So doing a new thread for this as I didn't it want it to get lost 
I know I was late to my own party and I am so sorry, but darn it been so busy camping and doing so many other things I didn't have time. I knew the minute I posted the ingredients what I wanted to do. So, without further ado -
So my dinner was -
Appetizer - Stuffed Jalapeños with Cotija Cheese infused with toasted cumin. Serves 4.
Side Note - My poppers are listed on photobuckets for a bbq contest! Granted they were smoked, but that is the original definition of bbq
If you feel so inclined you can vote here
http://photobucket.com/ibeatyou?entry=20...ry/2038880
The darn photo itself just will not upload. I really do not like the changes photobucket has made. Seems they’ve made it much more difficult to share pictures :|
Preheat oven to 375 or prep smoker by soaking wood chips for 30 minutes prior and getting temp up to 375. If you have a water bath in your smoker add hot water and 6 cloves of peeled garlic cloves that have been crushed.
6 Jalapeños cut in half length wise, seeds removed and deveined.
1/2 cup cotija cheese
1 tsp ground cumin
1 tsp salt
1/2 tsp pepper
6 slices of bacon cut in half width wise
Crumble cheese into bowl. While it is coming to room temperature, toast cumin till fragrant. (about 1 minute) Add to cheese along with salt and pepper. Mix well. Fill each jalapeño with cheese mixture and press into cavity. Wrap each pepper with 1/2 slice of bacon. Cook in smoker (or oven) for about 30 minutes or until bacon is crispy and peppers are soft.
For the main dish I did a smoked pork tenderloin (actually 2 tied together) and fried tomatillos with a sauce of creme de Mexicana.
![[Image: Pork_zpsdef2cfac.jpg]](http://i14.photobucket.com/albums/a319/Kehnara/Pork_zpsdef2cfac.jpg)
1 Pkg of pork tenderloin (usually 2 tenderloins about a 1 or so each)
1 Batch Denise’s Freaky Chocolate Rub (recipe follows)
Smoker set up with hickory wood
For tenderloin make a batch of the rub -
1/4 cup mexican chocolate grated
2 Tbs Chili Power (I used 2 pasilla chilis that I toasted and put into my spice grinder and ground to a powder)
2 Tbs dark brown sugar
2 Tbs kosher salt
1 Tbs black pepper
1 tsp dried oregano
1 tsp garlic powder
Mix well. I then liberally rubbed the mixture all over the 2 tenderloins and then tied them together before smoking. They were smoked at 225 for about 1 hour and 30 min. I turned them over and smoked for about another 40 minutes then they rested for 15 minutes while I did the tomatillos.
I do recommend making the sauce for the tomatillos in the morning to let the flavors set up. Also when you do this later, do use cilantro instead of the celery leaf I used.
1/2 cup creme de Mexicana
1/2 Mayo
1 lime cut in half (I used 1 1/2 plus 1 Tbs water)
1/2 tsp cumin
1/2 tsp ground coriander
1/2 tsp dried dill weed
1/2 tsp dried oregano
1/2 tsp ground pasilla peppers (save a tad from the rub and you’re set)
1 jalapeno
1 Tbs cilantro
In a small bowl mix creme and mayo till well blended, add lime juice (and water if needed) and mix well. It should be a pourable mixture. Add all the spices and cover and refrigerate for at least 2 hours.
For the tomatillos -
4 large tomatillos
1/2 cup flour
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
1/8 tsp. cayenne (optional)
1 egg
1 cup cornmeal
Canola or vegetable oil for frying
Coarse salt for sprinkling (optional)
Cut tomatillos into 1/2-inch-thick slices.
In a medium bowl, combine flour, salt, pepper, and cayenne, if using. In a second bowl, whisk the egg with 1/4 cup of water. Put the cornmeal in a third bowl. Put the bowls in that order: flour, egg, cornmeal.
Bread each tomatillo slice by putting it in the flour, shake off any excess flour, then dip in the egg wash to coat, let any excess drip off, and then put in the bread crumbs or cornmeal. Set on a tray or large plate and repeat with remaining tomatillo slices.
Heat about 1/2 inch of oil in a wide, heavy pan over medium high heat. Cast iron is great for this.
When oil is hot, add tomatillo slices but don’t crowd. Fry until golden brown on one side, gently turn over using tongs, and fry until golden brown on the second side. Transfer to a cooling rack placed over paper towels or a baking sheet to drain. Top each with a tsp of sauce.
We opted on no dessert because I have been working so hard going to the gym 5 days a weeks I didn't want to ruin my hard work. That and all the fried goodies at the fair
So again sorry I was late, but better late than never!
I know I was late to my own party and I am so sorry, but darn it been so busy camping and doing so many other things I didn't have time. I knew the minute I posted the ingredients what I wanted to do. So, without further ado -So my dinner was -
Appetizer - Stuffed Jalapeños with Cotija Cheese infused with toasted cumin. Serves 4.
Side Note - My poppers are listed on photobuckets for a bbq contest! Granted they were smoked, but that is the original definition of bbq
If you feel so inclined you can vote here http://photobucket.com/ibeatyou?entry=20...ry/2038880
The darn photo itself just will not upload. I really do not like the changes photobucket has made. Seems they’ve made it much more difficult to share pictures :|
Preheat oven to 375 or prep smoker by soaking wood chips for 30 minutes prior and getting temp up to 375. If you have a water bath in your smoker add hot water and 6 cloves of peeled garlic cloves that have been crushed.
6 Jalapeños cut in half length wise, seeds removed and deveined.
1/2 cup cotija cheese
1 tsp ground cumin
1 tsp salt
1/2 tsp pepper
6 slices of bacon cut in half width wise
Crumble cheese into bowl. While it is coming to room temperature, toast cumin till fragrant. (about 1 minute) Add to cheese along with salt and pepper. Mix well. Fill each jalapeño with cheese mixture and press into cavity. Wrap each pepper with 1/2 slice of bacon. Cook in smoker (or oven) for about 30 minutes or until bacon is crispy and peppers are soft.
For the main dish I did a smoked pork tenderloin (actually 2 tied together) and fried tomatillos with a sauce of creme de Mexicana.
![[Image: Pork_zpsdef2cfac.jpg]](http://s14.photobucket.com/user/Kehnara/media/Pork_zpsdef2cfac.jpg.html)
1 Pkg of pork tenderloin (usually 2 tenderloins about a 1 or so each)
1 Batch Denise’s Freaky Chocolate Rub (recipe follows)
Smoker set up with hickory wood
For tenderloin make a batch of the rub -
1/4 cup mexican chocolate grated
2 Tbs Chili Power (I used 2 pasilla chilis that I toasted and put into my spice grinder and ground to a powder)
2 Tbs dark brown sugar
2 Tbs kosher salt
1 Tbs black pepper
1 tsp dried oregano
1 tsp garlic powder
Mix well. I then liberally rubbed the mixture all over the 2 tenderloins and then tied them together before smoking. They were smoked at 225 for about 1 hour and 30 min. I turned them over and smoked for about another 40 minutes then they rested for 15 minutes while I did the tomatillos.
I do recommend making the sauce for the tomatillos in the morning to let the flavors set up. Also when you do this later, do use cilantro instead of the celery leaf I used.
1/2 cup creme de Mexicana
1/2 Mayo
1 lime cut in half (I used 1 1/2 plus 1 Tbs water)
1/2 tsp cumin
1/2 tsp ground coriander
1/2 tsp dried dill weed
1/2 tsp dried oregano
1/2 tsp ground pasilla peppers (save a tad from the rub and you’re set)
1 jalapeno
1 Tbs cilantro
In a small bowl mix creme and mayo till well blended, add lime juice (and water if needed) and mix well. It should be a pourable mixture. Add all the spices and cover and refrigerate for at least 2 hours.
For the tomatillos -
4 large tomatillos
1/2 cup flour
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
1/8 tsp. cayenne (optional)
1 egg
1 cup cornmeal
Canola or vegetable oil for frying
Coarse salt for sprinkling (optional)
Cut tomatillos into 1/2-inch-thick slices.
In a medium bowl, combine flour, salt, pepper, and cayenne, if using. In a second bowl, whisk the egg with 1/4 cup of water. Put the cornmeal in a third bowl. Put the bowls in that order: flour, egg, cornmeal.
Bread each tomatillo slice by putting it in the flour, shake off any excess flour, then dip in the egg wash to coat, let any excess drip off, and then put in the bread crumbs or cornmeal. Set on a tray or large plate and repeat with remaining tomatillo slices.
Heat about 1/2 inch of oil in a wide, heavy pan over medium high heat. Cast iron is great for this.
When oil is hot, add tomatillo slices but don’t crowd. Fry until golden brown on one side, gently turn over using tongs, and fry until golden brown on the second side. Transfer to a cooling rack placed over paper towels or a baking sheet to drain. Top each with a tsp of sauce.
We opted on no dessert because I have been working so hard going to the gym 5 days a weeks I didn't want to ruin my hard work. That and all the fried goodies at the fair
So again sorry I was late, but better late than never!
sorry for having to ask. 
