Love state fair staples? Jake Linzinmeir of the Hotel Madeline in Colorado shares unique twists on the corn dog favorite:
Recipe: Corn dog batter (on this page) Recipe: Buffalo short rib corn dogs (on this page) Recipe: Lobster roll corn dogs (on this page) Recipe: Mac 'n' cheese corn dogs (on this page)
Mix dry, then mix wet and combine both.
Preheat oven to 375 F.
Add oil to roasting pan or rondo and bring to a high heat. Season all short ribs generously with salt and pepper. Gently place the short ribs in the pan and brown, about 3 minutes per side. After the short ribs are very brown on all sides, remove them from the pan. Add the diced vegetables to the pan and brown, then add the tomato paste. Brown the tomato paste for 2 to 3 minutes. Deglaze with the beer and scrape the bottom of the pan. Reduce by one third. Add the short ribs back to the pan and add 1 cup water. Add the herbs and bay leaves. Seal the pan with foil and place in the oven for 3 hours. Rotate pan and turn over the ribs at 1.5 hours. Remove from oven and let cool for 10 minutes. Strain and reserve cooking liquid. Remove meat and separate from bones and veggies, remove bouquet.
Pull warm meat apart to a shredded consistency.
Puree veggies together with small amount of the liquid to form a paste.
Incorporate the pulled meat, a small amount of the puree, and braise liquid together to form a tight consistency. Season to taste and let cool to handle.
Lay out on a clean table a length of food service film approximately 24" long. Scoop the short rib mixture in a 1"-thick by 12"-long line lengthwise along the film 3" from the base. Gently pull the bottom of the film up and over the meat and slowly roll into a tube. Once rolled tightly, twist one end tight and tie while pushing the air out toward the open end. Once air is removed twist the open end shut to compress and tie. Refrigerate overnight.
Cut the solidified short rib into 3" lengths, skewer with corn dog skewer (chop stick), dip completely in corn dog batter, fry at 350 F, 2-3 minutes each.
Mix all ingredients except lobster in large mixing bowl.
Add gelatin to hot water and let cool.
Fold lobster gently into bowl to maintain integrity of meat.
Add cooled to room temp water with gelatin to lobster roll mixture.
Lay out on a clean table a length of food service film approximately 24" long. Scoop the lobster roll mixture in a 1"-thick by 12"-long line lengthwise along the film 3" from the base. Gently pull the bottom of the film up and over the lobster and slowly roll into a tube. Once rolled tightly, twist one end tight and tie while pushing the air out toward the open end. Once air is removed twist the open end shut to compress and tie. Refrigerate overnight.
Cut the solidified lobster roll into 3" lengths, skewer with corn dog skewer (chop stick), dip completely in corn dog batter, fry at 350 F, 2-3 minutes each.
Sweat onions until translucent.
Add milk, cream, cloves and nutmeg. Add gelatin and bring to a simmer.
Make a roux with the butter and AP flour. Add roux as needed to thicken the milk.
Cook for about 30 minutes. Strain into a stock pot.
Add cheese, Tabasco, blend with a stick blender until smooth. Season to taste.
Fold cooked macaroni together with cheese and let cool to handle.
Lay out on a clean table a length of food service film approximately 24" long. Scoop the mixed mac 'n' cheese in a 1"-thick by 12"-long line lengthwise along the film 3" from the base. Gently pull the bottom of the film up and over the mac 'n' cheese and slowly roll into a tube. Once rolled tightly, twist one end tight and tie while pushing the air out toward the open end. Once air is removed twist the open end shut to compress and tie. Refrigerate overnight.
Cut the solidified mac 'n' cheese into 3" lengths, skewer with corn dog skewer (chop stick), dip completely in corn dog batter, fry at 350 F, 2-3 minutes each.
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