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Question on ABT's?

DeetwoodDeetwood Posts: 70
edited 2:23PM in EggHead Forum
Let me preface my comments by saying I've never cooked ABT's before.[p]I've got to cook them and the gathering I'm going to is 1 hour away any ideas on when to cook them or how to store them for the drive?[p]Do most use cream cheese or sour cream?

Comments

  • Deetwood,
    Forget sour cream. Cream cheese is good. Sharp cheddar works nice also. Mix in a bit of sausage with it if you like, or make a little plug of meat to hold in the cheese in the end. I've even done a mix of lamb with feta cheese and some spices with good results. Quick words of advice - depending upon you & your group's tolerance for heat, you may want to core out the interior to remove the seeds & rib membrane. The membrane is where the heat is. When cooking, when the bacon's done the ABT's are done. If transporting, I use a glass bowl as the smoke will find it's way into the palstic. If you don't mind, don't worry. You can reheat in a toaster over or regular oven on a cookie sheet for best results. Otherwise, the microwave has a tendency to make them mushy. Obviously, they're best right off the grill...If you can cool them down in the fridge in a bowl, you can toss them in a ziploc for easy transport too.

  • Martini Mark in MSP, Lamb and feta...boy that sounds good. Are you using ground lamb or cooked & shredded.
    More details please.[p]CB

  • Chrispy Bob,
    Ground lamb, about 1/2 pound for 2 dozen ABT's. Precook it about 1/2 - 2/3 done, mix in a handful of fresh rosemary & thyme from the garden, Greek seasoning ( I use Penzey's greek seasoning, nice enough ) to your liking, a twist or so of peppercorns from the mill & about a cup of feta, crumbled, more if you have alot of jalapenos or if they are larger ones. Prepare/stuff/cook like all the others. The feta doesn't seem to run as much as some other cheeses, so you can fill them pretty full, Good luck!

  • Martini Mark in MSP, Thanks... will be fixing them soon!!!![p]CB

  • Chrispy Bob,
    Again, I'm into the heavy seasonigs & herbs so be generous with your mixing & amounts...Good luck!

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