food Mmmmmm...poppers!

Ballzworth said:
ha ha, yeah I didn't use too much (not enough I don't think). Tex Mex and Cajun seasoning are staples for me. Glad to get the thumbs up from a southerner, even though it may not be the real deal.
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I think you've got yourself a fantastic plate of poppers! Hope you devoured them without a second thought.
 
OMG! I got so drunk this afternoon, I think the Civil War errupted again and I think Canada is involved this time!
 
JayT said:
OMG! I got so drunk this afternoon, I think the Civil War errupted again and I think Canada is involved this time!
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:lol: don't worry, we're just innocent bystanders.......waiting and watching.......shoveling snow and trying to make the most out out of our 4 month growing season.
 
Since I hit 4K today, I thought I should celebrate with some poppers and beer. Here's some pics of the poppers made with extra thick bacon and some sort of expensive cheese called Racletta.

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Everyone loves the Corningware. I have other plates, but these are just the right size sometimes.

:tosses PF a couple poppers:
 
Good Gawd' Jay! Those look incredible! I've tried several brands that make similar style cheeses with various prosciuttos. Fantastic stuff!
 
JayT said:
Since I hit 4K today, I thought I should celebrate with some poppers and beer. Here's some pics of the poppers made with extra thick bacon and some sort of expensive cheese called Racletta.
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Those look good. I'd eat one of those with a Lone Star.
 
omg, I love you guys! This is so inspiring. I promise I will post here with pics when I try this out, I had never heard of poppers before.

Think I'll go with a combination of Omri's salmon/mushroom mix and POTAWIE's mozzarella. I actually don't like cheese which put me in an awkward position but mozzarella is usually fine since it's so different.
 
e.z said:
omg, I love you guys! This is so inspiring. I promise I will post here with pics when I try this out, I had never heard of poppers before.

Think I'll go with a combination of Omri's salmon/mushroom mix and POTAWIE's mozzarella. I actually don't like cheese which put me in an awkward position but mozzarella is usually fine since it's so different.
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Mozzarella is a good call! But make sure it's water buffalo Mozzarella!
 
e.z said:
omg, I love you guys! This is so inspiring. I promise I will post here with pics when I try this out, I had never heard of poppers before.

Think I'll go with a combination of Omri's salmon/mushroom mix and POTAWIE's mozzarella. I actually don't like cheese which put me in an awkward position but mozzarella is usually fine since it's so different.
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There are no rules when it comes to poppers....just fill'em with what you like!
 
Okay, I should not be counting my chickens before their hatched- but I have a lot of hab seeds, from those habs I got a christmas. they awere bite sized peppers, and I think they'd make cute poppers. The trouble here is, I have come up with four recipes already. Now, I am not going to be able to try any of these until harvest, if'n I have a green thumb at all. But, so that I can just be ever so ready (and I'll buy habs if necessary, come time) can poppers be stuffed and frozen and brought out to cook later? or cooked and then frozen to be reheated later? Or should I have a popper party for my birthday? (ooo, thats a cool idea. will they be ready the last week in August? will ya'll come?)

I know, Patrick, I shouldnt even be thinking about it till I got habs. I have a tendency to put the cart before the horse. Still, my mouth waters in anticipation!
 
I have a ton of poppers and stuffed peppers in my freezer and they turn out well when thawed and cooked up. Just keep in mind that they won't be crunchy if that is the way you like your poppers. Also, I have found that you really want to stuff them first and then freeze because it is a royal PIA to try stuffing a previously frozen pepper. This is JMO.
 
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