SMOKED CHERRY BOMBS
I got this recipe off of a pepperhead forum, and man, is it killer! I use the Cherry Bomb strain cherry peppers(extra hot), from my garden, but you can use whatever peppers you have on hand. Jalapenos, Habaneros, Anaheim, Poblano, etc. A great way to use up all the extra peppers from the garden! Easy to make, great for the Superbowl, any football Sunday, or any other party occasion.
Provided by TJW2725
Categories Meat
Time 45m
Yield 20 serving(s)
Number Of Ingredients 4
Steps:
- Brown the beef in a skillet, drain and add the taco seasoning.
- Add 1/2 cup water and simmer for about 30 minutes.
- Set aside and cool.
- Cut the stems off of the peppers and scoop out the seeds.
- Fill with taco meat, and wrap the pepper with bacon.
- Secure with toothpicks, or a shish kebob, and smoke over apple wood on the grill for about 15 minutes or until the bacon is cooked, turning once after 7 minutes.
- Enjoy with a good cold beer.
- *I make my own taco seasoning as follows.
- 1/4 tsp Ancho chile powder.
- 1/4 tsp Chipotle chile powder.
- 1/4 tsp Cumin.
- 1/4 tsp nutmeg.
- 1/4 tsp paprika.
- 1/4 tsp garlic powder.
- 1/4 tsp onion powder.
- 1/4 tsp cayenne pepper.
- Mix well and store in an airtight container.
Nutrition Facts : Calories 188.7, Fat 14, SaturatedFat 4.8, Cholesterol 30.9, Sodium 212.2, Carbohydrate 8.1, Fiber 1.4, Sugar 4.8, Protein 8.5
CHERRY BOMB
Steps:
- Muddle lime and mint leaves in a shaker or serving pitcher (if the pitcher is sturdy enough). Add cherry juice, gin, and seltzer and stir to incorporate. Serve over ice-filled glasses.
CHERRY BOMBS
The cherry bomb evokes the Shirley Temple that used to make you feel grown-up.
Provided by Martha Stewart
Categories Food & Cooking Drink Recipes
Number Of Ingredients 3
Steps:
- Place 2 cups water in a medium saucepan, and bring to a boil over medium-high heat. Add grenadine; stir to combine. Pour mixture into two ice-cube trays. Freeze until solid, 2 hours or overnight.
- Fill six glasses with grenadine ice cubes. Top with soda. Garnish with cherries, and serve.
CHERRY BOMB CHICKEN
Thanks to the magic of brining, this really will almost guarantee a juicy, tasty piece of chicken.
Provided by Chef John
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time 5h40m
Yield 6
Number Of Ingredients 14
Steps:
- Combine water, kosher salt, and sugar in a saucepan over low heat; cook until sugar and salt dissolve, 4 to 5 minutes. Set aside to cool to room temperature.
- Score the skin side of each piece of chicken 2 to 3 times, about 1/8 inch deep. Place chicken pieces in a large bowl or lidded container.
- Puree cherry tomatoes, habanero peppers, garlic, and allspice with the salt and sugar mixture in a blender until smooth.
- Pour tomato brine over chicken pieces, making sure all pieces are covered. Refrigerate 4 to 6 hours.
- Remove chicken pieces and transfer to a plate or baking sheet lined with paper towels. Pat chicken pieces dry with more paper towels.
- Preheat an outdoor grill for high heat and lightly oil the grate.
- Combine thyme, cumin, black pepper, cayenne pepper, and oil in a small bowl.
- Brush each chicken piece with thyme and oil mixture.
- Cook chicken, skin side down, on the preheated grill for 1 to 2 minutes. Turn each piece and move to indirect heat. Cook until well-browned and meat is no longer pink in the center, 30 to 35 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
- Brush each piece with Thai sweet chile sauce. Transfer to a plate and allow chicken to rest for 10 minutes before serving.
Nutrition Facts : Calories 490 calories, Carbohydrate 22.6 g, Cholesterol 129.3 mg, Fat 25.3 g, Fiber 1.3 g, Protein 41.5 g, SaturatedFat 6.8 g, Sodium 5251.8 mg, Sugar 18.5 g
CHERRY BOMBS
I don't know where this recipe came from but my friends go nuts trying to figure out how I made it! My Scrabble buddy can eat four of them! Everyone loves this dessert!
Provided by Linda2
Categories Frozen Desserts
Time 30m
Yield 8-12 Cherry Bombs, 8-12 serving(s)
Number Of Ingredients 4
Steps:
- Use a medium to large round ice cream scooper and scoop up some ice cream.
- Carefully push a chocolate covered cherry into the center of the scoop until the cherry is even with the edge of the scoop and level off the ice cream.
- You don't want the cherry to hit the top of the scooper, try to center it.
- Release onto a parchment lined baking sheet and freeze until very hard.
- Repeat for each chocolate covered cherry.
- Before serving, cover each'bomb' with Magic Shell.
- When the shell is hard put onto a dessert plate and garnish with some whipped cream.
- People are always amazed when they cut this open and find a chocolate covered cherry inside.
- The cherry won't freeze!
Nutrition Facts : Calories 285.2, Fat 15.6, SaturatedFat 9.6, Cholesterol 62.4, Sodium 113.5, Carbohydrate 33.5, Fiber 1, Sugar 30.1, Protein 5
More about "smoked cherry bombs food"
SMOKED CHERRY BOUNCE RECIPE - KAT KINSMAN - FOOD
From foodandwine.com
5/5 (1)Category DrinkAuthor Kat KinsmanTotal Time 2 hrs 40 mins
- Prepare smoker with cherry wood chunks according to manufacturer’s instructions, bringing internal temperature to about 225°F; maintain temperature 15 to 20 minutes. Place 1 cup (about 4 1/2 ounces) cherries in an even layer in an 8-inch square disposable aluminum pan, and place on smoker grates. Close lid. Smoke cherries, maintaining temperature inside smoker around 225°F, until cherries are infused with desired degree of smoky flavor, 30 minutes to 1 hour and 30 minutes, shaking pan occasionally.
- Combine smoked cherries, sugar, lemon juice, and remaining 5 cups fresh cherries in a large saucepan. Bring to a simmer over medium. Reduce heat to medium-low, and simmer, stirring occasionally, until sugar is dissolved and mixture is very juicy, about 20 minutes. Remove from heat, and let cool 1 hour.
- Pour cherry mixture into a large, clean lidded jar, and top with brandy. Screw lid on tightly, and store in a cool, dark place for 3 months.
SMOKED CHERRY BOMBS RECIPE | MYRECIPES
From myrecipes.com
5/5 (2)Total Time 1 hr 5 minsServings 12Calories 93 per serving
- Pierce 10 holes on one side of the bottom of a 13 x 9-inch disposable aluminum foil pan. Place holes over element on cooktop; place wood chips over holes inside pan. Heat element under holes to medium-high; let burn 1 minute or until chips begin to smoke. Arrange cherries on opposite end of pan. Cover pan with foil. Reduce heat to low; smoke cherries 5 minutes. Remove from heat; uncover.
- Combine almond paste and 1 tablespoon sugar; beat with a mixer at medium speed until mixture resembles damp sand. Add cream cheese, vanilla, and salt; beat until combined.
- Place 1 phyllo sheet on a work surface (cover remaining dough to keep from drying); lightly brush with butter. Sprinkle with 1/2 teaspoon sugar. Repeat layers with remaining phyllo, butter (save a little butter for the outsides), and sugar. Cut 12 (3 1/2 x 3-inch) rectangles through phyllo layers using a pizza cutter or sharp knife. Place 1 teaspoon almond mixture in the center of each phyllo stack; press 1 cherry, stem up, into almond mixture. Gather corners of phyllo, and press around stem to seal, forming a pouch. Gently brush pouch with remaining butter. Place pouches on a baking sheet lined with parchment paper. Bake at 375° for 13 minutes or until crisp. Cool on pan on a wire rack.
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