Hi all...gotta a question...I have been trying to make these suckers for years and have never...and I mean never...been successful. How do you get the batter (or anything else for that matter) to stick to the skin. Too slick. I've tried everything and can never get them to come out even remotely like what you can buy. Also...never tried to smoke them...I assume a cold smoke??? HELP?
I have never smoked them although there are some on here that do. May find it in the recipe section. I love the poppers myself and am also curious on the HOW. I assume that the skin needs to be removed.
I've tried scoring them...blanching...pressure cooking...(but they get a little mushy)...all kinds of stuff...never come out right??? Seems like for a little stuffed pepper...this should not be so difficult for a home cook? Or...there is always the possibility...that I'm an idiot...and someone out there does these all the time with no issue!!! I'd love that!!
Not speaking from experience here but can you make your batter thicker? I would think that would help it stick. If not, then try adding glue. I mean honey. It will sweeten it up though, but honey seems to stick to everything.
It is generally a multi-step process. Wet the jalapenos by dunking them in milk then coat with flour or corn starch until they are well coated. Let them sit for about 10 minutes and then dunk them into your batter.
Or roll again in milk and then roll them in bread crumbs until well coated. Let them dry for about 10 minutes before frying or cooking.
I never tried smoking anything that has a batter or bread coating, so I can't help you there.
I was thinking that maybe smoking them for "a bit" would make the skins a little more plieable (I'm sure that's not the correct spelling)...but...I think the skins need to be softened before applying..well...anything?
I did a quick Google search and found these recipes.
I haven't tried either of them but like you I've had poor results getting the batter to stick to the jalepenos.
One recipe says to boil them first, then chill in ice water.
But both make mention of eggs whites being whipped in a copper pan.
http://www.food-rules.com/Recipes/POPPERS.htm
http://members.tripod.com/~lotsofinfo/A5poppers.htm
Good luck and please post your results with any recipe that you find.
Not necessarily the one above.
And maybe more importantly if the ones you try work or not.
MoSmoke
Been there done it...I don't know...haven't tried the Habs recipe of dunking them in milk? Maybe the acid in milk softens the skins? Maybe...buttermilk would be faster? (More acid?) Thanks MoSmoke...I'll try your links and see if it works?
I'm not sure if it is the acid or types of proteins in the milk. I've tried egg whites and that did not work as well as the milk and flour.
If that doesn't work, then I will guess it is the type of wax they are coating the peppers with. To remove the wax you can purchase some of that vegetable/fruit wash, but they are mainly citric acid, so I would think that lemon or lime juice would work just as well to remove the wax. Or better yet, you may want to try removing the wax, first to see if that is what causing the problem.
I have some limes in the yard...I'll try that..thanks!!
Smoked Armadillo Eggs ;D
Sausage
jalapeno peppers
mozzarela cheese
Seed the peppers remove stem put sliced cheese into pepper. Take the sausage and form around pepper making sure the entire pepper is wrapped. Smoke at 175 with mesquite or hickory for 1.5/2 hrs. Small amount of water in the pan and vent 1/4 open.
Enjoy with your fav adult beverage like Mezcal :o
nepas
So...ground sausage...do you season it? or no...because the peppers are so "warm"? I assume salt and pepper but what else?
Quote from: La Quinta on September 11, 2007, 08:34:41 PM
So...ground sausage...do you season it? or no...because the peppers are so "warm"? I assume salt and pepper but what else?
I use fresh ground sausage with salt/pepper, sage, but if you wanted you could use jimmy dean mild.
nepas
I just made some breakfast sausage the other day...I slice off the casings and use that... thanks!
Quote from: La Quinta on September 13, 2007, 12:30:20 PM
I just made some breakfast sausage the other day...I slice off the casings and use that... thanks!
Yes take the sausage out of the casing and wrap it around the pepper. Did you make the sausage yourself.
nepas
Yes. I made it. There is a dish called scotch eggs where you wrap sausage around a hard boiled egg, bread it and fry. Really good!
Hi everyone, a newbe here so forgive me if I'm repeating someone. Never made the poppers, but I've been making chipotle all summer. You cut off the stem, halve and remove the seeds, then smoke till they are little shrivled things. "con" Takes a lot of smoke; 48 hours plus; "pro" they are supurb for flavoring anything. Can be smoked whole but are too hot for me. Takes just a few to season any sauce, try them.
Thanks Ken...is that a hot or cold smoke? (I assume hot but...) You know what they say when you ass-u-me!! I've never tried chipotles...always buy them in adobo sauce! But I always knew they were a smoked jalepeno...never thought about it!! Hey...welcome to the site!! :)
ken,
I would suspect you don't need to burn wood for the entire time. Try running the smoke for only 4 hours or less, and then just let the box heating element finish the drying process. 48 hours of smoke would be very expensive.
Ken;
Welcome to the forum.
Quote from: ken peterson on September 14, 2007, 02:14:44 PM
Hi everyone, a newbe here so forgive me if I'm repeating someone. Never made the poppers, but I've been making chipotle all summer. You cut off the stem, halve and remove the seeds, then smoke till they are little shrivled things. "con" Takes a lot of smoke; 48 hours plus; "pro" they are supurb for flavoring anything. Can be smoked whole but are too hot for me. Takes just a few to season any sauce, try them.
Also, you may want to do a search in the vegetable section. There are a few threads on making chipotle in the Bradley using about 3-4 hours of smoke then either using the smoker or a dehydrator to dry the peppers further.
This is an old thread but here is my 2-cents worth.
I remove the seeds. Take a needle and prick the skins. Smoke for 4 hours. Remove and place in plastic bag. Place in refrig for several days. Then use a dehydrator.
I also only smoke my jalapenos for about four hours then into the dehydrator or into adobo sauce. I cut them in half first and seed them, them lay them in the smoker cut side down. Works great for me. Next year I'm doing Habs!