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Jalapeño Poppers
10 jalapeño peppers
1 cup cream cheese, softened
2 tablespoons chopped fresh cilantro
1 tablespoon minced garlic
Salt and pepper to taste 3 eggs, beaten
1 cup
In a medium bowl, whip together cream cheese, cilantro, garlic, salt and pep- per. Place eggs in a small bowl. Place
Heat oil to 375ºF. In batches, deep fry stuffed, coated jalapenos in preheated oil for 5 minutes, or until golden brown. Drain on paper towels. Makes 10 servings.
Onion Petals
1 egg | 1⁄2 | teaspoon garlic powder |
1 cup milk | 1⁄4 | teaspoon dried thyme |
1 cup | 1⁄4 | teaspoon dried oregano |
1 teaspoons salt | 1⁄8 | teaspoon ground cumin |
11⁄2 teaspoons cayenne pepper | 1 medium onion | |
1⁄2 teaspoon ground black pepper |
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Beat egg and combine it with milk in a bowl large enough to hold the onion. In another bowl, combine flour, salt, cayenne pepper, black pepper, garlic powder, thyme, oregano, and cumin.
Prepare the onion: cut approximately 3⁄4 to 1 inch off of the top and bottom of the onion, remove skin. Using a large, sharp knife, slice down the center of the onion about 3⁄4 of the way down, until you have 16 sections. Go back and cut all the way through.
Dip the onion petals in the milk mixture, and then coat well with the flour mix- ture. Once you have coated all of the petals well, dip it into the milk and into the flour mixture again. Place in the refrigerator for at least 15 minutes while preheating the oil.
Preheat the oil to 350ºF. Fry the petals in the oil for 2 to 3 minutes or until gold- en brown. Remove from oil and let drain on paper towels. Serve while warm and with dipping sauce. Makes 6 servings.
Dipping Sauce
1⁄2 cup mayonnaise
3⁄4 tablespoon ketchup
2 tablespoons
1⁄4 teaspoon paprika
1⁄4 teaspoon salt
1 pinch ground black pepper
1 pinch cayenne pepper
Combine mayonnaise, ketchup, horseradish, paprika, salt, a pinch black pepper, and a pinch cayenne pepper in a small bowl and refrigerate until needed.
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