Anonymous Tue May 23 19:36:14 2006

1 See directions:

Recipe by: Scott Sehlhorst Capone Poppers There are essentially 5 functional parts of the

perfect popper. 1) The pepper 2) The filling 5 (no, 3 sir) 3) The initial batter 4) The breading

5) The final batter This recipe is for 150-200 poppers (to be made in advance, silly) The

pepper Fresh jalapenos. I\'ve made hab-poppers. I could only eat 2. Those deep fried death

bombs are only for the most seasoned of leathermouths! Take your big batch of fresh

picked (not pickled, canned, etc)jalapenos and wash them. The ideal popper is 100%

edible, so that you can pop the whole thing in your mouth, hence the name. A potato peeler

with a pointed end is the perfect tool for deseeding. The radius of the peeler allows you to

make a hole about 1 cm in diameter, which is optimized for efficient seed removal, effective

stuffing of popper, and minimal leakage (more on that later). Stab the pepper adjacent to

the stem, with the stem on the concave side of your peeler, remove, turn pepper roughly 1

radian and repeat. After 3 or 4 stabs, you will have separated the stem from the rest of the

pepper. Pull out, with slight twisting motion, and you will remove most of the seeds. A little

additional scraping may be required to get out the innards Your popper is now a capone

(castrated one, I think). Put aside and repeat until done. If you do 200 peppers, it will take

about an hour, depending on how many times you scratch your eye. Add a half hour for

each incidental mucous membrane contact. My fingers were starting to \'prune\' from the

jalapeno juice when I finished. People who haven\'t burned their fingers on oven doors and

hot pans enough times to kill their nerves should probably wear gloves. The filling Cheese

was a challenge. Cream cheese was a little bland. Cheddar was just too oily when it broke

down. Mozz and other white cheeses were just missing something. Velveeta is only

allowed in seven chile-head dishes, and this isn\'t one of them. Cream cheese had the

best c

onsistency when cooked, but cheddar/Monterey jack blend has the best flavor. Mix equal

weights of cream cheese, finely shredded cheddar (sharp or very sharp), and finely

shredded Monterey jack. My batch used 8 ounces of each, which conveniently was also

one package of each. Mix these together in a bowl, until additional mixing makes no

change in consistency. You should have one big icky glob that has a wonderful aroma. If,

after stuffing 200 poppers you have lost your appetite because of the cheese smell, don\'t

worry, you won\'t be eating them that day. The batters Both of them have basically the same

ingredients. The differences are in consistency (and time of preparation). Don\'t use milk for

the batter. It won\'t grab the pepper, because of the waxy consistency. Beer works best of

beer, water and milk. Use generic fried vegetable batter (I used the Chuck Wagon stuff),

and an equal part of flour. Season with garlic salt, black pepper, onion salt, and powdered

cayenne for co

lor (both in the batter and in the unsuspecting faces of your guests). I used about 1

teaspoon of each to about 1/2 cup each of chuck wagon stuff and flour. For the initial batter,

you want it very thick, thicker than pancake batter This is to hold the breading to the popper.

If you add too much beer at the start, add flour to thicken. For the final batter, you want it very

thin, it should take less than a second for the batter to \'climb\' the tines of a fork when

removed and held vertically over the batter. This has an added bonus of making those little

crunchy things to eat with the poppers. This was still less than a whole beer, so don\'t get

too carried away- make it thick ad add the beer in small amts. Remember, don\'t make this

until you\'re serving them! The breading Just a plate with a pile of white cornmeal, dry. The

process After coring a sinkfull of peppers, stuff them all full of the cheese. Use your pinky to

pack the cheese in good, leaving about a 1/4 inch divot on th

e end of the pepper (recessed cheese, in case I\'m not being clear). Then line up your thick

batter and corn meal, and an oven tray lined with aluminum foil. Dip the pepper in the

batter, holding by the cheese and tip ends. Allow as much of the excess batter as you can

stand to drip off. Then place the pepper in the corn meal. Pick up a handful of meal and

bury the pepper Place your hand on top of the pile (cupped), and apply some light pressure

to help everything pack together. Pick up the pepper and shake off the excess meal. Again,

handle the pepper by the tips, it helps minimize the bald spot Place the pepper on the tray,

and repeat a million (OK, 200, but it seems like a million) times. Place the pan in the

freezer. This is called flash freezing. After about half an hour (the time it takes to fill the next

tray remove the first tray, and place all of the poppers in a big Ziploc bag (or Tupperware, or

an iron box, whatever floats your boat). But the bag back I the freez

er. Wait overnight or longer. The serving of and eating of poppers Heat up grease in your

fridaddy (or cauldron). Make the final (thin) batter Get some of your frozen poppers. Some of

the breading may have come off in spots, don\'t sweat it. Dip the popper in the thin batter

and put in the grease. Don\'t worry about excess batter dripping in the grease, it makes

good eats. Cook until golden brown. Conveniently, this is also the point where the cheese

is melted, yet the pepper isn\'t overcooked. Posted to BBQ List by \