food Mmmmmm...poppers!
- Thread starter texas blues
- Start date
Well I read this entire topic, and I must say they all look delicious. I had to make some for a 1AM drunken snack 
. So here is my submission for the Popper Overlords.
1[sup]st[/sup] time I’m posting photos hope this works, here we go.
My ingredients, found fresh Manzanos at the local Mexican market.
Poppers ready to go into the oven. Wait . . . Something’s missing.
That’s it they needed to be candied.
Candied poppers, coated in brown sugar and chipotle, ready to go into the oven.
Hot out of the oven.
Mmm . . . candied poppers
. So here is my submission for the Popper Overlords.1[sup]st[/sup] time I’m posting photos hope this works, here we go.
My ingredients, found fresh Manzanos at the local Mexican market.
Poppers ready to go into the oven. Wait . . . Something’s missing.
That’s it they needed to be candied.
Candied poppers, coated in brown sugar and chipotle, ready to go into the oven.
Hot out of the oven.
Mmm . . . candied poppers
Way to bring it to the next level!!!!! Those look fantastic!
Haven't thought of busting out the proscuitto for poppers. Great idea.
Might try that myself, with a little ricotta and basil on the inside.
Fancy poppers!
Well played...well played!
AlabamaJack
eXtreme
I am impressed or depressed...haven't figured it out yet...great idea for candied poppers...
Thanks, everybody.
The candied turned out good, but next time I’m gonna bake them closer to 350⁰ F to try and get the coating a bit more crunchy. I baked these @ 325⁰ for ~25min.
Sicman, awsome. They look so crunch I think I can hear it. I’d love to sit down with a plate of those and a bowl of queso or maybe ranch dressing to dip them in. Oh don’t forget the beer.
The candied turned out good, but next time I’m gonna bake them closer to 350⁰ F to try and get the coating a bit more crunchy. I baked these @ 325⁰ for ~25min.
The manzanos weren’t what I remember, very little taste in these ones and what taste there was reminded me of a green bell with a hint of tomato. The burn was lovely, close to 2x that of the peno’s, and lasted longer IMO, but one of the guys I work with cursed me out, and he eats my Bhut powder often.
The prosciutto worked out awesome, adhered to the pod without toothpick and kind of heat shrunk in the oven. The ricotta and basil sound delish, I added a pinch of basil, thyme and granulated garlic to the filling along with some of that onion chopped real fine.
Sicman, awsome. They look so crunch I think I can hear it. I’d love to sit down with a plate of those and a bowl of queso or maybe ranch dressing to dip them in. Oh don’t forget the beer.
a new breed! what to do with your small chilis..
These little buggers are SCREAMING hot!
Just thinking... what if you had a pastry bad filled with a cream cheese mixture, and you were able to inject a bit into each of those peppers before deep frying?
Mine were more like 5x my peno's with great flavor, and the burn did last forever! I'd bet that yours were picked too early, that might explain the flavor problem. That is the thing with store bought peppers (especially this time of year). You never know what you're getting. The last couple times I bought Jal's they finally had some decent flavor and heat.
been thinking of trying that! The wife has a cookie press kinda like a caulking gun that should work perfect!
Wow. Whole lotta' popper tomfoolishnessessess goin' on. The candied poppers look awesome but prolly too sweet for me. The habby popcorn looks like teh evil.
Habby popcorn.....I like it! From this day forward, that is what they shall be dubbed. Evil? naw...only devilish enough to keep you coming back for more.
As far as injecting them with cheese.....these are itty bitty lil peppers and the taste buds respond just as well to a dipping sauce like queso or even the classic blue cheese. We'll try that with some larger peppers though
As far as injecting them with cheese.....these are itty bitty lil peppers and the taste buds respond just as well to a dipping sauce like queso or even the classic blue cheese. We'll try that with some larger peppers though
Stc, I agree, never know what you’ll get at the store. I have some Rocoto Brown and Red Peruvian Rocoto started this year, I’m not sure how they’ll do in the dry heat we have here, but I’m gonna find out.
Ya, thought of the pastry bag idea also, I have this tip or something close to it, it is has a ¼” hole which would have destroyed those “habby popcorn”, but I might give it a try on my next batch of poppers.
Ya, thought of the pastry bag idea also, I have this tip or something close to it, it is has a ¼” hole which would have destroyed those “habby popcorn”, but I might give it a try on my next batch of poppers.
Looks like just the ticket!Stc, I agree, never know what you’ll get at the store. I have some Rocoto Brown and Red Peruvian Rocoto started this year, I’m not sure how they’ll do in the dry heat we have here, but I’m gonna find out.
Ya, thought of the pastry bag idea also, I have this tip or something close to it, it is has a ¼” hole which would have destroyed those “habby popcorn”, but I might give it a try on my next batch of poppers.
Here are today's poppers...
Stuffed with Oyter colby jack and Parmesan Cheese...mmmmmmmmmm
Habanero/Oyster/colby jack/parmesan....DELICIOUS!
Mmmmmmm Poppers!
Should have showed one cut open, but by the time I though of that they were gone...
Hope everyone had a great weekend!
Shane
I was inspired by the oysters heres what I came up with.
I used a little mayo and some of scovies chilli powder to mix it all up.
Stuffed em
Cooked em top them with a little cheese and done. mmm mm
I used a little mayo and some of scovies chilli powder to mix it all up.
Stuffed em
Cooked em top them with a little cheese and done. mmm mm