Hey ya'll once again from the big dry ditch in Las Vegas. I was going to grill today but ahhh...a little too hot once again. Maybe tomorrow will be more appropos. My gal had bought some very nice ground beef to make some sliders but she changed her mind as usual and opted instead for spinach/cheese ravioli with garlic cream sauce instead. Of course I was enlisted to do the cooking. So what to do with the ground beef? I have peppers. I have cheese. Duh..como se dice en espanol....poppers!!
Ground beef, japs, 4 cheese Mexi mix, shallots, Lawry's and fresh ground pepper. Here tis. Notice the melon ball tool I use to deseed. Works perfect.
The mix.
Stuffed.
Have a great holiday ya'll....and cheers!!! Texas Bluesman
Ground beef, japs, 4 cheese Mexi mix, shallots, Lawry's and fresh ground pepper. Here tis. Notice the melon ball tool I use to deseed. Works perfect.
The mix.
Stuffed.
Have a great holiday ya'll....and cheers!!! Texas Bluesman
. Anyways, I happened to have some large Jala's on hand so I thought what the hell! I diced up some bacon and purple onions then fried them both with a gob of minced garlic. The garlic was added a little before the bacon and onions were done. You really only want to cook garlic until it becomes aromatic. The onion, bacon and garlic were thrown into a bowl while I diced up a lovely serrano that was turning from green to yellow and orange. I also chopped up a bit of green onion (tops only) and dug out some cottage cheese. Everything was thrown into a bowl along with a few cranks of black pepper from the pepper mill and mixed.
