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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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