Trailer Park Bruschetta as served at Meat BBQ in Lansing, Michigan, as seen on Food Network's Triple D Nation: episode TXTP401H.
Recipe courtesy of Meat BBQ

Trailer Park Bruschetta

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  • Level: Advanced
  • Total: 3 hr 40 min (not including time for soaking chiles)
  • Active: 1 hr 25 min
  • Yield: 16 servings

Ingredients

Chorizo Sausage:

Pimiento Cheese:

Cherry Bomb BBQ Sauce:

Directions

  1. Preheat the oven to 400 degrees F.
  2. Prep the potatoes by rinsing off thoroughly, then patting dry.
  3. Lightly coat the potatoes with the oil, then space evenly on a cookie sheet and par-bake until fork-tender, 35 to 45 minutes. Let cool to room temperature. (Leave the oven on.)
  4. Slice the potatoes in half lengthwise and, using a tablespoon, scoop out a "bowl" in each half. Lightly coat the potato boats with oil and sprinkle with salt and pepper. Return the potatoes to the oven and bake until golden brown and slightly crispy, 10 to 15 minutes. Allow to cool thoroughly before handling.
  5. Meanwhile, in a large skillet on the stovetop, fry the Chorizo Sausage. Drain on a paper towel and set aside.
  6. Fill the potato boats with about 1 tablespoon of Pimiento Cheese each followed by 1 tablespoon chorizo each. Top with the fried onions and Cherry Bomb Sauce, then garnish with the jalapeños.

Chorizo Sausage:

  1. Drain the chiles and remove the stems (reserve the chile water). Add the chiles and vinegar to a blender and purée. If too thick, continue to blend, adding the reserved chile water a little at a time. Mix the purée with the pork, garlic, smoked paprika, crushed red pepper, oregano, black pepper, cumin, garlic, salt, allspice, coriander, thyme and marjoram.

Pimiento Cheese:

  1. Using a hand mixer or stand mixer, combine the cream cheese, pimientos, Cheddar, mayonnaise, bacon, cayenne, granulated garlic, granulated onion and jalapeño in a large bowl and mix thoroughly. (Be sure to start on low speed at first, gradually increasing speed until the mixture is fluffy and the Cheddar is broken down and completely incorporated.)

Cherry Bomb BBQ Sauce:

  1. Add the cherries, ginger ale, cherry preserves, chipotles in adobo, ketchup and vinegar to a small saucepan on high heat. Bring to a boil and reduce the heat to medium-low. Continue to simmer until the skins on the cherries are broken down, 20 to 30 minutes. Remove from the heat and transfer to a blender. Blend on high speed until the mixture is completely puréed. Allow to cool to room temperature before storing in the refrigerator.

Cook’s Note

Make sure the pimiento cheese is at room temperature and use the back of a kitchen spoon to push/spread into the potato cavities. Dish can be made ahead of time and served cold as an appetizer for a weekend gathering.