"You can't cook with LSP!" you exclaim indignantly, "That's as dangerous as it is absurd." Not so fast, my friend. You can, and here's how.
Buy some Jalapeno peppers, larger ones work better, and cut them in half. Then scoop out the seeds and fill the pepper shells with cream cheese. You can use a Spyderco Perseverance to cut the peppers, but any knife will do. Just make sure it's sharp!
Next, wrap the cream cheese filled peppers in bacon. Go on, use a slice per pepper, then skewer the bacon-wrapped awesomness with a toothpick. Stand back and admire your handiwork, life is good.
Put the poppers in the oven at 400 and bake, turning half-way through, until the bacon's done, for about 20 minutes or so. then remove those bad boys from the oven and savor the delicious smell of cooking pig that fills your house. Have a beer, maybe a glass of wine, you've earned it.
After you've let the poppers rest a bit, say grace, and eat them, like Charles Martel.
And that's cooking, with...
LSP
10 comments:
As far as I'm concerned, that's exactly how you wage war on the weather. Good job.
Next time I show up in Texas, I'm going to expect some LSP poppers on the grill. I'll buy the steaks
Those look sooo good.
Keep the high ground & stay safe!
I thought you'd approve, Jenny.
They were tasty, Brighid! Driving to Dallas today -- the levees are near their limit...
LL, you're on.
I like to add grated sharp cheddar to the cream cheese, but I'll take whatever you're serving with gratitude and grace.
As things currently stand, I'll be back in Texas in the second or third week of July, for about a week. Working with the UNT folks.
Sounds tasty, Adrienne. Good tip.
Good news, LL! I'll be working a conference the 2nd week of July, pretty much clear after that. Steaks + guns might be in order...
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