Ummmm, damn that looks goooooooooood!!! Ya got my mouth waterin'.
food Mmmmmm...poppers!
- Thread starter texas blues
- Start date
I have loved this thread so i thought i would have a go myself.
Seeing as this is my first season and i dont have any chillis ready i saw some paprika peppers at my local market and picked some up.
Ingredients :
Ground Pork
Spring Onions
Garlic
Ginger
Tomatoe
1 Dried Trinidad Scorpion ( Thanks neil @ THSC ).
Fresh Sage
Garam Masala
SalBlack Pepper
Pecorino Cheese
The filling.
Filled and into oven.
Done. MMMMMMM
This was my first time using and eating a super hot and i was very happy with the heat level.
My next effort i will be using a better melting cheese. Pecorino was all i had in the house and was'nt goin to store just for cheese.
loved the sweet paprika the moist pork and the fiery scorpion yum.
Cheers Kevvy.
Seeing as this is my first season and i dont have any chillis ready i saw some paprika peppers at my local market and picked some up.
Ingredients :
Ground Pork
Spring Onions
Garlic
Ginger
Tomatoe
1 Dried Trinidad Scorpion ( Thanks neil @ THSC ).
Fresh Sage
Garam Masala
SalBlack Pepper
Pecorino Cheese
The filling.
Filled and into oven.
Done. MMMMMMM
This was my first time using and eating a super hot and i was very happy with the heat level.
My next effort i will be using a better melting cheese. Pecorino was all i had in the house and was'nt goin to store just for cheese.
loved the sweet paprika the moist pork and the fiery scorpion yum.
Cheers Kevvy.
Being inspired by 60+ pages of popper greatness, I finally took a shot at making my own.
The opening characters
Peppers with cheese filling
Studded with chorizo before the wrap
Wrapped in the serrano ham before the oven
The final product!
Ingredients:
Jalapenos
Habanero jack cheese
Cream cheese
Spanish chorizo
Serrano ham
Pappy's spicy rub
Oregano
Black pepper
Paprika
Dill
Method was the usual. Mash cheeses together with spices. Fill peppers, dot with cubed chorizo, wrap in Serrano ham and into a 400 degree oven for about 15 minutes. They came out really really tasty. Just a little too salty though. Next time I'll use 1 meat or the other, not both. The spices in the cheese really mixed will with the bright flavor from the jalapenos. And now I find myself wanting to run out and get some more pods for further experimentation.
Thanks for all the inspiration folks!
-Pook
The opening characters
Peppers with cheese filling
Studded with chorizo before the wrap
Wrapped in the serrano ham before the oven
The final product!
Ingredients:
Jalapenos
Habanero jack cheese
Cream cheese
Spanish chorizo
Serrano ham
Pappy's spicy rub
Oregano
Black pepper
Paprika
Dill
Method was the usual. Mash cheeses together with spices. Fill peppers, dot with cubed chorizo, wrap in Serrano ham and into a 400 degree oven for about 15 minutes. They came out really really tasty. Just a little too salty though. Next time I'll use 1 meat or the other, not both. The spices in the cheese really mixed will with the bright flavor from the jalapenos. And now I find myself wanting to run out and get some more pods for further experimentation.
Thanks for all the inspiration folks!
-Pook
True "Poppers" are battered and deep fried. The ones in the pics are commonly known as ABT's or Atomic Buffalo Turds, which are often grilled or smoked. It's all good my friend.
How ever you call them or make them, they are a hit on the taste buds.
The final product!
theres something seriously wrong with these poppers.....they're not on MY plate!
tasty looking poppers folks.
I gotta get my popper mojo going......it's playoff time!!!
Ummmm, poppers good!!!
The beauty of a true popper lies in the popper's mouth.
The beauty of a true popper lies in the popper's mouth.
found some nice jalapenos today and the grocery store and decided to make some poppers for dinner. ingrediants: chorizo, green onions, garlic, cream cheese, monteray jack cheese, cheddar cheese, mushrooms, smoked red bhut jolokia chile powder. roasted the jalapenos before stuffing them. then baked them and finished under the broiler. nice flavor - the chorizo and smoked bhuts were great together.
the jalapenos:
ready for the oven:
reday to eat:
the jalapenos:
ready for the oven:
reday to eat:
buddy - the poppers look all tasty & cheezy good!
midwestchilehead
eXtreme
I can't believe I haven't seen this thread before. My goal over the next few days is to read this thread 10 pages at a time, salivate over the pepper popper porn, and possibly participate in the proceedings!
midwestchilehead
eXtreme
Ok, here is some more. I needed something to warm me up on the coldest night of the year (-10 F), and I learned how to use my cell phone camera today, so here you go.
Two firsts here. This is the first time I've cooked poppers in the kitchen, and this is the first time I've tried to post pictures here. I usually make poppers outside at bbq contests. Making them in the kitchen is much easier! In any event, Wish me luck!
The ingredients:
Two essential forgotten ingredients (forgot a third, too - Carribean Red Hab powder - it went in the stuffing):
Not many interim pics, but here they are wrapped with partially cooked bacon and ready to go in the oven. Busted out my brand spanking new cast iron pizza pan:
Now that my pizza pan is properly seasoned with Chorizo grease, they come out of the oven:
And the final product, ready to eat:
Prologue and lessons learned: The heat was ok - could have been hotter. I found them a little too salty. Chorizo always sounds good, but this was way too greasy. Even though I drained the Chorizo, I will rinse it if I use it again. And I won't leave them under the broiler so long next time.
Booze in a non Drunken Chef thread = WIN. Chorizo grease and bacon poppers = Double WIN! Jump back and kiss 'yo 'sef one time!
midwestchilehead
eXtreme
Thanks, TB. I've done gone and kissed myself. Now I just have to figure out how to properly size the pictures. They are actually huge. Does Picasa downsize them when you upload them?
