Text 1915, 59 rader
Skriven 2006-06-02 17:22:20 av RUTH HANSCHKA (1:123/140)
Ärende: weird recipe sighting
=============================
I found this in a newsletter I get about German food. OK, that can be a
weird thing all by itself, but....  I saw this one and was torn between
gagging and cracking up.

Recipe of The Month - June 2006
Sauerkraut Jalapeno Poppers & Bavarian Mustard Dip 
http://www.germanfoods.org/consumer/JalapenoPoppers.cfm?DCMP=EMC-June06

Makes: 12 servings

1/2 cup all purpose flour 
3/4 cup German Pilsner beer
12 large jalapenos, about 3 to 4 inches long
1 1/2 cups Bavarian-style sauerkraut with wine 
8 ounces (2 cups) coarsely shredded German Tilsiter or German Emmentaler
cheese 
1 quart vegetable oil, for deep-frying 
1/2 cup cornstarch 
1/2 teaspoon salt 
Bavarian Mustard Dip (recipe below)


Combine flour and German lager beer in a medium bowl and whisk until
smooth.  Let stand at room temperature while preparing jalapenos. 

Bring a large pot of water to a boil.  Cut a lengthwise slit down one side
of each jalapeno, starting just below stem.  Place jalapenos in the water,
and return to a boil.  Reduce heat and simmer 8 minutes or until jalapenos
are just tender and not too soft.  (Do not overcook. If chilies are too
soft, they will be difficult to stuff without tearing.)  Drain and refresh
under cold running water.  Wearing rubber gloves, carefully scrape out the
seeds and membrane inside jalapenos using a small spoon or a melon baller. 
For hotter poppers, leave in some of the seeds. 

Drain sauerkraut and squeeze out excess liquid.  Place sauerkraut on
several thicknesses of paper towels, top with additional paper towels and
press to squeeze out liquid. Combine sauerkraut and Tilsiter or Emmentaler
in a small bowl and stir to mix well. Carefully fill each jalapeno cavity
with about 3 tablespoons of the sauerkraut mixture. (The edges of the
peppers do not have to seal.)

Heat the oil for deep-frying in a large heavy deep-sided skillet or pot to
375°F.  Place the cornstarch in a shallow dish and, working with a few
jalapenos at a time, dredge in cornstarch.  Dip each jalapeno in beer
mixture to coat completely.  Fry jalapenos in batches, about 3 minutes, or
until lightly browned.  Transfer to a paper towel-lined plate to drain. 
Sprinkle peppers with the salt.  Serve with mustard dip. 

Bavarian Mustard Dip:

3/4 cup sour cream 
3 tablespoons Bavarian mustard  
Combine sour cream and mustard in a small bowl and stir to mix well. 

Nutrition analysis per serving (with Emmentaler):
Calories 216, Protein 6g, Sodium 363mg, Cholesterol 24mg, Carbohydrates
14g, Fiber 1g, Total Fat 15g, Saturated Fat 6g. 
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