The Flask Section's "Owlballs"

Serves 4

3 cloves garlic, minced

1/2 cup pineapple juice

1/3 cup pickled jalapeño juice

1/2 teaspoon salt

1/2 teaspoon black pepper, coarse ground

Liberal pinch oregano leaves

12 dove breasts, boned (or 4 chicken breasts, boneless and skinless)

4 large, pickled jalapeños, quartered (seeded or not, depending on the amount of heat desired)

4 pineapple rings, fresh or canned, cut in half horizontally, quartered

12 strips smoked bacon

Toothpicks

1. Mix together the garlic, pineapple juice, jalapeño juice, salt, pepper, and oregano to form a marinade.

2. Place the dove or chicken breasts between two pieces of plastic wrap and pound lightly with a flat, heavy object to flatten slightly. Place the breasts into a resealable plastic bag with the marinade and marinate, refrigerated, for at least four hours.

3. Evenly divide the jalapeño and pineapple pieces into the number of breasts involved, and place equal portions of each into the center of each breast. Carefully fold the breast around the filling, wrap with smoked bacon, and secure with toothpicks to form a sealed package.

4. Grill or smoke slowly over low coals until the poultry packages reach an internal temperature of 165š. If cooked too quickly, the bacon will burn, and the sugars in the marinade will scorch. Remove toothpicks, and inhale.