Superbowl Sunday! What are you snacking on? Be an impressario and make:
Cream cheese stuffed jalapeño peppers with bacon and sausage
This “super”simple recipe any lady or man can make:
- 12 jalapeño peppers
- 8 oz cream cheese
- 8 slices of cooked bacon- chopped
- 4 lbs of raw sausage
1. Slice jalapeño in half, length wise
2. Remove seeds
3. Fill the hole of the pepper with cream cheese
4. Place a piece of bacon on top of cream cheese
5. Ball sausage around the whole pepper, leaving the stem out on one end
6. Fry in a skillet with oil until outer layer of sausage is browned and cooked through
Tip: use hot italian sausage and squeezed it out of the casing, so delicious!
Source: The Amazing Chrissy Tiegan and her So Delushious ! blog
There are two ways to go when you want to pair beer with a spicy plate of jalepeno apps or chili-spiked seafood. You can cool the burn or you can kick it even higher. Whichever way you go, here are a few suggestions.
To tame the heat, you want a beer that balances out the spicy flavors in the dish. Beers that emphasize malts over hops do this job nicely. Light lagers are great – there’s a reason why most Mexican beers are lagers, after all: Many amber ales also pair nicely with spicy foods. Just stay away from beers that are too sweet or very dark. they can start to overpower the flavors in the food.
• Try These Beers: Pilsner Urquell, Corona Extra, Fat Tire Amber Ale, Bell’s Amber Ale, Stella Artois
On the other hand, if extra-spicy is what you crave, go for a pale ale or IPA. Bitter hop flavors accentuate rather than tempter the spice in foods. Highly carbonated beers do the same thing.
• Try These Beers: Stone Ruination IPA, Troegs Nugget Nectar Ale, Green Flash West Coast IPA, Sierra Nevada Pale Ale, Dale’s Pale Ale (Oskar Blues)
Do you have a favorite beer that you drink with spicy foods? And the BIG question: who are you rooting for?!