Boris & Horton, the famously dog-friendly cafe in New York City, has made a point of having artisan breads and cheeses on its menu since its inception. They do a number of things with these items — toast, cheese plates, and, naturally, grilled cheese sandwiches. Continuing on with that tradition, the cafe will be making a Jalapeño Popper Grilled Cheese Sandwich all September for the Coast 2 Coast Ranch tour, presented by Hidden Valley ® Ranch.
As all Boris & Horton sandwiches do, it starts with two thick slices of Pain Au Levain, an airy sourdough, from the nearby Balthazar Bakery.
These tremendous slices next are coated in delectable cream cheese, on top of which sits a luxurious layer of Muenster cheese. Then, a generous portion of pickled jalapeños are piled on top. Then, the whole thing is dusted in a savory Hidden Valley Original Ranch Seasoning, which, conveniently, comes in shaker form now.
Obviously, this wasn’t enough ranch, if that’s even possible. Because the sandwich is also served with a Middle Eastern-inspired ranch sauce. Made by mixing the Middle Eastern yogurt cheese, labneh, with Hidden Valley Original Ranch Seasoning, it gives the dip we all know and love an ultra-creamy texture and a slight kiss of exquisite tartness.
Boris & Horton’s love letter to a couple of America’s favorite snack combos, ranch and jalapeño poppers, will be available for all of September, during the Hidden Valley Coast 2 Coast Ranch Tour. If you’re interested in finding more about the ranch hotspots around the country, head over to foodbeast.com/ranch.
It’s almost time for Independence Day, when we all get together and celebrate the best of the USA. Of course, that involves our favorite foods, like BBQ ribs and bar snacks. This recipe merges together the best of both in a unique rack of ribs that’ll set off fireworks in your mouth.
Photo: Peter Pham
These Firecracker Ribs will add a fiery punch to your BBQ get together. They’re dusted with Stubb’s Pork Spice Rub and marinated with Stubb’s Spicy Bar-B-Q Sauce to get maximum BBQ flavor on just a couple of ingredients. They’re then smoked with cherry wood low and slow to make them so tender that you can pull the bones out clean.
Jalapeño poppers, a bar food classic, then enter the fray as a spicy cream cheese filling is crammed into the holes once occupied by the rib bones. And of course, because this is American food, we added in a bunch of bacon to the filling. I mean, what ISN’T better with bacon?
The final result is succulent, creamy, and juicy with a spicy kick that takes these ribs to the next level. They’ll be even more memorable than the July 4th fireworks shows if you make them for your get-together.
If you wanna make these at home, peep the full recipe below.
1 rack baby back pork ribs
1 package cream cheese
1 cup shredded cheddar cheese
2 packages bacon
12 jalapenos, thickly sliced lengthwise
1 bottle Stubb’s Spicy Bar-B-Q Sauce
1 jar Stubb’s Pork Spice Rub
¼ cup apple juice
2 Tbsp brown sugar
Estimated Cook Time: 5 hours
Trim the ribs and rub with Stubb’s Pork Rub.
Set up your grill for indirect heat and bring the temperature up to 250 degrees Fahrenheit.
Put the ribs on the grill and cook for 2 hours while maintaining temperature at 250 degrees Fahrenheit.
To wrap the ribs, prepare a section of foil about 4 inches longer than the rack of ribs. Pour a line of Stubb’s Spicy Bar-B-Q Sauce down the middle of the foil and sprinkle 1 Tbsp of brown sugar on top of it. Place the ribs meat-side down on top of the sauce and sugar mixture. Pour more BBQ sauce on top of the ribs and sprinkle the rest of the brown sugar on top. Fold one end of the foil over the edge of the ribs and crimp an airtight seam down the length of the top. Leave the other end of the package open for now. Pour the apple juice into the open end of the foil package and then fold it shut.
Put the ribs back on the grill and cook for 1½ hours while maintaining temperature at 250 degrees Fahrenheit.
Unwrap the ribs and put them back on the grill. Cook for another hour maintaining temperature at 250 and basting with BBQ sauce every 15 minutes.
Test the ribs for tenderness by grabbing one of the bones and gently attempting to spin it. The ribs are ready if it spins with very little resistance. If the bone does not turn easily keep the ribs on the grill and perform the bone test every 15 minutes before basting. When the ribs are ready take them off the grill and loosely wrap them in foil to rest.
Finely diced your jalapeños and bacon. Cook the bacon in a frying pan for 5-10 minutes, ensuring all of the bits are crispy. Mix together the cream cheese, cheddar cheese, diced jalapeños, and diced bacon.
Take the ribs out of the foil and very gently remove the bones. Rotate slightly as you pull them straight out of the meat. Be careful not to pull at an angle so you don’t shred the meat. As you remove the bones, pipe in generous portions of your jalapeño, bacon, and cream cheese mixture.
Take a step back and marvel at your work, you beautiful rib surgeon. You just carried out the first successful jalapeño popper rib bone replacement procedure in the history of modern rib meat medicine. Is there a Nobel prize in BBQ Physics? There should be. And you should win it.
Football season in full swing, which means tailgating is back. We all know the key to an awesome tailgate party is – of course – barbecue. It’s always important to have a go-to tailgate barbecue recipe that’s not only easy to make, but also delicious.
This year, let Stubb’s Legendary Bar-B-Q Sauce be your coach in making one of the most unique barbecue bacon creations that’s sure to score points with the crowd, no matter what team you’re on.
This Stubb’s-infused recipe is like a fusion between a giant jalapeño popper and a barbecue bacon cheeseburger that’ll tackle any hunger pangs in your belly and satisfy the most meat-centric appetites.
The best part of this beautiful, barbecue, bacon-weaved amalgam of flavors is that you can make it at home, and once you get to your home team’s tailgating spot, simply brush it with a healthy layer of Stubb’s Original Bar-B-Q Sauce, and throw it on the grill for just over an hour.
Tell your friends to grab a bottle of Stubb’s– we’ll see you at the game.
Here’s the recipe play-by-play.
Prep Time: 15 minutes
Estimated Cook Time: 1 hour, 45 minutes
Rest Time: 15 minutes
Total Time: 2 hours, 15 minutes
3 lbs. ground pork sausage
1 package cream cheese
1 cup shredded cheddar cheese
1 package American cheese slices
3 packages bacon
1 onion, diced
2 jalapeños, diced
1 cup Stubb’s Original Bar-B-Q Sauce
Dice one package of bacon and add to a medium-sized sauté pan over medium heat. Sauté bacon for 2-3 minutes, or until fully cooked. Remove bacon pieces from the pan, but keep fat.
Add jalapeño and onion to the bacon fat. Season with salt & pepper and sauté until softened. Once fully cooked, remove to a large bowl. Add cream cheese and shredded cheese, and stir until combined. Place a layer of plastic wrap on a cutting board, spoon mixture onto the plastic wrap, and form into a log. Roll the log in plastic wrap and place in the fridge to cool.
To start rolling the first layer of sausage, place another layer of plastic wrap on your cutting board. Spread about one third of your ground pork sausage into an even layer on the plastic wrap. Pull the cheese and sautéed mixture log filling out of the fridge and unwrap.
Place the filling in the center of the sausage layer. Using the plastic wrap for support, pull one end of the sausage up and over the filling. Continue to roll the sausage around the filling until it is completely covered and press the seams together to create a seamless sausage barrier around the filling. Roll the log in plastic wrap and set aside.
Start creating your second roll by placing another layer of plastic wrap on your cutting board. Spread the rest of your sausage into an even layer on the plastic wrap. Spoon a layer of Stubb’s Original Bar-B-Q Sauce all over the sausage. Sprinkle crispy bacon on top of the sauce, and then cover everything in a layer of American cheese.
Unwrap the previous sausage log and place it in the center of this new sausage/bacon/cheese roll. Using the same technique as last time, roll it up so the bottom layer completely engulfs the existing log. Press the seams to close up any gaps and wrap the whole thing in plastic and set aside.
Place another layer of plastic wrap on your cutting board, because it’s time to start building your bacon weave! First, lay down a layer of bacon strips side by side. Fold every other piece of bacon in half so they are half as long. Place an additional piece of bacon at the very edge of each of the folded pieces, perpendicular to the existing slices. Unfold the currently folded pieces over the perpendicular slice. Next, fold all of the bacon slices that weren’t folded previously. Repeat process.
Once you’ve completed your bacon weave, unwrap the sausage log and set it in the center. Roll the weave around the sausage starting from one end and rolling toward the other so you end up with the bacon seam side down. Tuck in any loose bacon ends to create an impenetrable bacon shield and your log is ready for the grill.
Set up your grill for indirect heat. Bring the temperature up to ~300 degrees. When you’re ready to cook, throw on some wood chips. Place the log in the indirect heat zone of your grill and close the lid. Use your vents to maintain a temperature of 300 degrees. Cook the meat on the grill for one hour, and then check the temperature of the internal layer of sausage every 15 minutes until you reach 150 degrees.
Brush on a thick layer of Stubb’s Original Bar-B-Q Sauce. Let the log cook for another 15-20 minutes to bring the internal temp to 165 and set a beautiful glaze of Stubb’s on the outside. Watch carefully so the sauce doesn’t burn or char.
When the sausage is fully cooked and the Stubb’s Bar-B-Q glaze is thick and sticky, it’s time to pull your log off the grill. Set the fatty on a cutting board and let rest for 15 minutes. Then, slice the fatty as thick as you like and serve with Stubb’s Original Bar-B-Q sauce on the side.
Every Californian is familiar with the California Burrito. Still, that’s not going to stop Tabañero Hot Sauce and Miami-based influencer, Fatgirl Hedonist from trying to make a better version. And they just might have, thanks to The Tabasutra Series.
The standard assets of a California Burrito are still evident here, with a bed of warm, salty french fries tucked into the delicious combination of meat, sour cream, guacamole, rice and beans. But, still where’s the spice, where’s the creativity?
That’s where bacon-wrapped jalapeño poppers come in. By incorporating freshly grilled chicken breast, a roasted black bean salsa, corn, tomatoes, fries, sliced avocado, and shredded cheddar cheese, this is a true California burrito — Tabasutra Style.
In order to remain true to the Tabasutra concept and match this burrito’s spicy aesthetic, The Rattlesnake was the Tabasutra position used to match the fiery bite of this California-style jalapeño popper-stuffed burrito.
Think you can handle the fuego? Try the recipe for yourself.
2 extra large flour tortillas
1/2 c shredded sharp cheddar cheese
1 c your favorite frozen French fries, cooked
1/2 avocado, sliced
For the grilled chicken
1 boneless skinless chicken breast
1/2 tsp chili powder
1/2 tsp garlic powder
1/2 tsp kosher salt
1/4 tsp black pepper
1 tbsp olive oil
For the corn & black bean salsa
1/4 c frozen roasted corn, cooked
1/4 c canned black beans, well drained
1/2 small onion, chopped
1 small tomato, chopped
Pinch of salt
Juice from half a lime
1 tbsp of minced cilantro
1 tsp of Tabañero hot sauce (or 2 tsp if you want it extra spicy)
For the bacon-wrapped jalapeños
4 slices thick cut bacon
4 large jalapeños halved lengthwise, with seeds removed
1/3 c cream cheese, thawed to room temperature
1/4 c shredded mozzarella cheese
1/2 tsp garlic powder
1/2 tsp of Tabañero hot sauce
Preheat your oven to 400 degrees. Sprinkle the chili powder, garlic salt and black pepper over both sides of the chicken breast. In a non-stick pan over medium-high heat, add olive oil. Once the oil is hot, put the chicken breast in the pan. Cook for about 4 minutes on each side until it has cooked all the way through.
While your chicken is cooking, make your corn and black bean salsa. In a medium bowl, combine all ingredients and mix gently until everything is well blended. Once done, set it aside.
Once your chicken breast is fully cooked, pull it out of the pan and let it breathe before slicing. While your chicken is “breathing,” start working on those jalapeño poppers. In a small bowl, mix cream cheese, mozzarella, garlic powder and hot sauce. Using a spoon, scoop the cheese mixture into each jalapeño half and then put the jalapeño back together. Wrap each jalapeño in a slice of bacon.
Once you’ve filled and wrapped all four jalapeños, place them in a medium-sized non-stick pan at medium heat. Turn the jalapeños gently to make sure they don’t fall apart. Once the bacon has been fully cooked all around the jalapeños, take them out of the pan.
Now it’s time to assemble the burrito! Place one tortilla over one piece of aluminum foil. Place half of sliced chicken breast down and then place 1/4 cup of cheddar cheese. On top of the cheese, place 1/2 cup of cooked French fries and then half of your sliced avocado. On top of the avocado slices, pile on your corn and black bean salsa. Last (but not least) place two bacon wrapped jalapeños.
Think this burrito doesn’t have enough heat? Throw in some extra Tabañero hot sauce over the top before wrapping it up.
Repeat the same exact process for the second burrito. Carefully roll up your burritos and then wrap them in the aluminum foil; place the burrito in the oven for 8 minutes to make sure the cheese melts.
Jalapeño Poppers are good. Great even. But there’s only so much room to stuff cheese and spices inside a jalapeño.
Which got us thinking. Could one of our favorite instagram’ers @CulinaryBroDown reverse engineer a Jalapeño Popper, giving us the ability to use a greater amount of premium cheese? The theory was: exponentially more cheesy-goodness + spicy pesto + deep frying = great success. And if you can’t tell from the video alone – mission accomplished.
We had been looking for an excuse to use burrata, a creamier, practically bathe-able Mozzarella, in our Kitchen Studio. And boy, did we find a way to use it with this 100%gluten-free, jalapeño-pesto-stuffed, asiago-crusted, deep-fried,burrata cheese ball. AKA The Reverse Jalapeno Popper.
And here’s just a few reasons why you should make this (outside of your newly-established and vigorous cravings):
You Learn How to Make A Pesto From Scratch
You Get to Bread Burrata Balls (And it’s Gluten Free)
– Preheat oil to 375 degrees in a heavy-bottomed sauce pot or deep fryer
– Throw your basil, parmesan, garlic cloves and 2 0z of Asiago Nut Thins in the food processor and pulse until finely chopped. Turn the processor on medium speed, then slowly stream in your olive oil and olives. Season with salt and pepper, then throw pesto into a squeeze bottle.
– Set up your breading station. Pulverize the rest of the Nut Thins in the food processor and throw the crumbs in a medium sized bowl. In another medium bowl, dump in the 1/2 cup of corn starch. Then in another bowl, beat together your eggs and milk.
– Jam the nozzle of a squeeze bottle with your pesto into the burrata ball and pipe in the pesto.
– Roll your burrata in corn starch, then dip it in the egg wash and crust it with the Asiago Nut Thins.
– Drop in the fryer for :20-45 seconds or until the poppers are golden brown.
In my opinion Grilled Cheese is an American pastime as much as Baseball and Apple Pie. I have no research or evidence to back this up, so therefore it must be true. Grilled Cheese and Tomato Soup… so delicious. At least that’s what the Campbell’s commercials used to tell me, and I believed them.
But in all seriousness, the Grilled Cheese has been making a huge comeback in recent years with awesome remixes of the ever-so classic meal. For instance, did you see the Behemoth Burger from Grill ‘Em All Truck with Grill Cheese Sandwiches (plural!) as the buns?! And don’t forget all the appetizing options on the Grilled Cheese Truck.
But now to focus on our main event, say hello to the Jalapeno Popper Grilled Cheese (angels singing). Cheese, Bread, Jalapenos, Tortilla Chips and MORE CHEESE. Thanks to Kevin of Closet Cooking for the recipe and the photos!
Jalapeño Popper Grilled Cheese Sandwich
A jalapeno popper inspired grilled cheese sandwich with roasted jalapeno peppers, cream cheese, jack & cheddar cheese and crumbled tortilla chips for a bit of crunch.
This sandwich, dubbed the Big Popper, recreates the idea of a jalapeño popper in the form of a sandwich. This sandwich comes together with fresh jalapeño peppers, cheddar & herbed cream cheese and beer battered for good measure. You can pick one of these up at one of the two Melted Bar & Grilled locations in Ohio! (PicThx DTLG)
This sandwich looked so terribly disgusting and delicious when I came across it that I actually laughed out loud in a mix of infatuation and disgust. It made me so curiously disgusted yet I was utterly starving for a bite…or two…or the entire thing. What we’re looking at is a$ 25 dollar sandwich from the Fat Sandwich Company utilizing layers of our favorite restaurant dishes and appetizers. To be specific, the sandwich comes stacked with four cheeseburgers, a double cheesesteak, a chicken cheesesteak, gyro meat, grilled chicken, bacon, sausage, mozzarella sticks, chicken fingers, chicken, nuggets, mac n’ cheese bites, fried mushrooms, jalapeño poppers, pizza bites, onion rings, hash browns, American cheese, mayo and ketchup on two by-now-soggy rolls. Apparently if you have the stomach for this entire thing, you get the meal on the house plus an Ugly t-shirt. Sounds like a fair trade for a triple bypass surgery. I mean, come on, the shirt is 100% cotton. (Thx ZeeferMadness)