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Mmmmmm...poppers!

Hey ya'll once again from the big dry ditch in Las Vegas. I was going to grill today but ahhh...a little too hot once again. Maybe tomorrow will be more appropos. My gal had bought some very nice ground beef to make some sliders but she changed her mind as usual and opted instead for spinach/cheese ravioli with garlic cream sauce instead. Of course I was enlisted to do the cooking. So what to do with the ground beef? I have peppers. I have cheese. Duh..como se dice en espanol....poppers!!
Ground beef, japs, 4 cheese Mexi mix, shallots, Lawry's and fresh ground pepper. Here tis. Notice the melon ball tool I use to deseed. Works perfect.
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The mix.
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Stuffed.
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Have a great holiday ya'll....and cheers!!! Texas Bluesman
 
My local Kroger.
 
Sells these.
 
I was skeptical.
 
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Tried 'em out.
 
In cast iron.
 
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Whoa dad.
 
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I was surprised.
 
The cream cheese didn't melt out.
 
Leaving an empty shell of a popper.
 
So I butt.
 
Rocketted it.
 
With avocado pineapple ranch.
 
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Goodern' hell!
 
The japs.
 
Even had a little heat.
 
I don't normally buy premade sheeit.
 
But these were worth it.
 
Chingon!
 
 
Step to the beat of my heart.
 
 
 
 
3 year hiatus....aaaaand the thread is back!!!

'Bout time to do some in the salsa family house. I have a technique that will probably get me banned, but its dadgum good.
 
Poppers.
 
Mixto some cream scheeze.
 
With schredded scheddar.
 
Cut some whole pickled xalapas.
 
In half.
 
Stuff 'em.
 
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And then.
 
Throw 'em in the freezer.
 
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Yankem' out and toss 'em.
 
in AP flour.
 
Egg.
 
Breadcrumbs.
 
Like this.
 
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Butt rocket in cast iron.
 
In the oven at 400f for 2 hoskeys.
 
I shoulda' left 'em in the freezer longer than 20 minutes.
 
They bleed.
 
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But thats cool and the gang.
 
Rock some ranch.
 
With hot bo hunk paprika.
 
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Goodern' chingon!
 
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I like to be liking.
 
This 'kine popper.
 
In the oven.
 
Tasty goodnessess.
 
I ate them all.
 
 
Popper the one you're with.
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
Extra thick sour cream? Where do you find something like that? I know if I get sour cream at the dollar General, it is damn near liquid some times.
 
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A Canadian dairy company makes it. They do the thinner stuff too, but some recipes really need the thick sour cream ,@ 18% mf you might not want to eat it too often though. I used the last bit of container we bought to make tzatziki.

This is just a picture i grabbed from interwebz but it looks exactly like that.

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