Smoked Doves With Guajillo Sauce Recipes
DOVE POPPERS
My dove poppers are a little different from the traditional ones. They include two ingredients that can be made well ahead of the hunt: Roasted garlic and roasted poblano or Hatch chiles. Making each is super easy, but takes a little time. My advice is to make them ahead and have them on hand. Use thin bacon, too. It wraps easier, and it allows the other ingredients to shine. Another option is thinly sliced dry-cured ham, like prosciutto. I like that even better, but it can be harder to find. Count on at least 3 of these per person, and really 5 is a better number. After all, you've been hunting, right?
Provided by Hank Shaw
Categories Appetizer Main Course Snack
Time 45m
Number Of Ingredients 6
Steps:
- Prepare the chiles. Blacken the skins of the poblano chiles, put them in a bag and let them steam for 30 minutes or so. A tutorial on how to do this is here. Remove the stems and seeds of the chiles and soak them in the lime juice; apple cider vinegar works, too. Pickle them for at least 1 hour and up to several days.
- Roast the garlic. While the chiles are blackening, preheat the oven to 350°F. Slice off the top 1/4 of the heads of garlic and drizzle a little oil on the cut surface. Arrange the heads cut side up in some foil. Close the foil and roast in the oven for 1 hour to 90 minutes. Remove, cool and squeeze out the goodness into a bowl. Season with olive oil and salt.
- Build the poppers. Lay down a slice of bacon, then a slice of poblano pepper about the same size. Smear some roasted garlic on the pepper, then put a dove breast on it. Roll this up tight and stick a toothpick through to hold. Repeat until you've done all the breasts.
- Grill over medium heat with the grill grate open. Take your time and turn the poppers often. They're done when the bacon is crispy. Serve piping hot.
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