food Mmmmmm...poppers!

Ann you honor us soooo much in this thread.
 
And your poppers look killer!
 
Another cheat is to prep the jalapeno's and freeze them, including whatever you're stuffing them with
 
but leave off the bacon.
 
Take the stuffed jala's out of the freezer and let sit for 10 minutes.
 
Then wrap in bacon and do whatever the swirling cesspool of deviant desires beckons you.
 
Thank, TB. I'll remember that for next time. If I remember to plan that far ahead.
 
Is anyone here familiar with 'Hanky Panky'? It's basically equal parts sausage,
hamburger and Velveeta. It makes a great dip and when put on a bun, some
call them White Trash Sliders.
 
20150521_185443_zpsq0hpcdki.jpg

 
 
 
I added a good bit of powders and canned chipotle in adobe sauce to the mix.
 
20150521_191713_zps53wgigyf.jpg

 
20150521_191726_zps4cs6uzwj.jpg

 
20150521_192124_zpsmvgedybh.jpg

 
20150521_193827_zpsbpsqgcv1.jpg

 
20150521_193835_zpsfqu41ljx.jpg
 
Got dang.
 
Y'all go back and look at my first posts in this thread.
 
 
 
I just got schooled.
 
I could eat about 10 of those.
 
With some ranch/guac/salsa on the side.
 
And heavy on the lime squeezin's n' pleazin's.
 
Maybe even queso to dip into.
 
Robbie rocks!
 
robbie said:
Is anyone here familiar with 'Hanky Panky'? It's basically equal parts sausage,
hamburger and Velveeta. It makes a great dip and when put on a bun, some
call them White Trash Sliders.
 
20150521_185443_zpsq0hpcdki.jpg

 
 
 
I added a good bit of powders and canned chipotle in adobe sauce to the mix.
 
20150521_191713_zps53wgigyf.jpg

 
20150521_191726_zps4cs6uzwj.jpg

 
20150521_192124_zpsmvgedybh.jpg

 
20150521_193827_zpsbpsqgcv1.jpg

 
20150521_193835_zpsfqu41ljx.jpg
 
 
We put the mixture on those fancy little rye bread pieces and bake them and call them Hanky panks. I love the idea of putting in jalapenos. Looks great.
 
texas blues said:
Got dang.
 
Y'all go back and look at my first posts in this thread.
 
 
 
I just got schooled.
 
I could eat about 10 of those.
 
With some ranch/guac/salsa on the side.
 
And heavy on the lime squeezin's n' pleazin's.
 
Maybe even queso to dip into.
 
Robbie rocks!
 
 
TB-  because of your first post in this thread I still use a melon baller  for prepping  poppers.   true story
 
America knows poppers.
 
'Specially those whom reside in HotLanta.
 
Have mercy but there's some foo foo goin' on there too.
 
But that ain't a bad 'thang.
 
 
Consider me rocked.
 
Rocked? As in adulterated?
 
texas blues said:
America knows poppers.
 
'Specially those whom reside in HotLanta.
 
Have mercy but there's some foo foo goin' on there too.
 
But that ain't a bad 'thang.
 
 
Consider me rocked.
 
rhines81 said:
As promised.... photos attached.
 
Grocery store bought Jalepenos halved and cleaned for demonstration purposes (only one out of the whole bunch had any kick to it and even that was poor .... tasted like regular bells)

 
Jimmy Dean sausage (other brands are good too) cooked

 
 
Cream cheese added to the sausage

 
Ready for the oven 20-25 minutes @ 350F ... put about 1/4 inch of water in the dish to steam the peppers.

 
Add some mozzarella cheese at some point during the cooking process .... Done!

 
Ready to eat ... (wish the peppers themselves were good, but the were really awful for Jalepenos)
 
 
Alright so I grew my own peppers this year (about 60 plants of 12 different kinds) ... here are some Biker Billy Jalepenos and one stuffed 'Ancho' Poblano.  Sausage and cream cheese filling with a Paul Robeson black tomato, garlic and fresh oregano puree mix blended in and topped with some gooey sharp cheddar.
 
11988193_10206452309485266_52357983493451262_n.jpg
 
Sadly, I haven't posted my own poppers in this thread for eon's.
 
Y'all honor me and THP seguero que si'!
 
Rhines, that final pic is money out the ying yang and hot blue and righteous!
 
Forget the appetizer.
 
Thats my entree.
 
And I won't be sharing no how.
 
I heard somewhere that a planchadera thingy was a good way to make poppers too. How's about you posty some up?
 
Back
Top