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hi! i am looking for recipes for jalapeno poppers (cream cheese stuffed) dipping sauces, and also fried green tomato dipping sauces. i'm including my recipe below for the two. i have not found a single dipping ssauce for either that i like. cooker's restaurant used to serve their fried green tomatoes with the most AMAZING spicy dipping sauce, but it's been so long since one was open around here, that i can't even begin to guess what was in it. any help would be so so so appreciated, and the family will love trying the different sauces.

thanks!



INGREDIENTS

* 12 ounces cream cheese, softened
* 1 (8 ounce) package shredded Cheddar cheese
* 1 tablespoon bacon bits
* 12 ounces jalapeno peppers, seeded and halved
* 1 cup milk
* 1 cup all-purpose flour
* 1 cup dry bread crumbs
* 2 quarts oil for frying

DIRECTIONS

1. In a medium bowl, mix the cream cheese, Cheddar cheese and bacon bits. Spoon this mixture into the jalapeno pepper halves.
2. Put the milk and flour into two separate small bowls. Dip the stuffed jalapenos first into the milk then into the flour, making sure they are well coated with each. Allow the coated jalapenos to dry for about 10 minutes.
3. Dip the jalapenos in milk again and roll them through the breadcrumbs. Allow them to dry, then repeat to ensure the entire surface of the jalapeno is coated.
4. In a medium skillet, heat the oil to 365 degrees F ( 180 degrees C). Deep fry the coated jalapenos 2 to 3 minutes each, until golden brown. Remove and let drain on a paper towel.



INGREDIENTS

* 2-3 large green tomatoes, sliced thick
* 1 cup milk
* 1 cup all-purpose flour
* 1 cup dry bread crumbs
* 1 tsp chili powder
* 2 quarts oil for frying

DIRECTIONS

1. Put the milk and flour into two separate small bowls. Dip the sliced tomatoes first into the milk then into the flour, making sure they are well coated with each. Allow the coated slices to dry for about 10 minutes.
3. Dip the slices in milk again and roll them through the breadcrumbs (with chili powder mixed in). Allow them to dry, then repeat to ensure the entire surface of the slice is coated.
4. In a medium skillet, heat the oil to 365 degrees F ( 180 degrees C). Deep fry the coated tomatoes 2 to 3 minutes each, until golden brown. Remove and let drain on a paper towel.

Comments

( 4 comments — Leave a comment )
syntheticjesso
Aug. 6th, 2007 03:12 pm (UTC)
I just eat my fried green tomatoes with a little salt :-D
spaceprostitute
Aug. 6th, 2007 03:53 pm (UTC)
Spicy how? Like hot sauce? Or chopped jalapenos? Or horseradish?

I'm from the north, so spicy usually means horseradish to us. We're not big hot sauce fans. One cafe up here makes a great fried green tomato sandwich on sourdough with horseradish mayo that so far I've figured to be a bit of mayo and sour cream thinned out a little with buttermilk, grated horseradish, possibly a little lemon juice, salt, and cracked black pepper.
jchammonds
Aug. 7th, 2007 12:06 am (UTC)
I sprinkle a little salt and sugar on my green tomato slices before coating them with cornmeal. I had them tonight, in fact! I've found that honey mustard makes a nice dipping sauce for them.
drainbead
Aug. 7th, 2007 12:19 am (UTC)
I make my jalapeno poppers a little differently than the standard bar fare, and I like them better this way.
( 4 comments — Leave a comment )

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