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Cook like the Fair: Koan shares korn dog recipe
Chef Drew Smith shows us how to make Koan's Korn Dog recipe. This dish plus the Zipper Roll (crab salad, cucumber, avocado, cream cheese, spicy mayo, wasabi mayo, eel sauce, tempura fried) and fried ice cream are on their menu Oct. 15-25, 2020.
W R L dot coms Cook like the pros, is presented by US Foods and the N C. Department of Agriculture. Thank you. Hello and welcome to wre Els Cook like the pro Siri's My name is Chad Block Wilder with the North Carolina Department of Agriculture. I'm happy to say that we are partnering again this year with our good friends at W. R, E, l and US Foods to bring you this exciting Siri's this time with a twist. We're doing a state fair edition, so you're going to get to see some of your favorite vendors making those delicious dishes as well as local chefs doing they renditions of state fair food. So lots of great pros working with lots of great North Carolina ingredients. Make sure your shopping where you see there's got to be in See signs and supporting local. And to find out more about North Carolina products, go to got to be in c dot com and click on Find Local Thank you and enjoy the Siri's. Hey, guys, this is true. Smith from Colin and Kerry. We're here today to celebrate the State Fair. We can't do it in person this year, So we're gonna have some fun and show you a couple of recipes you could do at home. And, uh, let's get started. We're gonna make some corn dogs stay. Now we're going to make them with hot dogs that we made ourselves. I'm not going to encourage you to do that because it didn't take quite a long time, and it was pretty difficult process, but, uh, feel free to use story about hot dogs for this will work just fine. But we're gonna make the batter. We're gonna try some and then show you how to throw together a couple sauces. Thio, get this play good. All right, so we're gonna start with a little mixing bowl here again. This is really simple, straightforward batter cornmeal. We're using yellow cornmeal. So this is unloved and plain yellow cornmeal for that in a bowl. That's one cup, one cup of AP all all purpose flour baking powder. So four teaspoons of baking powder. You notice I'm mixing all my dry ingredients together first. That's a pretty common thing to do when you're making batters like this and you don't wanna over work them. We'll get to that in just a second. A little bit of sugar. Not too much because the cornmeal kind of has that sweetness to a to a quarter of a cup of sugar. Take a whisk. What? Well, just wish that together way. Wanna make sure that leavening is completely integrated? That's why we do this dry first. Otherwise, you just have a big clump of baking powder. Your batter is not gonna turn out the way that you want it. All right, so it looks like it's incorporated pretty well in the middle of that. This is whole milk. One cup? Yeah, about a little bit of a stir. And again because there's that whole wheat flour in there. I don't want to over mix this sort of like pancakes. You don't wanna really mix it. You're gonna get weird, chewy Pantex. Incorporate that eggs well, and depending on your corn meal, you may or may not need to add a little bit of water to the solution. If it looks very thick, you'll need that a little just a tiny bit of water so it can actually coat your hot dog. All right, so this looks a little bit thick on the grab a little bit of water. Okay, Well, I'd say maybe a couple of tablespoons at a time until we get the consistency that we want. This is a little bit more Kind of looks like grits. A consistency form. So that looks pretty good. That looks like a nice batter. We're gonna set this off to the side. Now we have our little miniature hot dogs that we made. Um, this is made with ground pork and ground beef that we ground in house. You'll see some pictures of that earlier. Some of the spices we include our mustard. Some of this, uh, Chinese mustard powder. That's really, really awesome. And garlic, a little bit of coriander and, of course, salt. And then curing salt, too. If you have any questions about that feel free Thio, contact me directly, and I could walk you through the process. All right, so we have our little trades here. We're gonna take a little bit of this corn meal. Now, that's a tray. We'll just roll this in that corn meal until we have a nice hurting. Just like that. All right, All right. So we're gonna move to our fire in just a second. And, uh, we'll go from there and show you how. How to Friday's. Alright, welcome to our Mukasey Bar. Now a full sushi bar that we changed over the course of quarantine. So we're gonna use our little deep fat fryers here if you have one at home. Great. If you don't, you could do this in a pot with some oil we use canola oil has a nice smoke point right around 350 degrees. Should be ideal for this. I'm gonna go and drop that basket in there. So I have a nice coating that might fall off a little Your hot dog a little bit. So try to make sure you got a good thick voting on their on. We'll go right into the button. Now, this should take probably about a minute, maybe maybe two minutes and 350 degrees. Uh, it's kind of really depends on the size of the vessel. You're using the pride things. It's very small. Your oil temperature is gonna drop much quicker. Thanet. It's much larger like this way. You're displacing so much temperature with something such that it's cold in your life. Uh, do that we'll turn. That looks pretty good. All right, So it's been about 90 seconds. We're gonna go ahead and pull this out of our fire. No, it's really nice. Kind of nice driving around the outside. And as always, as soon as you get something out of the fire, Sprinkle a little bit of salt That is your last chance to get salt into that oil that's going into that fried item. So all right, let's head back to the kitchen and we'll cut this open and see what we got. Welcome back way. Have our corn dog that we just fried really quick. We let that cool down a little bit because it's gonna be really hot in the middle. So I want to do a really simple sauce that we already put together here. Three ingredients. So I gotta remember. Mustard, mayonnaise, honey, equal parts, one cup of mustard, one cup of mayonnaise, one cup of honey. Maybe a little bit salted. It needs it. It's the best honey mustard. It's just foolproof. I used lusty Monk. It's a North Carolina made mustard out of Asheville. It is fantastic. We put in so many different things way by it literally by the £10 tubs. So, uh, 33111 sauce, Three ingredients. That's it. All right, let's check out this corn dog. Nice fucked up, huh? All right. I like that meets a dog ratio there. That za pretty awesome next week. Because when we're gonna start our state fair specials menu, it's gonna include this corn dog. We're gonna have fried sushi on a stick. We're gonna have fried ice cream. We're gonna have a miniature turkey. Quail legs were having some fun this year. It's a shame we can't go to the fair in in person, but have some fun with us, and we'll celebrate the state fair this year.