Uncle Steve's Pop-N-Neros

Serving Size: 4
Preparation Time: 0:45
Categories: Appetizers Poppers Hot & Spicy Uncle Steve's

Amount Measure Ingredient Preparation Method
12 whole Habanero chile pepper (orange) stemmed
1/2 pound jack cheese finely grated
1 teaspoon fresh horseradish (optional)* finely grated
2 tablespoons fresh cilantro chopped fine
1 tablespoon bacon bits (fresh cooked)
1 cup instant pancake mix
1/2 cup durum wheat flour
water
peanut oil

Fry lean bacon to crispy and drain on paper towels. Great cheese fine. Remove stems and chop cilantro leaves fine. Grate horseradish root fine.

Cut a small circular hole in the tops of peppers around the stem, approximately. 3/8 inch, and remove stem and seeds core.

Mix cheese, horseradish, cilantro and bacon bits together. Stuff mixture into chilies.

Put about a 1/2 inch or peanut oil in your favorite cast iron skillet and heat to high, but not smoking. Other oils are OK and using a deep fat fryer would work also.

Mix a thin pancake batter using approximate. double the amount of water called for.

Plunge stuffed habs into batter and then roll in durum flour. After all 12 are coated repeat for a second time.

A lazy-man's alternative for the batter is to cut phyllo dough and wrap each pepper. This method is not as messy, easier, faster and still taste great.

Cook only 2-3 at a time to keep the oil hot. Cook each side for 30-45 seconds (flip gently with a fork), until golden tan, not brown. Serve hot.

I find it hard to eat one whole hab pepper fresh and ripe off the plant. But I can usually eat 5-6 of these critters at a sitting. The seed removal, cooking and cheese seem to make the "heat" level more tolerable (at least for me).

*Alternate filling ingredients:
Horseradish can be over powering and "kill" the flavor of the other ingredients some times. You can leave it out or substitute cumin, celery seed, garlic etc. Experiment, it's the fun part of cooking!... Or is it the eating? Enjoy the heat!

Notes: These bite sized treats are also a home remedy for the common cold or stuffy nose. ; )

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Hvnt updated in so long,so heres anotha music vid. song is skillet-hero. this vid has RCF, ACIT, QFB, TOD, Ratchet deadlocked, RC 1 and up your arsenal. Comment, rate, sub (if u must) n as usual ENJOY! (i will be taking song requests for any movie, game or tv show, so if u hav a request leave it along wid ur comment abt my vid xD) NO COPYRIGHT INFRIGMENT



http://www.youtube.com/watch?v=JDjHeW2wjU0&hl=en

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How to Make Shabu Shabu

Konichiwa! If you are going to make the Japanese dish of shabu shabu correctly, firstly you will need a decent cut of beef (or other meat). Whatever your budget can afford.

This hot pot is similar to sukiyaki but the Meat for shabu shabu is cut thinner than for sukiyaki.The meat or fish (not always beef) and vegetables are cooked in a Japanese style skillet. When purchasing the chosen meat, ask the butcher to slice it paper thin.

Diners swish a slice of meat in the boiling broth called dashi. The name- shabu shabu- came from this swishing action. It only need to be cooked for a few seconds.But not raw!

Traditional ingredients - they can and do vary.

1/2 lb. sirloin beef, very thinly sliced
1/4 lb. negi, diagonally and thinly sliced
1 enoki mushroom, cut in half
3 inches dried kombu (kelp)
1 lb. hakusai (Chinese cabbage), chopped
1 block cotton tofu, cut into bite-size pieces
1/4 lb. carrot, cut into thin round slices

Traditionally the "chef" would fill a large skillet with water. Add seasoning to the water for 30 minutes then remove the seasoning. Then the ingredients would be set out on a large tray or plate. When ready place the skittle, vegetables and chosen sauces (soy etc) on the table. Sometimes an egg maybe served (parboiled) as a side dish for dipping.

Just before the water boils you should remove the kelp. For a few seconds swish the beef around in the hot water. Eat the meat, dipping in the sauce/egg or other condiment. Skim off any "bits" that rises to the surface as you repeat cooking and eating meat. Add other ingredients in the boiling soup and simmer for a few minutes. Eat them dipping in the sauce as well.

Makes approx 4 servings....this is only a brief guide on the preparation and serving of this delicious Japanese dish.

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