Kettle Corn Dog With Chipotle Honey Mustard Dipping Sauce Food

KETTLE CORN DOG WITH CHIPOTLE HONEY MUSTARD DIPPING SAUCE

Steps:

• For the dipping sauce: Puree the honey, chipotles and adobo sauce in a blender or with a stick blender. Season to taste with salt and pepper. Mix the chipotle honey with the Dijon. Set aside.
• For the kettle corn dog: Add vegetable oil (about 8 cups) to a deep-fryer and preheat to 350 degrees F.
• Whisk together the cornmeal, flour, sugar, baking powder, 1 teaspoon salt and 1 teaspoon pepper. Stir in the eggs and milk. Gently fold in the kettle corn. (You will have about 5 cups batter.)
• Pat the hot dogs dry and then insert a bamboo skewer lengthwise through each one; roll in flour to coat.
• Dip a hot dog in batter, turning to coat completely. Allow excess batter drip off before lowering the battered hot dog into the hot oil. Immediately repeat with 2 hot dogs. Fry until deep golden brown, 5 to 7 minutes, turning to cook evenly. Repeat with the remaining hot dogs, working in batches of three.
• Transfer the corn dogs to a paper-towel-lined baking sheet to drain, turning the corn dogs to blot oil.
• Serve the corn dogs with the dipping sauce.

OVEN BAKED CORN DOGS

Steps:

• Preheat oven to 425 degrees F.
• In a shallow dish, combine muffin mix with flour, then stir in eggs, milk and melted butter. Season the mix with chili powder, cumin, cayenne and scallions. The batter will be a thick, sticky biscuit dough. Place a hot dog in the bowl of batter and swoosh it around to coat it. Remove coated dog to a nonstick cookie sheet and use your fingers to spread batter on any exposed dog spots. Don't coat it too thick, just shy of 1/2-inch should do the trick. If it's too thick it will just slide off the dog while it's baking, leaving the dog exposed. If that happens don't sweat it, they will still taste great. Repeat until all 8 are coated. Bake 12 to 15 minutes or until evenly deep brown all over.
• Serve the oven baked corn dogs with your favorite hot dog condiments. Serve with Sweet Relish Slaw Salad and with some baked or reduced-fat chips alongside the dogs.
• In the bottom of a medium, shallow bowl combine relish, vinegar, oil, garlic, bay and cloves. Let stand 5 minutes then fish out the garlic, bay and cloves. Add cabbage salad and toss, let stand 10 to 20 minutes in the refrigerator. Season salad with salt and pepper, toss in the scallions then serve.

HOMEMADE HONEY MUSTARD DIPPING SAUCE

Steps:

• Whisk the mayonnaise, honey Dijon mustard, yellow mustard and lemon juice together.

CHIPOTLE MUSTARD DIPPING SAUCE

Steps:

• With a whisk, mix all ingredients together well and serve.
• Combine all ingredients in a small saucepan. Bring to a boil, reduce to a simmer and cook, uncovered, about 20 minutes. The liquid should be reduced by one-third and the tomato skins should be falling off. Set aside to cool. Pour the mixture into a blender or food processor fitted with the metal blade. Puree until smooth and then pass through a strainer. Serve chilled.