Cooking with Jackal Part 2

The last time I did this I had a bunch of friends over when my gf and I split up. This time, it's just me and the cats. My gf and I are splitting up again. After 12 years, this is it... for good. So, I made some more food!

These are cream cheese stuffed, bacon wrapped jalapeños.

What you will need:
Small/Medium sized Jalapeños. (about 3" / 7.62cm is perfect)
1 block of Philadelphia Cream Cheese (1 block = 15 jalapeños.)
Bacon - 1 per jalapeño.
Tooth picks

The working area.
[SCREENSHOT]http://i.imgur.com/vam5Acl.jpg[/SCREENSHOT]

I have 3 different Bacons, and 2 types of jalapeños. 4 still have the seeds in them, and are marked with 2 red tipped tooth picks. It's all about eating and having a good time. You aren't going to have a good time if you get a pepper with seeds in it. I have Applewood Bacon, Maple Bacon, and Peppered Bacon. Each have their own tooth pick color.

[SCREENSHOT]http://i.imgur.com/osB1tGp.jpg[/SCREENSHOT]

After washing the peppers, you'll want to cut down the middle of one side. Then at the top, you'll want to cut about half way down the pepper, making a T shaped cut. Be careful not to cut the top off though. Only go half way.

[SCREENSHOT]http://i.imgur.com/KgnXGLS.jpg[/SCREENSHOT]

De-Seeded and washed out for enjoyment.
[SCREENSHOT]http://i.imgur.com/JbsEA0T.jpg[/SCREENSHOT]

Can always use extra help in the kitchen.
[SCREENSHOT]http://i.imgur.com/HK52Sur.jpg[/SCREENSHOT]

Cut the cream cheese into strips like this. 1 per pepper usually. I always cut at least 2 extra just in case. Also, you can just eat it if it's left over.
[SCREENSHOT]http://i.imgur.com/e1fIbM3.jpg[/SCREENSHOT]

Stuffed and sorted.
[SCREENSHOT]http://i.imgur.com/SDfBBYO.jpg[/SCREENSHOT]

Bacon wrapping technique: Start at the top, just past the cut. Wrap it downwards towards the tip, then make one big upward pull of the end of the bacon. This will keep all the bacon in place, and the cream cheese as well. Put a tooth pick in the end to hold it all in.
[SCREENSHOT]http://i.imgur.com/JY4QnfD.jpg[/SCREENSHOT]

30mins @ 425°F /218.3C
[SCREENSHOT]http://i.imgur.com/gXQfpC5.jpg[/SCREENSHOT]

Bonus Olive!

[SCREENSHOT]http://i.imgur.com/vYqoUK3.jpg[/SCREENSHOT]

Keep it in the fridge. It won't get all softy. The colder it is, the harder it is, and makes for better cutting. Also, a really nice knife helps I'm sure.

dotnetbeast said:

Um.

Where's mine?
And where's the beef?

Click to expand...

I think I'll try to add some sausage next time. Maybe some brown sugar or other spices for different peppers.

I'm drunk.

Jacks:Revenge said:

I just love the fact that your cooking channel coincides with the whims and flows of your love life

Click to expand...

lol. I don't know why I do this shit. I do like to cook, but I was home alone and thought it would be cool to take pics and show how it's done.

Maybe I should do this with all the food stuff I make. maybe I will.