Andouille Stuffed Jalapenos

Title:
Andouille Stuffed Jalapenos

Yield:
1 Servings

Categories:
*md,
Ethnic




Ingredients:





     1 ts Olive oil


     2 oz Bulk andouille; finely


          -chopped


     2 tb Finely chopped onions


     1 ts Minced garlic


     1 tb Chopped parsley


   1/2 c  Cream cheese


          Salt and pepper


    16 lg Fresh jalapenos


          Essence


     3 c  Flour


     2    Egg yolks


   3/4 c  Beer; (up to 1)


     1 pn Baking powder


          Salt and pepper


          Oil for frying






 Preheat the fryer. In a saute pan, heat olive oil over medium heat and


 render the andouille for 2 minutes. Add the onions and saute for 1 minute.


 Remove from the heat and cool. In a mixing bowl, mix the garlic, parsley,


 and cream cheese together. Mix well. Stir in the cooled andouille mixture.


 Mix thoroughly and season with salt and pepper. Using a sharp knife, split


 the jalapenos, starting at the tip, in half, leaving the stem intact.


 Remove the seeds from the pepper. Stuff 1 heaping tablespoon of the filling


 in the center of each pepper. Press the pepper together, sealing the cheese


 mixture completely inside. Season 1 cup of flour with Essence. In a mixing


 bowl, whisk the yolks and 3/4 cup of the beer. Season the mixture with salt


 and pepper. Whisk in enough flour to form a batter. If the batter is too


 thick add the remaining beer to thin the batter. Dredge the stuffed peppers


 in the seasoned flour. Dip the jalapenos in the batter, letting the excess


 drip off and coating the peppers completely. Gently lay the jalapenos in


 the hot oil and fry until golden brown, about 3 to 4 minutes. Remove the


 jalapenos from the oil and drain on a paper-lined plate. Season the peppers


 with Essence. Yield: 16 stuffed peppers


 


 NOTES : Posted by Emily Griffin - emgriffi@ix.netcom.com S: 4


 


 Recipe by: EMERIL LIVE SHOW #EMIA72 PORK FAT RULES


 


 Posted to MC-Recipe Digest V1 #919 by Emily Griffin


 
on Nov 22, 1997