Recipe - Andouille Stuffed Jalapenos

1 teaspoon Olive oil
2 ounce Bulk andouille; finely
chopped
2 tablespoon Finely chopped onions
1 teaspoon Minced garlic
1 tablespoon Chopped parsley
One half cup Cream cheese
Salt and pepper
16 lg Fresh jalapenos
Essence
3 cup Flour
2 Egg yolks
Three fourths cup 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 Three fourths 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 paperlined 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 MCRecipe Digest V1 #919 by Emily Griffin
emgriffi@ix.netcom.com on Nov 22, 1997