Hey guys, plenty of time before the Auburn game on October 25th. Lets make the Auburn game the Corndog Game. With all the great tailgate chefs who know what we can come up with. Crawfish boudin corndogs? Smoked pork sausages corndogs? Corndogs stuffed with shrimp and crabmeat? Speckled trout or Redfish somehow fashioned into a corndog? A jambalaya corndog? Corndog Etouffe? Boneless Buffalo Wing Corndogs? Corndog CheeseSteaks? The posibile combinations are endless and limited only by the creativity of the Corndog Chef. Who will be crowned the Iron Chef Corndog?
sounds like some good eatin...give me directions to the nearest tailgate party with these goodies and i'm there
I screwed up the Redbeans and Rice Corndog and the Corndog Gumbo but the Stuffed Crab, Shrimp and Crawfish Jalapeno Corndogs are looking good.
Cajun corndogs. Boudin on a stick dipt in breading and fried. Combines our love for boudin with our love of all things fried.
Jambalaya, Crawfish Pie, File Gumbo - Seriously since I know how to make a really good crawfish pie I think I can come up with way to make a crawfish pie corndog.
Judge: Mr. Boudreaux why did you shoot that eagle? Boudreaux: 'Cause he was pulling for Auburn Judge: What did you do with it? Boudreaux: I ate it Judge: Yeah? What did it taste like? Boudreaux: Something between a spotted owl and a corndog.
Here are some corndog recipes from the official Corndog Festival. http://www.corndogfestival.com/recipes-entry.html
Here is a corndog recipe from Emeril: CORN DOGS Recipe Courtesy of Emeril Lagasse 1 egg, beaten 1 cup whole milk 2 teaspoons Essence, recipe follows 1/2 teaspoon baking powder 3/4 cup yellow cornmeal 1/2 cup flour 2 teaspoons sugar Salt and cayenne 2 pounds andouille or smoked sausage, cut into 4-ounce links 8 wooden skewers 2 cups yellow mustard Preheat the fryer. In a mixing bowl, whisk the egg and milk together. Whisk in the Essence, baking powder, cornmeal, flour, and sugar. Whisk until smooth. Season with salt and cayenne. Spear the sausage links leaving a 1/2-inch from the top. Dip each sausage in the batter, coating the sausage evenly. Gently lay the corndogs in the hot oil and fry until golden brown, about 3 to 5 minutes, stirring for overall browning. Remove the corndogs from the oil and drain on a paper-lined plate. Season the corndogs with Essence. Serve the corndogs with mustard. Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast): 2 1/2 tablespoons paprika 2 tablespoons salt 2 tablespoons garlic powder 1 tablespoon black pepper 1 tablespoon onion powder 1 tablespoon cayenne pepper 1 tablespoon dried oregano 1 tablespoon dried thyme Combine all ingredients thoroughly. Yield: 2/3 cup Yield: 8 corndogs Prep Time: 10 minutes Cooking Time: 20 minutes
And here's a little bit on the origin of the corndog: Corn dogs Food historians generally agree that corn dogs...as we Americans know them today (hot dogs covered with cornmeal, deep-fried and eaten on a stick)...were first introduced in the state of Texas sometime in the late 1930s or early 1940s. "Corn dog--A hot dog covered with a cornmeal batter, deep-fried and eaten on a stick. The item as perfected in 1942 by vaudevillians Neil and Carl Fletcher of Dallas, TX who originally called it "Fletcher's Original State Fair Corny Dog" because they sold it from a stand at the State Fair of Texas."--The Encyclopedia of American Food and Drink, John F, Mariani [Lebhar-Friedman:New York] 1999 (p. 98) This same story is recounted in several popular food history books, including the official Texas State Fair site: "Neil and Carl Fletcher come up with a new fast food product -- corny dogs -- which they offer to the public for the first time during the summer midway operation." The State Fair Web site refers to The Great State Fair of Texas Nancy N. Wiley, Taylor Publishing Co., 1995 as the source of its information. Your librarian can help you find a copy of this book. There is another story that dates Corn Dogs back to 1938: "Duncanville, Texas: Since its introduction at the Texas State Fair in Dallas in 1938, the corndog -- a hot dog dipped in corn meal then fried up to a golden brown-- has become a favorite American fast-food." Is this the end of the story? No. It's probably just the beginning. Most foods are not invented. They evolve as a result of culinary heritage and practical adaptations enabled by readily available ingredients /technology. The state of Texas has a long and interesting history of German heritage. Sausages (ancient forcemeats & minces) fried in egg or bread-type coatings were popular old world recipes. Presumably, some of these were introduced to Texas by German immigrants. Cornmeal? A new world necessitation. Consider this recipe: "Fried sausages Quantity for 6 people 1 lb sausage 2 whites of eggs 1/2 cup of flour 1 cup grated rolls Salt, drippings or butter Preparation: The sausages are salted, dipped into white of egg, flour and bread crumbs and fried in hot drippings or butter to a nice brown color. They are nice with vegetables. ---The Art of German Cooking and Baking, Mrs. Lina Meier, [Milwaukee WI:1909] (recipe 28, p. 99)
