This evening we had the dubious pleasure of making Oven-Baked Corn Dogs with O & V Slaw, a dish which sounded less than appealing from the get-go. Before we moved to the States, we had no idea whatsoever what a corn dog was, and I have to say we were sort of appalled when we discovered the concept. Which I suppose is a bit hypocritical, being a bit of a sausage roll fan when back in the homeland. I have to say I have never actually eaten a corn dog before; L had one at work once on the recommendation of a colleague, and he still shudders at the memory.
This recipe was presumably intended to be a healthier version of the deep-fried on a stick version, given that it was baked and supposed to be served with low-fat chips. The hot dogs were dipped and swirled in a batter of Jiffy corn muffin mix, egg, milk, melted butter, chilli powder, cumin, hot sauce and scallions. The recipe says that the batter should be no more than half an inch thick, or else it is likely to fall off the dog when in the oven. We just couldn’t get the batter to stick to the hot dogs at all. Even ladling the mixture on top of the hot dogs resulted in a sorry pool of batter on the baking sheet. It seemed like the muffin mixture was far far too wet and sloppy. I double checked the directions and we made two batches of the corn dogs, but both were as bad as each other. Unsurprisingly, they were exceedingly sorry-looking when we took them out of the oven.
The recipe says that the corn dogs will still taste great even if the batter slides off them during the cooking process. I am sorry to report that these dogs did not taste great. The meat itself was ok-ish, but the sweet grainy muffin mix with a bit of spice was just icky with the hot dogs. This was not a meal for us by any means. The corn dogs were served with a coleslaw dressed in oil and vinegar with some hamburger relish thrown in for good measure. We don’t like coleslaw at the best of times, and this classy version was no exception. On the side were reduced fat chips- which seemed a little like ordering a Diet Coke with your Big Mac and three servings of fries.
I have mentioned before that the recipes in this book which equate with American junk food just don’t translate all that well for us as foreigners. I think that upbringing is vitally important when it comes to identifying what is comforting and nostalgic to your own palette. And the dishes from various regions may themselves be very similar, but the differences are very particular. Whenever we are back in Denmark we stop at a beautiful little outdoor restaurant in Copenhagen (as L calls it; I find it to be more of a hot dog van) and have a hot dog with the works. L loves it, and has his with chocolate milk, which I find to be a repulsive combination. Both are ok by themselves, but together I simply have no idea where the appeal lies. Likewise, when we are in Britain, I think L would rather peel his eyeballs than eat a sausage roll or a cheese pastie from the local bakeries, whilst I am in comfort-food heaven. Which hopefully explains why corn dogs just don’t work for us. It’ll be interesting to see if Baby A develops a love of food like this from outside the home.
Tomorrow we are having something which sounds a little more fancy, albeit even more hefty; Bacon-Wrapped Beef Tenderloin and Super-Stuffed Potatoes with Smoked Gouda and Caramelized Mushrooms and Onions. Good thing we are making that meal while we are still here. We moved over our miniscule drinks fridge and miniature microwave today from the studio to the new house. We’ll most definitely be embracing smaller portion sizes if our appliances are anything to go by. I also found our virtually unused crock pot in our packing frenzy. We won’t be attempting to make the next few meals in 30 minutes, more like 3 hours probably, but I’m sure we’ll get there in the end. I wonder how long it takes to do pasta in the crockpot? It can’t taste any worse than microwaved pasta, surely.