:Gag alert: I feel so blessed to be where I’m at in life. I have a beautiful husband who is the most kind person I know, who loves me more than I can comprehend. I have found a job that is both rewarding and challenging in a time when many people are still struggling to find employment. And I’ve been blessed with an amazing adventure in a wonderful city.
But this week, Texas was pulling on the strings of my heart. Most likely my homesick behavior has to deal with it being Fall and Football season. My absolute favorite time to be in Texas.Today kicks off the annual TX/OU weekend festivities, and this is the first time in 8 years that I haven’t been in Dallas for the Red River Rivalry game at the Cotton Bowl, the Texas State Fair, friends, and family.
So in an effort to bring a little bit of the South to Chicago, I am planning a Saturday full of homemade fair favorites, the big game turned up as loud as possible, and plenty of yummy fall libations. Until tomorrow, I will continue to jam to my favorite Texas country music playlist.
Happy Friday and HOOK EM HORNS!!
Homemade Corn Dogs (via)
2/3 cups of all-purpose flour
1/2 cup of yellow corn meal
1 tablespoon of baking powder
1 teaspoon of salt
1/4 teaspoon of baking soda
1/4 teaspoon of cayenne
3/4 cup of whole milk
4 hot dogs or veggie dogs
4 tablespoons of cornstarch (for dredging)
4 skewers (cut to a 6 inch length)
Grab a pair of tongs and line a baking sheet with paper towels. (For the corn dogs after frying.)
Pour your oil in a cast iron skillet, dutch oven, or deep fryer. Heat over medium-high heat until your thermometer reads 375F (Note: My thermometer broke (long story) so I eyeballed this. Obviously, this isn’t the way to go but I just tested the oil by putting a drop of the batter in. When it rose to the top, I knew it was ready).
In a medium mixing bowl, whisk together the flour, yellow corn meal, baking powder, salt, baking soda and cayenne. In a large bowl whisk the one egg and whole milk. Then add the dry ingredients to the wet ingredients all at once, mixing until just combined. The mixture will look a lot like pancake mix. Don’t over-mix and let it rest for 10 minutes. Note: I found it easiest to transfer the mixture to a skinnier cup. It made it much easier to dip in the batter.
While your batter is resting, lay your cornstarch on a baking sheet or big plate. Place each hot dog on a skewer and roll in the cornstarch, being sure to pat off any excess. Then quickly dip the hot dog in and out of the batter. Immediately place the corn dog in the hot oil. Be careful! The oil will be hot and may splash back at you. Cook until the coating is golden brown, 4-5 minutes. Remove with tongs and place on paper towels for draining. Serve with ketchup and mustard.
An Austin staple and a great spin on your traditional margarita…
Trudy’s Mexican Martini (via)
2 oz. Tequila – Use a good silver tequila. The light color makes it look better.
1 1/2 oz. Cointreau or Grand Marnier.
2 oz. Lime Juice. (Don’t use a mix for this drink. Sweet and Sour will ruin it.)
1 oz. Orange Juice.
1 splash Sprite
1 splash olive juice – or more to taste.
Jalapeno stuffed olives
Fill a cocktail shaker with ice. Shake it and strain it into a BIG cocktail glass with a salted rim. Spear a few jalapeno stuffed olives and garnish the drink. Serve it up.
What are your favorite game day memories?