Jalapeno Scorpion Pigs Recipes

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JALAPENO CHEDDAR SCORPION PIG SHOTS



Jalapeno Cheddar Scorpion Pig Shots image

These Pig Shots are seasoned with our Scorpion Rub. Scorpion is a combo made up of three other rubs. Spicy, sweet, and salty all in one rub that, can't beat that. These shots are as spicy as you want to make them, but in the end, you will want more. Oh yeah, did we mention the cream cheese mixed with cheddar cheese and jalapeños? IT just keeps getting better!

Provided by Lane's BBQ

Categories     Pork / Appetizers

Time 40m

Yield 4

Number Of Ingredients 7

1 Package of smoked sausage (Choose your favorite smoked sausage, if uncooked you will want to cook it before this recipe)
1 Pack of Cream Cheese
2 Jalapenos
Lane's Scorpion Rub
1 Red Onion
1 Pack of Thick Cut Bacon
1/2 cup Cheddar Cheese

Steps:

  • Preheat Grill - Ceramic - Smoker - Oven to 400 degrees
  • Chop Onion and Jalapenos
  • Cut sausage into about 1 inch pieces
  • Cut bacon in half and wrap around sausage, use a toothpick. Leave space above sausage that creates a cup (shot)
  • Mix Cream Cheese, onion, jalapeños, cheddar cheese, and Lane's Scorpion Rub
  • Pipe cream cheese mixture into the top of the shot and sprinkle with Scorpion Rub
  • Cook/Grill/Smoke pig shots until bacon is cooked through - roughly 30 minutes

Nutrition Facts : ServingSize 4, Calories 335

JALAPENO SCORPION PIGS RECIPE



Jalapeno Scorpion Pigs Recipe image

This appetizer is hot! Jalapeno peppers bring a nice kick to this bacon-shrimp roll that is garnished with olives with cream cheese dressing.

Provided by Glenda Berry

Categories     Baked

Time 55m

Yield 12

Number Of Ingredients 6

12 large fresh jalapeno peppers
12 minced pimento-stuffed green olives
2 tbsp such as Better than Bouillon® chicken soup base
8 oz whipped cream cheese
1 lb peeled and deveined with tails on, cooked jumbo shrimp
1 lb peppered Bacon

Steps:

  • Preheat an oven to 375 degrees F. Cut a slit in each jalapeno; remove the seeds and the stem.
  • Mix minced olives, chicken soup base, and cream cheese together in a small bowl. Transfer the cream cheese mixture into a piping bag, or a plastic sandwich bag with the corner snipped off.
  • Pipe the mixture into the jalapeno pepper halves, filling each about ⅓ full. Press the cheese into the pepper with a spoon or finger.
  • Insert a whole shrimp with the tail facing up into the stem-side of the filled jalapeno pepper. If the shrimp does not completely cover the cream cheese, cut a small piece from another shrimp to fill the tip of the pepper.
  • Fill any remaining space of the pepper by piping on more cream cheese. Wrap each stuffed pepper with a slice of bacon, securing with a toothpick through the center. Repeat until all the peppers are filled.
  • Bake in the preheated oven until the bacon is browned and crisp, 25 to 30 minutes.

Nutrition Facts : Carbohydrate 2.93g, Cholesterol 93.44mg, Fat 22.36g, Fiber 0.58g, Protein 11.29g, SaturatedFat 8.85g, ServingSize 12.00 Piece, Sodium 579.27mg, Sugar 0.00, UnsaturatedFat 8.61g

JALAPENO-AND-CITRUS ROASTED PIG



Jalapeno-and-Citrus Roasted Pig image

Marc cooked his 100-pound pig in a La Caja China, an aluminum-lined box designed for roasting large meats.

Provided by Marc Murphy

Time P1DT4h30m

Number Of Ingredients 8

5 pounds oranges, juiced (rinds reserved)
5 pounds lemons, juiced (rinds reserved)
5 pounds limes, juiced (rinds reserved)
5 pounds fresh jalapenos, halved lengthwise
5 bunches cilantro, roughly chopped
10 pounds kosher salt
16 pounds ice
1 100-pound pig, head and trotters removed, butterflied, bone out to the first leg joint (ask your butcher to do this)

Steps:

  • Make the brine: Combine the citrus juices and rinds, jalapenos, cilantro, salt, ice and 8 gallons water in the cooler and mix until well combined. Add the pig belly-side up, making sure it is submerged. Place the cooler in a cool place to brine for 24 hours.
  • Set up the La Caja China according to the directions. Remove the pig from the brine; pat it dry. Arrange it between the 2 grates of the La Caja China, using the hooks to secure. Place in the box skin-side down.
  • Place the ash pan and charcoal grid on top of the box, then pile 16 pounds of coals on top and ignite. Spread out the coals and let cook, undisturbed, until the meat is cooked through, about 3 hours, adding more coals every hour.
  • Carefully open the La Caja China. Using heatproof gloves, flip the pig (and the grates) so it is skin-side up. Use a sharp knife to score X's in the skin, being careful not to pierce through to the meat. Place the top back on the box. Cook until the skin is crisp, about 45 more minutes. Let rest at least 20 minutes.
  • To serve, carefully remove the pig and carve.

JALAPENO SCORPION PIGS



Jalapeno Scorpion Pigs image

If you like bacon, shrimp, and like things spicy (in this case fresh jalapenos), this is for you. It's great as an appetizer or a heavy hors d'oeuvre. Can also be made on the grill!

Provided by ieetcows

Categories     Spicy Appetizers

Time 55m

Yield 12

Number Of Ingredients 6

12 large fresh jalapeno peppers
12 pimento-stuffed green olives, minced
2 tablespoons chicken soup base (such as Better than Bouillon®)
1 (8 ounce) package whipped cream cheese
1 pound cooked jumbo shrimp, peeled and deveined with tails on
1 pound peppered bacon

Steps:

  • Preheat an oven to 375 degrees F (190 degrees C). Cut a slit in each jalapeno; remove the seeds and the stem.
  • Mix minced olives, chicken soup base, and cream cheese together in a small bowl. Transfer the cream cheese mixture into a piping bag, or a plastic sandwich bag with the corner snipped off. Pipe the mixture into the jalapeno pepper halves, filling each about 1/3 full. Press the cheese into the pepper with a spoon or finger.
  • Insert a whole shrimp with the tail facing up into the stem-side of the filled jalapeno pepper. If the shrimp does not completely cover the cream cheese, cut a small piece from another shrimp to fill the tip of the pepper. Fill the any remaining space of the pepper by piping on more cream cheese. Wrap each stuffed pepper with a slice of bacon, securing with a toothpick through the center. Repeat until all the peppers are filled.
  • Bake in the preheated oven until the bacon is browned and crisp, 25 to 30 minutes.

Nutrition Facts : Calories 334.1 calories, Carbohydrate 2.1 g, Cholesterol 127.1 mg, Fat 26.3 g, Fiber 0.4 g, Protein 21.5 g, SaturatedFat 10.9 g, Sodium 1186.1 mg, Sugar 0.8 g

JALAPENO SCORPION PIGS



Jalapeno Scorpion Pigs image

If you like bacon, shrimp, and like things spicy (in this case fresh jalapenos), this is for you. It's great as an appetizer or a heavy hors d'oeuvre. Can also be made on the grill!

Provided by ieetcows

Categories     Spicy Appetizers

Time 55m

Yield 12

Number Of Ingredients 6

12 large fresh jalapeno peppers
12 pimento-stuffed green olives, minced
2 tablespoons chicken soup base (such as Better than Bouillon®)
1 (8 ounce) package whipped cream cheese
1 pound cooked jumbo shrimp, peeled and deveined with tails on
1 pound peppered bacon

Steps:

  • Preheat an oven to 375 degrees F (190 degrees C). Cut a slit in each jalapeno; remove the seeds and the stem.
  • Mix minced olives, chicken soup base, and cream cheese together in a small bowl. Transfer the cream cheese mixture into a piping bag, or a plastic sandwich bag with the corner snipped off. Pipe the mixture into the jalapeno pepper halves, filling each about 1/3 full. Press the cheese into the pepper with a spoon or finger.
  • Insert a whole shrimp with the tail facing up into the stem-side of the filled jalapeno pepper. If the shrimp does not completely cover the cream cheese, cut a small piece from another shrimp to fill the tip of the pepper. Fill the any remaining space of the pepper by piping on more cream cheese. Wrap each stuffed pepper with a slice of bacon, securing with a toothpick through the center. Repeat until all the peppers are filled.
  • Bake in the preheated oven until the bacon is browned and crisp, 25 to 30 minutes.

Nutrition Facts : Calories 334.1 calories, Carbohydrate 2.1 g, Cholesterol 127.1 mg, Fat 26.3 g, Fiber 0.4 g, Protein 21.5 g, SaturatedFat 10.9 g, Sodium 1186.1 mg, Sugar 0.8 g

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