Username:
Password:
Create an Account
Forgot your password?


Course:
Appetizer  (673)
Beverage  (582)
Breakfast  (1130)
Dessert  (2016)
Entrees  (41)
Lunch  (72)
Side Dish  (1208)
Snack  (39)

Base:
Appetizers  (3024)
Beef  (1585)
Beverages  (1465)
Breads  (4302)
Cakes  (2340)
Candies  (890)
Cheese/eggs  (392)
Cookies  (2917)
Desserts  (7077)
Fish  (1307)
Fruits  (1870)
Grain  (43)
Lamb  (223)
Low-cal  (336)
Main dish  (3171)
Meats  (3280)
Other  (62)
Pasta  (2138)
Pies  (1504)
Pork/Ham  (24)
Poultry  (4572)
Relishes  (236)
Salads  (2731)
Sauces  (2757)
Seafood  (3543)
Soups  (2186)
Vegetables  (7180)





Associate.com - Share Your Recipe!

Recipe Name: Andouille Stuffed Jalapenos Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 1

Ingredients:
1 Teaspoon(s) Olive oil
2 Ounce(s) Bulk andouille, finely
chopped
2 Tablespoon(s) Finely chopped onions
1 Teaspoon(s) Minced garlic
1 Tablespoon(s) Chopped parsley
1/2 Cup(s) Cream cheese
Salt and pepper
16 Fresh jalapenos
Essence
3 Cup(s) Flour
2 Egg yolks
3/4 Cup(s) Beer, up to 1
1 Pinch(s) Baking Powder
Oil for frying
Directions:
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
<emgriffi@ix.netcom.com> on Nov 22, 1997

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 2074
Calories From Fat: 516
Total Fat: 58.7g
Cholesterol: 487.8mg
Sodium: 1175.8mg
Potassium: 1371.7mg
Carbohydrates: 312.2g
Fiber: 18.8g
Sugar: 7g
Protein: 61g


Scale this recipe to Servings [?]