Afrodog Recipes

OCTODOGS

Steps:

• Bring a pot of water to a boil.
• Cut hot dogs in half. To make the 'legs' of the octodog, make 3 cuts on 1 side of each hot dog, leaving about 1/3 the rounded top of the hot dog for the 'head'. Turn hot dog over and make 3 more cuts, so you have 8 'legs'.
• Place the octodogs in the boiling water until cooked through and the 'legs' curl up, about 1 minute.

THE BLACK DOG

Steps:

• For the tasso ham gravy: Heat the ghee in a saucepan over high heat. Once melted, add shallots and saute for 1 minute. Add ham and continue to cook until slightly caramelized.
• Whisk in flour. Cook until mixture is light brown. Add heavy cream and chicken stock. Bring to a boil. Lower heat. Simmer until sauce thickens enough to coat the back of a spoon, about 15 minutes. Season with salt and pepper. Keep warm.
• For the grits: Heat a large pot over medium heat. Add olive oil, tasso ham and shallots. Saute until the shallots are translucent.
• Deglaze pot with chicken stock. Add heavy cream and 1 1/2 cups water. Bring to a boil.
• Reduce heat to medium and add the grits. Stir to combine. Do not walk away from the grits, as they will easily stick to the pan and burn. Cook, stirring the grits constantly and adding an additional 1 1/2 cups water as necessary until al dente, 30 minutes to 1 hour.
• Season with salt and pepper. Remove from the heat and stir in the shredded cheese. Cover to keep warm.
• For the shrimp butter: Simmer the shrimp shells and butter in a saucepan on low heat for 10 minutes. Strain and discard shells.
• For the black dog: Heat ghee in a large nonstick skillet over medium-high heat. Add tasso ham, shallots and shrimp. Saute shrimp on one side for 1 minute, then flip. Add garlic and sautee. Squeeze lemon wedges through a strainer into the skillet. Add 4 ounces shrimp butter, followed by the tasso ham gravy and green onions.
• To assemble, place the bottom halves of your biscuits on 4 to 6 plates. Scoop 3/4 cup grits atop each biscuit. Using a spoon or tablespoon scoop, press a small dimple on top of each serving of grits. Use tongs to place shrimp on top of the grits, then pour gravy over the top of each dish. Lean biscuit tops on the side of the shrimp. Garnish with green onions.

AFRO DOG

Steps:

• Combine all ingredients. Divide beef into 6 portions. Shape each portion in the shape of a hot dog. Wrap each in plastic wrap and freeze until ready to cook. Cook in boiling water until firm. Remove and brown in skillet. Serve like a hot dog with your favorite condiments.

THE ULTIMATE BREAKFAST CORNDOG RECIPE BY TASTY

Steps:

• In a large pan over medium heat, heat the olive oil for 1 minute. Add the breakfast sausages to the pan and cook for 12 minutes, turning constantly, until crispy and browned all over.
• Drain the sausages on paper towels and let cool. Insert a small ice pop stick in each sausage. Set aside.
• Make the pancake batter: In a large bowl, sift together the flour, salt, baking powder, baking soda, and sugar. Use your hands to make a well in the middle of the dry ingredients. Pour the milk, eggs, and melted butter into the well, then stir the center working your way out until the mixture is thick and well-combined. Fold in the bacon.
• Heat the canola oil in a medium pot over medium-high heat until it reaches 350°F (180°C).
• Pour the pancake batter into a tall glass, then dip a sausage stick into the mixture.
• Use tongs to gently place the battered sausage into the hot oil and cook until golden brown, 1-2 minutes. Drain on paper towels or a cooling rack. Repeat with the remaining sausages.
• Dust with powdered sugar and serve with maple syrup.
• Enjoy!