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ALLIGATOR EGGS
  • 36 large jalapeno chilies -- roasted and peeled
  • 2 teaspoons mayonnaise
  • 2 teaspoons prepared chili sauce
  • 2 teaspoons minced capers
  • 2 teaspoons minced green onions
  • 2 teaspoons minced fresh parsley
  • 1/2 teaspoon dijon mustard
  • 1/2 teaspoon horseradish
  • salt & fresh ground pepper
  • 1/4 teaspoon paprika
  • oil
  • 1 3/4 cups all purpose flour
  • 3/4 cup beer -- room temp
  • 2 eggs -- room temp
  • 3 tablespoons minced green onions
  • 2 tablespoons vegetable oil
  • 1 1/2 tablespoons catsup
  • 2 teaspoons worcestershire sauce
  • 1 1/2 teaspoons fresh lemon juice
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons salt
  • 1 teaspoon cayenne pepper
    1. 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 over stuff; 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.

     

     
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