Armadillo Eggs –

-          Select a number of small jalapeños.  Make sure they are big enough to stuff, but not so big that they are a pain to cover with the sausage that we are going to add later.   Let’s just pick a dozen for purposes of this discussion.  The recipe is scalable to any size you like.

-          Select some delicious crab dip.  You may have your own recipe or get one from the store.  I use the one they have a Sam’s Club.  I have used that imitation Krab stuff with good success.  Sam’s also has a seafood salad that really works well here.  You can also use cheese of any sort. (This is a great place to use some of the left over stuffing later in the week).  Just find something good to stuff in the peppers.

-          Choose a pound of good ground sausage per dozen of the peppers.  I’m from Texas and I like Blue Ribbon (thank you, Bum Phillips!), but Jimmy Dean makes a really fine product, as well.  Pick one you like.  Heck, if it has to be Italian, then so be it.  I like it spicy, so I doctor it up a bit with cayenne and paprika.  Anything goes here.

-          Get a good supply of Panko bread crumbs.  Yes, Panko.  Those Italian crumbs won’t hold up here.  Neither will your home made ones, unless they are sour dough and baked all to heck.

-          You’ll need enough oil for deep frying in a pot appropriate for this.  I have a fryer and just love it.  Go over to the http://www.goodgalley.com/ to find either the deep stock pot or fryer that you will need. 

1)      Heat the oil (peanut is best) to 375^? F.

2)      Core the Jalapenos.  Get the ribs out too.  That’s where the heat is (not all in the seeds).  I use a vegetable peeler for this.  Not one of those kinds that sit across the front of your hand like a cheese slicer.  It’s the kind that looks like a paring knife with a curved blade that has a split in it.  The blade is slim enough to ge in and core out the seed and ribs without breaking the pepper shell. Wash your hands after you finish really well.  Ask some fellow what part of his anatomy that he tortured when he forgot to wash up after peppers.  His Eye!  What were you thinking?

a.       I like to blanch the peppers before I stuff them.  This is not a necessary step and some people like them firmer.  I prefer to drop the cored peppers into boiling water for a minute or so to loosen them up.  You’ll have to be more careful when you stuff them, as they will be tenderer.

b.      I have a friend from the deepest part of Texas that like to grill the peppers over a very hot mesquite fire.  They really taste great that way.  If you have fire hand, that’s a good way to go.

3)      Stuff your chosen stuffing (crab dip, in my case) into the pepper shell.  Leave room to put the top back on.  Cut the stem off of the top of the pepper and place it back on top of the stuffed pepper shell.  You should have a dozen nicely stuffed peppers with tops enclosing the stuffing in the cored and hollowed shell.

4)      Take your ground sausage meat and form it around the pepper to make the shape of an egg.  Mold it on there firmly and thoroughly, making sure that there are no breaks in the covering.

5)      Roll the “eggs” in the Panko crumbs.  Now, you certainly can use an egg wash here to make the crumbs stick better and, if you have the time and patience, you should.  I have found that the Panko crumbs alone are pretty darned good.

6)      Fry those 2 or three at a time until they are crisp and cooked through.  Time depends on the size of your peppers, but it should be around 3 minutes or so.

Serve these rascals with some good Ranch dressing, blu cheese, or my famous Armadillio Egg Dressing (Hot Remoulade).  I’ll be happy to post the recipe, if you’ll ask in your post.

Happy Thanksgiving and Pura Vida!