Re: [CH] Armadillo Balls

Tom F. Bryant (tfbxgp@neto.com)
Tue, 24 Aug 1999 17:03:24 -0500 

Well, he ain't been hid from me. He's a true Amigo. Visit his website. He'll
be so glad to hear from everyone.
Tom in Paris, Tx


Ran across a chilehead in hiding recently.  Some of you
folks who have been around awhile may even know him; says he
used to be on this list but that must have been before my
time.  Howard Harris in Virgina.  Anyway he has a recipe on
his web page that I tried that turned out *really* good for
a nice way to use up the jalapeno crop.  He calls them
Armadillo Eggs on his web page but said the original name
was Armadillo Balls when he started making them when he was
30 or so (that would be about 49 years ago...Howard is
almost 80).  The story goes on that his mom didn't like him
calling them Armadillo Balls so he changed the name (he was
a good mother lovin' Texas boy at the time).  Here's the
recipe copied with permission from his web site:
---
"Armadillo Eggs
Yes you read that right!
This is a narrative recipe.  Just read it through once, and
then set out to make the most addictive treat you have ever
tasted.

By as many jalapeno peppers as you think you might need, and
then buy twice as many!!  At least two or three per person.
Leave the stems on and don't buy and without them.  Cut a
slit in each and spoon out the seeds if you want to--it will
decreease the heat slightly.  I leave them in since there is
no end to the heat I can stand.  Stuff as much
Monterrey Jack Cheese as you can get into the pepper
hollow.  Wrap each in your favorite bulk sausage to a
thickness of 1/4 inch.  Roll them in shake and bake for pork
and bake in a preheated 350 degree oven for 30 minutes,
turning every 15 minutes.  They need to be golden brown.
Thats all there is to it!  Sit back and enjoy!!!"
---
Deb's notes: I used low fat turkey/pork sausage I had on
hand and it worked really well, Howard uses any Hot
sausage.  We both thought we might try it next time using
Chorizo.
I removed the seeds from mine (I don't like re-runs) and
found that my oyster/clam knife worked really well to do
that thru the slit without breaking the jals open.
Howard said that some folks use cornmeal or other coatings.
I really liked the Shake and Bake ("And I Helped!").  Try
'em sometime.
Here's Howard's url if you want to visit for a spell:
http://members.xoom.com/Mekeesha/
Deb in Houston