Thursday, May 19, 2011
POP Goes The . . . . .
THE BUTTON ON MY PANTS . . .
12 jalapeno peppers
6 oz cream cheese, softened
dash of salt
1/2 c flour
1 T cornmeal
1 large egg, lightly beaten
1/4 c whole milk
1 T honey
1 t salt
1 c fine or Panko bread crumbs
1/2 teaspoon ancho chili powder (ancho is a smoky, not "hot" heat but you can use less or omit)
Roast peppers in 450°f oven, turning when they begin to brown and the skin blisters. Remove and place in a paper bag, closing the top, and let steam for 10 minutes so that the skin is easily removed. Allow to cool.
Heat 2″ of peanut oil to 325°F. (165 C) Note: 325 degrees is pretty much the minimum temperature required to ensure that food seals quickly enough to prevent oil absorption. You can fry foods at lower temperatures, but the final product will be "greasier". Once the proper oil temperature has been reached, the oil may drop in temperature by as much as 50 degrees when food is added. The "sealing" process in the first batch occurrs almost immediately so the food will cook properly. But after the first batch is removed, allow the tempereature to return to 325 before the next batch is added to the oil. This will keep your final product, crisp, not oily.
Mix together cream cheese salt and a pinch of cumin. To create the "boat shape" in the pepper, pinch a fold and cut around the your fingers from almost the top to almost the bottom (leave the stem). Scrape out seeds with a spoon and fill with cream cheese.
Mix together flour, cornmeal, milk, egg, honey, salt and peppers just until combined without any noticeable lumps to make the batter. Put breadcrumbs and ancho chili powder into small, seperate bowl. Using the stem as a little handle, dunk pepper into batter. Coat thoroughly, let excess drip off and then gently roll in the breadcrumbs.
Deep fry 2-3 minutes until golden brown, turning once. Drain on paper towels. Try and eat just one.
h/t to my gal friend E. for sending the photos (my battery died)