12901 Grilled Jalapeño-Stuffed Dove Breast Skewers with Bacon Serves 8 Wed Aug 06 08:09:45 -0700 2008 Wed Feb 04 05:12:51 -0800 2009 Licensed http://www.chow.com/recipes/12901 Wed, 04 Feb 2009 13:12:51 GMT At certain times of the year, Texas skies can be filled with white wing doves. Hunting doves is a favorite pastime for Texans, and this dish, called “hunting lease dove breast,” is the traditional way to prepare them. The term “hunting lease” refers to the practice of leasing the hunting rights to a parcel of land, common today as many Texans now reside in urban areas. Dove breasts are the only part of the bird used. Breasts are easiest to grill and smoke when they are secured on metal skewers, but they can be grilled and turned individually as well. Grill or smoke the breasts slowly over an indirect fire using mesquite, pecan, or oak coals.

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  • Combine the dove breasts, the vinaigrette, garlic, and jalapeño pickling juice in a resealable plastic bag. Toss to coat thoroughly. Marinate at least 8 hours, or overnight, refrigerated.
  • Sauté the bacon pieces until crisp. Reserve the bacon fat.
  • Drain the dove breasts, reserving the marinade. Place a small jalapeño chile into the center of each dove breast. Place one segment of scallion on a skewer, followed by a wrapped stuffed dove breast. Repeat with a scallion segment and a second wrapped dove breast, finishing with a scallion segment. Repeat for the remaining skewers. Refrigerate until ready to cook. (The skewers can be assembled several hours in advance.)
  • Combine the reserved marinade, reserved bacon fat, tequila, lime juice, chile powder, cumin, oregano, garlic powder, and salt and pepper and mix well to form a basting liquid. Bring to a boil and allow to cool.
  • Build an indirect charcoal fire of mesquite, pecan, or oak wood or briquettes on 1 side of a smoker or grill, so that it will burn slowly for an extended period, providing plenty of smoke.
  • Place the skewers as far away from the heat source as possible and cook slowly, while turning and basting frequently and lightly. The skewers are done when the dove breasts reach an internal temperature of 155°F [70°C], 8 to 10 minutes.
  • Serve 1 skewer per person, right from the grill, with a final basting of marinade. Top each breast with a piece of crisp bacon.
    • ]]>     http://www.chow.com Arthur L. Meyer 50 Main 16 boneless dove breasts

    ]]>     1 cup [240 mL] Italian-style vinaigrette salad dressing

    ]]>     3 garlic cloves, finely minced, crushed with the side of a knife

    ]]>     3 tablespoons [45 mL] pickling juice from pickled jalapeño chiles

    ]]>     4 slices meaty smoked bacon, cut into fourths

    ]]>     16 small pickled jalapeño chiles (whole, with stem removed) or 8 large pickled jalapeño chiles, stemmed and cut in half

    ]]>     24 segments white parts of scallion, 2 inches [5 cm] long each

    ]]>     ⅓ cup [80 mL] tequila

    ]]>     2 tablespoons [30 mL] fresh lime juice

    ]]>     1 tablespoon [15 mL] red chile powder

    ]]>     ½ tablespoon [8 mL] ground cumin

    ]]>     1 teaspoon [5 mL] dried oregano

    ]]>     ½ teaspoon [3 mL] garlic powder

    ]]>     Salt and pepper to taste

    ]]>     8 skewers, soaked in water 30 minutes if wooden

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