Re: [CH] Fired up poppers
Baker Richardson (habanerored@hotmail.com)
Sun, 03 Jan 1999 14:02:44 PST
Hey Ray,
Try taking habs and cutting them in half....stuff them with a mixture of
cream cheese and good old Wisconsin cheddar and a little bit of chives.
After you've got them stuffed, wrap them with a half strip of bacon and
secure with a toothpick. Bake at 425 degrees until bacon is done. We
also do this with jalapenos for the wimps in my family.
Add a case of good beer and a Packer game and hey,life don't get any
better than this . :)
Go Pack and Yearn For The Burn Baker R.
>From: "twodnrth" <twodnrth@gte.net>
>To: "Chet Bacon" <hcbacon@connix.com>,
> "Chile-Heads Digest" <Chile-Heads@globalgarden.com>
>Subject: Re: [CH] Fired up poppers
>Date: Sun, 3 Jan 1999 14:41:51 -0600
>Reply-To: "twodnrth" <twodnrth@gte.net>
>
>Hey Chet--
> I did pretty close to what you did only I used orange and red habs for
t=
>he
>outer pepper--It was a warm Christmas Eve for my family!! Some said
they
>were too darn hot--yet after a 12 pack of beer, many ate them----though
t=
>hey
>more than likely paid for it the next day with that burning rectum
>syndrome!! Oh well--If you're going to do it--go all the way!!!!!
Have =
>a
>good one----- Ray in Wisconsin----Go Pack!
>-----Original Message-----
>From: Chet Bacon <hcbacon@connix.com>
>To: Chile-Heads Digest <Chile-Heads@globalgarden.com>
>Date: Sunday, January 03, 1999 2:30 PM
>Subject: [CH] Fired up poppers
>
>
>As it is raining to beat the band here in the Northeast and I am bored
>so it is off to cook up something to warm up by.. here is the
something
>to break the boredom and add a surprising amount of heat to the
kitchen.
>
>Jalape=F1o and Santa Fe Grande poppers fired up
>
>3-6 habaneros or more depending on how fired up you want things..
>12-18 Jalape=F1o
>12-18 Santa Fe Grande yellows
>1 pkg philly cheese
>1 pkg Mascarpone cheese (BelGioioso is a good brand)
>1 pkg of 6 cheese Zesty Mex (Sargento) for us lazy folks or grate-up
>whatever you got kicking around
>1 lb Monterey Jack w/Jalape=F1o
>1 lb of feta cheese
>1 container of sour cream for dipping
>
>I put the habs into the food processor - steel blade (no deep
breathing)
>- chop them up very fine unless you like surprises.
>Grate the monterey jack and add the rest of the cheeses to the
>processor.. mix well - this is your stuffing.
>
>Cut the Jalape=F1o and Santa Fe Grande yellows in half - de-seed
>leave the stems on - if you are careful you can cut these in half as
>well - they will be you handles for dipping
>leave in the veins for more heat..
>
>Stuff the halves with cheese - hab mix
>
>(method 1)
>Take 2-4 eggs and scramble
>cover the bottom of a dinner plate with Italian Bread crumbs
>dip the stuffed peppers into the egg wash then cover with bread crumbs
>bake in a 325 oven until cheese melts abt 20 minutes
>dip and eat!
>
>(method 2)
>take a package of pasta wrappers (azumaya is great)
>make a triangle out of each wrapper by cutting diagonally
>wrap the stuffed pepper stems toward top (widest) part of triangle
>water helps to make the edges stick together
>wrap them up like a baby in a blanket and bake till light brown
>dip and eat!
>--
>
>
>*-----------------------------------------------------------------*
>* Chet Bacon KA1ILH | Okay, who put a *
>* PO Box 284 | "stop payment" on my *
>* Southington, CT 06489 | reality check? *
>* E-Mail: | Homepage: *
>* hcbacon@connix.com | http://www.connix.com/~hcbacon *
>* cbacon@connix.com(work) | http://www.connix.com/~cbacon (work) *
>*-----------------------------------------------------------------*
>* Adopt a Doberman Help end puppy mills! www.dru.org *
>*-----------------------------------------------------------------*
>
>
>
______________________________________________________
Get Your Private, Free Email at http://www.hotmail.com