food Mmmmmm...poppers!

patrick said:
I am now offering an all expenses paid trip to----Omaha!! One lucky winner, TB or JayT, will be chosen to come to my house and cook poppers!

You two are freaking killing me! Keep it up! I was reading IGG's pizza thread and got motivated to make pizza and now after watching you two here I want poppers too. Oh... how about a "popper pizza? Or better yet make a popper then roll it up in pizza dough. Can you say Popper Calzone? Hhhmmmm...
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I had a similar idea of rolling puff pastry dough around the popper. I might have to try the pizza dough 'thang. It'll be tricky dicky to get the dough to brown lightly and be done before the cheezy goodness splooges out leaving nothing inside but an empty pepper sac.

Cheers, TB.
 
texas blues said:
I had a similar idea of rolling puff pastry dough around the popper. I might have to try the pizza dough 'thang. It'll be tricky dicky to get the dough to brown lightly and be done before the cheezy goodness splooges out leaving nothing inside but an empty pepper sac.

Cheers, TB.
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Maybe brush the dough with butter? Also make sure the dough is sealed real good. How about phyllo?
 
patrick said:
Maybe brush the dough with butter? Also make sure the dough is sealed real good. How about phyllo?
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I may alter the dough recipe a bit. I don't care for phyllo except in spanakopita. I may also do a vietnamese style of humbao which is essentially a rice flour roll with bbq. In my case it may be a small soft dinner roll with the stuffed popper inside. Uh oh...pea alarm just went off in my head signaling I am thinking too much. Gotta' be care not to overload the pea or it might explode.

Cheers, TB.
 
texas blues said:
I had a similar idea of rolling puff pastry dough around the popper. I might have to try the pizza dough 'thang. It'll be tricky dicky to get the dough to brown lightly and be done before the cheezy goodness splooges out leaving nothing inside but an empty pepper sac.

Cheers, TB.
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I actually did do that once (puff pastry). It works if you just cut a slit in the whole pepper and scoop everything out without opening it up to far and then stuffing it. It was good, but I prefer the bacon-wrapped and cheese oozing all over the place better.
 
Well ya'll, last eve I had some leftover pizza dough chillin' in the fridge. But I was in the mood for poppers. What the hell..why not both? To set the mood I grabbed an Alaskan Pale Ale
and slammed a shot of tequila. Now that my mind was prepped for the destruction I had in mind I gathered to myself a various assortment of ingredients. I tossed into a stainless steel bowl the following...

A veritable potpourri of cheeses, goat, mozz, cheddar, jack and parm.
garlic
shallot
green onion
habanero
canadian bacon
juice of one lime
sea salt
fresh cracked pepper
habanero hot sauce

I set that aside and halved some japs and kept the halves together. Deseeded and stuffed each side then put back together.
I then rolled out the dough and cut to the size of each popper. Roll. Fold. Crimp. Done.

Next put the "pizzoppers" in the cast iron and brushed with olive oil and then into a 400 degree oven for 20 minutes or so...

Here is the abomination in all its glory..

Stuffed halves..

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Golden...

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I thought that I had let them cool for an appropos amount of time but...no. The gooey cheezy magma ooze combined with the hab burn lit me up like a pinball machine on 220v. It felt like someone stuck a tazer in my mouth. Just about right..

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Cheers ya'll, TB.
 
TB - great looking poppers! you're always thinking outside of the box when it comes to poppers, I like it.
the dough around the poppers is a new twist, for me at least. usually its breaded, bacon or nothing. the dough is a good twist to poppers!

you dont need to cut the pod in half to deseed, you can cut 1 side open & take the insides out, to reduce the cheese oozing out.
 
Thanks CH. I don't do the slit 'thang as you can't get near as much stuffing in there. Overall this worked pretty well and the pizza dough had a nice crunch to it. My mouth is still sore from not waiting for the poppers to cool. Too much burning magma.

Cheers, TB.
 
Good work TB. They look great! I was thinking about doing that with puff pastry next time. I still have some giant jalapenos that I am trying to decide what to do with.
 
Hey ya'll. Friday nights seemed to have turned into "Popper Night" here in the big dry ditch of Las Vegas. I got busy with the destruction in the Blues Kitchen last night. I picked up some HUGE jalapeno's and while they are high on the wimp factor, they are perfect vehicles for bringing the real heat in the stuffing with various yum yums. In this case the "real heat" would be habs and pequins.

Here's the lineup of usual suspects sans cheddar cheese and blue cheese dressing...

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Sauteed and mixed up the ingredients and then added sour cream and fistfulls of cheddar cheese. Then into the oven @400F.

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Wow! The pequins and habs really upped the heat factor very nicely. Topped with a squeeze of lime, green onion and blue cheese dressing, tasty enough to raise the dead!

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Cheers ya'll, TB.
 
Looks delicious!!! I found some nice looking corked green & red jalapenos @ the supermarket earlier that were screaming for me to buy & make poppers with. I'll whip those up tonight & I'll try to get some GOOD pics now that I have my digital camera back!
 
ImpyChick said:
Looks delicious!!! I found some nice looking corked green & red jalapenos @ the supermarket earlier that were screaming for me to buy & make poppers with. I'll whip those up tonight & I'll try to get some GOOD pics now that I have my digital camera back!
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Careful Impy...you may just give into the temptation of the "popper" and become a Popper Overlordess!

Cheers, TB.
 
Heh, that was me all last summer! I was making a batch of poppers every few days. I got kinda poppered out after that & it's been several months. But I'm sooo ready to get back into the popper game!
 
OK, made the poppers! I didn't take pics @ each step 'cause I was kinda in a hurry. I started w/ the cool corked jalapenos I found earlier, & 3 huge jalapenos I found a couple days ago. The filling was light cream cheese, light shredded sharp cheddar, & actual bacon instead of the turkey stuff I'm known to use. I also threw in some hab powder, garlic powder, & half of a chicken seasoning packet from a thing of ramen I had laying around (seemed like a good idea). I put them in the oven about 20 minutes ago & they're starting to smell tasty!

**25 mins later**

Fresh from the oven & these things are TASTY!!! I could've made them a bit hotter...but eh, they're still delicious. And look! A REAL pic!!!

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Woohoo!! You just joined the hot, blue and righteous club girl!
I like the bacon a bit more done myself but I can see that the cheese was gettin' all oozy goozy and like Elvis leaving the building, the cheese might have headed to Mexico before the bacon was done. All cool and the gang girl.

Cheers, TB.
 
Thanks TB! I used to leave my poppers in the oven longer, but after tinkering around some I've found that 30 minutes in the oven provides for everything to be cooked & allows the pepper to retain some crunch (and heat!).
 
I miss being able to get jalapenos easily! But I finally found a "gourmet" grocery store that sells them bulk!

Expect some poppers from Bavaria soon! :hell:

TB, your poppers are an inspiration.

Armadillo, I'm sure you know my pain in finding good peppers. I do have an asian market nearby that stocks scotch bonnets, and I found some Bhut Joloki powder in Regensberg!

(Oh, I'm back on THP! ;) I can't wait to visit Texas again in a few weeks..)

- Eric
 
I made some for the first time ever about a month ago. Pretty basic really, I didn't get into anything complicated at all, just a mix of cream cheese, shredded cheese, bacon bits, and worcestershire sauce. Cut the tops off the jalapenos, scoop out the seeds and veins, stuff 'em full of the cheezy goodness, put them in the holding tray (mine looks like this-- http://www.southwestpeppergrillers.com/sitebuildercontent/sitebuilderpictures/DSC00471.JPG), and grill. Voila, awesomeness.

This was also the first (and hopefully last) time I experienced skin burn from peppers, as I failed to wash my hands before utilizing the bathroom and scratching my junk. I'm going to start investing in rubber gloves.
 
texas blues said:
Woohoo!! You just joined the hot, blue and righteous club girl!
I like the bacon a bit more done myself but I can see that the cheese was gettin' all oozy goozy and like Elvis leaving the building, the cheese might have headed to Mexico before the bacon was done. All cool and the gang girl.

Cheers, TB.
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ImpyChick said:
Thanks TB! I used to leave my poppers in the oven longer, but after tinkering around some I've found that 30 minutes in the oven provides for everything to be cooked & allows the pepper to retain some crunch (and heat!).
Click to expand...

In my tinkering I found something else that may help. When making bacon wrapped poppers, I bake them for a while, then broil for the last few minutes to crisp up the bacon.

Little teaser on this weeks poppers, jalapenos stuffed with bacon, Fontina cheese, fatalii, and lump crabmeat...
 
TexomaHeat said:
I made some for the first time ever about a month ago. Pretty basic really, I didn't get into anything complicated at all, just a mix of cream cheese, shredded cheese, bacon bits, and worcestershire sauce. Cut the tops off the jalapenos, scoop out the seeds and veins, stuff 'em full of the cheezy goodness, put them in the holding tray (mine looks like this-- http://www.southwestpeppergrillers.com/sitebuildercontent/sitebuilderpictures/DSC00471.JPG), and grill. Voila, awesomeness.

This was also the first (and hopefully last) time I experienced skin burn from peppers, as I failed to wash my hands before utilizing the bathroom and scratching my junk. I'm going to start investing in rubber gloves.
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Sorry about your "junk". I had one of those grills. I think I gave it to...Chilehunter? Been a spell. I wasn't patient enough to clean the japs from the stem end and the majority of the japs I got were too big for the holes. Good you're diggin' it and show us some pics please!



JayT said:
In my tinkering I found something else that may help. When making bacon wrapped poppers, I bake them for a while, then broil for the last few minutes to crisp up the bacon.

Little teaser on this weeks poppers, jalapenos stuffed with bacon, Fontina cheese, fatalii, and lump crabmeat...
Click to expand...

Fellow Popper Overlord...shit! I was going to do the secret handshake but we don't have one! You had me at crabmeat!

Cheers, TB.
 
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