legend_018
Head Chef
I recently fell i love with stuffing aneheim peppers and cooking them briefly on top of my gas stove (right on the flame). I just cut the top off and stuffed it the best I could. One time it was bacon, fried eggs and cheese and another time it was goat liver pate and boursin cheese.
of course this was easy when the peppers were big enough. It doesn't work too well when the peppers are on the smaller and skinnier side.
My biggest problem is how do you enclose it so that the stuff doesn't drip out. I tried a very long bamboo type of stuck but it caught on fire. Luckily for me - not too much dripping has occurred since I don't leave it on the flame for too long and use my tongs to hold it i place sometimes so I can turn it.
Any ideas, send them my way.
of course this was easy when the peppers were big enough. It doesn't work too well when the peppers are on the smaller and skinnier side.
My biggest problem is how do you enclose it so that the stuff doesn't drip out. I tried a very long bamboo type of stuck but it caught on fire. Luckily for me - not too much dripping has occurred since I don't leave it on the flame for too long and use my tongs to hold it i place sometimes so I can turn it.
Any ideas, send them my way.