Hot Bath, and Atomic Buffalo Turds posted by on February 29, 2012
“Atomic Buffalo Turds”
A variation of Suzie’s Jalapeño Poppers recipe…………..by our friend Doogan

Add a small cocktail sausage stuffed into the pepper.

Our attempt tonight with Doogan’s  Atomic Buffalo Turds

The fresh Jalapeño‘s cut open cleaned and filled with Cream Cheese

The breakfast sausages (turds) cooked and ready to add to the Jalapeño‘s

The turds added to the Atomic Buffalo Jalapeño‘s

The bacon wraps added…….to hold in the cream cheese while cooking

Ready for the BBQ grill…..

Cooked and ready for our hungry quests with our ritual TGIF Gin Martini’s w/ blue cheese stuffed olives…….

Yuuummmmmmmyyyyy!!! (Glass of milk in-case someone hits a extra hot one)

 

 

 

 

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Thanks to my lifelong best friend Jim Severn for this one……

Hot bath

Two heads of Garlic (or more to taste)  and saute in two sticks of butter until done.

Add two (2) cans of Anchovies (you may rinse with water first if you wish to remove the salt)

Mix well and put into blender (scrape skillet well to get all the good stuff)

As you mix in blender add two (2) cups of oil (>:P phbbbbt) or half-and-half or pure cream.  Blend well.

Pour into fondu type dish to keep warm ( get all into dish).

Now dip your bread, veggies, meat, act. (anything you can think of) into the mixture and ENJOY!

HINT:  use one (1) cup of pure cream and pour over Romain lettuce and croutons for a HOT CAESAR SALAD—YUMMY!!!!

 

 


Jalapeño Chilies Poppers posted by on February 24, 2012

Many thanks to contributor CancunSuz for this one………Tom

 

 

Jalapeño chilies Poppers
Cream cheese
Bacon (cut bacon strips in thirds)
tooth picks

Cut off the stem end of the chilies.  Scrape the insides clean.  Fill with cream cheese.  Cover open end with piece of bacon and secure with toothpick.
Cook on gas or charcoal grill until slightly blackened and serve. (Have a glass of cold milk nearby in case you get a really hot one)
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1st recipe for our new recipe section posted by on February 23, 2012

Thanks very much to our new contributor, Rosalina Cahill.

(I have had the pleasure of tasting this soup at Rosalinda and Noel’s home and it is crazy good…….Tom)

Chayote Soup

 

6 Chayotes                                                      1 litre of Chicken Stock

6 Sprigs of Coriander                                    A pinch of Dill                 

1 Clove of Garlic                                    2 Sprigs of Parsley

½  Onion                                                      1 Green Chilli (Serrano)

Salt and Ground Pepper                  1 Cup of milk

2 tbs of Olive Oil

 

This recipe is enough for 6 people, it is easy to make and everybody likes it.

Peel chayotes and wash thoroughly.  Chop into small pieces and boil in water, just enough to cover the chayote pieces.  Add salt, dill, coriander and parsley, cook until tender and let it cool.  In a frying pan place the chopped onion and garlic and fry in the olive oil until transparent.  In a liquidizer place the cooked ingredients and blend.   Pour the contents into a deep saucepan and add chicken stock, ground pepper, the whole chilli and more dill.  Simmer for 15 minutes and add milk.  Simmer for 5 more minutes and voilá, your Chayote Soup is ready.  Accompany with warm French bread.