Paul's [recipe] Corner

Jalapeno's red and green 3- 4inches long
Philedelphia cream cheese
fresh mint - finely chopped
fresh chives -finely chopped
Flour
salt
beer
egg - optional

First make the beer batter and let it stand as it is said to improve. Now some people make a beer batter with egg and others dont - I cant remember what I did when I made this but I may lean toward leaving the egg out so as to allow the beer to come through a little more. Up to you. Just put flour and salt in a bowl and mix, then put in the required amount of beer and mix until you have a batter to your desired consistencey- not too thick not too thin.

Now you guys know me and so I would say use a beer that has a good fruity character. I would use a Red Rle or a Real Ale. For those in USA the micro brewery called Pyramid Brewery make a great pumpkin ale which would be delightful in this, there is also another really good micro beer called Red Seal Ale. In Oz use Mountain Goat Beer or Little Creatures or Coopers Sparkling Ale. You need a strong beer so as to complement and compete with the bite of the chillie.

Take Jalapeno's and place under a griller (broiler?) The idea is to cook the flesh while scorching the skin. Once the skin is charcoled take away from the flame and place in a plastic shopping bag for 5 minutes. This sweats the skin and makes them easier to peel. Peel the Jalapenos leaving the flesh intact and the stalk on. Slice down one side and remove the seeds and the vein. Now stuff with the cheese mix:

mix cream cheese with the fresh herbs. The quantities are up to your taste buds.

Fill the chillie and then close the flesh over so as it looks like it is whole and intact. Dip into the beer batter, let excess batter drip off and then deep fry in hot hot hot oil until golden brown.

let cool but not cold - eat warm with a chilled beer preferably the same as used for the batter (unless of course it has been accidentally spilt - Evelyn???)