"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste
This recipe for ATOMIC BUFFALO TURDS/Jalapeño Poppers, by Kathy Miller, is from The McCormick Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
10 large fresh jalapeño peppers 1 8oz pkg cream cheese ¾ lb pulled pork 10 slices bacon, cut in half Barbecue rub - I use the Memphis Rib Rub from Willams Sonoma
Cut off stems of peppers and slice in half lengthwise, remove seeds. Fill each half pepper with cream cheese, top with pulled pork and wrap in bacon secured with toothpick. Liberally sprinkle with barbecue rub. Bake 200º (225 max) for 1 ½ -2 hours on parchment.
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