With summer coming to an end, I need to get off my phat ass and get the creative juices flowing once again. In the meantime, here is the last of the summer re-retreads….
Before you turn and run, I ask for a little latitude on this subject. I know religion may give many of you tired head. Heck it gives me tired head too. And I know you don’t typically talk about religion in a food blog. But religion is something that is a part of most God fearing individuals. Different from person to person, religion is a product of our upbringing; it is a symbol of our heritage. It’s a definition of who we are and what we believe. Be it Arabs or be it Jews or be it Christians, at one time or another, most true believers journey to Mecca in order to achieve religious enlightenment and pay homage to their creator.
For me, as with most other Texas males, our religious pilgrimage tends to stray a bit off course and begins as summer draws to a close. Thousands upon thousands of Texans travel from far and near to seek out the familiarities of their homeland and pay homage to their god. No I am not talking about high school football, although a religious experience in its own right. I am talking about the opening of Dove Season. That’s right, the day boys become men and men become boys. A day where no matter your age, race, color or creed, men come together to eradicate those menacing little bastards we call dove.
Even after all the years of attempting to totally destroy my cerebral cortex, I still can remember the joy and excitement of my first dove hunt. Dogs running to and fro, #8 lead shot peppering your face and hands, rattle snakes waiting in the tall scrub to strike at whatever comes near. If that ain’t heaven, I don’t know what is.
As with every good pilgrimage, a great celebration should always conclude a long journey. As tradition goes, evening dove hunts are the precursor to an evening dove feast. Meat, meat and more meat. Which leads me to this Texas favorite. The following recipe can be used for most any type of game bird, be it duck, quail or schitbird. Although I have an affinity for schitbird, hands down, dove is where I pay my homage.
For more recipes, sauces and/or seasonings, please visit us at www.schitbird.com.
Dove Poppers with Jalapeno Cream Sauce
10 slices bacon
1 jalapeno (julienned)
1 onion (julienned)
4 oz cream cheese, softened
1/4 c pineapple, diced
1/2 c White Lake Beer B Que Sauce
1/4 c Steen’s Cane Syrup
1 bottle Italian Dressing
1 c Jalapeno Cream Dipping Sauce (recipe below)
Pour Italian Dressing in plastic bag and marinate dove breasts for 30 to 60 minutes. While birds are marinating, combine Beer B Que sauce and cane syrup in a sauce pan and bring to a boil. Reduce to heat to medium and reduce mixture by half.
Combine pineapple and cream cheese and refrigerate for 1 hour.
Preheat grill to 400 degrees. Once the dove are done marinating, season with Otis & Oskie Wild Game Seasoning. Take one slice of jalapeno, one slice of onion and pinch of cream cheese mixture and place it inside the breast meat. Wrap bacon around dove breast and stick a toothpick through everything to hold it together. Repeat the process for all ten birds.
Place dove on preheated grill and cook 4 to 6 minutes per side, while basting with Red Ass Beer B Que as you turn.
Jalapeno Cream Dipping Sauce
¼ c heavy cream
¼ c sour cream
½ Jalapeno, seeded and diced
¼ purple onion, diced
3 T Cojita cheese, crumbled*
Combine all ingredients in a bowl and whip until cream becomes the consistency you desire. Serve on side for dipping.
* Cojita cheese is a Mexican cheese…..I apologize, is a Hispanic cheese similar to Parmesan. If you can’t find it in your local grocer, substitute Parm.