Best 2 Sunnys In Church Point Recipes

SUNNY'S CHURROS

Steps:

• Make the dough: Combine the butter with 1 cup water and the salt in a medium saucepan over medium heat; grate in the zest of 1 lime. Let the butter melt, then bring the mixture to a simmer and slowly whisk in the flour. Remove from the heat and keep whisking until the dough forms a ball and pulls away from the side of the pan. Whisk in the eggs, one at a time, mixing each in completely before adding the next.
• Fry the churros: Fit a pastry bag with a medium open star tip. Prop up the bag in a glass and cut the bag over the edge. Fill with the dough and refrigerate 15 minutes. Meanwhile, fill a large pot with 2 1/2 inches of vegetable oil. Heat until a deep-fry thermometer registers 350 degrees F. Working in batches, slowly squeeze 3-inch-long strips of dough into the oil, breaking off the dough with your fingers or a knife. Working in batches, fry the churros, 5 to 6 minutes, flipping halfway through, until golden brown and crisp. Remove the churros with tongs and drain on a paper towel-lined baking sheet. Let cool slightly.
• Coat the churros: Combine the sugar, cinnamon and the zest of the remaining lime in a small paper bag. Working in batches, add the churros to the bag and shake to coat in the cinnamon sugar. Serve warm.

SUNNY'S AWARD WINNING CURRY-STYLE DOG

Steps:

• Cook the wieners: In a large pan, add the butter, oil and onions and cook over medium heat until the onions have softened, about 6 minutes. Add the hot dogs and cook, stirring occasionally, until the hot dogs take on some color, about 5 minutes.
• Make the sauce: In a small bowl, stir the ketchup, honey, curry powder and a few grinds of black pepper until combined. Pour over the hot dogs and onions and cook until the ketchup color deepens and the consistency thickens a bit, about 5 minutes.
• Build the hot dogs: Add an equal amount of prepared fries to each opened bun. Top with an equal amount of the curry wiener mixture and a dusting of curry powder to finish. Serve.