Friday, February 5, 2016

Bacon Jalapeno Popper Puffs – Seeing Spots

I had everything I needed to shoot a brand new chicken wing video, except for one key ingredient; a working oven. Yes, my oven decided to take the rest of Super Bowl week off, as did my oven repairman, but these bacon jalapeno popper puffs came out so well, I decided to designate this as an official blessing in disguise.

These pepper poppers in puff form really did come out incredibly well, as long as you don’t have a problem with lots of unsightly dark spots. Since we loaded these with so much diced pepper, the pieces on the outside caramelized (which is chef-speak for burned), and my beautiful, golden-brown balls were spotted with golden-black.

Apparently, I’m having more of a problem with the appearance than your average viewer, at least according to the first wave of YouTube comments, but I may still try to figure out a way to make these a little more camera friendly next time. Maybe I’ll puree the peppers first, or possibly char off the skin, which I believe gets even darker than the flesh. Stay tuned.

Superficial beauty aside, if you enjoy the gut-bombs that are classic, bacon-wrapped, jalapeno poppers, I think you’ll love these shockingly light puffs. All the same flavors are there, especially when served with the easy cream cheese dip, and the prep is much easier. I really hope you give these a try soon. Enjoy!


Ingredients for about 40 Bacon Jalapeno Popper Puffs:

For the dough:
2/3 cup water
3 tablespoons butter
1 tablespoon bacon fat
1 teaspoon kosher salt (or 1/2 teaspoon fine salt)
2/3 cup all-purpose flour
2 eggs

Then add:
2 ounces extra sharp white cheddar cheese
1/2 cup finely diced jalapeno peppers
1/3 cup finely chopped bacon
pinch cayenne
pinch freshly ground black pepper

- Fry at 375 F. for about 3 1/2 minutes, or until golden-brown and cooked through

For the dipping sauce:
1/2 cup cream cheese
1/4 cup crème fraiche or sour cream
2 tablespoons minced green onions
1 teaspoon fresh lime juice
- add enough water to thin mixture out to proper dip consistency

32 comments:

C. Fuzzbang said...

Is that the mini Cuisinart deep fryer?

How about a sprinkle of maple syrup over the top?

Who's Michelle?

David McKinnon said...

#mexicancruller

Misha Taherbhai said...

Hi Chef John, I really like this recipe and really want to try it...but I don't eat bacon. What can I substitute instead?

Thanks!

Scott Barber said...

Title should be fully alliterative: "Bacon-Jalapeno Pepper Popper Puffs". ... You're welcome.

yellina said...

Should these be served hot, or can you make them ahead and transport to your gathering? Maybe a warm up in the oven?

pbjazz said...

Sounds a little like your gougères recipe (which I made for my daughters wedding, thank you very much). Can these puffs be baked like the gougères?

Chris K. said...

I see what you did here, Chef John! These are basically hush puppies, except you substitute choux pastry dough for corn meal batter. Very clever. You are the Edward Hopper of the jalapeno popper.

So this makes me wonder: can I make 'choux hush puppies and fill them with pimiento cheese? Hmmm...

Misha: if I didn't eat bacon, I would probably use duck confit. Fry up the duck for the filling, and reserve a tablespoon of duck fat for the dough. I guess you could use turkey bacon instead, but that just seems wrong to me.

Michael Meredith said...

Love your work Chef John. We're devotees. To avoid the blackened pepper spots on the puffs, one could lightly bread the outside of the puffs with fine breadcrumbs, or even just a layer of flour. Flour would probably adhere better than crumbs, and interfere less with the overall texture. A little make-up, just for appearances. Yes?

Ryan Williams said...

Can you bake these?

Bethany said...

Good one Michelle. Chef John thank you for another good recipe to try. Sorry to hear about your oven. Enjoy your weekend.

Bethany said...

Oh, and the appearance doesn't bother me. Though I wonder if the caramelized peppers intensify their flavor.

And can you do a video about different salts and cheeses? I am confused about what can be substituted for what.

Anyway, thank you for your blog posts and videos.

Steven Kouris said...

Maybe an egg wash then a breadcrumb coating would fix the appearance issue? Or is that too much trouble?

Adam Gregory said...

Will you be making the chicken wing video even though the super bowl will be over by the time your oven is fixed?

Chuck said...

Don't understand what a "pinch" of peppers cayenne and black would add to a half-cup of jalapenos when making 40 poppers. Tradition, maybe?

araceli g said...

Can we bake them

Carrie said...

Chef, thank you very much for mt Super Bowl party GO BRONCOS!
These poppers are great! My guys loved them. I'm glad I doubled the recipe 😁

Chase Saunders said...

"Thoroughly and utterly" haha

Glenriven said...

No Pepper on the dough ingredients list. They are good anyway.

Jim Sadlemyer said...

Making these bad boys right now. Dough is cooling but not for long, a little over an hour till Superbowl kickoff. No time to find the piping bag...

Kevin Cowley said...

These were a hit Chef John! I would advise anyone who makes these to at least double the recipe - I used a small sorbet scoop and with the ingredients listed it only gave me about 25... We needed more!! :)

Rob Moy said...

Made these and used pickled jalapeños (that's what I had) and they were awesome. Thank you for inspiring us to get in the kitchen and try something new

Locomotive_breath said...

Chef John

Please PLEASE P.L.EA.S.E reveal the secret of how you manage to keep your stainless steel cookware so shiny. It's agonizing to watch your videos and see such sparking cookware. While my overall cooking IQ goes up with every video, the heavy-bottomed-stainless-steel-skillet sized hole inside grows bigger with every spotless pan. And for the record, you promised a tell all the last time I asked.


Do it!

Thanks.

Shantanu.

Victoria said...

Hopw you are able to post the chicken wing video sometime too! Would love to see! :)

Glenriven said...

@locomotive_Breath
I would bet $5.00 to $1.00 that: step 1. he takes the fond off of every pan, weather he plans to use it or not. Step2 he uses something like a Brillo pad. ie. steal wool with soap embedded when the fond removal step doesn't work, and step 3: When the pan doesn't shine, write a new pan off as a business expense.

Cold liquid on a hot pan with a spatula will pull off a large bunch of the burned in spots. Steel wool doesn't have to be rubbed hard, it just has to be rubbed over and over for a pong while, like 5 minutes. shorter time than it takes to make a brown roux.(Spell check not available)
That's my guess, for what its worth.
That is my guess.

Chef John said...

The secret is after washing the pan (dense, high-quality pans always come completely clean with just soap and water), I rub a drop of veg oil into it, which gives the look of a brand new pan.

Jeff said...

WHY ON EARTH WOULD YOU WANT TO DISPOSE OF THE SEEDS AND THE MEMBRANE OF THE JALAPENO PEPPERS?????

beemo said...

As for the black spots, how about separating off a bit of the popper mix before the diced chili goes in, thinning that bit with a little water, and then rolling each completed ball in it before frying, so as to create an outer layer which conceals the exposed bits of chili?

Locomotive_breath said...

Thanks Chef and Glenriven. I more or less follow the same process. I also periodically use Swiss Cleaner by Kuhn Rikon. Somehow the results aren't the same as Chef John's. I will try steel wool as well.

cancermonkey68 said...

@locomotive_breath: as chef john said, soap and water only, will clean a good heavy stainless steel pan... but if you have very cooked on residue you have to add time to that equation. just let the pan soak in water for an hour-ish, and then scrub. if you don't want to wait, then alternitavely, you can scour the pan with COPPER WOOL, not steel wool. steel wool will scratch the surface of the pan. copper wool is softer and does not mar the surface. if you want to go a step further, use something like bar keepers friend (which comes in powder or liquid form) which does not scratch the surface either.

http://www.amazon.com/Bar-Keepers-Friend®-Cleanser-Polish/dp/B000V72992

rogerthegeek said...

I would coat them with an egg wash and corn meal. I would also probably put minced onion in there. Of course, this get close to being a hush puppy at that point.

Joy said...

Is this the vid where you couldn't say, "darn dark dots?" That vid was hilarious! Made my day, Chef!

Garima said...

Great