[CH] ARMADILLO EGGS
Rob Solarion (solarion@1starnet.com)
Fri, 20 Sep 2002 18:34:53 -0600
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A R M A D I L L O E G G S
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(Cajun Appetizer)
*
NOTE : This recipe was on the side of a jar of "Louisiana" brand pickled
jalapeño peppers. I wasn't sure if this recipe meant pickled jalapeños or
fresh ones. This is probably very good, and it reminds me of those
mouth-watering, cheese-stuffed, batter-fried jalapeños in some restaruants,
called "Texas Torpedoes", served with ranch dressing. I am passing this
recipe along for your collections, but I have not actually tried it myself.
I'll bet that these are really cute little "eggs"! I'll have to try it at
least once. R.
INGREDIENTS
24 jalapeño peppers, halved, seeded, stems removed (I'd get plump, round
peppers with flat ends rather than the long, slender types with pointed
ends. And I'd advise people to be careful when seeding these peppers, not
to get a lot of that juice on your fingertips. You know what that always
leads to. R.)
1/4 cup of olive oil
1/2 pound of crawfish tails, finely chopped
1/4 cup of minced onion
1/4 cup of minced celery
1/4 cup of minced red bell pepper
1/4 cup of minced garlic
1/4 tsp. of lemon juice (or to taste)
salt (to taste)
black pepper (to taste)
Tabasco Sauce (to taste)
1/2 cup of seasoned Italian bread crumbs
eggwash (1 egg, 1/2 cup milk, 1/2 cup water, beaten together)
1 cup of seasoned corn flour
vegetable oil for deep-frying
PROCEDURE
Split the jalapeño peppers and remove the seeds. In an iron skillet, heat
the olive oil over medium heat. Add the onion, celery, bell pepper, garlic
and crawfish. Mix well, and sauté for 3-5 minutes. Season to taste with
lemon juice, salt, black pepper and Tabasco. Sprinkle in the bread crumbs
and stir until the mixture has the consistency of a stuffing. Remove from
heat.
Preheat the vegetable oil to 375°F. Stuff the jalapeños with the crawfish
mixture, rounding the tops like eggs. Prepare the eggwash and season to
taste. Dredge the stuffed jalapeños in the eggwash and then in the corn
flour. Deep-fry until golden brown, preferably using one of those
deep-frying strainers. Remove, drain on paper towels and serve warm.
Serves 8-10 as appetizers.
Bon Appétit! Roberto
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"To him who is healthy, every day is a holiday."
Old Turkish Proverb
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