Text 5426, 108 rader
Skriven 2013-10-03 20:15:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: rattlesnake bites 221
=============================
-=> Quoting Michael Loo to Jim Weller <=-

 JW> In my part of the world rattlesnake bites almost always means spicy
 JW> chicken nuggets.

 ML> Texas Roadhouse rattlesnake bites

And we call those things "jalapeno poppers".

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Perfect Poppers By Scott Sehlhorst
 Categories: Appetizers, Spice, Cheese, Chilies, Corn
      Yield: 200 Servings
 
    200    Jalapeno peppers
      8 oz Cream cheese
      8 oz Cheddar or Monterey Jack
           A batter mix recipe
           White cornmeal
 
  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.

  The pepper: Fresh jalapenos. A potato peeler with a pointed end is
  the perfect tool for seeding. 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 amounts. Remember, don't make this until you're serving
  them!

  The breading: Just a plate with a pile of white cornmeal, dry.

  The process: After coring a sink full of peppers, stuff them all
  full of the cheese. Use your pinkie to pack the cheese in good,
  leaving about a 1/4 inch divot on the end of the pepper (recessed
  cheese, in case I'm not being clear). Then line up your thick
  batter and corn meal, and an oven tray lined with aluminum foil.
  Dip the pepper in the batter, holding by the cheese and tip ends.
  Allow as much of the excess batter as you can stand to drip off.
  Then place the pepper in the corn meal. Pick up a handful of meal
  and bury the pepper. Place your hand on top of the pile (cupped),
  and apply some light pressure to help everything pack together.
  Pick up the pepper and shake off the excess meal. Again, handle
  the pepper by the tips, it helps minimize the bald spots. Place
  the pepper on the tray, and repeat a million (OK, 200, but it
  seems like a million) times. Place the pan in the freezer. This is
  called flash freezing. After about half an hour (the time it takes
  to fill the next tray) remove the first tray, and place all of the
  poppers in a big ziplock bag. Put the bag back in the freezer.
  Wait overnight or longer.

  The serving of and eating of poppers: Heat up grease in your fry
  daddy. Make the final (thin) batter. Get some of your frozen
  poppers. Some of the breading may have come off in spots, don't
  sweat it. Dip the popper in the thin batter and put in the grease.
  Cook until golden brown. Conveniently, this is also the point
  where the cheese is melted, yet the pepper isn't overcooked. Pop
  in yer mouth.

  Possible variations: A friend suggested that the initial batter/
  breading might have nothing to do with the success of the final
  batter sticking, that the freezing may be the trick there. If
  true, it would save a lot of work!
  
  From: Walt Gray
 
MMMMM

YK Jim
    
... Prepare to be stuffed till your eyes pop out!

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