From Mike Humphrey

  • 8 mourning doves
  • 8 large jalapenos
  • A package of thick cut peppered bacon
  • 8 oz. cream cheese
  • Toothpicks
  • 2 c. orange juice

Clean doves by breasting.  Simply insert your thumb under breast bone, hold wings with your other hand and pull! This will leave the meat on the breast bone!  Another trick, rinse your hands in cold water before cleaning jalapenos it shrinks your pores and helps to keep the jalapenos from burning later!)

Use the breasts as a good starter along with stuffed jalapenos. For the doves:

Marinate breasts in orange juice for 4 hours.

Cut strips of thick sliced peppered bacon in half.  Wrap bacon around breast and insert a toothpick perpendicular to the breast bone.  Sprinkle garlic salt and oregano over breast.  Grill on medium heat until bacon begins to char, but don’t allow to flare.

Cut stems off of 8 large jalapenos, cut length way and remove all the seeds (using rubber gloves if necessary).  Take a small container of Philadelphia cream cheese and spoon a generous amount into the cavity of each jalapeno, level off with spoon.  Use the other half of the peppered bacon and wrap the jalapeno, be sure to place a toothpick perpendicular to pepper open side down!  Place on a cooking griddle or a piece of aluminum foil on the grill, medium heat.  Place open face of jalapenos down on griddle.  Turn when the cheese starts to ooze out of the pepper then cook until bacon is medium!

Variations include drizzling the finished doves with real maple syrup or serving with BBQ sauce for dipping.