Best 4 Alton Browns Corn Dogs Recipes

CREAMED CORN CORNBREAD

Steps:

• Preheat oven to 425 degrees.
• Place a 10-inch cast iron skillet into the oven.
• In a bowl, combine the cornmeal, salt, sugar, baking powder, and baking soda. Whisk together to combine well.
• In a large bowl, combine the buttermilk, eggs, and creamed corn, whisking together to combine thoroughly. Add the dry ingredients to the buttermilk mixture and stir to combine. If the batter will not pour, add more buttermilk to the batter.
• Swirl the canola oil in the hot cast iron skillet. Pour the batter into the skillet. Bake until the cornbread is golden brown and springs back upon the touch, about 20 minutes.

ALTON BROWN'S CORN DOGS

Steps:

• Pour oil into a deep fryer or large heavy pot and heat to 375 degrees F.
• In a medium mixing bowl, combine the cornmeal, flour, salt, baking powder, baking soda, and cayenne pepper.
• In a separate bowl, combine the jalapeno, corn, onion, and buttermilk.
• Add the dry ingredients to the wet ingredients all at once, and stir only enough times to bring the batter together; there should be lumps.
• Set batter aside and allow to rest for 10 minutes.
• Scatter the cornstarch into a dry pie pan.
• Roll each hot dog in the cornstarch and tap well to remove any excess.
• Transfer enough batter to almost fill a large drinking glass.
• Refill the glass as needed.
• Place each hot dog on chopsticks, and quickly dip in and out of the batter.
• Immediately and carefully place each hot dog into the oil, and cook until coating is golden brown, about 4 to 5 minutes.
• With tongs, remove to cooling rack, and allow to drain for 3 to 5 minutes.

DELICIOUS CORN DOGS

Steps:

• Mix the first 10 ingredients in a bowl (if the batter is extremely thick then add in a litle more milk use just enough to hold the batter onto the hotdog do not add in too much milk or the batter will not hold on).
• Transfer the mixture to a shallow dish (I find that an 11 x 7-inch baking pan works well for this).
• Push the wooden skewers into the hot dogs.
• Roll/coat the hot dogs well with the cornmeal mixture.
• Heat oil to 375 degrees F.
• Deep-fry the corn dogs for about 2 minutes until golden brown (do not over fry as the corn dogs will have a burnt taste, 2 minutes should be enough time).
• Drain on paper towels.

CORNED BEEF BY ALTON BROWN

Steps:

• Place the water into a large 6 to 8 quart stockpot along with salt, sugar, saltpeter, cinnamon stick, mustard seeds, peppercorns, cloves, allspice, juniper berries, bay leaves and ginger.
• Cook over high heat until the salt and sugar have dissolved.
• Remove from the heat and add the ice.
• Stir until the ice has melted.
• If necessary, place the brine into the refrigerator until it reaches a temperature of 45 degrees (I put mine in the refrigerator over night).
• Once it has cooled, place the brisket in a 2-gallon zip top bag and add the brine.
• Seal and lay flat inside a container, cover and place in the refrigerator for 10 days.
• Check daily to make sure the beef is completely submerged and stir the brine.
• After 10 days, remove from the brine and rinse well under cool water.
• Place the brisket into a pot just large enough to hold the meat, add the onion, carrot and celery and cover with water by 1-inch.
• Set over high heat and bring to a boil.
• Reduce the heat to low, cover and gently simmer for 2 1/2 to 3 hours or until the meat is fork tender.
• Remove from the pot and thinly slice across the grain.
• My Crock pot method:.
• After 10 days, remove from the brine and rinse well under cool water.
• Place the brisket into bottom of crock pot.
• Add 5 potatoes cut in half and 1 pound baby carrots.
• Turn on high and cook for 2 hours.
• Add whole head of cabbage that you have quartered.
• Make sure you keep cabbage from touching the crock pot so it will not burn.
• Cook another 2 hours on high.
• Slice and serve with the vegetables.