TonyMantana Posted September 23, 2005 Share Posted September 23, 2005 (edited) A little cream cheese and a small slice of marinated chicken on top of a halved Jalepeno wrapped in Bacon. I've been asked to make some for the Monday night Den v KC game at mile high. I've never taken them on the road before. Any advice? Prep them all, or make them there? (I don't want them to fall apart, I also don't want to spend 30 minutes making food while I can be drinking and playing poker on my day off in the parking lot) Edited September 23, 2005 by TonyMantana Quote Link to comment Share on other sites More sharing options...
Chavez Posted September 23, 2005 Share Posted September 23, 2005 That sounds like darn near the PERFECT food. Quote Link to comment Share on other sites More sharing options...
Dbaxx Posted September 23, 2005 Share Posted September 23, 2005 A.K.A....ABT's...(Atomic Buffalo Turds)! They're great. Here's how I make them: Buy the largest Japs you can, cut off the top and then core them. An apple corer works great. The more seeds you leave in, the hotter they will be I mix the cream cheese and meat (in your case chicken chopped up real fine) and stuff the bottom. Then add some chicken chunks then top w/Mozzerela. Lay one inch piece of bacon over top and grill for about 45 minutes or until bacon is done. Very good. Quote Link to comment Share on other sites More sharing options...
seminoles Posted September 23, 2005 Share Posted September 23, 2005 I don't want them to fall apart 1013018[/snapback] why dont you put a stick through them (like the ones on BLTs in restaurants) Quote Link to comment Share on other sites More sharing options...
Perchoutofwater Posted September 23, 2005 Share Posted September 23, 2005 I went to a chinese restraunt last week that had jalepeno wantons. Wantons with cream cheese and japs in them . They were yummy. Quote Link to comment Share on other sites More sharing options...
untateve Posted September 23, 2005 Share Posted September 23, 2005 Buy the largest Japs you can, cut off the top and then core them. An apple corer works great. The more seeds you leave in, the hotter they will be 1013074[/snapback] It is my understanding that the seeds have nothing to do with the heat. It's the white veins within the jalapeno. Leave the veins in = heat. Scrape them out = cold. The problem is, when people remove the seeds, they are not careful and they remove the veins as well. On another note, when I make poppers (as I did last weekend), I cook up bacon and then break it up into little pieces and mix it in with the cream cheese (I also throw in shredded cheddar, garlic, and italian seasoning. Yum. Quote Link to comment Share on other sites More sharing options...
Dbaxx Posted September 23, 2005 Share Posted September 23, 2005 Forgot to add, put toothpick through top of bacon. Garlic salt, tobasco etc, can be added as well. They're easier to make on a chili pepper grill. Quote Link to comment Share on other sites More sharing options...
Bier Meister Posted September 23, 2005 Share Posted September 23, 2005 both seeds and veins add heat unta. ....what you may want to do is partially cook them at home then finish them on the grill at the game... i am going on an assumption that you are going to it and tailgating. Quote Link to comment Share on other sites More sharing options...
untateve Posted September 23, 2005 Share Posted September 23, 2005 both seeds and veins add heat unta. 1013121[/snapback] You are correct, sir. I did a search and voila: Altering the HeatWhen cooking with chiles, keep in mind that the vein and the seeds are highly concentrated in capsaicin. You can adjust the heat levels of foods by either adding or omitting these parts of the chile. So, my poppers can be hotter by leaving in the seeds...hmmm Quote Link to comment Share on other sites More sharing options...
Bier Meister Posted September 23, 2005 Share Posted September 23, 2005 (edited) You are correct, sir. I did a search and voila:So, my poppers can be hotter by leaving in the seeds...hmmm 1013138[/snapback] i also think that the heat from the veins is more intense edit: as i think about it.... it probably depends on the pepper. the seeds from anchos i've worked with have brought a lot of heat Edited September 23, 2005 by Bier Meister Quote Link to comment Share on other sites More sharing options...
Bonehand Posted September 23, 2005 Share Posted September 23, 2005 Dam, that sounds gooooood! I need to try those! Quote Link to comment Share on other sites More sharing options...
bushwacked Posted September 23, 2005 Share Posted September 23, 2005 Fawkers...I'm hungry. Quote Link to comment Share on other sites More sharing options...
Bier Meister Posted September 23, 2005 Share Posted September 23, 2005 oh yeah....not so sure i'd use chicken with this. chicken takes a while to cook while the bacon, pepper, and cream cheese will cook relatively quickly... if you have a food processor at home, i'd recommend throwing in CC, sliced green onions, cilantro, half of a red pepper, some lump crab meat (broken up), and a little bit of milk (for texure- will smooth it out). use that to stuff the peppers. Quote Link to comment Share on other sites More sharing options...
whomper Posted September 23, 2005 Share Posted September 23, 2005 I thought this was gonna be about the Davis- Bacon act Quote Link to comment Share on other sites More sharing options...
bushwacked Posted September 23, 2005 Share Posted September 23, 2005 I thought this was gonna be about the Davis- Bacon act 1013253[/snapback] Quote Link to comment Share on other sites More sharing options...
Jimmy Neutron Posted September 23, 2005 Share Posted September 23, 2005 both seeds and veins add heat unta.....what you may want to do is partially cook them at home then finish them on the grill at the game... i am going on an assumption that you are going to it and tailgating. 1013121[/snapback] Yup - keep the seeds, dump the veins - they can be bitter. I usually try a raw pepper to see what the batch is like. If I detect a bitter taste - I ditch the veins. Quote Link to comment Share on other sites More sharing options...
Perchoutofwater Posted September 23, 2005 Share Posted September 23, 2005 Bacon wrapped jalepeno = good. Davis-Bacon = bad. Quote Link to comment Share on other sites More sharing options...
zmanzzzz Posted September 23, 2005 Share Posted September 23, 2005 im so hungry right now. Quote Link to comment Share on other sites More sharing options...
loaf Posted September 23, 2005 Share Posted September 23, 2005 every year, one dude makes this at the Eggfest. Outf'nstanding! Quote Link to comment Share on other sites More sharing options...
AtomicCEO Posted September 23, 2005 Share Posted September 23, 2005 I've been asked to make some for the Monday night Den v KC game at mile high. 1013018[/snapback] I found out last night that I'm going to this game! Gotta love friends with company seats. Quote Link to comment Share on other sites More sharing options...
Jimmy Neutron Posted September 23, 2005 Share Posted September 23, 2005 I found out last night that I'm going to this game! Gotta love friends with company seats. 1013801[/snapback] You, sir - suck! Quote Link to comment Share on other sites More sharing options...
Dark Knight Posted September 23, 2005 Share Posted September 23, 2005 It is my understanding that the seeds have nothing to do with the heat. It's the white veins within the jalapeno. Leave the veins in = heat. Scrape them out = cold. The problem is, when people remove the seeds, they are not careful and they remove the veins as well. 1013099[/snapback] Yup. Also, the longer you leave any habanero or jalepeno on the plant, the more ripe and heat intense it will become. They will continue to ripen after picked and the heat will also increase then as well. If you wait too long, you are starting to dry the peppers. One other thing. A perfectly ripe jap should have small brown splits in it's side. Although, they can be picked and eaten prematurely, you're not getting the best the pepper has to offer. The Dark Knight Quote Link to comment Share on other sites More sharing options...
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