Text 27192, 90 rader
Skriven 2012-07-15 05:27:00 av DAVE DRUM (1:123/140)
Ärende: Chile 1015
==================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Jalapeno Poppers #5 - Part 1
 Categories: Appetisers, Chilies, Beer, Cheese, Breads
      Yield: 175 servings
 
    175    Jalapenos; stemmed
      8 oz Cream cheese
      8 oz Cheddar; extra sharp, fine
           - shredded
      8 oz Monterey jack; fine
           - shredded
      6 oz Beer
           Vegetable batter; (generic
           - pre mixed)
           Garlic salt
           Onion salt
           Black pepper & cayenne
           White cornmeal; for coating
 
  There are essentially 5 functional parts of the perfect popper:
  1. The pepper
  2. The filling
  3. The initial batter
  4. The breading
  5. The final batter
  
  A potato peeler with a pointed end is the perfect tool for
  deseeding. The radius of the peeler allows you to make a
  hole about 1 cm in diameter, which is optimized for
  efficient seed removal, effective stuffing of popper, and
  minimal leakage (more on that later).
  
  Stab the pepper adjacent to the stem, with the stem on the
  concave side of your peeler, remove, turn pepper roughly 1
  radian and repeat. After 3 or 4 stabs, you will have
  separated the stem from the rest of the pepper. Pull out,
  with slight twisting motion, and you will remove most of
  the seeds. A little additional scraping may be required to
  get out the innards. Put aside and repeat until done.
  
  The filling: Mix equal weights of cream cheese, finely
  shredded cheddar (sharp or v.sharp), and finely shredded
  Monterey jack. My batch used 8 ounces of each. Mix these
  together in a bowl, until additional mixing makes no
  change in consistency.
  
  The batters: Both of them have basically the same
  ingredients. The differences are in consistency (and time
  of preparation). Don't use milk for the batter. It won't
  grab the pepper, because of the waxy consistency. Beer
  works best of beer, water, & milk. Use generic fried
  vegetable batter (I used the Chuck Wagon stuff), and an
  equal part of flour. Season with garlic salt, black
  pepper, onion salt, and powdered cayenne for color (both
  in the batter and in the unsuspecting faces of your
  guests). I used about 1 teaspoon of each to about 1/2 cup
  each of chuck wagon stuff and flour.
  
  For the initial batter, you want it very thick, thicker
  than pancake batter. This is to hold the breading to the
  popper. If you add too much beer at the start, add flour
  to thicken. I think it took about half a beer for this.
  
  For the final batter, you want it very thin, it should
  take less than a second for the batter to 'climb' the
  tines of a fork when removed and held vertically over the
  batter. This has an added bonus of making those little
  crunchy things to eat with the poppers. This was still
  less than a whole beer, so don't get too carried away-
  make it thick ad add the beer in small amts. Remember,
  don't make this until you're serving them!
  
  The breading: Just a plate with a pile of white cornmeal,
  dry.
  
  CONTINUED TO PART TWO
  
  Recipe By: Scott Sehlhorst (edited by Judy)
  
  FROM: Cheryl Wolfe & Mike Kuhlmann; Chile-heads List -
  25 Aug 2000
  
  Uncle Dirty Dave's Archives
 
MMMMM

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