REC: Armadillo eggs...

OmManiPadmeOmelet said:

Had these at the birthday party of a close freind.
It's her husbands recipe, not mine:

<snip tasty sounding recipe>

my friend has a similar appetizer she calls rattlesnake eggs. it involves
canned croissant dough, browned hot pork sausage, chopped jalapenos and cream
cheese. she mixes the browned sausage with the chopped peppers and cream
cheese, then tears pieces off of the croissant dough, stuffs if full of the
mixture and bakes them off. they're very good for an app to take to a party. i
always eat way too many :-/

In article <[email hidden]>, "AC" <[email hidden]>

Quoted message said:

OmManiPadmeOmelet said:

Had these at the birthday party of a close freind.
It's her husbands recipe, not mine:

<snip tasty sounding recipe>

my friend has a similar appetizer she calls rattlesnake eggs. it involves
canned croissant dough, browned hot pork sausage, chopped jalapenos and cream
cheese. she mixes the browned sausage with the chopped peppers and cream
cheese, then tears pieces off of the croissant dough, stuffs if full of the
mixture and bakes them off. they're very good for an app to take to a party. i
always eat way too many :-/

That sound really good! :-d

Does she serve them with beer?
--
Peace, Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson

OmManiPadmeOmelet said:

Had these at the birthday party of a close freind.
It's her husbands recipe, not mine:

I make a similar, but simpler version.

Cut pepper in half right down the middle of the stem (makes a good
handle, but isn't really necessary)
remove seeds and ribs
fill with mixture
place directly on grill over low heat. Use a top shelf if cooking other
things at higher temp.
cook until pepper softens
serve with beer (we agree on that)

the mixture is usually cream cheese based. I often add onions, bacon,
herbs, and/or spices.

I also do mushrooms like this. Stem the shroom, fill with whatever, put
on the grill until shroom softens and cheese starts to brown.

Beer works amazingly well with the shrooms too.

Dean G.

In article <[email hidden]>,

Dean G. said:

OmManiPadmeOmelet said:

Had these at the birthday party of a close freind.
It's her husbands recipe, not mine:

I make a similar, but simpler version.

Cut pepper in half right down the middle of the stem (makes a good
handle, but isn't really necessary)
remove seeds and ribs
fill with mixture
place directly on grill over low heat. Use a top shelf if cooking other
things at higher temp.
cook until pepper softens
serve with beer (we agree on that)

the mixture is usually cream cheese based. I often add onions, bacon,
herbs, and/or spices.

Sounds good, (I like the idea of a mixed stuffing) but what do you do to
keep the cut pepper together?

I also find grilling small items on a regular grate to be awkward. Do
you use a veggie grilling tray? I've thought about using one of those
instead of foil.

Quoted message said:

I also do mushrooms like this. Stem the shroom, fill with whatever, put
on the grill until shroom softens and cheese starts to brown.

Damn. I've done stuffed 'shrooms in an electric contact grill, never
tried them over wood. I'll bet they are fantastic. :-) I've grilled
marinated portabellos over coals but have not stuffed them.

Quoted message said:

Beer works amazingly well with the shrooms too.

Hee! ;-)
Beer and BBQ go together, but I generally drink chilled wine...... <G>

Quoted message said:

Dean G.

--
Peace, Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson

OmManiPadmeOmelet said:

Had these at the birthday party of a close freind.
It's her husbands recipe, not mine:

24 fresh jalapeno peppers
24 slices of bacon
24 1/2 oz slices of cheddar jack cheese

Light the BBQ using wood or mesquite charcoal. Let it burn down to hot
embers.

While the fire is getting ready, put on a pair of disposable gloves and
slice each pepper in half down the middle.

Remove the ribs and seeds and discard them.

Stuff a 1/2 oz. slice of cheese into each pepper and close the halves,
then wrap a slice of bacon around it to keep it closed. Secure with a
wood toothpick.

Place the peppers onto a sheet of foil shaped into a boat.

Roast over the coals until done, about 45 minutes depending on how hot
the BBQ is.

Or, in another version, Cowtow Wolf Turds

Cowtown Wolf Turds
By Bigwheel

30-40 jalapeno Peppers
Pork Loin--slice thin strips (I used tenderloin)
Soy Sauce
Bacon Strips cut in half
Lemon Pepper or Greek Seasoning

Split seed and devein peppers
Marinade pork in soy sauce
Stuff peppers with marinated pork
Wrap with bacon using toothpicks to hold together
Dust with seasoning

Smoke or grill till done.

If you like very hot food use habanero peppers in place of jalapeno
and change name to Cowtown Dragon Turds

Jason

In article <[email hidden]>,

Jason Tinling said:

OmManiPadmeOmelet said:

Had these at the birthday party of a close freind.
It's her husbands recipe, not mine:

24 fresh jalapeno peppers
24 slices of bacon
24 1/2 oz slices of cheddar jack cheese

Light the BBQ using wood or mesquite charcoal. Let it burn down to hot
embers.

While the fire is getting ready, put on a pair of disposable gloves and
slice each pepper in half down the middle.

Remove the ribs and seeds and discard them.

Stuff a 1/2 oz. slice of cheese into each pepper and close the halves,
then wrap a slice of bacon around it to keep it closed. Secure with a
wood toothpick.

Place the peppers onto a sheet of foil shaped into a boat.

Roast over the coals until done, about 45 minutes depending on how hot
the BBQ is.

Or, in another version, Cowtow Wolf Turds

Cowtown Wolf Turds
By Bigwheel

30-40 jalapeno Peppers
Pork Loin--slice thin strips (I used tenderloin)
Soy Sauce
Bacon Strips cut in half
Lemon Pepper or Greek Seasoning

Split seed and devein peppers
Marinade pork in soy sauce
Stuff peppers with marinated pork
Wrap with bacon using toothpicks to hold together
Dust with seasoning

Smoke or grill till done.

Sounds good, but IMHO really needs cheese...

Quoted message said:

If you like very hot food use habanero peppers in place of jalapeno
and change name to Cowtown Dragon Turds

Jason

<lol> Dragon turds. That's funny!
And accurate. ;-D

Quoted message said:

--
Peace, Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson

OmManiPadmeOmelet said:

That sound really good! :-d

Does she serve them with beer?

they're great with beer, but then again, isn't everything? :-P

In article <[email hidden]>, "AC" <[email hidden]>

Quoted message said:

OmManiPadmeOmelet said:

That sound really good! :-d

Does she serve them with beer?

they're great with beer, but then again, isn't everything? :-P

<snicker>

Beer, and Ranch Dressing....... ;-D
--
Peace, Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson

OmManiPadmeOmelet said:

Sounds good, (I like the idea of a mixed stuffing) but what do you do to
keep the cut pepper together?

I cut the pepper completely in half and leave it that way. Just keep
the stuffing side up the whole time (g).

Quoted message said:

I also find grilling small items on a regular grate to be awkward. Do
you use a veggie grilling tray? I've thought about using one of those
instead of foil.

Our grill has a grate that works well with the peppers, but we also
have a veggie/fish rack as well which has a finer mesh for smaller
things. Asparagus for example, which otherwise likes to jump through
the grate.

Dean G.

In article <[email hidden]>,

Dean G. said:

OmManiPadmeOmelet said:

Sounds good, (I like the idea of a mixed stuffing) but what do you do to
keep the cut pepper together?

I cut the pepper completely in half and leave it that way. Just keep
the stuffing side up the whole time (g).

Ah. No flipping.
And it cooks evenly?

Quoted message said:

Quoted message said:

I also find grilling small items on a regular grate to be awkward. Do
you use a veggie grilling tray? I've thought about using one of those
instead of foil.

Our grill has a grate that works well with the peppers, but we also
have a veggie/fish rack as well which has a finer mesh for smaller
things. Asparagus for example, which otherwise likes to jump through
the grate.

Dean G.

Cool! :-)

Mine won't do that.
I'm fixin' to get one of those screen waks made for fire grilling.

Quoted message said:

--
Peace, Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson