Lobster (or Shrimp) Corndogs with Chipolte Ketchup and Wasabi Mustard

Ingredients

For the Lobster:

• 4 warm water lobster tails(or 10 shrimp)

• 30 skewers

• Corndog batter (recipe follows)

• 1 gallon frying oil

For the Batter:

• 2 cups flour

• 2 cups cornmeal

• 1 tbsp baking powder

• 1 tsp sugar

• 5 eggs

• 3 egg yolks

• 2 roasted and diced green chilis

• 1 cup buttermilk

• one cup milk

For the Ketchup:

• 1 yellow onion

• 8 cloves chopped garlic

• 1 #10 can ketchup

• 1/4 cup Worcestershire sauce

• 1 tbsp soy sauce

• 1 can chipotle in adobo

For the Mustard:

• 1 cup whole grain mustard

• 1/2 cup sour cream

• 2 tbsp wasabi powder

• 1 tbsp siracha chili sauce

• 2 tbsp rice wine vinegar

• salt and pepper

Instructions

For the Lobster:

Remove lobster tails from shells and cut into thirds long ways. Thread lobster tails long ways one on each skewer. Preheat oil in fryer or large pot to 325 degrees. One at a time dip lobster tails into batter and place in hot oil. Fry until golden brown, turning the tails several times with tongs to get even cooking. Skewers should fry about 4-5 minutes each. Fry about 5-6 skewers at one time. Drain on paper towels. Serve with chipolte ketchup.

For the Batter:

Combine flour, cornmeal, baking powder, sugar in a bowl. In a separate bowl combine eggs, egg yolks, milks, and green chili. Stir each bowl until well combined. Add liquid to dry ingredients. Whisk until smooth.

For the Ketchup:

Sauté onions until soft, add garlic and sauté for 10 seconds, add remaining ingredients and cook for 15 minutes on medium heat. Puree, strain, cool.

For the Mustard:

Dissolve wasabi powder in vinegar until smooth, add in mustard and sour cream, salt and pepper to taste.

Lobster (or Shrimp) Corndogs with Chipolte Ketchup and Wasabi Mustard

Ingredients

flour , cornmeal ,baking powder ,eggs,egg yolks ,green chilis , buttermilk , milk.

Instructions

This recipe comes from Sam Etheridge, formerly of Ambrozia, now of Nob Hill Bar and Grill in Albuquerque, NM.

Ingredients

Instructions

Remove lobster tails from shells and cut into thirds long ways. Thread lobster tails long ways one on each skewer. Preheat oil in fryer or large pot to 325 degrees. One at a time dip lobster tails into batter and place in hot oil. Fry until golden brown, turning the tails several times with tongs to get even cooking. Skewers should fry about 4-5 minutes each. Fry about 5-6 skewers at one time. Drain on paper towels. Serve with chipolte ketchup. 

For the Corndog Batter:

Combine flour, cornmeal, baking powder, sugar in a bowl. In a separate bowl combine eggs, egg yolks, milks, and green chili. Stir each bowl until well combined. Add liquid to dry ingredients. Whisk until smooth. 

For the Chipotle Ketchup:

Sauté onions until soft, add garlic and sauté for 10 seconds, add remaining ingredients and cook for 15 minutes on medium heat. Puree, strain, cool. 

For the Wasabi Mustard:

Dissolve wasabi powder in vinegar until smooth, add in mustard and sour cream, salt and pepper to taste.

Ostrich is a very lean meat that comes from the leg, thigh and back of the bird and is cooked similar to beef. It should be cooked rare (145°F) to medium (155°F) otherwise it will become dry. This is also an entrée-size serving but could easily be served as an appetizer by placing the arugula atop the baguette slices and topping with ostrich slices and Bellycheer® Wow Chow. (Ostrich, and other non-traditional meat, is available from ExoticMeats.com.)

Ingredients

• 2 (4-ounce) ostrich medallions

• Coarse kosher salt

• 1/4 cup crushed black peppercorns

• 1 baguette

• 1 1/2 to 2 cups arugula

• Porky’s Gourmet Bellycheer® Wow Chow (Hot or Mild)For the marinade:

• 1/2 cup dry red wine (Cabernet Sauvignon, Merlot or Pinot Noir)

• 1/4 cup olive oil

• 1 large clove garlic, minced (about 1 teaspoon)

• 1 bay leaf, crumbled

• 1 teaspoon fresh thyme leaves

• 1/2 teaspoon coarsely ground black pepper

Instructions

Prepare the marinade by combining the wine, oil, garlic, bay leaf, thyme and black pepper in small bowl. Add the ostrich medallions, turning to coat. Cover and refrigerate, turning occasionally, for 4 hours.

Remove the medallions from the marinade; discard marinade. Place the peppercorns in a shallow plate. Season the medallions with salt and lightly roll the medallions in the peppercorns. Grill the ostrich over medium-high direct heat, turning frequently, about 5 to 7 minutes per side or to an internal temperature of 145 to 155°F. Scrape off the excess peppercorns and let the medallions rest, covered with foil, for 5 minutes before thinly bias slicing.

Bias slice the baguette and put three slices on a service plate. Arrange the arugula on the plate and shingle the ostrich slices atop the arugula. Garnish with Bellycheer® Wow Chow.