Good Afternoon everyone, Im GHOSTLY! A Disabled gamer who also absolutely loves to dive into the Culinary side of life. Being Disabled does come with disadvantages however it gives me more time to be precise and thoughtful regarding those i am serving, Mainly family and loved ones! Today ill show you a cook i did when i found out id be needing an operation, Generally food brings comfort, Southern comfort is delightful to all!
I will Happily share the recipe along with the process!
JALAPENO POPPERS
INGREDIENTS
16 oz of black label original Bacon
8 oz your preference Shredded cheese
8 oz Cream cheese (I prefer Jalapeno)
16 Large Jalapeno's
NON REQUIRED ITEMS
Jalapeno Rack
Carefully, Slice the stem off of the Jalapeno, and with a potato peeler. Go around the inside of the jalapeno's to scoop out the membrane and seeds. Toss stems and membranes aside, any remaining seeds, Throw in a bowl or leave in the peppers!
With a glass bowl, Put the shredded cheese and cream cheese in the bowl, then put on a glove! Its gonna get messy. The remaining seeds from the peppers (not the membranes) can go in with this mixture, Mix it up until it is one solid ball and no shredded cheese is showing.
Then using either a gallon storage bag with a cut corner, or a pastry bag. fill the bag with the mixture, and begin filling each jalapeno. Ensuring you are pressing down to avoid air bubbles in the jalapeno's.
Once this process is finished, Using the whole slices of wrap each pepper with one slice. (Tip. a 16 oz of regular cut bacon will equate to 16 slices, for 16 peppers)
At this point you can do two options
Preheat oven for 400° and cook them until the bacon begins to crisp up (Around 20 mins depending on the bacon)
OR
Place in the refridgerator until the next item is prepped! (For this you will need a grill/Smoker)
While the item below is cooking, you can cook the poppers at the same time, just make sure you watch them!
BONELESS RIBEYE STEAK
INGREDIENTS
Boneless Ribeye Steak (preferred greater than 1 1/2")
Your Preferred Seasoning (I use KosmosQ Cowcover)
Steak all depends on temperature, for instance i perfer a perfect medium. So i pull all of my steaks off of the grill at 127° and let them rest for 20 minutes so the juice re-absorbs. The Resting period of 20 minutes and pulling a steak off before it hits your target temperature is KEY as your steak will continue to cook so long as it is not cut, Giving you absolute control.
Use this guide to perfect your own steak game as each ones pallet is different. Today i will simply be showing my last cook!
I pull off at 127 so that it will stop at 130-133 degrees which is my perfect point.
However I use a different technique, which is called Reverse Searing. My steak will go in the smoker for roughly 45 minutes until it is at 100° then i will put it on the firebox and sear all the juices inside for 90 seconds each side. giving me a nice bark and perfect center.
Here is my 2" Ribeye I bought to test myself on my new grill! I was so happy.
After an Hour of cooking i ended up with amazing sear marks, i put a tbsp of butter on it while it rested. This is a good time to check on your poppers if you placed them on the grill!
As you can see the juices from the steak are pooling in the aluminum foil, This is crucial for it to rest as the steak WILL absorb it back and make your steak much more tender and flavorful
After all the work is done, and your sweaty and messy. while your steak is resting, take a shower. Pour yourself a lovely drink if you are of age, make a garden salad (my ranch bottle cap literally broke as i was pouring this.. feelssad) and then enjoy your night and relax, you have created yourself a magnificant meal for multiple days, I myself got about 3 days worth of food out of this steak.
Everyone, I want to say thankyou all so much for reading this far. Being my first post it took me forever to build up the courage to do so, i hope you all enjoy it. And i plan to share my future cooks with you soon! Have a fantastic day.