Grilled "Maui Style" Peppers
Ready for the grill with a Rum close by
Ayala Cove, Angel Island, Marin CountyPoor versions of this recipe may be found in some national chain restaurants, but I made a simple less processed recipe this weekend while on my boat. My memory of this dish comes from grilling them on my Cousins boat in Maui last fall, yes they were good and a very good memory. My cousin helped inspire my love of sailing and now its a good recipe.
After a windy sail around San Francisco bay and the boat safely moored for the night at Angel Island it was time to fire up the grill for a pre-dinner bite with a few Rum infused "sun downers". To make the peppers they were cleaned of the super hot seeds and membranes by making a slit down the side and scooping them out (note: seagulls do not like pepper seeds either) then fill the cavity with cream cheese or other filling (sausage would be good) next tightly wrap with a strip of bacon and secure with a toothpick. Ready for the grill!
Just cook till the bacon is crisp while moving around so the dripping bacon fat does not flare up, they are done when the bacon is crisp, warning its a whole pepper that you are eating and it could be spicy hot, but you will want another one for sure.
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