And on Thursday, May 10, 2012, Special Olympics Chicago is hosting a delicious fundraiser. "Sip and Savor" (link: www.sipandsavor2012.eventbrite.com) features top Chicago chefs, including Mike and Patrick Sheerin, who are about to open Trenchermen (link: www.trenchermen.com) restaurant in Wicker Park. They came into our ABC7 studio to talk about the fundraising event and to show off a delicious corndog recipe. Proceeds from "Sip and Savor" will benefit Special Olympics Chicago.
"Sip and Savor"
Thursday, May 10, 2012
6 p.m. - 9 p.m.
1420 South Michigan Avenue
Chicago
Tickets:
$50 until 12 p.m. on May 10, 2012
$65 at the door
Recipe: Trenchermen Corndog
Need:
- Favorite smallish hot dog or sausage, just cooked through.
- Corndog batter
- Gardiniera piccalilli
- Skewers
- Fryer with hot oil at 350°F (use a candy thermometer)
Corndog batter
Ingredients:
2 cups American Style Mild Ale
1 cup Buttermilk
1 cup White Corn Grits, finely ground
2 cups AP Flour
1 Egg
1 tblsp Baking Powder
Directions:
Combine 1 cup of beer, egg, buttermilk and grits in the blender and process until smooth.
Transfer to a bowl and add the baking powder, add the AP flour and additional beer as needed. It should look
like thick pancake batter, reserve cold and in a tall skinny container. That makes it easier to batter the dogs.
Gardiniera piccalilli
Ingredients:
one-half cup Hot Gardiniera
one-half cup Mild Gardiniera
one-half cup Yellow Salad Style Mustard
Directions:
In a food processor, combine the gardinieras and process until finely chopped.
Fold into the salad mustard and reserve cold.
To finish:
Skewer the dogs, dip into the batter, shake off a little bit of the excess.
Use the skewer to hold just below the oil line for 30 seconds to set the batter.
Repeat, but do not overload the fryer oil.
When it is golden brown and delicious, transfer to a paper towel lined rack to drain.
Place a tablespoon of the gardiniera down on a plate and set the corn dog on top.
