Tomatoville® Gardening Forums


Notices

Have a favorite recipe that's always a hit with family and friends? Share it with us!

Reply
 
Thread Tools Display Modes
Old July 25, 2016   #1
Nematode
Tomatovillian™
 
Join Date: May 2012
Location: massachusetts
Posts: 1,590
Default Hot pepper poppers

Hot pepper poppers

Hot peppers
1 lb Bacon fully cooked
1lb Cream cheese
Rosemary
(Alcohol if required)

Oven or grill @450

Use peppers conducive to cutting lengthwise and stuffing, think jalapeno, cherry pepper like that.
Cut in half stem to blossom end.
De-seed.
Check for heat level, if they are too hot, soak in vodka or other alcohol for 10-30 min till they mellow out. The heat goes to the alcohol, use caution if you want to sample it.
Chop bacon and rosemary and mix with cream cheese, fill pepper halves with mix, and place in baking pan, cook till done, somewhere around 8-10 min. They are best if pepper is not too floppy.

Easy prep tip, bake the bacon in the same baking dish as you will bake the peppers.
I usually do bacon at 425, and fork it around 3-4 times while its cooking in the oven.
Never any left overs of this one.

Last edited by Nematode; July 25, 2016 at 03:03 AM. Reason: Clarity sp
Nematode is offline   Reply With Quote
Old July 25, 2016   #2
swellcat
Tomatovillian™
 
swellcat's Avatar
 
Join Date: Jul 2013
Location: Cowtown, Texas – 7B/8A
Posts: 191
Default



Is this one hot enough?
swellcat is offline   Reply With Quote
Old July 25, 2016   #3
Nematode
Tomatovillian™
 
Join Date: May 2012
Location: massachusetts
Posts: 1,590
Default

Did you have to put it on that lid so it wouldn't leave a burn mark on the wood?

Sure give it a go
Nematode is offline   Reply With Quote
Old July 25, 2016   #4
swellcat
Tomatovillian™
 
swellcat's Avatar
 
Join Date: Jul 2013
Location: Cowtown, Texas – 7B/8A
Posts: 191
Default

It takes me a week to eat ONE of those. (So far, the capsaicin hasn't warped my Wüsthof, at least, as I try to scalpel off the thinnest slices.)
swellcat is offline   Reply With Quote
Old July 25, 2016   #5
Nematode
Tomatovillian™
 
Join Date: May 2012
Location: massachusetts
Posts: 1,590
Default

I don't understand the super-hot thing.
What is the attraction?
Nematode is offline   Reply With Quote
Old July 25, 2016   #6
Worth1
Tomatovillian™
 
Worth1's Avatar
 
Join Date: Feb 2006
Location: 25 miles southeast of Waterloo Texas.
Posts: 36,486
Default

Quote:
Originally Posted by Nematode View Post
I don't understand the super-hot thing.
What is the attraction?
I dont know either but I can say the more you eat hot peppers the more you seem to get used to them.

In my line of thinking about cooking with peppers is there are reasons for each.
You can use a lot of milder peppers in foods that are pepper based.
Then there are other foods you cook that are based on other flavors besides peppers.
Maybe you dont even want the food to taste like peppers at all but want a little heat.
This is where the hotter peppers shine through in small amounts.

Me personally I dont want to scald my tongue and lips off every time I take a bite it ruins the food and dinning experience.

On a side note I absolutely abhor those nasty spicy french fries the make.

Worth
__________________
Happy Fermenting.
I Texas.
I came into this life with a backbone and I'll leave it with one.
Worth
Worth1 is offline   Reply With Quote
Old July 25, 2016   #7
Worth1
Tomatovillian™
 
Worth1's Avatar
 
Join Date: Feb 2006
Location: 25 miles southeast of Waterloo Texas.
Posts: 36,486
Default

Mr Nematode I always forget about what you guys may or may not have tried depending on where you live.
Have you ever heard of an armadillo egg?
There are many ways to make them with peppers.
I think you would like them.
Here is a pictuer of an example of an armadillo egg.
__________________
Happy Fermenting.
I Texas.
I came into this life with a backbone and I'll leave it with one.
Worth
Worth1 is offline   Reply With Quote
Old July 25, 2016   #8
Nematode
Tomatovillian™
 
Join Date: May 2012
Location: massachusetts
Posts: 1,590
Default

That looks like a winning combo.
Never tried 'em. No Armadillos up here.
Nematode is offline   Reply With Quote
Old July 25, 2016   #9
Cole_Robbie
Tomatovillian™
 
Cole_Robbie's Avatar
 
Join Date: Jun 2012
Location: Illinois, zone 6
Posts: 8,288
Default

I have a Fatali plant on my porch with a few ripe pods. I think I will take them to market and label them "African Death Pepper."

I also have a White Bullet Habanero in my garden that is the biggest pepper plant I have ever grown. It is chest-high already, and covered in peppers, which I really have no idea what to do with.
Cole_Robbie is offline   Reply With Quote
Old July 25, 2016   #10
Worth1
Tomatovillian™
 
Worth1's Avatar
 
Join Date: Feb 2006
Location: 25 miles southeast of Waterloo Texas.
Posts: 36,486
Default

Quote:
Originally Posted by Cole_Robbie View Post
I have a Fatali plant on my porch with a few ripe pods. I think I will take them to market and label them "African Death Pepper."

I also have a White Bullet Habanero in my garden that is the biggest pepper plant I have ever grown. It is chest-high already, and covered in peppers, which I really have no idea what to do with.
Ferment them.

Worth
__________________
Happy Fermenting.
I Texas.
I came into this life with a backbone and I'll leave it with one.
Worth
Worth1 is offline   Reply With Quote
Old July 25, 2016   #11
dmforcier
Tomatovillian™
 
dmforcier's Avatar
 
Join Date: Apr 2016
Location: Dallas, TX
Posts: 3,794
Smile

Quote:
Originally Posted by Nematode View Post
I don't understand the super-hot thing.
What is the attraction?
1) Clears the sinuses
2) Focuses the mind wonderfully
3) Produces endorphines by the bucketload
4) Mental health: Nothing else seems as bad as it used to
5) Very high in vitamin C
6) One of the few preventatives for prostate and other cancers
7) Bragging rights
8) They make dandy Halloween "candies"

__________________


Stupidity got us into this mess. Why can't it get us out?
- Will Rogers


dmforcier is offline   Reply With Quote
Old July 25, 2016   #12
Worth1
Tomatovillian™
 
Worth1's Avatar
 
Join Date: Feb 2006
Location: 25 miles southeast of Waterloo Texas.
Posts: 36,486
Default

I just read this the other day.
Interesting I didn't know it.
For those that dont want to click in the link they found the habanero in Peru dated 8,500 years old.
https://en.wikipedia.org/wiki/Habane...nd_current_use
__________________
Happy Fermenting.
I Texas.
I came into this life with a backbone and I'll leave it with one.
Worth
Worth1 is offline   Reply With Quote
Old July 25, 2016   #13
dmforcier
Tomatovillian™
 
dmforcier's Avatar
 
Join Date: Apr 2016
Location: Dallas, TX
Posts: 3,794
Default

Fatalii is wonderful in citrus-heavy dishes like ceviche and guacamole. Don't forget the olive oil trick when handling them, though. They're not a true super-hot, but at 250,000-350,000 SHU they do bite.

Fatalii is a great pepper for your mouth to learn, too. There's a zen-like discipline required to enjoy a really hot pepper. "Oh, it's just pain. It will go away soon."

Quote:
Originally Posted by Cole_Robbie View Post
White Bullet Habanero ... which I really have no idea what to do with.
I haven't grown the bullet but I hear great things about it. Read here: http://www.thechileman.org/results.p...=Any&genus=Any

Fermenting is a good use, as suggested. Or just make a mash. Seed (optional for you but not for me), chop in a food processor, add salt and cider vinegar to get the acidity up, maybe lemon juice or water, bring to a boil, pour into a sterile jar and lid. It's not shelf-safe, but I have some mash that I use as a general "spice things up" additive that has been in the fridge for three years.

Or just freeze. (I seed and filet first.) Doesn't keep as long as mash, but useful.

Or best of all, send a pound or so to me.

<= pepper pirate
__________________


Stupidity got us into this mess. Why can't it get us out?
- Will Rogers


dmforcier is offline   Reply With Quote
Old July 25, 2016   #14
Cole_Robbie
Tomatovillian™
 
Cole_Robbie's Avatar
 
Join Date: Jun 2012
Location: Illinois, zone 6
Posts: 8,288
Default

Thanks for the link, and the suggestions.

On an academic side note, that trademark claim of theirs is pretty weak. The rule about colors is that they are too generic to trademark, so "Bullet" is the only word they can lay a trademark claim to. If they didn't register the mark, they would only get regional protection anyway. The burden would be on them to prove that the name of one of their products deserved the same trademark protection as their business name...and I think they'd lose, not that anyone would ever pay a lawyer $25K to argue this case, anyway.
Cole_Robbie is offline   Reply With Quote
Old July 25, 2016   #15
Worth1
Tomatovillian™
 
Worth1's Avatar
 
Join Date: Feb 2006
Location: 25 miles southeast of Waterloo Texas.
Posts: 36,486
Default

I have an idea.
Ferment them for about two weeks and then make a sweet vinegar brine like they do the Peppadews.
People will gobble them up.
Very good on hamburgers and as a side nibbler for steaks.

Worth
__________________
Happy Fermenting.
I Texas.
I came into this life with a backbone and I'll leave it with one.
Worth
Worth1 is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


All times are GMT -4. The time now is 01:03 PM.


★ Tomatoville® is a registered trademark of Commerce Holdings, LLC ★ All Content ©2019 Commerce Holdings, LLC ★