Friday, July 25, 2014

Sriracha Hot Dogs with Banh Mi Pickles

Yum

Today is the last day of Hot Dog Week.  So of course I had to end it with something a little spicy and extra delicious.  I love sriracha sauce and I add it everywhere I can.  I also love different types of pickles and Vietnamese Banh Mi style pickles are not only delicious they are pretty too.  These were the perfect hot dogs to end the week. 



Ingredients:
Favorite hot dogs
Hot dog buns
sriracha sauce
mustard

Banh Mi Pickles:
1 cup vinegar (white, cider or red wine)
1/4 cup sugar (or splenda for low carb version)
salt to taste (about 1 tsp)
1 medium onion thinly sliced red, white or yellow onions
1/2 cup carrots cut into matchsticks
1/2 cup cucumbers cut into matchsticks (English cucumbers work best)

Directions: Bring vinegar, sugar and salt to a boil 1-2 minutes.  Place sliced onions, cucumbers and carrots in a bowl and pour the boiled pickling liquid over them .  Allow to sit for 15-20 minutes  on the counter.  Make sure all the vegetables  are touching the liquid (you may have to toss it a few times with a fork).  Once vegetables are pickled, keep refrigerated until needed.



Directions for Hot Dogs:
Heat a pan with 2 Tbs of water and cook the hot dogs. Then add 1 tsp of oil and start to brown them.  Next add the sriracha sauce and cook them for another 1 minutes and brown them a little more.








Copyright: All recipes, content, and images (unless otherwise stated) are the sole property of Curry and Comfort. Please do not use without prior written consent. Unauthorized reproduction is strictly prohibited.

Thursday, July 24, 2014

Lollipop Corn Dogs (Throwback Thursday)

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2011 photo
Today's recipe is Lollipop Corn Dogs. To tell you the truth,
this is uncharted territory for me. I think I have only eaten a corn dog once before at a fair.  My kids have never eaten corn dogs and I have been promising them that I would try to make some for them for for a while now. I finally decided to go for it today and I was happily surprised because they were so very easy to make. I had it in my mind they would be this arduous task, but I was done in the kitchen in 20 minutes. Then it was a corn dog feeding frenzy for my kids with my husband leading the charge. : )











Ingredients:
1 cup of Bisquick Mix
2/3 cup Corn Meal
1 and 1/3 cup butter milk
1 egg
1 tsp Lawry's seasoning salt
1 tsp paprika
1 tsp garlic powder
1/2 tsp ground cumin
1 package of hot dogs (contains 8)
flour (for dusting)
oil for deep frying

Note: if you do not have Bisquick, any pre-made pancake batter will do or you can make your own pancake batter.

Directions: 
Cut your hot dogs into thirds (this will give you 24 lollipops).  Mix together the Bisquick, corn meal, and seasoning.    Then add your egg and buttermilk. Mix well. The consistency should be like a thick pancake batter.
Next coat your cut hot dog with flour.  this helps the batter stick to the hot dog.   Then poke a wooden skewer through the hot dog like a lollipop






 
Dip in the batter and coat well.
Place the corn dog into the hot oil (around 350 degrees).  Fry until golden brown.  Then place on a paper towel to dry.  Eat with mustard or favorite condiment.  Enjoy.




Copyright: All recipes, content, and images (unless otherwise stated) are the sole property of Curry and Comfort. Please do not use without prior written consent. Unauthorized reproduction is strictly prohibited.