food Mmmmmm...poppers!
- Thread starter texas blues
- Start date
Yessssss. The crab mix with bacon is such a good combo!
I'd like to have one a them sausage ones
I'd like to have one a them sausage ones
sicman said:the two on the left have krab and all kinds of cheese. the one on the right is stuffed with sausage and all kinds of cheese. lots of sicmix/spices/herb/and magical unicorn dust.
these jalos are big these are halfs and 3 of them was a full meal.
Dam ....sausage and sea food, can't beat that combo.........and the illustration on that plate reminds me of a " paisley print " shirt that I wore in the 70's.......(exhale)
Completely random stuff, and by no means td practice. I wanted a bruschetta but i didn't had bread...
I marinated a bit chopped garlic, shallot and fennel leaves in evo, salt, white pepper and my piripiri moruga sauce,
I cut and deseeded a bell pepper, filled with the marinade and mozz, topped with tomato slices.
Put in oven at 200°C. After 20 mins i realized i could use some grated bread and a spice mixture i have. Cooked other 30 mins at 200°C.
I marinated a bit chopped garlic, shallot and fennel leaves in evo, salt, white pepper and my piripiri moruga sauce,
I cut and deseeded a bell pepper, filled with the marinade and mozz, topped with tomato slices.
Put in oven at 200°C. After 20 mins i realized i could use some grated bread and a spice mixture i have. Cooked other 30 mins at 200°C.
Thanks LD!
I've had again for dinner:
I made a quick pasta ragù with minced beef (slowly pan fry shallot, after a while add salt, pepper, garlic, my hot sauce, carrot, then meat and parsley, simmered with cabernet, then more parsley).
Then i added 5 types of cheese: unnamed young local, unnamed local mezzano, unnamed old local, some asiago and mozz.
On top spice powder (garlic and hot pepper) and grated bread.
30-35 mins at 200°C
I've had again for dinner:
I made a quick pasta ragù with minced beef (slowly pan fry shallot, after a while add salt, pepper, garlic, my hot sauce, carrot, then meat and parsley, simmered with cabernet, then more parsley).
Then i added 5 types of cheese: unnamed young local, unnamed local mezzano, unnamed old local, some asiago and mozz.
On top spice powder (garlic and hot pepper) and grated bread.
30-35 mins at 200°C
Dang Essi.
It might not be for a throwdown but it for damn 'shore looks like a throwdown WINNER!
The last pic of the red and yellow bells is $$$.
It might not be for a throwdown but it for damn 'shore looks like a throwdown WINNER!
The last pic of the red and yellow bells is $$$.
I made venison sliders for dinner tonight (for the whole story, see the "burgers, hell yeah" thread). Such an epic main course needed an equally stellar side dish, so I selected the finest mustard habanero, "yellow scotch bonnet", NuMex Suave and red lunchbox pods I had on hand and made some poppers.
The filling consisted of goat cheese, diced sharp cheddar, crispy bacon and a little black pepper and thyme. The picture isn't blurry, you're just tearing up because they're so damned pretty.
I started a hot indirect fire on the Smokey Joe and threw on a big chunk of shagbark. The poppers took about a half hour to get all soft and melty and just a bit browned on the tops.
Here's a shot of the whole mess plated up. The reason "yellow scotch bonnet" is in quotes above is because the one you see plated here was really a 7 pot.
That was a surprise. A little hotter than I would typically want for dinner, but damned tasty. I wouldn't mind making that mistake again.
The filling consisted of goat cheese, diced sharp cheddar, crispy bacon and a little black pepper and thyme. The picture isn't blurry, you're just tearing up because they're so damned pretty.
I started a hot indirect fire on the Smokey Joe and threw on a big chunk of shagbark. The poppers took about a half hour to get all soft and melty and just a bit browned on the tops.
Here's a shot of the whole mess plated up. The reason "yellow scotch bonnet" is in quotes above is because the one you see plated here was really a 7 pot.
That was a surprise. A little hotter than I would typically want for dinner, but damned tasty. I wouldn't mind making that mistake again.
Nice meal!
Kind of anticlimactic.......and no prep photos......but here are the poppers I made for my buddy Tim and the Daytona 500.....(did I mention that I hate NASCAR?)
Just your basic cream cheese and shredded cheddar....a bit of Biohazard and minced black olives.....and topped with more shredded cheddar. Nothing amazing....but I did the best with what he had on hand.
Just your basic cream cheese and shredded cheddar....a bit of Biohazard and minced black olives.....and topped with more shredded cheddar. Nothing amazing....but I did the best with what he had on hand.
NASCAR - Non. Athletic. Sport. Centered. Around. Rednecks.
Nice poppers!
Nice poppers!
JoynersHotPeppers said:
Thanks!!
Seriously.....those assholes drove 500 miles.....and the person in 20th was 1.2 seconds behind the one that won the race.......
What the hell was the point of driving that damned far?
A drag race may have been a better choice. I want my 2 hours back.
JayT said:
WTF?!?!? ... I thought you were not posting because you were working ...
You cooked all the shit and didn't postie up? ... Boooo ...
Another ..bump..
I ate them all before I saw this post, but I'll have some more cooked up special for me this weekend and post a pic. I'd never think of putting raw meat in the pepper before cooking, mainly because of the grease. I like a little grease, but not a whole pepper full of it.
My 'LW' cooks the sausage first and mixes it with cream cheese prior to stuffing the jalepenos, then places in shallow tray with a little water and steams for about 15-20 minutes until tender. Sometimes she melts some mozzarella (or cheddar) on top during the last 5 minutes. Photo to follow in a few days...
I ate them all before I saw this post, but I'll have some more cooked up special for me this weekend and post a pic. I'd never think of putting raw meat in the pepper before cooking, mainly because of the grease. I like a little grease, but not a whole pepper full of it.
My 'LW' cooks the sausage first and mixes it with cream cheese prior to stuffing the jalepenos, then places in shallow tray with a little water and steams for about 15-20 minutes until tender. Sometimes she melts some mozzarella (or cheddar) on top during the last 5 minutes. Photo to follow in a few days...