36 large jalapeno chilies, roasted and peele, d
1/2 lb cooked, peeled and deveined shrimp,, minced
2 tsp mayonnaise
2 tsp prepared chilli sauce
2 tsp minced capers
2 tsp minced green onions
2 tsp minced fresh parsley
1/2 tsp dijon mustard
1/2 tsp horseradish
1/4 tsp paprika salt & fresh ground pepper, peanut oil
1 3/4 cup all purpose flour
3/4 cup beer, room temp
2 eggs, room temp
3 tbsp minced green onions
2 tbsp vegetable oil
1 1/2 tbsp catsup
2 tsp worcestershire sauce
1 1/2 tsp fresh lemon juice
1 1/2 tsp baking powder
1 1/2 tsp salt
1 tsp 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
From: TERRI ST.LOUIS Date: 05-10-93 (23:42)
Servings: 1 servings
Alligator Eggs Recipe brought to you by Recipe Ideas
Categories: Meat
The History of Recipes
Transcribed cooking instructions as a concept can be traced back into ancient history, in fact as far back as the Egypt of the Pharoahs, and maybe further still. In practice though, sadly, these ancient records were just very basic pictorial, hieroglyphic or cunieform recipes for preparing food.
In an interesting twist, the most ancient recipe in existence, according to experts is a collection of stone tablets in the Sumerian language which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel `blissful`. Moving our culinary historical trip onwards, we have some interesting books published in the 14th Century : a recipe book entitled `Forme of Cury`, and another called `Curye on Inglish`. The titles are a little misleading though, they are unconnected to the spicy food that is served today, but instead recipes for the types of meals served to the wealthy. Over the next few hundred years, the rich families of the West strove to offer the most extravagent banquests, and as a consequence, the best cooks and their collection of recipes became highly prized. Notwithstanding that, it was during the 19th century the formal cooking and recipe publications rose to prominence. Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, devoted their lives to collating, testing, and publishing popular recipes of the day. When we get to the 20th century, cooking publications were greatly in demand as a result of more people being able to read, people having more leisure time and disposable income. |
We hope you enjoy this Alligator Eggs recipe.
