FacebookTwitterDiggDeliciousStumbleuponReddit
Pin It
Kent Whitaker

Kent Whitaker

Kent Whitaker, also known as "The Deck Chef," is a culinary writer and cookbook author. He's also penned Young Reader and History titles. The former winner of the Emeril Live Food Network Barbecue Contest also covers football, motorsports, and bass fishing. Kent currently lives in East Tennessee with his wife, son, and a couple of dogs that love when he fires up the smoker or grill.

Can Food be Sexy? Are you looking to be a cool as Cary Grant in the kitchen during Valentines Day? Here are a few foodie suggestions for adding some sizzle to any meal.

Three Chicken Wing Recipes Made EASY! The game is coming on, the guest are ready for some chow, Carl is doing his imitation of John Madden for the billionth time! ARE YOU READY FOR SOME CHICKEN WINGS... made easy? Try Kent's tailgate party staples in three easy versions from the recipe section that you can cook on the grill or in the oven. Both are easy, full of flavor and they may get Carl to stop doing imitations for a while.

Searching The Web for BIG GAME PORK Chow!! The mission started with a simple email asking about a few ideas for ribs or pork chops for the BIG GAME!

Are you ready for some football… FOOD? Super Sunday is right around the corner and chances are you will be watching the game while munching on a few football party foods. Here are few tasty dishes from some of my cookbooks that you can serve up at your Super Sunday Bash!

London broil and London chicken? - So you're asking the question, "SAY WHAAAA?" Did you know that a London broil is actually a process rather than a cut!

Fondue, a Chocolate Martini - A Month for Love & Cooking Tips! - Here are a few tips on how to make a valentines meal a bit special.

Thunderstorms & Dogs in The Kitchen! - I have to start of this blog with a plea of understanding. We have a golden retriever named Moses, or Big Mo, to his friends. Ally and I say we have three kids. One is 22, named Mace and is ARMY strong and now attending college.

It's Bowl Season Again!!

Man, how fast this last year went. Here are a few of my New Years resolutions that pertain to my cooking. One, I'm going to finish this new book on deadline. I'm sure my editor would love that. Two, I am going to do a better job of cooking healthier foods. I don't know if that counts since Ally and I have already started doing that. Three, I will no longer consider Halloween candy corn as a vegetable.

BBQ Stuffed Jalapeno Peppers - Sometimes when you have only a few ounces of barbecue in the fridge you have to either make a skimpy sandwich or just grab a fork and enjoy the two or three bites. Either way, it seems like a waste. I hate skimpy pulled pork sandwiches and a few bites would just leave me wanting more barbecue.


 Thank goodness for my love of leftovers and philosophy of using what you have and not stressing out over things.

The other good news is that I was grilling stuffed jalapeno peppers. If you have read any of my articles, you can guess what happens next. Yep, I chopped up those few fork servings of hickory smoked pork and tossed them in the following recipe.

My recipe for stuffed jalapenos is pretty standard except for the following. If I add real bacon bits or pulled pork, I use barbecue sauce. If I use crab meat I add a dash or two of Old Bay seasoning, if I use something like beef BBQ or ground beef I lean towards steak sauce. You'll see in the recipe.

The other tip - more people comment on the seasoned breadcrumbs than I can count. People love that touch. Here is the basic idea!

Pulled Pork Stuffed Jalapeno Poppers
It goes without saying. Use protective gloves when working with hot peppers! Remember, this is a base recipe, I also add things from time to time including minced onion, parsley, garlic and such. I suggest making a base recipe, slapping some on a cracker and testing it. If you feel it needs something else, add it.
12 nice sized jalapeno peppers, halved and cleaned
Milk / Water
1 package cream cheese - eight ounce
1 cup shredded taco blend cheese (more if desired)
1/2 cup fine chopped pork barbecue
2 tablespoons sour cream
2 tablespoons steak sauce or bbq sauce
Seasoned crushed croutons
Light dash of Cajun or Creole seasoning
Directions: In a bowl, combine the ingredients except the peppers and the crushed croutons or breadcrumbs. Test, adjust as needed, cover and start slicing peppers while wearing gloves. Don't worry about the next step if you would like a crunchier pepper. If you desire a softer texture then do a quick boil.

Bring a large enough sauce pan filled with water and some milk to a rolling boil. Drop the peppers in and boil for about 1-2 minutes. Remove from heat and drain off the water. I rinse with cold in a colander. Next, stuff the pepper halves with mix, place on the grill and cook until the cheese begins to bubble and brown.

I generally place them on a sheet of foil with a bit of non-stick spray on the top rack. About halfway through the grilling process I sprinkle the peppers with the crumbs. When done, remove from heat and allow to rest for a few minutes then serve.

Kent Whitaker is a culinary writer and cookbook author living in Chattanooga, Tennessee. He is the winner of the Emeril Live BBQ contest and winner of an American Authors Association Gold medal. Mr. Whitaker's books are in bookstores nationwide and are available online. Visit him online at www.thedeckchef.com or twitter.com/theKentWhitaker

I'm in Good Company! - The late great Patrick Swayze and I have a very loose connection thanks to Pabst Blue Ribbon. And I mean loose! As in - no connection at all - but it's fun!

Page 21 of 23