Jan 19, 2017

Pickled Pink

The latest food trends run the gamut from odd new movements to old standbys. Some are extremely healthy and others—not so much.  Foodies pick the ones they like best and make them work for their families. Among the healthier movements is the fermentation kick. Of course, eating fermented foods is not new. Our ancestors knew this was the best way of preserving vegetables for use during long winter months when no fresh produce was available. But shelf-stable foods became popular and fresh vegetables are readily accessible all year round so home canning and pickling has been relegated to artisan fare.

Now we are learning more and more about how good bacteria found in fermented foods can support our health. We are also discovering that bad bacteria can lead to things like obesity and digestive conditions such as irritable bowel syndrome.  There is a whole school of thought that encourages diets that add foods to reestablish one’s inner “ecosystem” by creating healthy bacteria. Books have been written on diets that add food rather than restricting them. Of course, these foods are eaten in conjunction with other well balanced and nutritional foods. The fermented foods help break down fat as well as quickly digest foods to promote weight loss. Scientists now realize that a healthy gut does more for you than any low-fat diet ever can. So while this may not be the cure-all it sounds like an idea whose time has come.

Fermented Carrot Pickles

1½ lb. small carrots, peeled

Zest of 2 lemons, strips or shreds

4 bay leaves

4 tablespoons kosher salt

Two 32-oz. canning jars lids

Combine salt and 6 cups warm water in a large bowl, whisking to dissolve salt. Divide carrots, lime zest, and bay leaves between canning jars. Add brine to cover carrots. Cover with lids. Be sure carrots are covered with liquid. Let jars sit at room-temperature for 5 days.  Keep out of direct sunlight.

After 5 days, taste carrots every day; once they are tangy and flavorful in about 1 week, recover jars with lids and chill. They will last about a month.

2 bags shredded cabbage—green or purple

3 tablespoons kosher salt

1 jalapeno, seeded or not, optional

1 teaspoon caraway seeds, optional

1 32 ounce canning jar

Place cabbage in a large bowl and sprinkle with salt. Knead the cabbage with clean hands, for about 10 minutes, until there is enough liquid to cover.

Stuff the cabbage into a quart jar, pressing the cabbage underneath the liquid. If necessary, add a bit of water to completely cover cabbage. For a more complex flavor add the jalapeno or 1 teaspoon caraway seeds.  Cover the jar with a tight lid.

Allow the jar to sit at room temperature, 60-70°F, for at least 2 weeks until desired flavor and texture are achieved. Open jar for a minute every day to release excess pressure.

Once the sauerkraut is finished, put a tight lid on the jar and move to cold storage. The sauerkraut's flavor will continue to develop as it ages.

This will get your kids into the fermentation movement!

Three 7-oz cans of tomato pasteDescription: http://www.assoc-amazon.com/e/ir?t=nourisheda-20&l=btl&camp=213689&creative=392969&o=1&a=B001HTIPU0

1/3 cup honey

3 tablespoons apple cider vinegarDescription: http://www.assoc-amazon.com/e/ir?t=nourisheda-20&l=btl&camp=213689&creative=392969&o=1&a=B0006Z7NOK

3 small garlic cloves, crushed

6 tablespoons liquid from your homemade sauerkraut 

1 tablespoon kosher salt

pinch cayenne pepper

Equipment needed: one 32 ounce canning jar

Combine all ingredients in the jar. Stir well to combine.

Ensure that the top of the ketchup is at least 1-inch below the top of the jar.

Using a clean cloth or paper towel, wipe the top of the jar above the ketchup clean.

Put lid on jar and leave at room temperature for 3 days; then transfer to the refrigerator.

Jan 12, 2017

Mild Meat

Experts say veal actually has very little flavorits all about texture.

That’s why you rarely see a recipe for a simple piece of broiled or grilled veal; they always have a sauce. Beef, on the other hand, can be simply seasoned with salt and pepper to give it delicious flavor.
Think about thisif you're making chicken soup, the classic starting ingredient is "an old stewing hen", because the longer it's lived, the more flavor it has. The older an animal is or the more its muscles have been used, the better the taste.

Another reason people choose veal is the lower fat content. Fat adds calories but also adds flavor.
For tender texture and light mouth-feel, go with veal! Try one of our recipes today.

Veal Scaloppini
1/2 cup flour
3 teaspoons kosher salt, divided
1/2 teaspoon freshly ground black pepper
4 boneless veal cutlets, about 3/4 pound, pounded to a thickness of 1/8-inch
6 tablespoons canola oil
1 cup dry white wine
1/2 cup chicken stock
1 garlic clove, chopped
1 lemon, juiced, or more to taste, (about 2 tablespoons)
2 tablespoon capers, drained
1 tablespoon chopped parsley leaves, optional, plus sprigs for garnish

In a shallow bowl or plate combine the flour, 1 1/2 teaspoons of the salt and pepper and stir to combine thoroughly. Quickly dredge the veal  in the seasoned flour mixture, shaking to remove any excess flour.

Heat the oil in a large skillet over medium-high heat until very hot but not smoking. Cook the veal until golden brown on both sides, about 1 minute per side. Transfer to a plate and set aside. Pour the wine into the pan to deglaze and bring to a boil, scraping to remove any browned bits from the bottom of the pan. Cook until the wine has reduced by half. Add the chicken stock, chopped garlic, lemon juice and capers and cook for 5 minutes, or until the sauce has thickened slightly. Whisk in the remaining salt, and the chopped parsley. Return the veal cutlets to the pan and cook until heated through and the sauce has thickened, about 1 minute. Garnish with parsley sprigs and serve immediately.

Veal Stuffed Cannelloni
2 tablespoons canola oil
8 ounces sweet Italian sausage meat with fennel (Jack’s)
12 ounces ground veal
About 2 tablespoons fresh sage leaves, thinly sliced, or 2 teaspoons dry
2 to 3 cloves garlic, crushed
1 onion, diced
Salt and freshly ground black pepper
12 ounces chopped frozen spinach, defrosted and wrung dry in kitchen towel
1/3 cup dry white wine

for the sauce:

1 tablespoon canola oil
1 medium onion, diced
15 ounces tomato sauce
1 small can tomato paste
2 tablespoons brown sugar
½ teaspoon kosher salt

12 cannelloni pasta
1 1/2 cups panko crumbs
2 teaspoons dry parsley
Salt and pepper to season crumbs

Heat 2 tablespoons oil in a large skillet over medium-high heat. Brown the sausage, break it up with a fork and crumble to very small pieces. Then add the veal, brown and crumble. Add the sage, garlic, onions and some salt and pepper, and cook until tender. Add the spinach to the skillet. Stir to heat through. Add the wine to deglaze, scraping up all the browned bits. Remove from the heat.

Prepare the sauce:
Heat oil in a medium saucepan; add onions and sauté until translucent. Add tomato sauce, tomato paste, brown sugar and salt. Stir well to combine and boil for 2-3 minutes.

Fill the tubes with the meat filling using a small spoon. Cover the bottom of the baking dish with one-quarter of the sauce, then arrange the tubes and cover with the remaining sauce. Top with panko and sprinkle with parsley, salt and pepper.
Heat oven to 375 degrees and 30 to 40 minutes or until crumbs are nicely browned.

Jan 5, 2017

Slow Down

Chanukah’s gonenow what? Time to relax and take it easy for a little while! Time to catch up with friends or read that book you’ve been holding on to. May we suggest dinner in the slow cookerput it up in the morning and forget about it! When your family sits down to dinner they will be greeted with a delicious meal thats no work at all.

Irving Naxon, owner of the Naxon Utilities Corporation of Chicago, was inspired by his Jewish grandmother. She told about how back in her native Lithuanian town, her mother made a stew called cholent, which cooked for hours in an oven. He came up with a better idea and the slow cooker was invented!
Slow cookers became much more popular in the US during the 1970s, when many women began to work outside the home. They could start dinner cooking in the morning before going to work and finish preparing the meal in the evening when they came home. Over the years there have been many updates and changes to the designs, but the premise remains the samecontrolled low heat that cooks your food while keeping in moisture and flavor. Dont pull your crock-pot out for Shabbos cooking only! Weve got a few wonderful recipes for dinner any night of the week.

Beef and Broccoli  

1 ½ lbs club or fillet steak
3 garlic cloves, crushed
1 large carrot, shredded
1/2 cup soy sauce
1/4 cup semi sweet white wine
1 teaspoon sesame oil
1 teaspoon honey
1 teaspoon dried ginger
1 teaspoon red crushed pepper flakes
3 tablespoon brown sugar
2 cups of broccoli, chopped
Salt & Pepper, to taste

Slice steak thinly across the grain and place in a slow cooker.
Mix all other ingredients other than the broccoli and pour over steak. Cover; cook on Low for 6 hours.
The last hour of cooking, stir in broccoli. Stir well to combine the sauce, meat, and broccoli.
Cover; cook 30 minutes longer or until broccoli is tender. Serve with white rice.

Chicken and Sweet Potato Stew
8 chicken breasts, cut in cubes
4 sweet potatoes, peeled and cubed
4 yellow potatoes, cubed
56 ounces whole tomatoes, canned
1 teaspoon salt
1 teaspoon black pepper
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
2 teaspoons paprika
1/2 cup fresh basil or 4 frozen cubes
2 cups chicken broth

Combine all ingredients in the slow cooker. Cover; cook on Low 6 to 8 hours. Serve.

Crockpot Curried Chicken
1 onion, thinly sliced
3 cloves garlic, crushed
1 tablespoon grated fresh ginger
1 tablespoon curry powder
1/2 tsp. crushed red pepper flakes
4 chicken legs, cut in half
1/2 cup chicken broth
2 tablespoons cornstarch
2 tablespoons cold water
1/4 cup parsley leaves, chopped
5-6 scallions, chopped
1/2 cup chopped peanuts
1/2 cup coconut flakes

Combine the onion, garlic, ginger, cinnamon, curry powder, and red pepper flakes in 3-4 quart crockpot. Arrange chicken pieces on top of onions and spices in crockpot. Pour chicken broth over all.
Cover slow cooker and cook on low for 7-8 hours. Combine cornstarch and water in a small bowl. Stir into juices remaining in crockpot. Increase heat to high and cook, uncovered, for 15-20 minutes or until sauce is thickened. Sprinkle with parsley and scallions to serve, and serve with peanuts, and coconut.

Slow Cooker Corned Beef
Apple juice, brown sugar, and mustard make this corned beef taste great, and the slow cooker makes it tender and easy.

1 corned beef brisket, about 4 pounds
4 cups apple juice
1 cup brown sugar
1 tablespoon prepared mustard
6 to 8 small to medium red potatoes, cut in half or quarters
2 to 3 medium carrots, pared and cut into chunks
1 large onion, peeled and cut into eighths

Place all ingredients in a large slow cooker (cut meat in half if necessary). Stir gently to mix. Cook on HIGH for 4 to 5 hours or on LOW for 8 to 10 hours. Remove meat and vegetables and some of the cooking liquid. Slice meat thinly across the grain. Serve with vegetables and some of the cooking liquid.

Dec 29, 2016


Cuisine has no borders. Not anymore for sure! Take tacos, the ubiquitous Mexican dish. It now crosses land and sea to become part of every cuisine in the world. Tacos are now featured in all types of restaurants including kosher. And recipes for creating them at home appear in dozens of publications. Every culture puts their own stamp on them and serves them as though they invented the idea of wrapping food in a thin flexible flatbread.
For the uninitiated, a taco is a traditional Mexican dish composed of a corn or wheat tortilla (wrap) folded or rolled around a filling. A taco can be made with a variety of fillings. It may include beef, chicken, fish, vegetables or cheese, allowing for great versatility. A taco is usually eaten without utensils and is often served with chili peppers, avocado slices, tomato salsa, guacamole, chopped cilantro, fresh tomatoes, onions or lettuce.
We have our own version here for you to try.

Southwestern Fish Tacos
canola oil, for frying
1 ½ cups sliced red cabbage

1/2 cup fresh cilantro or parsley, roughly chopped
Juice of 1 lemon wedges for serving
2 tablespoons honey
1/2 cup mayonnaise
Kosher salt
12 6" tortillas or wraps
3/4 cup all-purpose flour
1/2 teaspoon chili powder or cayenne
Freshly ground pepper
1 1/4 pounds tilapia or flounder, cut into "fingers"
1 Hass avocado, sliced thin
2 plum tomatoes, diced

Heat about 3 inches vegetable oil in a medium pot over medium-low heat until a deep-fry thermometer registers 375 degrees F.

Meanwhile, toss the cabbage, cilantro or parsley, lemon juice, honey and mayonnaise in a bowl. Season the slaw with salt.

Place a wrap or tortilla in the tortilla tongs and lower into the hot oil. Cook for 5-6 min or until crisp. Remove from oil and place on a cooling rack to drain. Repeat until all are fried. Keep oil hot.
Mix the flour, chili powder, and salt and pepper to taste in a shallow bowl. Dredge the fish in the flour mixture, then fry in batches until golden and just cooked through, 2 to 3 minutes. Transfer with a slotted spoon to a paper-towel-lined plate to drain. You can fry in advance, refrigerate and reheat in a 350 degree oven for 5 minutes just before serving. Season with salt.

Fill the tortillas with the fish, avocado, slaw and tomatoes. Serve with additional lemon wedges.

Tex-Mex Fajitas
Fajita refers to a taco containing grilled meat

For the marinade & meat:
1 orange, juiced
2 limes, juiced
4 tablespoons olive oil
2 garlic cloves, crushed
3 hot peppers
3 tablespoon cilantro leaves, checked and chopped
1 teaspoon ground cumin
1 teaspoon salt
2 1/4 pounds skirt, cut into 8-inch pieces

For assembly:
Salt and pepper
2 red bell peppers, thinly sliced
1 large onion, thinly sliced
Light olive oil
12 flour tortillas or wraps

For the guacamole:
5 ripe Hass avocados
3 to 4 limes, juiced
1/2 small onion, chopped
1 small garlic clove, minced
1 jalapeno, seeded and chopped
Kosher salt and freshly ground black pepper

Combine all the marinade ingredients. Using an immersion blender, puree the marinade until smooth. Transfer to a re-sealable plastic bag and add the steak, seal and shake to coat. Refrigerate the beef for 2 to 4 hours to tenderize and flavor the beef.

Heat a grill pan over medium high heat.
Drain the marinade from the beef. Season liberally with salt and freshly ground black pepper. Grill the steak over medium-high heat and cook for 5-6 minutes on each side and then transfer to a cutting board and let rest.

Toss the bell peppers and onions with a little olive oil. Grill onions and peppers for 7 to 8 minutes until the vegetables are just barely limp.

Prepare guacamole: With a tablespoon, scoop out the avocado flesh into a mixing bowl. Mash the avocados with a fork, leaving them still a bit chunky. Add all of the rest of the ingredients, and fold everything together.
Heat up the wraps. Turn on one burner to a medium low flame. Place a tortilla on each flame and let it char about 30 seconds to 1 minute, flip the tortilla and repeat on the second side. Once heated and charred, wrap in a towel to keep warm. Repeat until you have warmed all of your tortillas.

To serve:
Thinly slice the steak against the grain on a diagonal.
Spread some guacamole on a tortilla, top with a few slices of steak, peppers and onions. Roll up the tortilla to enclose the filling. Serve immediately.


Dec 22, 2016

Latke Line-up

Of course you will be making traditional potato latkes at least one during the eight days of Chanukah! But when you want something a little different you can try one of our twists on traditional below.

Colorful Latkes
Beets and carrots give these latkes flavor as well as beautiful color. Serve 2-3 small latkes on a plate with sour cream in a small dish for a simple appetizer.

3 Yukon gold potatoes, peeled
2 red onions, peeled
1 carrot, peeled
1 red beet, roasted and peeled
canola oil as needed
2 eggs
1/2 cup all-purpose flour
kosher salt
Freshly ground black pepper

Using the grating attachment in a food processor, grate the potatoes, onions, carrot and beet separately.
Coat a small sauté pan with a little oil and put it over low heat. Add half of the grated onions and sauté them slowly until caramelized, soft and sweet.

Place all the rest of the vegetable in a colander and squeeze out as much liquid as possible. Add the eggs and flour. Season mixture to taste with salt and pepper.

Add half a cup of oil to a medium skillet and heat it to 370 degrees F. Use a heaping tablespoons of the latke mixture for each. Place 3-4 tablespoons into the oil and cook until brown on 1 side, approximately 2 minutes. Using a spatula, flip the latkes and continue to cook until brown on the other side. Remove from oil to a paper towel lined platter. Continue with the remaining mixture. Arrange the latkes on a serving platter and serve immediately.

Oven Baked Latkes

These require less attention than latkes frying in a pan
Olive oil cooking spray, for spraying baking sheet
1 pound russet potatoes
1 large egg white
1/4 cup finely chopped scallions (about 2 scallions)
Kosher salt and freshly ground black pepper

Preheat the oven to 450 degrees F. Mist a baking sheet with the cooking spray.
Peel the potatoes and then grate on the large holes of a box grater. Transfer to a fine-mesh strainer and squeeze out as much liquid as possible into a bowl. Let the liquid settle for about 10 minutes, and then pour off the watery liquid, reserving the potato starch.

Beat the egg white in a large bowl until it holds a soft peak. Gently fold in the potatoes, scallions, reserved potato starch, 1/2 teaspoon salt and 1/4 teaspoon pepper.

Drop the mixture by tablespoons on the prepared baking sheet, spacing the latkes about 2 inches apart. Gently spread and flatten into 2 1/2-inch rounds. Roast until the bottoms are browned, 8 to 10 minutes. Flip and roast until the potatoes are cooked through and the bottoms are spotted brown, 4 to 6 minutes.

Two Potato Latkes

Sweet potatoes give these latkes added flavor
1 medium yellow onion
1 large Yukon gold potatoes
2 medium sweet potatoes
2 tablespoons flour
1 teaspoon kosher salt
Pinch cayenne pepper
1 large egg, lightly beaten
canola oil

4 teaspoons sour cream
4 teaspoons horseradish
2 to 3 sprigs flat-leaf parsley

Grate the onion on a box grater into a large bowl. Grate both potatoes into the same bowl, grating down the length of the potato to get long strands. You can also use the shredder blade of your food processor. Toss the potatoes with the onions as you work to keep them from discoloring. Put potato mixture in a clean dish towel and wring out excess liquid. Toss the latke mixture with the flour, salt, and cayenne. Stir in the egg.

Heat a half inch of oil in a large heavy skillet over medium heat. Working in batches, spoon about 1/4 cup of the latke mixture into the skillet, pressing lightly to form 3-inch pancakes. Take care not to overcrowd the pan. Cook, turning once, until just golden, about 3 minutes per side.
Heat oven to 200 degrees and keep latkes on a rack in the oven while you cook the remaining batter.

Mix sour cream and horseradish. Serve latkes topped with a spoonful of horseradish cream and garnishes with a sprig of parsley.

Dec 15, 2016

Tasting Tahini

The new darling of culinary adventurists is tahini or as we refer to it, t’china! While it’s been found for years in savory recipes and sauces, foodies around the world are creating sweet baked goods using tahini. It gives these treats a slightly nutty flavor and plenty of moist mouthfeel.

Tahini Chocolate Chip Cookies

4 ounces margarine at room temperature

½ cup tahini, well stirred

1 cup sugar

1 large egg

1 egg yolk

1 teaspoon vanilla extract

1 ¼ cups flour

½ teaspoon baking soda

½ teaspoon baking powder

1 teaspoon kosher salt

2 cups chocolate chips or chunks, bittersweet or semisweet

In the bowl of an electric mixer fitted with the paddle attachment, cream margarine, tahini and sugar at medium speed until light and fluffy, about 5 minutes. Add egg, egg yolk and vanilla and continue mixing at medium speed for another 5 minutes.

Sift flour, baking soda, baking powder and kosher salt into a large bowl and mix with a fork. Add flour mixture to margarine mixture at low speed until just combined. Use a rubber spatula to fold in chocolate chips. Dough will be soft, not stiff. Refrigerate overnight or 8 hours.

When ready to bake, heat oven to 325 degrees and line a baking sheet with parchment paper or silicone baking mat. Use a medium cookie scoop to form dough into balls.  

Place the cookies on the baking sheet at least 3 inches apart to allow them to spread. Bake 13 to 16 minutes until just golden brown around the edges but still pale in the middle to make thick, soft cookies. Let cool at least 20 minutes on a rack.

Store in an airtight container.


Tahini Sugar Cookies
1 1/4 flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon table salt
1 stick margarine, at room temperature
1/2 cup tahini
1/2 cup packed dark brown sugar
1 cup granulated sugar, divided
1 large egg

 Whisk the flour, baking powder, baking soda, and salt together in a small bowl; set aside. Cream the margarine, tahini, and brown and ½ cup granulated sugar together in a stand mixer fitted with the paddle attachment on medium speed until light and fluffy, about 3 minutes. Add the egg, return the mixer to medium speed, and mix until completely incorporated. Stop the mixer and scrape down the sides and the paddle if necessary.

Return the mixer to low speed and slowly add the flour. Cover and refrigerate 1 to 2 hours.

Preheat oven to 350°F. Line 2 baking sheets with parchment paper. Place the remaining sugar in a shallow, wide plate.

Scoop the dough using a medium cookie scoop. Roll each ball in the sugar to lightly coat. Place the dough balls on the baking sheets 2 inches apart. Using the back of a fork, flatten each cookie to about 1/2-inch thick with a crisscross pattern.

Bake one sheet at a time until the cookies are golden around the edges and on the bottoms, 12 to 14 minutes. Let cool for 2 minutes on the baking sheet, then transfer to a wire rack to cool completely. Repeat until you have used all the dough.

Store in an airtight container at room temperature for up to 5 days.

Tahini Pine Nut Cookies

1 cup flour

½ cup toasted pine nuts
cup confectioners’ sugar

cup tahini

½ stick margarine, room temperature

½ teaspoon kosher salt

2 tablespoons black sesame seeds

2 tablespoons coarse sugar


Preheat oven to 350°. Line 2 cookie sheets with parchment paper or silicone mats.

Pulse flour, pine nuts, confectioners’ sugar, tahini, margarine, and salt in a food processor until dough forms a ball around blade.
Mix black sesame seeds and coarse sugar in a small bowl. Scoop dough into 1" balls using a medium cookie scoop and roll in sesame seed mixture. Place on a baking sheet, spacing 2" apart, and flatten slightly. Bake cookies until lightly golden, 2025 minutes.


Dec 8, 2016

Things are Popping!

 While the term "jalapeno poppers" has been used since the early 1970’s in Tex-Mex cuisine, it has gained a huge following in recent years as spicy foods have become more mainstreamed.

These hollowed out jalapenos are stuffed with either cheese or meat mixtures. They are then wrapped in more meat or coated in batter or breading. To top it all off they are deep fried until golden and crispy! Of course, you can choose to bake them but if you’re gonna indulge just once in a while, we say go for it.

While the term is loosely used to describe other small deep fried or spicy foods, we prefer the original and have some delicious recipes to get you started.

It’s a good idea to wear gloves when seeding jalapenos. If you touch your eyes with jalapeno residue on your hands they will hurt badly and you may never make poppers again!

Cheesy Poppers
8 fresh jalapeño peppers

3 ounces of (softened) cream cheese

2 ounces (softened) goat cheese

1/2 teaspoon cumin

2 tablespoons flour

1 large egg

1 tablespoons of milk

canola oil

½ cups of panko


Mix cream cheese, goat cheese and cumin until you’ve reached a smooth cheese filling.

Cut off the tops of each jalapeno and use a small spoon to dig out as much of the ribs and seeds as you can. You can leave some in if you can stand the heat.

Place the cheese mixture in a piping bag and cut off the tip of the bag. Fill the peppers with the cheese mixture.

Beat together the egg and milk in a bowl. Combine the flour together with the panko in another bowl. Coat the peppers by first rolling them through the eggs and then through the panko, repeat if necessary.

In a heavy pot, heat the canola oil to 340 degrees F. Carefully lower the peppers into the oil and fry until they are crispy and browned.

Beer Batter Jalapeno Poppers
8 ounces cream cheese
½ red onion, diced
salt and pepper
8-10 jalapeno peppers
¼ cup flour
1 ½ cups canola oil
For the beer batter
½ cup beer
your favorite is fine
2 large eggs
1 cup flour
1 tablespoon canola oil

 Blend the cream cheese with onion, salt and pepper and pepper. Set aside.
Slice the jalapenos in half lengthwise and remove the seeds, keeping the stem on if possible.
Fill each half with cream cheese mix and press the filled sides together like a sandwich.
Put the ¼ cup of flour in a small bowl. Roll each jalapeno in the flour so the surface is finely coated. Set aside.
To make the batter, separate the eggs. Whisk the yolks in a bowl and add 1 cup of flour. Add the beer and oil, and whisk till smooth. If too liquid, add a bit more flour. If too thick add a bit more beer.
In a separate bowl, beat the egg whites till stiff, then fold gently into the batter.
Heat the oil in a large saucepan to 350 degrees. Holding the jalapeno by the stem, dip into the batter till coated. Lightly place in the oil and fry for about 1-2 minutes on each side till nicely browned.
Place cooked jalapenos on paper towels to drain and serve immediately.


Meaty Poppers
15 jalapeno peppers

1/2 pound ground beef

1 clove garlic, crushed

1/4 onion, minced

15 slices pastrami or beef fry

½ cup barbecue sauce or duck sauce


Cut jalapeno peppers in half lengthwise and remove the seeds and white membranes.  Remember, that’s where the heat is, you may leave the seeds and membrane if you want a hot pepper.

In a hot frying pan, brown ground beef, garlic and onion.  Cool slightly.

Spoon meat mixture into jalapeno halves and bring together 2 halves. Wrap each pepper in a strip of pastrami or beef fry. Place on a lined sheet pan.

Preheat broiler or grill pan.

Brush jalapenos generously with barbecue sauce and broil or grill 5-6 minutes, turning to brown each side.

Remove from heat and serve immediately.