Courtesy of Brenda Dutton of Sloppy Hoggs Roed Hus.
Directions for: Roed Hus Grenades
Ingredients
Jalapenos12 large jalapenos, sliced open lengthwise and seeded
Filling1 Tbsp olive oil
12 - 14 cloves garlic, pured (1/4 cup)
red onion, finely chopped (1/4 cup)
red pepper, finely chopped (1/8 cup)
green pepper, finely chopped (1/8 cup)
1 jalapeno, finely chopped
1 small tomato, finely chopped (1/4 cup)
1 cup cooked black beans
1 cup frozen corn
tsp ground coriander
tsp ground cumin
⅛ tsp ground black pepper
2 Tbsp vegetable stock powder
3 cups panko breadcrumbs
cup smoked Cheddar, grated
Grenadescup corn flour
cup buttermilk
cup panko breadcrumbs
Assemblycooking oil (for frying)
chipotle mayonnaise (optional)
Directions
Jalapenos1. Prepare an ice bath in a medium bowl.
2. To blanch the jalapenos, bring a small pot of water to boil; add jalapenos and cook for 30 seconds; transfer jalapenos to ice bath for 2 minutes. Strain.
3. Arrange jalapenos on a baking sheet and set aside to cool to room temperature while you make the filling.
Filling1. Heat oil in a medium saucepan over medium heat.
2. Add garlic, onion, red peppers, green peppers, chopped jalapeno and tomato; stir and cook for 10 minutes, or until onions are translucent.
3. Stir in black beans, corn, coriander, cumin, black pepper, vegetable stock powder, and panko breadcrumbs.
4. Cook and stir for 5 minutes, or until mixture is heated throughout.
5. Remove mixture from heat and stir in smoked cheddar; set aside to cool for 15-20 minutes, or until mixture is room temperature.
Grenades1. To set up a dredging station, fill one small bowl with corn flour, another with buttermilk, and a third with panko breadcrumbs.
2. Once filling has cooled, stuff blanched jalapenos with filling.
3. Dredge each grenade in corn flour, to coat. Dip grenades into buttermilk and roll in panko breadcrumbs, to coat.
4. Arrange grenades on small baking sheet and place grenades in the freezer to set for 4 hours.
Assembly1. Fill deep fryer or a heavy-bottomed pot with cooking oil; heat oil to 325F.
2. Drop frozen grenades into the hot oil for 8-10 minutes, or until grenades are golden and crispy.
3. Serve grenades hot with chipotle mayonnaise, for dipping.
See more: Appetizer, Comfort Food, Fry, Mexican, Vegetables