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Playing with Peppers!!!
Grandpas Grub
Posts: 14,226
Playing With Peppers…
With all the pepper pictures decided to do some playing.
Yesterday, I cooked these in foil. Too much cheese stuck to the foil. Decided to line the foil with parchment paper. That did the trick.
Got a good sized (5 to 7 inch) pepper and mixed up some Colby Jack, Pepper Jack, Cream and so it would be neatly I put in some chicken.
One for me and one for Mrs. ~ tried to talk her out of hers but that was quick no.
Plate setter 300° and 1 ½ hours later. Stuffed Pepper nirvana!!!
Time to do some more playing with the cheeses. The chicken didn’t do anything for the flavor. I am thinking of adding some pickled Jalapeno’s and maybe a very few banana peppers. No spices as of yet.
Hope you all have a great day.
GG
With all the pepper pictures decided to do some playing.
Yesterday, I cooked these in foil. Too much cheese stuck to the foil. Decided to line the foil with parchment paper. That did the trick.
Got a good sized (5 to 7 inch) pepper and mixed up some Colby Jack, Pepper Jack, Cream and so it would be neatly I put in some chicken.
One for me and one for Mrs. ~ tried to talk her out of hers but that was quick no.
Plate setter 300° and 1 ½ hours later. Stuffed Pepper nirvana!!!
Time to do some more playing with the cheeses. The chicken didn’t do anything for the flavor. I am thinking of adding some pickled Jalapeno’s and maybe a very few banana peppers. No spices as of yet.
Hope you all have a great day.
GG
Comments
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Kent try layering some jimmy dean first, then the cheese. Maybe even put some bacon on top. yummySEE YOU IN FLORIDA, March 14th and 15th 2014 http://www.sunshinestateeggfest.com You must master temp, smoke, and time to achive moisture, taste, and texture! Visit www.bubbatim.com for BRISKET HELP
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Sounds like a great idea.
I am kind of heading to chili relleno, but I am not sure if the egg batter would hold around the cheese. I have no idea for a chili relleno sauce, I don't want to have just a plain tomato type sauce.
Kent -
I hear you. Little Chef has been talking about the same thing.. :laugh:SEE YOU IN FLORIDA, March 14th and 15th 2014 http://www.sunshinestateeggfest.com You must master temp, smoke, and time to achive moisture, taste, and texture! Visit www.bubbatim.com for BRISKET HELP
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Nice. Are they Japs?
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Gramps they really look good
Dave -
LC has a huge more chance of getting a good tasting result than I do!!! I have a hard time making oreo's and milk taste good.
Kent -
Mike,
Up here out pepper selection, where I shop, is handicapped to say the least. Combine that with my knowledge and I am lucky if I can even get to a ‘duno’ answer.
They were in with and priced as Anaheim’s. However, they look bigger than Anaheim’s and taste more ‘pepperish’, ah, more towards jalapeno’s. The outer skin is more of a jalapeno look but smaller in diameter and length. Jalapeno’s seem much hotter and a stronger pepper taste.
My wife picked them for me. I told her to get the biggest and longest peppers she could find. Cooked these taste a lot like the canned ‘green chili’s we get up here. The can somewhat looks like a small version of canned tuna.
Put bacon around these and they would make HUGE ABT’s – 4 or 5 times bigger. I didn’t measure these but the longest could be 7 or 8 inches. The completed cooked stuffed pepper has fantastic taste and flavor. The ones I just did, there probably is more heat from the pepper jack cheese than from the pepper itself. I really didn’t expect them to come out as good as they did.
I have about 6 more, then I am going to make another batch and get just a little more heat in them.
Kent -
looks fantastic!!!! Of course I have a thing for peppers!
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