B
BrooklynQ
Guest
This was on German Foods.org Looks interesting. Can be adapted to the smoker.
Sauerkraut Jalapeno Poppers & Bavarian Mustard Dip
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Makes: 12 servings
1/2 cup all purpose flour
3/4 cup German Pilsner beer
12 large jalapenos, about 3 to 4 inches long
1 1/2 cups Bavarian-style sauerkraut with wine
8 ounces (2 cups) coarsely shredded German Tilsiter or German Emmentaler cheese
1 quart vegetable oil, for deep-frying
1/2 cup cornstarch
1/2 teaspoon salt
Bavarian Mustard Dip (recipe below)
Combine flour and German lager beer in a medium bowl and whisk until smooth. Let stand at room temperature while preparing jalapenos.
Bring a large pot of water to a boil. Cut a lengthwise slit down one side of each jalapeno, starting just below stem. Place jalapenos in the water, and return to a boil. Reduce heat and simmer 8 minutes or until jalapenos are just tender and not too soft. (Do not overcook. If chilies are too soft, they will be difficult to stuff without tearing.) Drain and refresh under cold running water. Wearing rubber gloves, carefully scrape out the seeds and membrane inside jalapenos using a small spoon or a melon baller. For hotter poppers, leave in some of the seeds.
Drain sauerkraut and squeeze out excess liquid. Place sauerkraut on several thicknesses of paper towels, top with additional paper towels and press to squeeze out liquid. Combine sauerkraut and Tilsiter or Emmentaler in a small bowl and stir to mix well. Carefully fill each jalapeno cavity with about 3 tablespoons of the sauerkraut mixture. (The edges of the peppers do not have to seal.)
Heat the oil for deep-frying in a large heavy deep-sided skillet or pot to 375°F. Place the cornstarch in a shallow dish and, working with a few jalapenos at a time, dredge in cornstarch. Dip each jalapeno in beer mixture to coat completely. Fry jalapenos in batches, about 3 minutes, or until lightly browned. Transfer to a paper towel-lined plate to drain. Sprinkle peppers with the salt. Serve with mustard dip.
I'd probably leave off the breading, wrap them in bacon and smoke them like turds. - BrooklynQ
Bavarian Mustard Dip:
3/4 cup sour cream
3 tablespoons Bavarian mustard
Combine sour cream and mustard in a small bowl and stir to mix well.
Sauerkraut Jalapeno Poppers & Bavarian Mustard Dip
Makes: 12 servings
1/2 cup all purpose flour
3/4 cup German Pilsner beer
12 large jalapenos, about 3 to 4 inches long
1 1/2 cups Bavarian-style sauerkraut with wine
8 ounces (2 cups) coarsely shredded German Tilsiter or German Emmentaler cheese
1 quart vegetable oil, for deep-frying
1/2 cup cornstarch
1/2 teaspoon salt
Bavarian Mustard Dip (recipe below)
Combine flour and German lager beer in a medium bowl and whisk until smooth. Let stand at room temperature while preparing jalapenos.
Bring a large pot of water to a boil. Cut a lengthwise slit down one side of each jalapeno, starting just below stem. Place jalapenos in the water, and return to a boil. Reduce heat and simmer 8 minutes or until jalapenos are just tender and not too soft. (Do not overcook. If chilies are too soft, they will be difficult to stuff without tearing.) Drain and refresh under cold running water. Wearing rubber gloves, carefully scrape out the seeds and membrane inside jalapenos using a small spoon or a melon baller. For hotter poppers, leave in some of the seeds.
Drain sauerkraut and squeeze out excess liquid. Place sauerkraut on several thicknesses of paper towels, top with additional paper towels and press to squeeze out liquid. Combine sauerkraut and Tilsiter or Emmentaler in a small bowl and stir to mix well. Carefully fill each jalapeno cavity with about 3 tablespoons of the sauerkraut mixture. (The edges of the peppers do not have to seal.)
Heat the oil for deep-frying in a large heavy deep-sided skillet or pot to 375°F. Place the cornstarch in a shallow dish and, working with a few jalapenos at a time, dredge in cornstarch. Dip each jalapeno in beer mixture to coat completely. Fry jalapenos in batches, about 3 minutes, or until lightly browned. Transfer to a paper towel-lined plate to drain. Sprinkle peppers with the salt. Serve with mustard dip.
I'd probably leave off the breading, wrap them in bacon and smoke them like turds. - BrooklynQ
Bavarian Mustard Dip:
3/4 cup sour cream
3 tablespoons Bavarian mustard
Combine sour cream and mustard in a small bowl and stir to mix well.
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