Text 12343, 68 rader
Skriven 2011-06-17 23:12:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE SACERDOTE
Ärende: pepper wuzziness
========================
-=> Quoting Dave Sacerdote to Jim Weller <=-

 -> I find that if I use one type of chile or hot sauce daily I build
 -> up quite a tolerance to it but am still a wuzz if I try a different
 -> variety.

 DS> That's interesting. I wonder why? (The active ingredient is the same
 DS> across the boards) Maybe it's something in the other flavor compounds?

I have no idea; I have just found it to be so.

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Gyro Jalapeno Poppers
Categories: Appetizers, Chilies, Cheese, Lamb
  Servings: 4

     12    jalapeno peppers
      8 oz cream cheese, room temp
    3/4 c  cooked ground lamb
      2 TB finely chopped red onion
    1/2 ts dried oregano leaves
    1/2 ts kosher salt

Heat the oven to broil and arrange a rack in the middle. Line a
baking sheet with aluminum foil and set aside.

Lay a jalapeno on your work surface so that it sits flat without
rolling. Make two cuts forming a "T" by first slicing down the
middle of the chile lengthwise from stem to tip, then making a
second cut perpendicular to the first about 1/4 inch from the stem,
slicing only halfway through the chile (be careful not to cut off
the stem end completely). Carefully expose the flaps to expose the
interior of the chile, and, using a butter knife or a small
measuring spoon, scrape the inside to remove the seeds and ribs.
Repeat with the remaining peppers; set aside.

Place the cream cheese, lamb, onion, oregano, and salt in a medium
bowl, season with freshly ground pepper, and mix until smooth and
evenly combined. Transfer the mixture to a quart-sized resealable
plastic bag, cut one bottom corner off to make a 3/4-inch-wide
opening, and squeeze the mixture into the chiles until just filled
(be careful not to overfill). Insert a toothpick widthwise through
each chile to secure the flaps and filling. Place the filled chiles
on the prepared baking sheet in two evenly spaced rows of six.

Broil for 4 minutes, rotate the pan, and continue to broil until the
peppers are starting to char and the filling is browned and bubbly,
about 4 minutes more. Remove from the oven, and remove the
toothpicks if desired. Let cool for 5 minutes before serving. Makes
4 to 6 servings as an appetizer.

:Susannah Chen 

  From: Chow                            
 
MMMMM-------------------------------------------------

Cheers

YK Jim


... It was a freak alcohol related accident

___ Blue Wave/QWK v2.20
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Since 1991 And Were Still Here! DOCSPLACE.TZO.COM (1:123/140)