| T O P I C R E V I E W |
| Ninibini |
Posted - Oct 06 2012 : 6:07:52 PM
Hi girls!
One of our neighbors generously gave us about half of a grocery bag full of rather large, extremely hot jalapenos. She said that they are super duper hot, so much so that her brother, who LOVES hot stuff, won't even touch them. Apparently because it didn't rain so much this past summer and because she didn't water the garden very often, the capzasin in the peppers really heated up - almost habanero-like! We were told not even to THINK about touching them without wearing rubber gloves! Eghads! LOL!
Personally, I probably wouldn't have accepted them, being that they're so hot; but my illustrious husband has it in his craw that I am so creative that all I have to do is stuff them with cream cheese, roll them in bread crumbs and deep fry him up some poppers (I'd let him do it, but his "specialty" is boxed mac-n-cheese with peas... you get the idea!). Yeah, right, like it's that easy - good gravy! I'm afraid to touch the dang things, because my banana peppers were hotter than hades this year. I know how hot jalapenos are supposed to be... Apparently these are much worse!
I'm not sure what to do. I have been searching for a good recipe, but you know how it goes... so many to choose from, no idea what will be good. And a lot of what I have found requires bacon, which isn't something my husband associates with poppers. I'm willing to try, though, if you think I should!
I'd be very grateful if you would help me with this... Maybe you have a good popper recipe - or, perhaps, you know how Texas Roadhouse makes those delicious snake bites appetizers? I'm not sure that I want to can or dehydrate them, because they're so hot. I'm actually not really sure WHAT to do with them, to be honest. Even if you have a non-popper recipe you'd like to share, that'd be great!
Thanks so much for your help! I really appreciate it!
Hugs -
Nini
Farmgirl Sister #1974
God gave us two hands... one to help ourselves, and one to help others!
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| 6 L A T E S T R E P L I E S (Newest First) |
| SarahJ |
Posted - Oct 09 2012 : 05:09:18 AM
I also can jalapeno jelly using the recipe from the Ball Blue book, and we love it. We serve it with cheeses and crackers.
SarahJ
Farmgirl Sister #116
http://bayoumama.wordpress.com/ |
| Ninibini |
Posted - Oct 08 2012 : 12:50:45 PM
I will have to try them, then, Sarah! I never thought to check her cookbook - I'm losing my mind! LOL! Thank you!
Kristina - I've never made hot pepper jelly! Do you have a recipe you'd like to share? I'd love that! Thank you!
Still haven't gotten to my sister-in-law yet for her recipe, but I will soon!
Hugs -
Nini
Farmgirl Sister #1974
God gave us two hands... one to help ourselves, and one to help others!
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| SarahJ |
Posted - Oct 08 2012 : 06:03:54 AM
Pioneer Woman's bacon wrapped jalapeno poppers are the best I've had.
SarahJ
Farmgirl Sister #116
http://bayoumama.wordpress.com/ |
| FieldsofThyme |
Posted - Oct 08 2012 : 04:59:25 AM
I wish my peppers were that hot. Then my Hot Pepper Jellies would really be hot. Yum!
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| Ninibini |
Posted - Oct 07 2012 : 08:22:05 AM
Also, my brother emailed to let me know that my sister-in-law makes poppers every year. I will post her recipe as soon as I hear back from her! :)
Farmgirl Sister #1974
God gave us two hands... one to help ourselves, and one to help others!
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| Ninibini |
Posted - Oct 07 2012 : 08:20:00 AM
Girls - just found this recipe for Rattlesnake Bites on tasteofhome.com. These are so yummy. They serve them with your choice of horseradish sauce or Ranch dressing. I love them with both, but the horseradish sauce is my first choice. They're my favorite thing on their menu! LOL!!
http://community.tasteofhome.com/community_forums/f/31/p/611480/5047492.aspx
How to video: http://www.local12.com/mediacenter/local.aspx?videoId=16098
Texas Roadhouse Rattlesnake Bites
2 c. shredded Monterrey Jack cheese
4-5 jalapeños, chopped (can use green or red bell peppers to reduce spiciness)
2 - 4 Tbs. milk or half & half or cream
1/2 c. breadcrumbs
crushed red pepper to taste
salt & pepper
cornmeal, buttermilk for coating
In large bowl, combine cheese, peppers, milk, and breadcrumbs. Mix well by hand, then form small egg shapes. Roll the “eggs” in mixture of cornmeal and seasonings, then dip them in buttermilk and roll them in cornmeal again.
Freeze for at least 30 minutes (longer if it is hotter in the kitchen).
Fry until golden brown (about 2 minutes). Drain and serve with ranch dressing
Enjoy!
Nini
Farmgirl Sister #1974
God gave us two hands... one to help ourselves, and one to help others!
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