Barbecue Bison and Bacon Apple -Jalapeno Pop

Bacon-Apple-Jalapeno Pop ( 40 )

Ingredients

250 cream cheese, at room temperature
3 large scallions,or green onions white partsminced finely
1 large tarty apple, cored and minced
Salt and freshly ground black pepper
20 jalapenos
20 strips thin-sliced bacon, chopped in half

Method

1.Preheat the oven to 190 C. ( Bar B Q may be used ) Line a baking sheet with foil or parchment.

2.In a large bowl, stir and break down the cream cheese until smooth. Add the scallions and apples, plus salt and freshly ground black to taste.

3.Plastic gloves so you don't burn your fingers or your eyes. Slice each jalapeno in half lengthwise, and then either slice out the membranes or use a measuring spoon to scoop them out.

4.Either using a teaspoon or a small icing spatula, fill each jalapeno half with the cream cheese mixture; fill until just over the rim of the jalapeno. Wrap each pepper with a bacon half and secure with a toothpick.

5.Line up the pop on the prepared baking sheet and pop into the oven until bacon has browned on the bottom, about 30 minutes. Allow to cool for about 5 minutes

6.If using Bar B Q keep on medium and not too high flames as bacon will burn fast.

Grilled Bison Strip Steak

Ingretients

For Marinade

150 ml Cabernet Wine

75 ml Brown Sugar

50 ml Balsamic Vinegar

10 ml Worchestire Sauce

50 ml Olive Oil

5 ml Miced Garlic

Salt & Pepper to taste

Squeeze of half a lemon

Mix all ingredients together in tightly sealed container with Bison strip steak for at least 2 hours , up to 6 hours in fridge.

Method

1.Marinade the steak

2.Remove from marinade and place on tray 30 minutes prior to cooking to get to room temperature.

3.Set up grill for cooking,

4.Sprinkle steak with a little salt & pepper to taste and place directly on the grill

5.Sear for 5-8 minutes per side, depending on thickness.

6.When done to your liking rest for two minutes before serving.