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After Burners
Afterburners
Serve with a spicy queso dip. 12 unpeeled medium-size fresh shrimp 12 jalapeņo peppers 6 bacon slices, halved lengthwise Peel shrimp, and devein, if desired. Cut a slit in each jalapeņo pepper; remove seeds and membranes. Carefully place one shrimp in cavity of each pepper. Wrap each pepper with 1 bacon piece, and secure with a wooden pick. Place in a jellyroll pan. Broil 5 1/2 inches from heat 6 to 7 minutes on each side, or until bacon is cooked. Serve warm. --- ---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =--- ---= Move UNITED NATIONS To Paris =--- ********* "Life would be devoid of all meaning were it without tribulation." Sheldon ```````````` |
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"PENMART01" > wrote in message ... > Afterburners > > Serve with a spicy queso dip. > > 12 unpeeled medium-size fresh shrimp > 12 jalapeņo peppers > 6 bacon slices, halved lengthwise > > Peel shrimp, and devein, if desired. > Cut a slit in each jalapeņo pepper; remove seeds and membranes. Carefully place > one shrimp in cavity of each pepper. > > Wrap each pepper with 1 bacon piece, and secure with a wooden pick. Place in a > jellyroll pan. > > Broil 5 1/2 inches from heat 6 to 7 minutes on each side, or until bacon is > cooked. Serve warm. > --- > > .. They're good with a little cream cheese in the middle too. kili |
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"PENMART01" > wrote in message ... > Afterburners > > Serve with a spicy queso dip. > > 12 unpeeled medium-size fresh shrimp > 12 jalapeņo peppers > 6 bacon slices, halved lengthwise > > Peel shrimp, and devein, if desired. > Cut a slit in each jalapeņo pepper; remove seeds and membranes. Carefully place > one shrimp in cavity of each pepper. > > Wrap each pepper with 1 bacon piece, and secure with a wooden pick. Place in a > jellyroll pan. > > Broil 5 1/2 inches from heat 6 to 7 minutes on each side, or until bacon is > cooked. Serve warm. > --- > > .. They're good with a little cream cheese in the middle too. kili |
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"PENMART01" > wrote in message ... > Afterburners > > Serve with a spicy queso dip. > > 12 unpeeled medium-size fresh shrimp > 12 jalapeņo peppers > 6 bacon slices, halved lengthwise > > Peel shrimp, and devein, if desired. > Cut a slit in each jalapeņo pepper; remove seeds and membranes. Carefully place > one shrimp in cavity of each pepper. > > Wrap each pepper with 1 bacon piece, and secure with a wooden pick. Place in a > jellyroll pan. > > Broil 5 1/2 inches from heat 6 to 7 minutes on each side, or until bacon is > cooked. Serve warm. > --- > > .. They're good with a little cream cheese in the middle too. kili |
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On 08 Sep 2004 09:37:51 GMT, PENMART01 wrote:
> Path: be05!c01.usenetserver.com!news.usenetserver.com!wn 14feed!worldnet.att.net!205.188.226.97!ngpeer.news .aol.com!audrey-m1.news.aol.com!not-for-mail > Lines: 26 > X-Admin: > From: (PENMART01) > Newsgroups: rec.food.cooking > Date: 08 Sep 2004 09:37:51 GMT > Organization: AOL http://www.aol.com > Subject: After Burners > Mime-Version: 1.0 > Content-Type: text/plain; charset=ISO-8859-1 > Content-Transfer-Encoding: 8bit > Message-ID: > > Xref: usenetserver.com rec.food.cooking:1417797 > X-Received-Date: Wed, 08 Sep 2004 05:38:06 EDT (be05) > > Afterburners > > Serve with a spicy queso dip. > > 12 unpeeled medium-size fresh shrimp > 12 jalapeņo peppers > 6 bacon slices, halved lengthwise > > Peel shrimp, and devein, if desired. > Cut a slit in each jalapeņo pepper; remove seeds and membranes. Carefully place > one shrimp in cavity of each pepper. > > Wrap each pepper with 1 bacon piece, and secure with a wooden pick. Place in a > jellyroll pan. > > Broil 5 1/2 inches from heat 6 to 7 minutes on each side, or until bacon is > cooked. Serve warm. > --- > > > ---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =--- > ---= Move UNITED NATIONS To Paris =--- > ********* > "Life would be devoid of all meaning were it without tribulation." > Sheldon > ```````````` Those must be tiny shrimp (no pun intended, at least not much) or giant Jalapeņos. Sounds good, but I wonder what would happen if you used a larger pepper such as a Poblano or an Anaheim? And I wonder how it would be with the Bacon inside the pepper with the shrimp. Food for thought! Maybe I will give it a try, not soon though, if it comes out good will let you know. -- JakeInHartsel If there is a God, let it be Bacchus! |
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On 08 Sep 2004 09:37:51 GMT, PENMART01 wrote:
> Path: be05!c01.usenetserver.com!news.usenetserver.com!wn 14feed!worldnet.att.net!205.188.226.97!ngpeer.news .aol.com!audrey-m1.news.aol.com!not-for-mail > Lines: 26 > X-Admin: > From: (PENMART01) > Newsgroups: rec.food.cooking > Date: 08 Sep 2004 09:37:51 GMT > Organization: AOL http://www.aol.com > Subject: After Burners > Mime-Version: 1.0 > Content-Type: text/plain; charset=ISO-8859-1 > Content-Transfer-Encoding: 8bit > Message-ID: > > Xref: usenetserver.com rec.food.cooking:1417797 > X-Received-Date: Wed, 08 Sep 2004 05:38:06 EDT (be05) > > Afterburners > > Serve with a spicy queso dip. > > 12 unpeeled medium-size fresh shrimp > 12 jalapeņo peppers > 6 bacon slices, halved lengthwise > > Peel shrimp, and devein, if desired. > Cut a slit in each jalapeņo pepper; remove seeds and membranes. Carefully place > one shrimp in cavity of each pepper. > > Wrap each pepper with 1 bacon piece, and secure with a wooden pick. Place in a > jellyroll pan. > > Broil 5 1/2 inches from heat 6 to 7 minutes on each side, or until bacon is > cooked. Serve warm. > --- > > > ---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =--- > ---= Move UNITED NATIONS To Paris =--- > ********* > "Life would be devoid of all meaning were it without tribulation." > Sheldon > ```````````` Those must be tiny shrimp (no pun intended, at least not much) or giant Jalapeņos. Sounds good, but I wonder what would happen if you used a larger pepper such as a Poblano or an Anaheim? And I wonder how it would be with the Bacon inside the pepper with the shrimp. Food for thought! Maybe I will give it a try, not soon though, if it comes out good will let you know. -- JakeInHartsel If there is a God, let it be Bacchus! |
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Glenn Jacobs wrote:
> On 08 Sep 2004 09:37:51 GMT, PENMART01 wrote: >>Afterburners >> >>Serve with a spicy queso dip. >> >>12 unpeeled medium-size fresh shrimp >>12 jalapeņo peppers >>6 bacon slices, halved lengthwise >> >>Peel shrimp, and devein, if desired. >>Cut a slit in each jalapeņo pepper; remove seeds and membranes. Carefully place >>one shrimp in cavity of each pepper. >> >>Wrap each pepper with 1 bacon piece, and secure with a wooden pick. Place in a >>jellyroll pan. >> >>Broil 5 1/2 inches from heat 6 to 7 minutes on each side, or until bacon is >>cooked. Serve warm. > Those must be tiny shrimp (no pun intended, at least not much) or giant > Jalapeņos. Sounds good, but I wonder what would happen if you used a > larger pepper such as a Poblano or an Anaheim? And I wonder how it would > be with the Bacon inside the pepper with the shrimp. Food for thought! > Maybe I will give it a try, not soon though, if it comes out good will let > you know. I suspect bacon inside wouldn't work well because the bacon would steam since most of the the moisture would be trapped. The bacon would soak in its own fat & be soggy. The outside wrapping is probably the best option. These do sound good though. BFB NYC |
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Glenn Jacobs wrote:
> On 08 Sep 2004 09:37:51 GMT, PENMART01 wrote: >>Afterburners >> >>Serve with a spicy queso dip. >> >>12 unpeeled medium-size fresh shrimp >>12 jalapeņo peppers >>6 bacon slices, halved lengthwise >> >>Peel shrimp, and devein, if desired. >>Cut a slit in each jalapeņo pepper; remove seeds and membranes. Carefully place >>one shrimp in cavity of each pepper. >> >>Wrap each pepper with 1 bacon piece, and secure with a wooden pick. Place in a >>jellyroll pan. >> >>Broil 5 1/2 inches from heat 6 to 7 minutes on each side, or until bacon is >>cooked. Serve warm. > Those must be tiny shrimp (no pun intended, at least not much) or giant > Jalapeņos. Sounds good, but I wonder what would happen if you used a > larger pepper such as a Poblano or an Anaheim? And I wonder how it would > be with the Bacon inside the pepper with the shrimp. Food for thought! > Maybe I will give it a try, not soon though, if it comes out good will let > you know. I suspect bacon inside wouldn't work well because the bacon would steam since most of the the moisture would be trapped. The bacon would soak in its own fat & be soggy. The outside wrapping is probably the best option. These do sound good though. BFB NYC |
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"BFB" > wrote in message ... > Glenn Jacobs wrote: > > > On 08 Sep 2004 09:37:51 GMT, PENMART01 wrote: > >>Afterburners > >> > >>Serve with a spicy queso dip. > >> > >>12 unpeeled medium-size fresh shrimp > >>12 jalapeņo peppers > >>6 bacon slices, halved lengthwise > >> > >>Peel shrimp, and devein, if desired. > >>Cut a slit in each jalapeņo pepper; remove seeds and membranes. Carefully place > >>one shrimp in cavity of each pepper. > >> > >>Wrap each pepper with 1 bacon piece, and secure with a wooden pick. Place in a > >>jellyroll pan. > >> > >>Broil 5 1/2 inches from heat 6 to 7 minutes on each side, or until bacon is > >>cooked. Serve warm. > > > Those must be tiny shrimp (no pun intended, at least not much) or giant > > Jalapeņos. Sounds good, but I wonder what would happen if you used a > > larger pepper such as a Poblano or an Anaheim? And I wonder how it would > > be with the Bacon inside the pepper with the shrimp. Food for thought! > > Maybe I will give it a try, not soon though, if it comes out good will let > > you know. > > I suspect bacon inside wouldn't work well because the bacon would > steam since most of the the moisture would be trapped. The bacon would > soak in its own fat & be soggy. The outside wrapping is probably the > best option. > > These do sound good though. > > BFB > NYC > Alot of guys stuff the peppers with a sausage mixture and then wrap them with bacon. The bacon seals the top of the pepper; IOW, instead of going around the pepper, you put it across the top. Many, many people roast them on the grill this way for added flavor. These peppers are a frequent toppic in a couple of other Usenet groups I frequent regularly and are affectionally called Atomic Turds, I suspect because of their shape before roasting and what happens post eating. :~) kili |
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"BFB" > wrote in message ... > Glenn Jacobs wrote: > > > On 08 Sep 2004 09:37:51 GMT, PENMART01 wrote: > >>Afterburners > >> > >>Serve with a spicy queso dip. > >> > >>12 unpeeled medium-size fresh shrimp > >>12 jalapeņo peppers > >>6 bacon slices, halved lengthwise > >> > >>Peel shrimp, and devein, if desired. > >>Cut a slit in each jalapeņo pepper; remove seeds and membranes. Carefully place > >>one shrimp in cavity of each pepper. > >> > >>Wrap each pepper with 1 bacon piece, and secure with a wooden pick. Place in a > >>jellyroll pan. > >> > >>Broil 5 1/2 inches from heat 6 to 7 minutes on each side, or until bacon is > >>cooked. Serve warm. > > > Those must be tiny shrimp (no pun intended, at least not much) or giant > > Jalapeņos. Sounds good, but I wonder what would happen if you used a > > larger pepper such as a Poblano or an Anaheim? And I wonder how it would > > be with the Bacon inside the pepper with the shrimp. Food for thought! > > Maybe I will give it a try, not soon though, if it comes out good will let > > you know. > > I suspect bacon inside wouldn't work well because the bacon would > steam since most of the the moisture would be trapped. The bacon would > soak in its own fat & be soggy. The outside wrapping is probably the > best option. > > These do sound good though. > > BFB > NYC > Alot of guys stuff the peppers with a sausage mixture and then wrap them with bacon. The bacon seals the top of the pepper; IOW, instead of going around the pepper, you put it across the top. Many, many people roast them on the grill this way for added flavor. These peppers are a frequent toppic in a couple of other Usenet groups I frequent regularly and are affectionally called Atomic Turds, I suspect because of their shape before roasting and what happens post eating. :~) kili |
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>These peppers are a frequent topic in a couple of other Usenet groups I
>frequent regularly and are affectionately called Atomic Turds, I suspect >because of their shape before roasting and what happens post eating. :~) > >kili Wow, a gal after my own heart... you're deliciously disgusting! <g> ---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =--- ---= Move UNITED NATIONS To Paris =--- ********* "Life would be devoid of all meaning were it without tribulation." Sheldon ```````````` |
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>These peppers are a frequent topic in a couple of other Usenet groups I
>frequent regularly and are affectionately called Atomic Turds, I suspect >because of their shape before roasting and what happens post eating. :~) > >kili Wow, a gal after my own heart... you're deliciously disgusting! <g> ---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =--- ---= Move UNITED NATIONS To Paris =--- ********* "Life would be devoid of all meaning were it without tribulation." Sheldon ```````````` |
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"PENMART01" > wrote in message ... > >These peppers are a frequent topic in a couple of other Usenet groups I > >frequent regularly and are affectionately called Atomic Turds, I suspect > >because of their shape before roasting and what happens post eating. :~) > > > >kili > > Wow, a gal after my own heart... you're deliciously disgusting! <g> > > Why thank (?) you sir! LOL kili |
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"PENMART01" > wrote in message ... > >These peppers are a frequent topic in a couple of other Usenet groups I > >frequent regularly and are affectionately called Atomic Turds, I suspect > >because of their shape before roasting and what happens post eating. :~) > > > >kili > > Wow, a gal after my own heart... you're deliciously disgusting! <g> > > Why thank (?) you sir! LOL kili |
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On 08 Sep 2004 09:37:51 GMT, PENMART01 wrote:
> Path: be05!c01.usenetserver.com!news.usenetserver.com!wn 14feed!worldnet.att.net!205.188.226.97!ngpeer.news .aol.com!audrey-m1.news.aol.com!not-for-mail > Lines: 26 > X-Admin: > From: (PENMART01) > Newsgroups: rec.food.cooking > Date: 08 Sep 2004 09:37:51 GMT > Organization: AOL http://www.aol.com > Subject: After Burners > Mime-Version: 1.0 > Content-Type: text/plain; charset=ISO-8859-1 > Content-Transfer-Encoding: 8bit > Message-ID: > > Xref: usenetserver.com rec.food.cooking:1417797 > X-Received-Date: Wed, 08 Sep 2004 05:38:06 EDT (be05) > > Afterburners > > Serve with a spicy queso dip. > > 12 unpeeled medium-size fresh shrimp > 12 jalapeņo peppers > 6 bacon slices, halved lengthwise > > Peel shrimp, and devein, if desired. > Cut a slit in each jalapeņo pepper; remove seeds and membranes. Carefully place > one shrimp in cavity of each pepper. > > Wrap each pepper with 1 bacon piece, and secure with a wooden pick. Place in a > jellyroll pan. > > Broil 5 1/2 inches from heat 6 to 7 minutes on each side, or until bacon is > cooked. Serve warm. > --- > > > ---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =--- > ---= Move UNITED NATIONS To Paris =--- > ********* > "Life would be devoid of all meaning were it without tribulation." > Sheldon > ```````````` It just occured to me that you eat the schrimp and the pepper. Not sure I like that the pepper would over power the schrimp. Better cook it then remove the schrimp. If you want to eat the whole thing fill the pepper with peanut butter, it is strong enough to stand up to the taste of the pepper. And by the way why do you say boycott France. If we would have listened to them Bush would not have got us in the mess he did. And the French have easily forgotten more than tan the US ever new about food and cooking. -- JakeInHartsel If there is a God, let it be Bacchus! |
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On 08 Sep 2004 09:37:51 GMT, PENMART01 wrote:
> Path: be05!c01.usenetserver.com!news.usenetserver.com!wn 14feed!worldnet.att.net!205.188.226.97!ngpeer.news .aol.com!audrey-m1.news.aol.com!not-for-mail > Lines: 26 > X-Admin: > From: (PENMART01) > Newsgroups: rec.food.cooking > Date: 08 Sep 2004 09:37:51 GMT > Organization: AOL http://www.aol.com > Subject: After Burners > Mime-Version: 1.0 > Content-Type: text/plain; charset=ISO-8859-1 > Content-Transfer-Encoding: 8bit > Message-ID: > > Xref: usenetserver.com rec.food.cooking:1417797 > X-Received-Date: Wed, 08 Sep 2004 05:38:06 EDT (be05) > > Afterburners > > Serve with a spicy queso dip. > > 12 unpeeled medium-size fresh shrimp > 12 jalapeņo peppers > 6 bacon slices, halved lengthwise > > Peel shrimp, and devein, if desired. > Cut a slit in each jalapeņo pepper; remove seeds and membranes. Carefully place > one shrimp in cavity of each pepper. > > Wrap each pepper with 1 bacon piece, and secure with a wooden pick. Place in a > jellyroll pan. > > Broil 5 1/2 inches from heat 6 to 7 minutes on each side, or until bacon is > cooked. Serve warm. > --- > > > ---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =--- > ---= Move UNITED NATIONS To Paris =--- > ********* > "Life would be devoid of all meaning were it without tribulation." > Sheldon > ```````````` It just occured to me that you eat the schrimp and the pepper. Not sure I like that the pepper would over power the schrimp. Better cook it then remove the schrimp. If you want to eat the whole thing fill the pepper with peanut butter, it is strong enough to stand up to the taste of the pepper. And by the way why do you say boycott France. If we would have listened to them Bush would not have got us in the mess he did. And the French have easily forgotten more than tan the US ever new about food and cooking. -- JakeInHartsel If there is a God, let it be Bacchus! |
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