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SnF's Feastival!

NOTE:  tinypic previously hosted my photos.  They have closed after they were purchased by photobucket as news corp pushes people to pay for photo hosting.  I'll be replacing images here as I'm able.  Check out post image dot org for free photo hosting in lieu of pay sites...
 
Last night I made some poppers.  
 
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8oz brick cream cheese, softened
1 lb jalas
2 slices cooked bacon, chopped
4 oz shredded cheese
4 oz fire roasted salsa (home made)
 
Slice the jalas lengthwise and gut them.  Keep stem on, it serves as a handle.
 
 
 
all hollowed out and ready to stuff!
 
 
 
Mix the softened cream cheese with the bacon, shredded cheese and salsa.  Stir well to combine.
 
 
 
Get a spoon and make with the stuffing!!  Here they are ready to go topped with a bit of smoked jala powder:
 
 
 
And now to the grill we go!
 
 
 
Gently remove the poppers about 20-30 minutes later and plate.
 
 
 
Thanks for looking!
 
Click to expand...
A dish not really known outside of Chicago, for reasons I cannot fathom.
 
Chicken Vesuvio!  Pan roasted chicken, yukon gold potatoes and a side of broccoli.  The sauce is a lemony white wine with oregano and a shit ton of garlic,  Then you finish the dish with some peas (I also added shrooms).  It is soooo good!  I took the base recipe from serious eats and added more garlic with about half the oil.  
 
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Chicken Piccata 
 
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Butterfly and pound out 2 chicken breasts.  Cut into 6 pieces.  Dredge the pieces in a mixture of 1/2 cup flour, 1/4 cup grated parmesan, 1 tsp dried oregano and salt/pepper to taste.  Pan fry the chicken until nicely browned and cooked through, then hold in a 200 degree oven until plating.  Deglaze the pan with 1 cup white wine and the juice of one lemon.  Add 2 tbsp capers, 1/2 cup sliced crimini mushrooms and 2 cloves worth of minced garlic and cook till done, about 8-10 mins.  Remove from heat and stir in 1 tbsp cold butter.  Taste and season as needed with salt & pepper.  Add 1 pound cooked pasta and the cooked chicken, then toss and serve.  To plate I made some collard greens, then surrounded the greens with the sauced pasta and topped with chicken. 
 
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Our dinner for Easter.  I smoked the ham over apple wood for 3 hours at 250 (which came out great) and served it with a cherry chipotle glaze.   Add some bacon braised green beans and au gratin potatoes and let's roll!  :)
 
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tinypic closed after they got bought out by photobucket (a fox company go figure), so I lost a lot of photos.  I'll try and reup with a new service I found - check out post image dot org if you're looking for a free photo hosting site.
 
Today's addition is grilled chicken thighs with grilled squash and spring onions from the garden.  Rub for the chicken is salt/maui purple powder and the squash got a touch of parmesan at the end.  :)
 
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