Monthly Archives: October 2010

My Apologies

I have been fairly regular on posting recipes; however, the past few weeks I have fallen a bit behind.  For that, I hope you can accept my apology.  I am in the process of composing my most recent recipe blog and I am confident it will be worth a try.  However, time management and lack of adequate beer have created a sort of writer’s block.  That said, what I am posting today is not a recipe, but a promotional ad for the upcoming holidays.  It is the brain child of my marketing guru, my bro and without a doubt, one of the funniest and most creative ideas I have seen across in a long time.  Please click on the link below and stay tuned to www.schitbird.com for more funny and unique holiday ideas for the loved ones.

http://www.youtube.com/watch?v=xfzJNPrNrXE


Seasonal Wood

As the dog days of summer come to a close and fall is ushered in, a sense of delight and excitement has come over me.  Hot, oppressive days have been replaced by cool, crisp mornings.  Say what you will, but autumn is a magical time and seems to make my trousers feel kinda funny. 

If you are like me, there is no better way to spend an afternoon than with friends and family watching football, drinking beer and munching on a few nibblets.  The old game time standby amongst my family would have to be a big bowl of Rotel; however, from time to time, a seven layer dip or a vat of guacamole will tied us over.  That said, what I am about to share with you may change the rules a bit.

If you have not tried any of the Schitbird sauces or seasoning blends, then shame on you.  If you have, you know that I love me some “spicesty”.  One of my favorite fiery culinary treats is the stuff jalapeno.  As with most things I do, I like to go full throttle with my japs.  With the help of a little Hell Bitch Cajun Seasoning, some Mexican chorizo and of course a little pork fat, these poppers will make your lips go “Ump, Bop, Bop”.

Bad Ass Jalapeno Poppers

24   jalapeno peppers

¼ lb smoked gouda, grated

¼ lb Monterey jack, grated

½ lb. ground Mexican chorizo

¼ c  red onion, chopped

1   egg

½ c  cream cheese, softened

3 T  sour cream

1 t   Hell Bitch Cajun Seasoning

 24 slices bacon

 Brown chorizo in skillet over medium-high heat.  Drain and let cool.  Once cooled, combine chorizo, cheese, red onion, egg, cream cheese, sour cream and Hell Bitch Cajun Seasoning.  Make a slit down the middle of the pepper lengthwise and remove seeds.  Stuff cheese mixture in middle of pepper, wrap with bacon and secure with a toothpick.  Grill over medium heat for 15 to 20 minutes.

To make stuffing the peppers easier, place cheese mixture in a large plastic Ziploc bag, cut one end and use it like a piping bag.

Check us out at www.schitbird.com 


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