Archive for the ‘Poker Night Recipes’ Category

Pocket Bullets ParisJim “Pocket Bullets” Paris

Tonight’s poker game promises to be a hot one. We have the usual motley crew of about 12 showing up and you can bet they will be talking the usual smack about who’s the best player. And they will all have their stories to tell about the sick hands or the bad beats they have endured or handed out.

But tonight I’m going to bring my famous bacon wrapped Jalapeno Poppers that should shut a few of them up, at least while they try putting out the fires in their mouths. Here’s the recipe in case you have a few mouths you want to shut at your next game. Of course all in fun. Maybe they’ll be so distracted with the poppers that they won’t pay attention to the fact that you’re winning every hand and raking in all the poker chips.

Pick up 25 fresh jalapeno peppers, one 14 to 16 ounce container of cream cheese, 2 cups of shredded cheddar cheese and 2 (16 ounce) packages of bacon. That’s all you’ll need to make these delicious mouth-watering, mouth- burning poppers.

Follow these directions and they’ll be ready to serve in about 20 minutes. Preheat your oven to 450.

First cut the stems off of the peppers and cut them all in half longways. Remove most of the seeds from the peppers, but make sure to leave some seeds; the more seeds the hotter the results . Now fill each pepper with cream cheese and sprinkle cheddar cheese on top. Next wrap 1/2 slice of bacon around each pepper half and they’re  ready for the oven. Place on baking sheets and pop your poppers in the oven for 10 to 15 minutes or until bacon is fully cooked. Remove and serve when cooled.

Bacon Wrapped Jalapeno Poppers

Believe me these little beauties will have your guests wanting more even after they lose all their chips. Enjoy!

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Vinny the GrinderBy The Grinder

Let’s face it. Most poker players, including myself, are either complete or partial degenerates, and degeneration is usually accompanied by bad habits. One such habit is junk food. Remember. You are what you eat. Poker players like Antonio Esfandiari have always recommended that you eat right simply because it will make you think smarter, and perform better. Thinking smart has no recipe, sometimes you might find a totally inebriated player making great plays at cash games. However, tournament poker entails grinding for days on end, and maintaining a strong core of patience, perseverance and positivity. Eating right will most definitely help your tournament play in the long run. I love food. To me, eating right isn’t about salads. I’d rather have a healthy alternative to an unhealthy item on the menu. Even better, I’d find a better way to cook unhealthy food. Here is an example. Instead of the traditional greasy cheeseburger, I make a healthy alternative – Ground beef sliders, equally tasty, and much easier on the stomach and heart. Here is the recipe! I hope you enjoy cooking these for your next poker game!


  • 12 miniature buns or dinner rolls
  • 3/4 pound lean ground sirloin. (95% lean or better).
  • 1 tablespoon Worcestershire sauce
  • 1/2 teaspoon black pepper
  • Olive oil cooking spray
  • 2 ounces extra-sharp Cheddar cheese, thinly sliced
  • 24 small dill pickle slices


  • Remove some of the fluffy center from the buns so that they will sit well on top of burgers and set them aside.
  • Combine the beef with Worcestershire sauce and pepper, and form into 12 (2-inch) flat patties.
  • Preheat a lightly oiled (with olive oil spray) grill pan over moderate heat until hot. Cook burgers over moderate heat, turning, and evenly top with cheese, about 2 minutes per side for medium or until cheese is melted. Transfer the burgers to a plate, and grill the buns, cut sides down, for 90 seconds.
  • Sandwich burgers between buns with about 2 pickles per slider.Ultimate Poker Table

Serves 12 people, but you could make more especially if you have a hungry pack of poker wolves at your poker table. Feeds well and feeds right! Happy eating!

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What better way to reminisce with old friends than a BBQ and poker game on Memorial Day?  A time to share our war stories — some tall tales,  others true stories — of times past. We played lots of poker games when we were just sitting around the barracks during our active duty days. Of course, we weren’t just sitting around that often, but during the few times we had to ourselves, a good ‘ol game of Texas Hold ’em or 7-card stud helped relieve the tension we all felt. This Memorial Day, we’re going to spice it up just a little bit with a delicious crawfish dip added to our standard BBQ. Y’all can do the same with this recipe we picked up online:

Crawfish Dip RecipeCreamy Crawfish Dip

Makes 2 cups
4 tablespoons (1/2 stick) butter
1 bunch green onions (white parts only), chopped
1 small red bell pepper, chopped
2-3 cloves garlic, pressed or minced
1 (8 ounce) package cream cheese, softened and cubed
3 tablespoons mayonnaise
1 teaspoon creole seasoning, such as Tony Chachere’s
1/8 teaspoon cayenne pepper, or more to taste
1 (12-ounce) package crawfish tail meat, thawed and drained
Crusty bread and Louisiana-style hot sauce, for serving

In a medium skillet, melt the butter over moderate heat. Add onions and bell pepper and cook until softened, about 8 minutes. Add garlic and sauté for another minute.

Stir in the cream cheese, mayonnaise, creole seasoning, and cayenne; whisk until smooth. Reduce heat to low. Add the crawfish tail meat and simmer, stirring occasionally, for 10 minutes. Season with salt to taste. Serve immediately with toasted bread slices and hot sauce. Garnish with the green tops of the onions, if desired.Night Hawk Poker Table from the Texas Poker Store

This is a heckuva lot fancier than anything we had in in the barracks, but just the thing for a great Memorial Day.  As we pay tribute to those who served, let’s also enjoying some great food and good times around the poker table with friends.

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I haven’t blogged about poker night food and recipes for a while. It just seems like on these hot summer nights while you’re sweating it out and wondering whether you should call me or not – you might want to reach for one of these delicious Shrimp Bacon Roll-Ups, try to read my poker face and wonder if  “I may be bluffin’.”

I got this recipe from my friend, Sandy with whom I play poker, and who just happens to be the owner of  Uncle Joe’s BBQ. She also happens to be a kick butt poker player who has managed to, on more than one occasion, rake in the chips from whatever Texas Hold em poker table she is on. Here is the recipe straight from her website, order her sauce blends and make a few of these for you next poker night.


1 pound of uncooked shrimp (peeled, deveined and tail off)
1/2 pound of thick sliced bacon

Place shrimp in gallon size baggie and pour about 1/3 cup of dry blend of Habanero into the bag, add the shrimp and shake. Let sit in refrigerator about 1 hour or until ready to use. Cut bacon strips in half and fatten them out with the palm of your hand or rolling pin. Place shrimp onto bacon and roll.

Place bacon wrapped shrimp onto a skewer. Grill slowly on middle rack turning often. Each time you turn paint with sauce until done. You can bake in the oven also. Oven temp about 400 degrees turn every 5 minutes and baste until crispy on outside.

Small portion of sauce 1/3 cup of blend – 1/4 cup of ketchup – 1/2 cup of water of fluid of your choice. We used apple cider most of the time

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