Homemade Corn Dogs

It has been way too long since I've been to the state fair and it has been that long since I've had a corn dog.

Once I saw this recipe at Mika's Pantry, I had to post it so we can enjoy one of my favorite things at home!

Don't corn dogs conjure up childhood memories of the state fair?

Ingredients

1 1/2 cups flour
2/3 cups sugar
1/2 cup cornmeal
1 tablespoon baking powder
1/2 teaspoon salt
1 1/4 cups milk
2 large eggs, lightly beaten
1/3 cup oil
3 tablespoons butter, melted
1/2 teaspoon Coleman's dry mustard
1/8 tsp. cayenne pepper
Hot Dogs of your choice
Wooden Skinny Sticks (found at Walmart craft section)
1 (48 oz) bottle of Canola Oil (for frying)


Directions

Combine flour, sugar, corn meal, baking powder, salt, dry mustard and cayenne in a medium bowl.

Combine milk, eggs, oil and butter in a small bowl and mix well.

Add milk mixture to the flour mixture and stir just until blended.

Pour bottle of oil in a dutch oven or deep fryer and begin to heat to approximately 370 degrees over medium heat.

Pour some of the cornmeal meal mixture into a tall narrow glass.

Push sticks into one end of the hot dogs leaving enough to grab the end.

Dry off hot dogs with a paper towel and dip into the glass of cornmeal mix.

Put into hot oil and turn over until it is a nice golden color. Take out and let drain on a plate covered in paper towels.

Repeat process until all the corn dogs are made putting no more than two at a time in the oil.

Source:

Granny's Cream Corn

Cream Corn is one of those comfort foods that takes me back to my young adult days when I was first married.  JR's grandmother was one of the best cooks I have ever encountered.  Most of what she served at her dinner table came from her yard.  She is what we fondly refer to as a "Florida Cracker" in Florida . . . awesome southern comfort cooks who never cook anything out of a box!!  

About 5 or 6 ears of fresh corn on the cob . . . scrape the corn with a knife to get all of the corn pulp and corn juice out.  Silver Queen Corn is what I love to use if it is available.  The corn seems to be juicier and sweeter.

Melt a liberal amount of butter in a pan, stir in the corn and juices and about 1 tsp sugar (I don't measure, just taste . . . what I use for about 6 ears of corn). Cook until corn is tender.  Add more butter if necessary to add flour and milk to.

Add about 1 Tbsp flour, salt and pepper and a tiny amount of milk (better to use less and add as you go until you reach desired consistency, like gravy). Gradually add milk or half and half.  I think I'm safe in saying that I usually don't use more than a total of 1 cup of milk or half and half, more like 1/2 to 3/4 cup.  The less flour used, the better.

Cook for a couple of minutes . . . do not bring to a boil.

Sorry if this is confusing . . . it is how I cook unless I am using a recipe!  Please comment if something doesn't make sense to you.

Romano's Macaroni Grill Penne Rustica (copycat recipe)

Romano's Macaroni Grill is one of my favorite restaurants!

After checking out the ingredient list, I can't wait to make this . . . shrimp and chicken with penne in a rich cream sauce spiked with marsala wine!

I don't think I will be able to wait for a special occasion to make this . . .

Ingredients

Gratinata sauce:

• 1 teaspoon butter
• 1 teaspoon chopped garlic
• 1/2 teaspoon Dijon mustard
• 1/2 teaspoon dill
• 1/2 teaspoon chopped rosemary
• 1/2 cup marsala wine
• 1/8 teaspoon cayenne pepper
• 4 cups heavy cream

Penne Rustica:

• 1/2 ounce pancetta or 1/2 ounce bacon
• 9 shrimp, peeled and deveined
• 6 ounces grilled chicken breasts, sliced
• 8 -12 ounces penne pasta, cooked
• 1 1/2 teaspoons chopped pimiento
• 3 ounces butter
• 1/2 teaspoon chopped shallot
• 1/2 pinch salt and pepper
• 1/2 cup parmesan cheese
• 1/4 teaspoon paprika
• 3 sprigs fresh rosemary

Directions

For Gratinata Sauce: 

Saute butter, garlic, and rosemary until garlic begins to brown.

Add Marsala wine and reduce by one-third.

Add remaining ingredients, reduce by half of the original volume.

Set aside.


For Penne Rustica: 

Saute pancetta until it begins to brown.

Add butter, shallots, and shrimp.

Cook until shrimp are evenly pink but still translucent.

Add chicken, salt, pepper, and mix thoroughly.

Add gratinata sauce and 1/2 cup parmesan cheese.

Simmer until sauce thickens.

In a large bowl, combine shrimp & chicken mixture with the cooked pasta.

Pour into a large casserole dish or roaster.

Top with remaining cheese, pimientos and sprinkle with paprika.

Bake at 475 degrees for 10 to 15 minutes.

Remove and garnish with fresh rosemary sprig.



Recipe Source

Biscuits with Sausage Gravy

I'm sharing one of my favorite things today . . . Biscuits with Sausage Gravy.

The posted recipe is from The Food Network with actual measurements  since I don't measure when I make my gravy, but I'm also including my recipe without measurements.

First of all . . . please please please do not use refrigerator biscuits!!!  Biscuits are so fast and easy to make and the quality and taste of the biscuits makes such a huge difference in this dish.

I'll agree with the choice of sausage . . . Jimmy Dean Sausage is the best!  I use the original version, but that is my preference.  I've never used the crumbles . . . I prefer sausage patties.

Since it is just The Captain and I, we don't need that huge gravy recipe.  If you want to make less, just cut the measurements in half or less.

The way I make mine . . . I make sausage patties for our breakfast with eggs, and I make one or two extra patties for the gravy, depending on how much I want to make or how much sausage we have on hand.

Once the sausage patties are done, remove from heat and set aside.

Add butter to the pan you cooked the sausage in (don't discard sausage drippings) and add equal part of flour once it is melted and bubbly . . . be careful not to burn the butter (amounts depend on how much gravy you want to make).

Gradually add milk and cook, constantly stirring, until the mixture thickens and comes to a boil.  Add salt and pepper to taste.  Crumble sausage patties set aside for the gravy into the mixture.  Adjust ingredients as you go to make sauce to the consistency and amount of gravy you prefer.

I've never made my gravy without butter . . . I just like the taste butter gives the gravy.  Instead of milk, I prefer to use half and half . . . no-fat half and half can be used if lighter version is desired, you really can't tell the difference.

Here is the Food Network's version . . .

Ingredients
can (16 ounces) refrigerated jumbo buttermilk biscuits (8 biscuits)
pkg. Jimmy Dean® Original Hearty Pork Sausage Crumbles
1/4 cup flour
2 -1/2 cups milk
Salt and ground black pepper to taste


Directions
Bake biscuits according to package directions.

Meanwhile, cook sausage in large skillet over medium heat 5-6 minutes or until thoroughly heated, stirring frequently. Stir in flour. Gradually add milk; cook until mixture comes to a boil and thickens, stirring constantly. Reduce heat to medium-low; simmer 2 minutes, stirring constantly. Season to taste with salt and pepper.

Split biscuits in half. Place 2 halves on each of 8 plates; top with about 1/3 cup gravy.


Recipe and photo source

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