Alligator Eggs

* Exported from MasterCook *

ALLIGATOR EGGS

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
36 large Jalapeno chilies -- roasted
peeled
1/2 pound Cooked -- peeled and deveined
minced
2 teaspoons Mayonnaise
2 teaspoons Prepared chilli sauce
2 teaspoons Minced capers
2 teaspoons Minced green onions
2 teaspoons Minced fresh parsley
1/2 teaspoon Dijon mustard
1/2 teaspoon Horseradish
1/4 teaspoon Paprika -- salt & fresh ground
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

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)

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