food Mmmmmm...poppers!
- Thread starter texas blues
- Start date
Dillo...there's not a damn 'thang wrong with those. I classify those as WIN!
Cheers, TB.
Cheers, TB.
ok all poppers look tasty no matter how they're made!
but quad & dillo your recent poppers look damn tasty!
heres my ill attempt at poppers using a hot plate an skillet FYI doesnt work that good. but still tasted good (habs,bacon, gouda cheese)
but quad & dillo your recent poppers look damn tasty!
heres my ill attempt at poppers using a hot plate an skillet FYI doesnt work that good. but still tasted good (habs,bacon, gouda cheese)
my devils tongue is starting to show signs of growing decent sized pods, which ip good because i've started a thinkin bout a DT/PRAWN popper combo, this is a start other bits and pieces will fall into place before pods are ripe.
I know these are gonna rock the taste buds. You guys will be the first to see the finished product
I know these are gonna rock the taste buds. You guys will be the first to see the finished product
I have a simple and fast popper procedure. First, whenever I brown some ground beef for taco making or pasta sauce or whatever, I save some in a ziploc in the fridge (or freezer). Then when it's popper time, I mix some of the beef with salsa and maybe a bit of cheese, stuff into the pepper skins with a spoon and top with more cheese.
Only takes 5 minutes or so to heat the meat and melt the cheese, while the pods stay relatively fresh instead of mushy. I dislike cooked 'vegetables' that can be eaten raw.
I make these up and cook them on the grill before the meat goes on the charcoal then eat them while we're waiting for the main course to cook.
c.
Only takes 5 minutes or so to heat the meat and melt the cheese, while the pods stay relatively fresh instead of mushy. I dislike cooked 'vegetables' that can be eaten raw.
I make these up and cook them on the grill before the meat goes on the charcoal then eat them while we're waiting for the main course to cook.
c.
Carol those are lovely! Curious...why'd you cut the ends off?
Salute', TB.
Salute', TB.
First ever attempt at poppers.
Stuffing:
Chicken mince
Onion
Garlic
Zucchini
Mushrooms
Can diced tomato
Vegetable stock
Basmati rice
S/P
Cumin
Paprika
Dried Oregano
6 Orange Habs
Topped with grated Extra Tasty Cheddar and some home made chilli powder:
Next time I'll try them in the oven or pregrill the chillies to cook them a little.
Cheers.
Stuffing:
Chicken mince
Onion
Garlic
Zucchini
Mushrooms
Can diced tomato
Vegetable stock
Basmati rice
S/P
Cumin
Paprika
Dried Oregano
6 Orange Habs
Topped with grated Extra Tasty Cheddar and some home made chilli powder:
Next time I'll try them in the oven or pregrill the chillies to cook them a little.
Cheers.
OMG chicken-sloppy-Joe-popper!
NICE!
NICE!
thehotpepper.com said:
Thanks I think. Please forgive the Aussie for not knowing what a sloppy Joe is....
SeeYouJimmy said:First ever attempt at poppers.
Stuffing:
Chicken mince
Onion
Garlic
Zucchini
Mushrooms
Can diced tomato
Vegetable stock
Basmati rice
S/P
Cumin
Paprika
Dried Oregano
6 Orange Habs
Topped with grated Extra Tasty Cheddar and some home made chilli powder:
Next time I'll try them in the oven or pregrill the chillies to cook them a little.
Cheers.
As a Popper Overlord I declare those poppers Hot, Blue, and Righteous..my highest rating!
Salute', TB.
JayT said:
Under the grill, which I believe (correct me if I'm wrong) is what you call a broiler. Damn language barrier..
Maybe I could just precook them before adding the filling. Thanks.texas blues said:
Well if the Popper Overlord says so I guess I didn't do too badly. Thanks.