On October 4-5, the first-ever Louder than Life festival will bring music, whiskey, and "gourmet man food" together in Louisville, Kentucky. We're counting down to the big weekend with recipes from some of the performing artists themselves, as well as band-inspired cocktails courtesy of one of our favorite rock-and-roll bars, Idle Hands at 25 Avenue B in New York City. We'll be posting these every week until the last week of September when all the recipes and cocktails will be compiled in a Louder than Life eBook that will be available free download.
We're also offering you, the fans, the chance to get your favorite band-inspired recipe or cocktail in the eBook. Email your recipe to: email@example.com
For tickets and info on Louder than Life, visit: LouderThanLifeFestival.com.
Up today is Hellyeah drummer Vinnie Paul's personal recipe for grilled peanut butter jalapeños, straight from his forthcoming cook book, 'Drumming Up an Appetite.' For details, visit HellyeahBand.com.
These are a big hit at my HELLYEAH BBQ's and they're so easy to make, so fire up your grill!
- 24 fresh jalapeños
- A large jar of your favorite peanut butter
- A bag of Fritos corn chips
- A bag of fresh real bacon bits
- A bag of shredded Mexican cheese
- A bottle of your favorite grape jelly
How to cook:
Take the jalapeños and cut in half long-wise. Then take a spoon and scoop out the veins and seeds. Spoon in the peanut butter. Now sprinkle your bacon bits on these bad boys.
Here comes the kicker—take the Fritos and crush them in the bag and then sprinkle it on the jalapeños. Finally, cover with the shredded cheese. Put them on a medium hot grill and close the lid to melt the cheese.
Keep an eye on them and when the jalapeños get a nice char on them and the cheese is melted, they are done!! Pull 'em off the grill and hit 'em with your grape jelly and you are in for a treat that is really different and excites all your taste buds!! HELLYEAH!!