Jalapeno Pepper Cooker

CaptJack · Post by **CaptJack** » Wed Apr 18, 2007 11:28 am

An old friend I grew up with in Bellaire now lives in the tiny town of Parma, Idaho- just SW of Boise.
A friend, neighbor, former co-worker makes pepper cookers and she got one from him and sent it to me.
I don't think he's really ready to take orders yet? But if he does I'll add back to the post and let you know.
In the mean time, if you want one- they're for sale on eBay
http://tinyurl.com/2gnr53

here's the one Donna sent me- VERY KEWL

Now the game is on to come up with the best recipe for the stuffing.

Barnacle Bill · Post by **Barnacle Bill** » Thu Apr 19, 2007 12:43 pm

I stuff em' with a mixture of cream cheese, shrimp and parsley.

brazman · Post by **brazman** » Mon May 07, 2007 4:13 pm

slide a nice piece of onion in with the cream cheese...dip em whole into thinned bbq sauce before putting them on to grill...mmmm mmm! Make you slap yo mamma!

Peddle Power · Post by **Peddle Power** » Tue May 22, 2007 9:36 pm

HEB sells one very similar to this for about $10.00

garnerac · Post by **garnerac** » Sun Jun 24, 2007 7:03 am

Neufchatel cheese is awesome in those.
Its very similar to Cream Cheese.

MJ · Post by MJ » Fri Jul 20, 2007 7:17 pm

I have stuffed mine with spicy boudin, monterrey jack cheese, and seasoned with Tony's and no one has been disappointed yet.

Oceola · Post by **Oceola** » Fri Aug 10, 2007 7:34 pm

FREEZE them before you cook them...the cheese doesn't all run out...(Especially if you deep fry them)

Frank

garnerac · Post by **garnerac** » Fri Aug 10, 2007 7:44 pm

How do you deep fry them?
Batter?
How long?

Oceola · Post by **Oceola** » Sat Aug 11, 2007 5:38 am

My buddy fries them in small batches in a "Fry-Daddy" fryer. Takes them out when the batter is golden brown, lets the oil (Peanut) come back up to temp and puts in the next batch. There are lots of recipes for "batter" out there for chicken, fish, cheeze sticks, etc. Keep them frozen until ready to fry. If they thaw out they might have moisture on the outside that will cause spattering when they hit the hot oil.

Frank

blesker · Post by **blesker** » Sat Aug 11, 2007 4:52 pm

MJ wrote:I have stuffed mine with spicy boudin, monterrey jack cheese, and seasoned with Tony's and no one has been disappointed yet.

Boudin?!?!

BRILLIANT!

I'm down with that soon.

Thanks for the idea!

b

double dip · Post by **double dip** » Sat Aug 11, 2007 5:01 pm

blesker wrote:
I'm down with that soon.

b

Dude - you're down on anything to do with food!!

corkpopper · Post by **corkpopper** » Tue Sep 04, 2007 11:43 pm

I like that, I may have to look into getting one.

blesker · Post by **blesker** » Tue Sep 04, 2007 11:49 pm

double dip wrote:
blesker wrote:
I'm down with that soon.

b
Dude - you're down on anything to do with food!!

And that's a fact Jack!

b

Barnacle Bill · Post by **Barnacle Bill** » Wed Sep 05, 2007 1:05 pm

I love that boudain idea... Too bad I can't get any over here.