Cook sausage over medium heat. Add onion until
soft. In medium-size mixing bowl, combine garlic,
parsley, parmesan cheese, and cream cheese and mix
well. Fold in saussage mixture. Add salt and
pepper and mix thoroughly.
|
In fryer, heat 4 inches of vegetable oil. If you
do it this way, then cut jalapenos in half
lengthwise, leaving the stem intact. Remove seeds
and stuff.
Combine 1 cup of flour and pinch of baking powder
in a shallow bowl and season with Essence. In a
mixing bowl, whisk together 2 egg yolks and 3/4
cup of beer, then season with salt and pepper.
Whisk in enough flour (2 cups?) to form a batter.
The batter should be thick, add 1/4 cup beer to
thin it if needed. Dredge the stuffed peppers in
the flour, tapping off excess. Dip the jalapenos
in the batter, coating completely. Let the excess
drip off. Gently lay the jalapenos in hot oil,
several at a time, and fry until golden brown, 3-4
minutes. Drain on paper towels. Season and
serve.
|