quote:

Originally posted by SassyGritsAL

I always keep a small jar of bacon grease in the frig. Put a dollop in my pinto beans, green beans, and gravy.

A good way to fix bacon for parties is to cut a pound of bacon in half, twist the slices and roll in brown sugar and cin. mixture. Bake in the oven. Store in tight container. These are very good and tasty.

I will dice the bacon and render the fat off in a pot. As they become translucent, I will add onions. This is my technique for canned beans enhancement. Brown sugar and molasses will be added too.

I prepare my my bacon in the same way you do, except I have never tried cinnamon. Sounds good. I do coat the pieces with crushed black peppercorns from my spice mill. This creates a great caramelized peppercorn bacon.

mark

quote:

Originally posted by John A

We usually fry up 1/2 pound of bacon to make a couple of BLT’s. Wife is out of town so I had to eat the whole thing by myself this morning, stuffed as much as I could on the bread with lettuce, tomato and Heinz mayo. Ate the rest on the side, man s gotta do what a man s gotta do.

John

Bummer… [:o)]

The bacon from the meat market is so good. It isnt nearly as salty as the store bought stuff and is doesnt have a lot of fat. It is pricey though.

We usually fry up 1/2 pound of bacon to make a couple of BLT’s. Wife is out of town so I had to eat the whole thing by myself this morning, stuffed as much as I could on the bread with lettuce, tomato and Heinz mayo. Ate the rest on the side, man s gotta do what a man s gotta do.

John

All peppers grow well in Tennessee. I usually raise bell, jalapeno and banana peppers. What I do not use, I chop up and freeze along with some of my onions. They freeze elcellent and are handy during the winter when I need the combination. Open a freezer bag and use.

I do not raise cayenne cause they are way to hot for me. The habanero’s were a mistake but I used them in the bird feed.

Paul E. Smith
Knoxville, TN

In my experience, most hot peppers will grow in a temperate climate, but tend to need long hours of daylight to produce a crop of mature fruit. Here in New England it can be pretty tough, and a cold rainy start like this year is a pretty good indicator of low/poor quality yield.

Paul:
That’s fascinating! I always thought that habaneros were a tropical plant. Can you actually grow them outdoors in a temperate climate?

I absolutely love them. I will have to check the next time I am in a plant store.

Love bacon.

quote:

Originally posted by Adjudicator

quote:

Originally posted by Al-The Mayor-Bowen

Michael,
A lot of places list Poppers or something very close to that on their appetizer menu. Most of them are Jalapenos stuffed with Cream cheese, then batter dipped and deep-fried. Some like the ones described by V960, are baked with the cream cheese melting a bit.
My neighbors in SoCal taught me that using the Jalapeno to hold either tuna’salad’ or Guacamole(sp) was a real treat too, but it wasn’t referred to as a Popper, rather a ‘Stuffed Pepper’.[:p]

Important to notice is that the ABT recipe I posted is grilled/broiled. No deep fried crapola here. I have prepared this several times now; the results being always excellent, but not hot enough for me. The jalapeno’s I get are always almost always wimpy. The next time I do this I will stuff with hot chorizo. Cream cheese is too bland for me, also. I have tried alternative of stuffing with pimento cheese spread; still to bland. My next venture will use the chorizo along with some shredded pepperjack cheese mixed with cream cheese. I am also wanting to do a total habernero version but I have yet to find some good peppers locally.

ADJ: grow your own habaneros. They ain’t difficult. I had three plants two years ago and I had a bushel. Beautiful peppers but way to hot for me. I bought them at Walmart and they had mislabeled them. I thought I was getting jalapenos.

I let the habaneros dry, ground them up and put them in my bird feed. It was fun to watch the squirrels froth at the mouth.

Paul E. Smith
Knoxville, TN

quote:

Originally posted by SassyGritsAL

Sorry John A – up to you on how much cin./brown sug. combo. I like more bs less cin. Bake at 350 deg. for about 15-20 min. Watch, don’t let them burn but make sure they are brown and crisp.

Thank you, they sure sound good. Bet my grandchildren will love them, let you know.

John

Sorry John A – up to you on how much cin./brown sug. combo. I like more bs less cin. Bake at 350 deg. for about 15-20 min. Watch, don’t let them burn but make sure they are brown and crisp.

I like to cook little potatoes with the skins on until they’re just barely done. I chill them overnight, wrap each in 1/2 slice of bacon, stick on skewers (going through the bacon) and grill until the bacon is done, brushing with BBQ sauce. Those potatoes with some fresh ears of corn and sliced tomatoes are one of our favorite summer meals.

quote:

Originally posted by SassyGritsAL

I always keep a small jar of bacon grease in the frig. Put a dollop in my pinto beans, green beans, and gravy.

A good way to fix bacon for parties is to cut a pound of bacon in half, twist the slices and roll in brown sugar and cin. mixture. Bake in the oven. Store in tight container. These are very good and tasty.

Sounds great, 50/50 on the brown sugar and cin, bake at what temp?

Thanks,

John

I always keep a small jar of bacon grease in the frig. Put a dollop in my pinto beans, green beans, and gravy.

A good way to fix bacon for parties is to cut a pound of bacon in half, twist the slices and roll in brown sugar and cin. mixture. Bake in the oven. Store in tight container. These are very good and tasty.

quote:

Originally posted by V960

Adjudicator,
Try this before you go full bore scotch bonnet. Mix some very finely chopped habs/scotch bonnets into the cream cheese before stuffing a jalapenos. I tried this once for a friend who is of your bent…hotter the better. He was quite happy but the other chap whopo stole one off his plate was not. The burn sneaks up on you since it is in the crean cheese.

Notice I didn’t say that I would make the whole BATCH habenero. One or two or four of my next batch will be of the habenero variety. Scoville units or not — yum-yum. Of note I have done this before, actually. [}:)]