Fried Hot Peppers With Yogurt Food

JODI'S DEEP-FRIED STUFFED JALAPENOS

Steps:

• Cut a short slit into each jalapeno pepper. Remove as many seeds as possible. Slice Cheddar cheese into approximately 1/4 inch by 1 inch strips. Stuff each jalapeno with a Cheddar cheese strip.
• Place beaten eggs in a small bowl.
• In a small dish, mix yellow cornmeal, flour and salt.
• One at a time, dip jalapenos in the eggs. Roll in the yellow cornmeal mixture until well coated. Arrange on a metal rack, and allow them to sit approximately 30 minutes.
• Heat corn oil in deep-fryer to 375 degrees F (190 degrees C).
• In small batches, using a slotted spoon, lower peppers into the heated oil, and fry until crisp and golden brown, about 4 minutes. Drain on paper towels.

JALAPEñO POPPERS

Steps:

• Gather the ingredients.
• Slice jalapeño peppers in half lengthwise; remove the seeds. In a small bowl, mix the cream cheese and cheddar until well blended. Fill the jalapeño pepper halves with the cream cheese mixture and press halves back together.
• Put the milk in a shallow bowl.
• Combine the flour and salt in a shallow bowl.
• Put the breadcrumbs in a shallow bowl.
• Dip the peppers in the milk, then in the flour, coating thoroughly. Set them on a sheet of foil or waxed paper to dry for about 15 minutes.
• Dip the peppers in the milk again, then in the breadcrumbs. Let them dry again for 10 to 15 minutes. If necessary, dip again lightly in the milk and again in the breadcrumbs and let dry again.
• Meanwhile, heat oil in deep fryer to 370 F.
• Deep fry the breaded jalapeño peppers in batches for about 3 minutes, or until they're golden brown.
• Transfer jalapeño poppers to paper towels to drain.
• Let cool for a minute or so and enjoy!

ITALIAN FRIED PEPPERS

Steps:

• In a medium/large frying pan add the oil, garlic, sliced peppers, oregano, salt and water. Cover and cook on medium heat until soft and tender about 10 minutes, then uncover and cook until water dissolves and peppers are cooked to your liking. Enjoy!

FRIED PEPPERS

Steps:

• Slice off top 1/8 inch, including stem, of each pepper. Reserve. Remove seeds from inside of peppers. (Use thin plastic gloves if you have sensitive skin.)
• Cut cheese into slivers to fit inside peppers. Insert cheese into peppers. Carefully fit tops back onto each pepper, tucking edges into rim of pepper. Secure with a toothpick if needed.
• Place cornmeal in medium bowl. Place eggs in another medium bowl, add salt, and whisk well. Heat oil in a 10-inch skillet over medium heat. Place half the peppers in the egg mixture, and coat. Transfer coated peppers to cornmeal, and turn to coat evenly. When oil registers 365 degrees on candy thermometer, or is hot but not smoking, carefully slip in the eight coated peppers. Turn as needed, and fry until evenly browned, 2 to 3 minutes. Remove with a slotted spoon; set on paper towels to drain. Repeat with remaining peppers. Serve warm.

FRIED HOT PEPPERS WITH YOGURT

Steps:

• Wear gloves to protect your hands from the heat of the capsicum.
• Using a sharp knife, cut away the peppers' stems.
• Cut the peppers in half lengthwise and scrape out any remaining seeds.
• Heat about a half inch of olive oil in a large heavy skillet and fry the peppers over medium heat until wilted, about eight minutes.
• Remove with a slotted spoon and cool.
• Peel the skins off the pepper strips.
• Place the peppers on a platter, leaving a space in the center, for the yogurt.
• Sprinkle the peppers with a little salt and vinegar.
• Cover and marinate for one hour.
• Mix the strained yogurt with the garlic and with one tablespoon of olive oil.
• Place the yogurt in the center of the platter and serve.

CHICKEN 65

Steps:

• Whisk the dahi well until obtaining a smooth consistency. Set aside.
• Wipe off any moisture on the curry leaves and fry them in the still hot chicken vegetable oil.
• Drain on paper towels and set aside.
• Heat a pan with 1 tablespoon of oil.
• Add the cumin, mustard, garlic, curry leaves and green hot peppers.
• Brown them, stirring frequently, until the curry leaves become crisp.
• Then add the garlic paste, garam masala, red pepper flakes, sugar, dahi (or 1 teaspoon of vinegar and 2 tablespoons of water), and salt.
• Mix everything together quickly and, when the mixture is bubbling and becomes thick, add the fried chicken and mix well.
• Sauté over medium heat until chicken absorbs all the moisture, no more than 2 minutes. More time would make the chicken tough.
• Serve chicken 65 with chopped onions and lemons. Garnish with curry leaves.

TASTIRA (TUNISIAN FRIED PEPPERS AND EGGS)

Steps:

• Mash the garlic, caraway seeds, and pinch of salt in a mortar and pestle or against the side of a mixing bowl.
• Heat 1 tablespoon of the olive oil in a skillet over medium heat. Stir in the chile peppers; cook and stir until the peppers have softened, about 5 minutes. Remove them from the skillet and set aside. Add another tablespoon of oil to the skillet and cook the bell peppers and tomatoes until the peppers are soft and the tomatoes have begun to break down, about 5 minutes. Add the tomato-bell pepper mixture to the hot peppers. Stir in the mashed garlic and caraway seeds. Spoon the vegetables onto plates or a serving platter.
• Heat the remaining oil in the skillet. Fry the eggs until the whites are set and the yolks are the desired consistency, about 2 to 3 minutes for runny yolks, 4 to 5 minutes for fully set yolks. Place the fried eggs on the vegetable mixture and season to taste with salt and pepper.
• NOTE:.
• Tastira can be hot or mild, depending upon the type of chile peppers used.

FRIED SWEET PEPPERS WITH BALSAMIC VINEGAR

Steps:

• Wash and dry the peppers, then remove the seeds, stems, and membranes.
• Cut the peppers into 1 inch strips.
• Heat the oil in a large heavy bottomed skillet and add the peppers, stirring well to coat in the oil.
• Cook the peppers over medium heat until they begin to soften and brown, stirring often, about 10 minutes.
• Add the garlic and cook another minute or two until fragrant.
• Add the balsamic vinegar, season with salt and pepper and mix well.
• Cook another 3 to 4 minutes until the peppers have absorbed all of the vinegar.
• Toss with the fresh chopped parsley and place on a platter to serve.

DEEP-FRIED STUFFED JALAPENOS

Steps:

• Cut a short slit in the side of each jalapeno. Carefully scrape out as many seeds as possible, but avoid tearing or enlarging the slit. Stuff each of 8 jalapenos with about 1 teaspoon of refried beans. Stuff 8 more jalapenos with about 1 teaspoon peanut butter each. (The capacity of individual chiles will vary, but they should not be so full that the slits gape open.) Insert 1 strip of cheese into each of the 8 remaining chiles. On a plate, mix together the cornmeal, flour, and salt. In a small bowl, thoroughly whisk the eggs. One at a time, dip the jalapenos into the beaten egg and then roll them in the cornmeal mixture until well coated. Let the jalapenos stand on a rack for 30 minutes to firm the coating. In a deep fryer or in a wide, deep pan fitted with a deep-fry thermometer, heat about 4 inches of corn oil (the fryer or pan should be no more than half full) to 375 degrees. Working in batches and using a slotted spoon, lower the jalapenos into the hot oil. Fry, turning the chiles gently, until they are just crisp and golden, about 4 minutes. (Overcooking the chiles may cause the fillings to boil away.) With the slotted spoon, transfer the fried jalapenos to absorbent paper. Keep the chiles warm in a 250 degree oven until all have been fried. Serve them hot or warm, accompanied by sour cream for dipping.