“Texas Cannonballs” (black stuffed olives) is a dish that appears to have been invented and named (quite creatively) by Russell H. Ritchey at the website “Flavors of Texas.” A copy of the recipe on Recipezaar.com seems to be identical.
The dish is new (2006?) and probably will grow in popularity.
Texas Monthly Recipe Swap
Texas Cannonballs (Stuffed Black Olives)
Author: TEXUN
Date: 04-23-06 16:34
Texas Cannonballs (Stuffed Black Olives)
Commemorating the first battle of the Texas Revolution October 2, 1835
2 cans (about 6 ounce size each) PITTED JUMBO BLACK OLIVES (drained)
1 package (8 ounce size) CREAM CHEESE (softened)
2 PICKLED (IN VINEGAR) JALAPENOS (stems and seeds remove, chopped fine)
1 teaspoon JALAPENO VINEGAR (use vinegar from jarred jalapenos)
1/2 teaspoon CHILI POWDER
1/2 teaspoon GARLIC POWDER
1/4 teaspoon SALT
1/4 teaspoon POWDERED CUMIN
1/8 teaspoon POWDERED OREGANO
1/8 teaspoon CAYENNE POWDER
Mix all ingredients except black olives until well blended. Stuff black olives with mixture (it ain’t easy - you figure it out). Keep refrigerated until ready to serve. Come and take (get) it!
Recipe© by Russell H. Ritchey
Extra copies may be printed at: http://www.texun.com/flavorsoftexas/texascannonballs.htm
Recipezaar.com
Texas Cannonballs
Recipe #173922
24 servings
15 min 15 min prep
Change to: servings US Metric
8 ounces cream cheese (softened)
2 pickled jalapeno peppers, finely minced (stems and seeds removed)
1 teaspoon jalapeno juice (from jarred jalapenos)
1/2 teaspoon chili powder
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon ground cumin
1/8 teaspoon powdered oregano
1/8 teaspoon cayenne
1 (15 ounce) can jumbo black olives, pitted (well drained)
Place the first nine ingredients together into a zip lock baggie; mix together very well.
Snip off the corner of the bag and use it to carefully pipe the filling into the olives (or use a piping bag and tip).
Keep in refrigerator until ready to serve.
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