Cooking With LSP - Poppers

 

Oh yeah, cooking with LSP, that old shibboleth. Good call, readers, but hold on. There you are, and it's a Sunday afternoon in the Texas Free State, Masses said, Sacrament confected. So what to do? Have a glass of nicely chilled Vieille Ferme, and ponder the issue. An obvious answer springs to mind, after all, it's dove season, make poppers.

It's easy enough, shoot some birds, soak the breasts in brine and while they're doing their thing slice some jalapeno's in half, scoop out the seeds and fill those bad boys with cream cheese. I use Philadelphia Cream Cheese in its famously silvery foil packet, but that's just me, feel free to use a lesser brand. No rule.

Then put the dove breasts on a cutting board, slice off the meat and place each breast in the middle of each cream cheese filled pepper. It's not hard, far from it, but word to the wise, do not rub or wipe your eyes during this evolution. Seriously, bad error.

Next up? Wrap the pepper, cream cheese, dove combos up in bacon, drive a toothpick through the midst of each one to secure the life-giving bacon or, if you can't get toothpicks because supply chain collapse and inflation, simply wrap bacon around the morsels and let it be. Likewise, if you run out of bacon because you can't afford one slice per popper because Bidenomics, cut your bacon strips in half and get the job done that way. Trust me, it still works.

Prep done, behold the beauty of the thing and fire the popper tray into the oven at 400*. Take it out after the bacon's ready, you can smell the deliciousness of it when it is, and fall upon your scoff.

Like a Warrior,

LSP