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Alligator Eggs


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Ingredients:

  • 36 lg Jalapeno chilies; roasted
  • Peeled
  • 1/2 lb Cooked; peeled and deveined
  • Minced
  • 2 ts Mayonnaise
  • 2 ts Prepared chilli sauce
  • 2 ts Minced capers
  • 2 ts Minced green onions
  • 2 ts Minced fresh parsley
  • 1/2 ts Dijon mustard
  • 1/2 ts Horseradish
  • 1/4 ts Paprika; salt & fresh ground
  • Oil
  • 1 3/4 c All purpose flour
  • 3/4 c Beer; room temp
  • 2 Eggs; room temp
  • 3 tb Minced green onions
  • 2 tb Vegetable oil
  • 1 1/2 tb Catsup
  • 2 ts Worcestershire sauce
  • 1 1/2 ts Fresh lemon juice
  • 1 1/2 ts Baking powder
  • 1 1/2 ts Salt
  • 1 ts Cayenne pepper

Directions:

Using small, sharp knife; cut 1 1/2 inch slit at stem end on side of each chili. Scrape out seeds; do not tear stems. Rinse out chilies. Drain on towels. Mix next 9 ingredients. Season filling with salt and pepper. Spoon about 1 t into each chili (do not overstuff; chili should close). Arrange chilies on baking sheet. Refrigerate. Heat 3/4 inch peanut oil in heavy large skillet to 350 degrees. Blend in remaining ingredients in large bowl. Dredge each chili in mixture, coating completely. Add chilies to skillet (in batches; do not crowd) and fry until golden brown, turning once, about five minutes. Drain on paper towels and serve. From Bon Appetit, Dec '86.
 
Makes 36