food Mmmmmm...poppers!

JayT said:
I heard somewhere that a planchadera thingy was a good way to make poppers too. How's about you posty some up?
 
Life sheeit has gotten in the way of late.
 
You know somethin' 'bout that yourself.
 
And it is a dang shame for true.
 
I haven't cooked on la plancha in almost a week!
 
I do know something about that, that is why I chose this night (the only one I have off this week) to fire up the grill for some sausage, wings, and a steak, while cooking the minions a pizza in the oven. No pics, too busy cooking and drinking beer, b'sides you have all seen all that I made a bunch of times.
 
Bacon wrapped red Rocotos stuffed with shrimp, cream cheese, cheddar cheese, and cilantro.
 
Stuffed:
 
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Wrapped:
 
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Ready to go:
 
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Buddy always brings it.
 
But wait....
 
Only 5????
 
Dang.
 
That's only enough to get to 2nd base.
 
I need at least a dozen por favor senor to fully entertain that gal!
 
For Halloween those would make sick eyeball treats. Maybe a black olive slice in center and some red hot sauce trails lol.

They look killer.
 
Dear The TB, you are the original popper master, I reckon that it has been a couple of coon's ages since you posted poppers in here. I think it is high time that you show the newbs how it is done once again.
 
Tried something new for me tonight.
Made poppers using a variety of milder peppers.
Aji Fantasy, Aji dulce red, Aji omnicolor,Aji golden,cream fatalii and Fresno.
Very simple stuffing of goat cheese, provolone and sausage. I forgot the onion,not sure how.
Wrapped it all up in Bacon and baked it.
Would have been better with onion but made for an interesting selection of flavors. A bit greasy also but that can be fixed lol
 

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