon or finger.
• Insert a whole shrimp with the tail facing up into the stem-side of the filled jalapeno pepper. If the shrimp does not completely cover the cream cheese, cut a small piece from another shrimp to fill the tip of the pepper.
• Fill any remaining space of the pepper by piping on more cream cheese. Wrap each stuffed pepper with a slice of bacon, securing with a toothpick through the center. Repeat until all the peppers are filled.
• Bake in the preheated oven until the bacon is browned and crisp, 25 to 30 minutes.

JALAPENO-AND-CITRUS ROASTED PIG

Steps:

• Make the brine: Combine the citrus juices and rinds, jalapenos, cilantro, salt, ice and 8 gallons water in the cooler and mix until well combined. Add the pig belly-side up, making sure it is submerged. Place the cooler in a cool place to brine for 24 hours.
• Set up the La Caja China according to the directions. Remove the pig from the brine; pat it dry. Arrange it between the 2 grates of the La Caja China, using the hooks to secure. Place in the box skin-side down.
• Place the ash pan and charcoal grid on top of the box, then pile 16 pounds of coals on top and ignite. Spread out the coals and let cook, undisturbed, until the meat is cooked through, about 3 hours, adding more coals every hour.
• Carefully open the La Caja China. Using heatproof gloves, flip the pig (and the grates) so it is skin-side up. Use a sharp knife to score X's in the skin, being careful not to pierce through to the meat. Place the top back on the box. Cook until the skin is crisp, about 45 more minutes. Let rest at least 20 minutes.
• To serve, carefully remove the pig and carve.

JALAPENO SCORPION PIGS

Steps:

• Preheat an oven to 375 degrees F (190 degrees C). Cut a slit in each jalapeno; remove the seeds and the stem.
• Mix minced olives, chicken soup base, and cream cheese together in a small bowl. Transfer the cream cheese mixture into a piping bag, or a plastic sandwich bag with the corner snipped off. Pipe the mixture into the jalapeno pepper halves, filling each about 1/3 full. Press the cheese into the pepper with a spoon or finger.
• Insert a whole shrimp with the tail facing up into the stem-side of the filled jalapeno pepper. If the shrimp does not completely cover the cream cheese, cut a small piece from another shrimp to fill the tip of the pepper. Fill the any remaining space of the pepper by piping on more cream cheese. Wrap each stuffed pepper with a slice of bacon, securing with a toothpick through the center. Repeat until all the peppers are filled.
• Bake in the preheated oven until the bacon is browned and crisp, 25 to 30 minutes.

JALAPENO SCORPION PIGS

Steps:

• Preheat an oven to 375 degrees F (190 degrees C). Cut a slit in each jalapeno; remove the seeds and the stem.
• Mix minced olives, chicken soup base, and cream cheese together in a small bowl. Transfer the cream cheese mixture into a piping bag, or a plastic sandwich bag with the corner snipped off. Pipe the mixture into the jalapeno pepper halves, filling each about 1/3 full. Press the cheese into the pepper with a spoon or finger.
• Insert a whole shrimp with the tail facing up into the stem-side of the filled jalapeno pepper. If the shrimp does not completely cover the cream cheese, cut a small piece from another shrimp to fill the tip of the pepper. Fill the any remaining space of the pepper by piping on more cream cheese. Wrap each stuffed pepper with a slice of bacon, securing with a toothpick through the center. Repeat until all the peppers are filled.
• Bake in the preheated oven until the bacon is browned and crisp, 25 to 30 minutes.