People actually are RUDE to me if I don't bring em.
TAILGATE SALMON STUFFED PEPPERONCINI APPETIZERS
Recipe Courtesy of SUPER VMAN Minnesota Vikings Hall of Fame Fan â€“ Canton 2000
GREAT Cause you can make em the night before, just grab and go.
TAKES a bit of prep time, but a Guaranteed HIT.
The recipe is more of what looks good to your eye. Every recipe is just a guide for you to tweak as you wish.
The Dairy of the Cream Cheese helps to cut the â€œheatâ€ of the peppers.
2 (10 oz)
Jars of PEPPERONCINI Peppers (I prefer Mezzetta)
1 (4 0z)
Piece of SMOKED SALMON
Cream Cheese Softened to Room Temp ( I prefer Philadelphia )
SHALLOTS, minced, ( about quarter to half dollar size) optional
Lemon ( I use the juice from about a quarter of a fresh lemon ) optional
FRESH DILL, Lg. Stems removed, Chopped -
Use 1 â€“ 2 TBSP of Chopped Dill â€“ Whatever looks good to your eye
Freezer Bag ( Quart Size or Bigger )
Gloves to protect your hands from peppers while stuffing
Remove Salmon from package, place on glass plate and let come to Room Temp.
Remove Philly Cream Cheese from Package, Plate, and let come to Room Temp.
While this is happening Open and Strain Pepperoncini Peppers.
With a SHARP Knife â€“ Remove the Tops (caps) from the peppers and set peppers aside.
NOTE: You MAY want to wear rubber or food gloves so you donâ€™t touch yourself and burn.
Take the Pepper â€œPodsâ€ and From the Bottom up Gently Squeeze and Roll the Pepper between your fingers to remove the seeds like you remove the meat from a shrimps tail shell. Try not to tear the skins.
Set empty pepper shells aside.
Salmon: Remove hard smoked casing or crust (from the smoking process) on top if any, the skin and any brown meat from underside)
DICE THE Pink Salmon Meat into little pieces.
In a bowl Mix the Softened Cream Cheese, Chopped Fresh Dill, and Salmon.
Also add the Lemon Juice and Shallots if you choose to use them. I only use them about 25% of the time.
Add More Fresh Chopped Dill if it looks like it needs it.
Put Mix into a Ziplock Bag.
Just barely snip a Bottom Corner of the Ziplock Bag.
Now you have a â€œhome made pipingâ€ bag.
Squeeze the bag and hold a pepper shell over the open corner of the bag.
This will fill the Pepper shell with the GOOD STUFF.
When complete â€“ put Peppers on a Plate and cover with Saran Wrap.
Place in Fridge at least 20 minutes ( or overnight ) and then uncover and enjoy.
The flavours meld and itâ€™s wonderful. Also good in Bloody Marys. J
This takes a little bit of prep time but IT IS WORTH IT.
MAKE A DAY AHEAD AND COVER.