We've already established that Josh Nebe is a creative mind who likes his food to be silly and playful. In parts one and two of Grillaxin, we also learned the 24-year-old Marjorie sous chef likes to make ice cream, doesn't ever grocery-shop, has a penchant for Star Wars and Wookies, and is the dude responsible for the corn dog-heavy, carnival-themed menu at Unicorn. Last May, while Nebe was still at Unicorn, he created a gluten-free corn dog for Celiac Awareness Month that was inspired by his love of Curry Wurst.
You can find the recipe after he jump . . .
Curry Wurst Corn Dog
For the batter:
* 4 1/2 c. cornmeal
* 1/3 c. brown sugar
* 1/4 lb. butter
* 6 eggs
* 2 tsp. baking powder
* 1/2 tsp. baking soda
* 2 Tbsp. cornstarch
* 2 1/2 c. corn kernels
* 1 c. firm tofu
* 2 1/4 c. buttermilk
* Whatever sausage you want to make a corn dog out of
* Skewers to skewer the dogs
1. Dry-roast corn in the oven at 500 degrees until browned.
2. Sift the dry ingredients together.
3. Melt your butter.
4. Combine roasted corn, eggs, tofu, and buttermilk and puree in batches in a blender.
5. Combine the wet and the dry, finishing with the butter. Whisk together until smooth.
6. The consistency should be that of a thick batter. You can add more cornmeal or cornstarch to thicken, or more buttermilk to thin.
1. Crank fryer up to 350 degrees.
2. Dip a skewered dog into the batter (it's easier to get a good coating if you twist the stick when pulling the dog out of the batter).
3. Lightly float the battered dog in the hot oil until the outside begins to cook. Then go ahead and drop it in.
4. Cover the dog with your second basket, if you have one. If you don't have another basket, keep turning it to ensure it's cooked equally throughout.
5. After about 5 min., it should be a nice dark-brown color.