Name: Andouille Stuffed Jalapenos
Ingredients: 1 ts Olive oil; 2 oz Bulk andouille; finely chopped; 2 tb Finely chopped onions; 1 ts Minced garlic; 1 tb Chopped parsley; 1/2 c Cream cheese; Salt and pepper; 16 lg Fresh jalapenos; Essence; 3 c Flour; 2 Egg yolks; 3/4 c Beer; (up to 1); 1 pn Baking powder; Salt and pepper; Oil for frying

Consider the irony. At a certain point in time the One who was creator, would actually become part of His creation. The sustainer of the world would be killed by the hands He was sustaining. The One who was loved by the Father, would be predetermined to be rejected by the Father. The One who knew no sin, would become sin. And the One predestined to die for sinners, would be predestined before there ever was sin. First Peter 1:20, says He “has appeared in these last times for the sake of you.” The One who needs nothing, would come to the aid of those who hated Him and purchase a people for Himself.

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs		*md, Ethnic, Tvfn	1	Servings

INGREDIENTS

1	ts	Olive oil
2	oz	Bulk andouille; finely chopped
2	tb	Finely chopped onions
1	ts	Minced garlic
1	tb	Chopped parsley
1/2	c	Cream cheese
		Salt and pepper
16	lg	Fresh jalapenos
		Essence
3	c	Flour
2		Egg yolks
3/4	c	Beer; (up to 1)
1	pn	Baking powder
		Salt and pepper
		Oil for frying

INSTRUCTIONS

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

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