Friday, August 24, 2012

Eggs, Lady Parts Diagram,

egg yolksI am surprised that nobody commented on the egg separating video which I posted a couple of days ago. I was so impressed with it and so were my cooking friends. Maybe you had all heard of it before. Even if you are not a cook yourself, you should pass the tip on to the cook in your family, I am sure they would appreciate it. I know I would have done. I also know a friend tried it and assures me that it does work. Haven’t had the opportunity to try it for myself, but you can be sure I will do so soon.

A friend posted this on Facebook, I really think Todd Aikin should see it. He says he has had a big cash haul in the wake of his legitimate rape remarks. I figure it must all be from perverts.

Rape Legitimizer

For supper last night we had the Tropical Cucumber Salad I posted on Wednesday. It was very good and will certainly stay in my repertoire. I can highly recommend it.

I thought this looked like a good recipe too. We would have to do it on our indoor/outdoor but nevertheless, I think it would work very well.

Cheese-Stuffed Grilled Peppers

Contributed by John Lancaster and Robert Perkins

SERVINGS:4

Robert Perkins and John Lancaster, the wine directors at San Francisco's Boulevard restaurant, love making this snack at backyard barbecues using all types of medium-sized peppers: As the peppers blister, the cheese mixture tucked inside turns warm and gooey.cheese-peppers

1 cup ricotta cheese (8 ounces)

1 cup cream cheese, at room temperature

1/2 cup freshly grated Parmigiano-Reggiano cheese

Salt and freshly ground pepper

4 Anaheim or Cubanelle peppers

4 baby bell peppers

4 small poblano chiles

Extra-virgin olive oil, for rubbing

  1. In a medium bowl, blend the ricotta with the cream cheese and Parmigiano-Reggiano. Season with salt and pepper.
  2. Light a grill or heat a grill pan. Using a small, sharp knife, remove the stems from the peppers and reserve. Cut around inside the peppers to detach the membranes and remove the seeds. Using a butter knife, fill the peppers with the cheese mixture and reattach the tops. Rub the peppers with olive oil.
  3. Grill the peppers over moderately high heat, turning occasionally, until blistered all over and the cheese filling is piping hot, about 7 minutes. Transfer the peppers to plates and serve.

Make Ahead The cheese-filled peppers can be refrigerated overnight. Bring to room temperature before grilling.

Have a great day

Jo

8 comments:

  1. I don't often need to separate eggs but I'll use that method if/when required. So simple!!

    I'll be trying those peppers also. We usually throw peppers on the BBQ when grilling meat but I like the addition of cheese (naughty but nice)!!

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    1. The do sound good don't they?

      I seem to separate eggs a lot except now when I have this fab idea. lOL

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  2. Dottie
    Hey Jo, I showed all I could the video about ethe egg separating, and then I made a merenge(sp) last night, and had Hailey help me, and yest it works, I did one egg and Hailey the other, Eddie couldn't get over it!!

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    Replies
    1. Great. clever people those orientals. Gotta try it myself one of these days.

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  3. Can't wait to show my grandsons. They will enjoy the "trick" and then perhaps get interested in cooking.

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    Replies
    1. I hope so, cooking is a great hobby

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