Why it works: Jalapeno and pepper are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 1,885 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓
Grilled Dove
Ingredients
Directions
Salt and pepper each bird and fill the cavity with 1/2 a jalapeño.
Wrap with a strip of bacon and secure with a toothpick.
Place on a charcoal grill and baste with Italian dressing.
Grill slowly and continue basting with dressing until the birds are done.
Nutrition, whole recipe (rough)
What these numbers assume: 4 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Bacon | 1 slice cooked (8g) | 43 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
Steps grouped into stages for easier reading; the method is the source's own.
Explore the science
The flavor team
The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.
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Jalapeno + peppertop 15% of all pairsSmell alikemoderateCooked together1,885 recipes
Shared aroma: isobutyraldehyde (malty, green).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Dove breasts
- The main protein; lean meat that cooks quickly and can dry out without added moisture.
- Bacon
- Its fat bastes the meat as it renders and adds savory, browned flavor.
- Jalapeño pepper
- Adds aroma and heat that flavor the meat from inside the cavity.
- Italian dressing
- Its oil and acid baste the birds, adding moisture and seasoning to the surface.
The step that matters
Grill slowly and keep basting. Dove is very lean, so high heat can dry and toughen it before it is cooked through. Slow grilling with regular basting keeps the surface moist and helps the seasoning cling.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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