food Mmmmmm...poppers!

This thread inspired me...

I'm thinking shredded pepperjack cheese with diced serrano peppers, stuffed inside Anaheim peppers, then wrapped with sliced ham (or bacon, if you prefer... ;) ) and skewered with a toothpick...

Anaheims aren't that hot, no... but I figure the serranos might at least balance it to jap/fresno levels.
 
joelwlcx said:
This thread inspired me...

I'm thinking shredded pepperjack cheese with diced serrano peppers, stuffed inside Anaheim peppers, then wrapped with sliced ham (or bacon, if you prefer... ;) ) and skewered with a toothpick...

Anaheims aren't that hot, no... but I figure the serranos might at least balance it to jap/fresno levels.
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Come with us amigo. We will school you by the numbers. Soon you will be addicted to the popper and then..once you climb the mountain, you will become a Popper Overlord!

Salute', TB.
 
JayT said:
Speaking of bloody, you just reminded me I wanted to post how good my Naga bloody mary was yesterday. Naga vodka, tomato juice, horseradish, worcestershire, hot sauce from hell, celery salt, sea salt, black pepper, my 7 pepper blend, and a lemon slice rubbed around the rim and the glass dipped in bbq rub. Beautiful and nice throat burn. Has nothing to do with poppers, but whatever, it's still good and is a lot closer to poppers than bacon fat...:lol:
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Ummmmm, yum, that sounds good. now, what to eat with that? since you put the poppers in the drink? I think an omlette sandwich with bacon, onion, garlic,basil, nutmeg and orange hab powder in the omlette, served on homemade biscuits or pancakes, with a drizzle of pure maple syrup.


poppers can be made in the oven, right? because I dont deep fry- I'm intrigued with this whole popper thing. Or does putting them in the oven mean I should really be doing stuffed peppers?

If I'm going to use ground lamb in oh, say, orange habs, what kind of seasoning do ya'll recommend?
 
Celeste said:
Ummmmm, yum, that sounds good. now, what to eat with that? since you put the poppers in the drink? I think an omlette sandwich with bacon, onion, garlic,basil, nutmeg and orange hab powder in the omlette, served on homemade biscuits or pancakes, with a drizzle of pure maple syrup.


poppers can be made in the oven, right? because I dont deep fry- I'm intrigued with this whole popper thing. Or does putting them in the oven mean I should really be doing stuffed peppers?

If I'm going to use ground lamb in oh, say, orange habs, what kind of seasoning do ya'll recommend?
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I've done lamb poppers. Ground lamb, minced garlic, minced shallot or green onion, sea salt, fresh cracked black pepper, cumin. I cooked off the lamb with the garlic and shallot in olive oil, then cooled. Then mixed in goat cheese and shredded cheddar and cumin. Sea salt and pepper to taste. I usually stuff fresno's or 'peno's by cutting in half lenght wise, use a melon baller to remove the seeds, then stuff.For habanero's it's just a tad more delicate but works fine. Then the poppers go into cast iron and into the oven @400F for 15-20 minutes or so. Magnifique!

Salute', TB.
 
Celeste said:
If I'm going to use ground lamb in oh, say, orange habs, what kind of seasoning do ya'll recommend?
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Wow-E-Wow! Ground lamb poppers sound awesome!!! I'd suggest a kefta style seasoning for sure. Kefta is probably my favorite ground lamb dish. Thinking about kefta poppers now!!! LOL
 
thehotpepper.com said:
Wow-E-Wow! Ground lamb poppers sound awesome!!! I'd suggest a kefta style seasoning for sure. Kefta is probably my favorite ground lamb dish. Thinking about kefta poppers now!!! LOL
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define kefta? or supply a recipe? -okay, next challange- I dont do cheese. not even goat. allergic to the protein(casein) in apparently, all animal's milk. sounds like the cheese kinda holds things together in there- could I add a raw egg to the prepared meat filling to stuff it? (I can eat eggs- go figure) - or leave it out?- or?
 
Middle Eastern spiced meatball/hamburger served on rice or in a pita.
 
thx, I'm a Google God. :D

google_god.jpg


Fact: I googled teh "google god" to get the google god image....'nuff said.
 
Celeste said:
poppers can be made in the oven, right? because I dont deep fry- I'm intrigued with this whole popper thing.
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I have started smoking my poppers....just hard to keep them lit ;)
 
So, I noticed way early in this thread that there was a challenge for pics and vids of naga poppers. I made it to around page twelve and gave up looking. I'm a rookie pepper grower, so I started out with nagas and they just went in the dirt.

Hope this thread doesn't die before I can dig my own grave and make my own naga poppers in a few months!
 
Well let's see... This thread was started on 09-02-2007 and it's now 09-18-09 so it'll probably be gone in the next few days or so... ;)
 
poppers3.jpg


Here's a pic of some superhot poppers I made a while ago. They are posted here in this thread somewhere. There are Fatalii, Naga Morich, 7-Pot, Scorpion, and Jalapeno (If memory serves). That was an awful night.
 
JayT said:
Yeah, until I laid down to sleep and the stomach churning drifted down and became Tales of the Loo!
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I think I have perfected the whole "projectile shitting" 'thang myself. 15 or so hab poppers and it's a machine gun of molten mud!!

Salute', TB.
 
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