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Shrimp and Pork Belly Negiyaki
If using pork belly, lay the slices across the pancake once you pour the batter in the pan.
Mini Corndogs
Mini Corndogs
There’s no comparison to freshly made corndogs. The frozen varieties just don’t cut it for me. While the ones you get at a fair or carnival are good, they can be better made at home since you get to control the type of hotdog of your preference. Most of the hotdogs used when you get a corndog, fresh or frozen, are sub-par. I personally like a natural casing hotdog such as Ambassador or Honest hotdogs brands. The one issue with making corndogs at home is that they have to be mini corndogs instead of a full sized one. A full sized corndog will require a lot of oil and a contraption that holds multiple sticks at a time to drop them in while deep frying.
Equipment
- toothpicks
Ingredients
- 1/2 cup flour plus more for dredging
- 1/2 cup yellow cornmeal
- 2 tbsp honey
- 2 tsp baking powder
- 1 large egg beaten
- 1/8 tsp salt
- 1/2 cup buttermilk
- 12 oz hotdogs cut into 2” pieces
- vegetable oil for frying
- ketchup and mustard for serving
Instructions
- Mix the wet and dry ingredients together in separate bowls.
- Mix the wet into the dry ingredients. Set aside.
- Cut the hot dogs into 2” pieces. Stick a toothpick into each hotdog.
- Lightly dredge the hotdogs into flour.
- Pour 3” of oil into a medium sized pot over medium high heat. Allow the oil to get to 360°. Dip a hotdog into the cornmeal batter.
- Drop a corn dog into the oil one at a time. Make sure to not overcrowd the pot.
- Fry the corndogs for 3-4 minutes, making sure that they are evenly cooked. Drain on paper towels and remove the toothpicks.
- Serve the mini corndogs with ketchup and mustard.
Ground Goat Burger
Ground Goat Burger
I was recently shopping at my local halal grocery store and bought ground goat with the intention of making burgers. I eat lamb burgers all the time and wanted to try something new, but also similar. To me, goat is like a cross between beef and lamb, flavor wise. I seasoned the goat with fresh garlic, salt, pepper, and ground fennel. Since goat is very lean, I recommend cooking your burgers ever so slightly pink. I personally like my ground meat cooked all the way through and it was still considerably juicy. I made my burger with toppings that you’d put on a gyro. Absolutely delicious and just as good as any other burger you’ve ever eaten.
Ingredients
- 1 lb ground goat
- 4 garlic cloves minced
- 1 tsp cracked black pepper
- 1 tsp ground fennel
- 1 tsp salt
- 2 tbsp olive oil
- brioche buns toasted
- tzatziki sauce
- grilled onions and peppers
- tomato thinly sliced
Instructions
- Mix the ground goat, garlic, and spices together. Form into patty size of your liking. 2=1/2lb., 3=1/3lb., 4=1/4lb.
- Heat up olive oil on a griddle over medium heat. Add the patties to the pan.
- Cook for 5-6 minutes a side.
- Place on toasted brioche buns. Top with grilled onions, peppers, tomatoes, and tzatziki sauce.
Fully Loaded Potato Waffle
Fully Loaded Potato Waffle
Waffle irons aren’t just for maple syrup waffles. Replace the batter with sliced baked potatoes; creating a crispy potato waffle. The one I made is a simulation of a fully loaded baked potato; but the topping possibilities are endless…
Equipment
- Belgian waffle iron
Ingredients
- 2 tbsp butter
- 2 medium baked potatoes
- salt and pepper to taste
- 3 strips bacon cooked and crumbled
- 1/2 cup cheddar cheese
- 1/4 cup sour cream
- 2 tbsp chives finely chopped
Instructions
- Slice you baked potato into 1” pieces.
- Preheat your waffle iron. Coat each side with butter. Place the potato slices in a flower formation like so.
- Press the top down on the waffle iron. Lift up and fill in any holes with leftover baked potato. Season with salt and pepper. Place the top back down.
- Cook the potato waffle for 10-12 minutes until crispy; flipping half way.
- Remove the potato waffle from the iron. Top with cheddar cheese, sour cream, bacon, and chopped chives.
