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Twisted Party Dip

• 3-4 large baking potatoes or 6-8 red potatoes
• 2 cups cream
• 6 cups grated cheese - any kind you like
• 6-8 cloves of Smokin' Dave's Garlic - finely chopped
• 1/2 cup chopped onion
• 1/2 cup chopped celery
• 1/2 cup chopped bell pepper
• 2 cups sliced fresh mushrooms
• 1 stick of butter - halved
• 4 tablespoons flour
• 2 tablespoons olive oil
• Season salt or salt and pepper to taste

Preheat oven to 400'.

Peel potatoes but leave whole and boil them in salted water until tender but not mushy - fifteen to twenty minutes. Remove from water and cool in ice bath or run under cold water to cool. Slice in quarter to half inch rounds. Layer in a greased eight quart glass dish or casserole pan.

Heat olive oil and add butter to melt but not burn. Add onion, bell pepper and celery (trinity mixture) and saute' under onion clears. Add garlic and saute' for another moment or two. Do the same with the mushrooms as respects to the olive oil, butter and saute' until slightly cooked.

Add flour to the trinity mixture and make a blonde roux. Add cream and mushrooms and cook for a moment or two. Add cheese until melted. Season at this point.

Pour over potatoes. Bake in oven for half hour or until cheese melts and browns slightly.

The smoked garlic gives the casserole a smoked bacon taste.

Smokin' Mike's Queso

• 5 Smokin' Dave's Smoked Jalapeno's chopped finely
• 1 can diced Tomato
• 2 LB of Velveeta Cheese

Cut cheese into cubes put into a microwave proof bowl add tomato's and Smokin' Dave's Smoked Jalapeno's ,microwave until cheese is melted stirring frequently serve with corn chips, guacamole, and ground beef

• 2 lbs. bay scallop
• 2 green peppers, diced
• 2 red peppers, diced
• 1 red onion, diced
• 1 jicama, diced
• 3 roma tomatoes, diced
• 1/2 cup chopped cilantro
• 2 cups lime juice
• 1 cup lemon juice
• 1 cup orange juice
• 2 cups Smokin' Dave's Smoked Jalapeño
• 1 cup coconut milk
• zest of 6 oranges
• orange wedges
• salt to taste

Bring a large stockpot of salted water to a boil. Add the scallops and blanch for no more than 1 minute. Shock the scallops in an ice water immediately, then drain. Combine all ingredients in a non-reactive bowl or container and allow to sit refrigerated, for 3 hours allowing the acid to marry all the flavors. Serve in a martini glass garnished with avocado, green onion and tortilla chips.

• 3 Smokin' Daves Smoked Jalapeno's
• 1 large egg, at room temperature
• 1 large egg yolk, at room temperature
• 2 tablespoons fresh lime juice
• 1 tablespoon minced lime zest
• 1 tablespoon prepared Dijon-style mustard
• 1/2 teaspoon salt
• 1 cup corn oil
• 1/2 cup olive oil

In a food processor, combine the Smokin' Daves Smoked Jalapeno's, egg, egg yolk, lime juice, lime zest, mustard and salt. Process until smooth. With the motor running, add the corn and olive oils through the feed tube in a quick, steady stream. The mayonnaise will thicken. Adjust the seasoning. Transfer to a storage container, cover, and refrigerate until use. The mayonnaise can be prepared up to 3 days ahead. Makes 2 cups.
Makes 6 servings

• 2 1/2 pounds cubed peeled sweet potato
• 1/2 cup half-and-half
• 3 tablespoons butter, softened
• 2 tablespoons fresh lime juice
• 3 Smoking Dave's Smoked Jalapeno's seeded and veins removed
• 1/2 cup packed brown sugar
• 3/4 teaspoon salt
• 3/4 teaspoon ground cinnamon, divided

Place potato in a saucepan, and cover with water. Bring to a boil. Reduce heat; simmer 15 minutes or until tender.

Drain and return potato to pan. Add half-and-half, butter, and juice; mash to desired consistency. Cook 2 minutes or until thoroughly heated, stirring constantly. Stir chopped chiles, brown sugar, salt, and 1/2 teaspoon cinnamon into potato mixture. Sprinkle with 1/4 teaspoon cinnamon.

Yield: 8 servings (serving size: 2/3 cup)

• 2 cups Yogurt
• 2 Tablespoons Mint
• 2 Tablespoons fresh Parsley
• 2 Tablespoons Cilantro
• 2 Tablespoons minced Onion
• 2 Seeded Smokin'Daves Smoked Jalapeño Peppers!
• 2 Diced Plum Tomatoes
• Dash of Cumin
• Dash of Salt

Blend Mint, Parsley, Cilantro, Jalapeño Peppers, and Onion in a blender. Add to the Yogurt and stir well. Add Dash of Cumin,Dash of Salt, and Diced Tomatoes. Mix well. Refrigerate 1 hour before serving. Serves 6.

Chili

• 2 lbs. lean ground beef,
• ½ onion chopped
• 2 cans diced tomatoes
• 1 can tomato sauce1 can tomato paste
• 4 heaping teaspoons finely chopped Smokin’ Dave’s Smoked Jalapeño's
• 3 heaping teaspoon finely chopped Smokin’ Dave’s Smoked Garlic
• Salt and Black Pepper to taste
• Water as needed

Brown the ground meat, add other ingredients and simmer for one hour.

For a Dip:

• Finely Chop Smokin' Dave's Garlic (4 to 6 cloves) or Smokin' Dave's Jalapeno's (2 to 4).
• Mix either or both with softened creme cheese (about 6 oz.) or Hummus (Chick peas).
• Dip with you favorite chip.
• For less heat remove the seeds and veins from the Jalapeno.

For Ordourve:

• Follow steps 1 and 2 for dips.
• Spread the mixture evenly on a tortilla.
• Roll the tortilla tightly, then cool in the refrigerator.
• Slice the tortillas into about ½” sections. Serve cool or at room temperature.

For Jalapeno Poppers:

• Finely chop Smokin’ Dave's Garlic (about 4 cloves) or Smokin’ Dave's Jalapeno's (about 3 or 4).
• Mix either or both with about 6 oz. of cream cheese.
• Prepare Smokin’ Dave's Jalapeno's by cutting them in half (lengthwise), and de-veining them. (remove veins and seeds).
• Fill the jalapeno “shells” with the cream cheese mix.
• Serve cool or at room temperature.
• For a little variation either add bacon bits or your favorite meat or sausage to the cream cheese , or wrap the “ Poppers” in about ½ slice of cooked bacon.

Linda's Jalapeno Cornbread:

• Use 2 "Jiffy" (or similar) cornbread mixes
• Add:
  •  1 can drained corn
• 1 chopped onion
• 1 cup shredded cheddar cheese
• About 10 seeded, diced Smokin' Dave's Jalapeno's
• 1/2 pound cooked, crumbled bacon, or drained sausage
• 3 eggs
• 2/3 cup of milk
• Blend well
• Put in greased pan
• Bake at about 375 until done
• Enjoy !!! (for a little more "kick" do not de-seed jalapeno's)

Linda's World Famous Jalapeno Hush Puppies:

• (1) 8 oz. Martha White Hush puppy mix (or Equiv.)
• 3/4 cup milk
• 1 can drained whole kernel corn
• 1 small chopped onion
• About 6 seeded and chopped Smokin' Dave's Smoked Jalapeno's (leave seeds in for more heat!).
• 1/2 cup shredded cheddar cheese
  1 tbs sugar
• Mix well, drop small spoonful into hot (400 degree) oil and fry until done.
• You'll be famous now!!!

Randy's Jalapeno Poppers:

• Slice Smokin' Dave's Smoked Jalapeno's into 6 halves
• 6 pieces baby Swiss cheese
• 6 slices hard salami
• Place cheese inside pepper half then secure salami slice around pepper with toothpicks
• Microwave until cheese is melted (about 30 seconds)

Enjoy!!! They're Gooood!

Kathmo's Delectable Cream Cheese Party Dip:

• 2 cakes cream cheese
• About 4 chopped and seeded Smokin' Dave's Smoked Jalapenos (leave seeds in for more "kick")
• 1/4 cup jelly (peach, plum, raspberry, or apricot are my favorite)
• Mix in blender
• Add juice from jar of jalapeno's into blender until it begins to mix easily
• Put in dip bowl and serve as a dip or pre-spread onto your favorite crackers.

Make an extra bowl for yourself- the first one will go fast!!!

Smokin' Dave's Basic, but great, Nachos:

• 1 plate of "On The Border" chips (or your favorite)
• Slice Jalapeno's into "nacho" size pieces
• Put 1 or 2 pieces onto each chip
• Cover chips with shredded, Mexican blend or cheddar cheese
• Microwave for about 1 minute (just until cheese is melted)
• For variations or to make a meal out of this, simply add layers of refried beans, bits of chicken, or beef, or your favorite goodies. Top with cream cheese and or guacamole (made with "Smokin' Dave's Smoked Jalapeno's and Garlic) after heating.

Nachos will now become a staple in your diet!!!

Bueno'Appetite!!!

Crazy ! Great Cubed Potatoes

• Cut about 2 pounds of potatoes into 1/4 " cubes
• Mix together about 1/4 cup minced Smokin' Dave's smoked garlic, 1 tbsp. of ranch dressing mix ( dry / packet ), and 1/4 cup olive oil.
• Combine potatoes and above ingredients, and cook in skillet until potatoes are tender and browned.
• Serve warm ( Ketchup not allowed !!! )