12888 Serves 12 Wed Aug 06 08:09:44 -0700 2008 Tue Feb 03 06:32:29 -0800 2009 Licensed http://www.chow.com/recipes/12888 Tue, 03 Feb 2009 14:32:29 GMT The hamburger and the corndog are sold at every state fair throughout the Midwest, and this nostalgic pairing will please any group of diners. Iowa is home to the world-famous Maytag blue cheese, developed in conjunction with Iowa State University at the Maytag Dairy Farms of Newton, Iowa, in the 1940s. Iowa beef is known nationwide and combined in this recipe with a homemade bun and blue cheese makes a surprisingly elegant appetizer. Homemade corndogs straight from the deep-fryer and dipped in simple prepared mustard are classic Mid-American fare. High-quality frankfurters, such as an all-beef kosher frank should be used to make the corndogs.

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Mix the meat, garlic salt, pepper, and Worcestershire sauce together and form 12 small patties, ½ inch [1 cm] thick and about 1¾ inches [4.5 cm] in diameter (use 2 ounces [55 g] of meat mixture per patty). Reserve until ready to cook. (The patties can be made several hours in advance.)

Combine the milk with the shortening, sugar, and salt and bring to a boil. Allow to cool to 110°F [45°C].

Dissolve the yeast in the warm water and add it to the cooled milk mixture.

Add the flour, ½ cup [120 mL] at a time, to form a smooth, elastic batter that does not stick to the bowl. Turn the dough out onto a lightly floured surface and knead for 5 minutes by machine, 10 minutes by hand.

Place the dough in a well-oiled bowl and rotate the dough to coat with oil. Cover with a clean towel and place in a warm, draft-free place for 1 hour, or until doubled in volume.

Punch down the dough and roll it out ½ inch [1 cm] thick. Cut twenty-four 2-inch [5-cm] circles. Place the circles on a sheet pan lined with parchment. Cover with plastic film and allow to rise until doubled in volume.

Brush the tops with melted butter and bake at 375°F [190°C] for 8 to 10 minutes, or until golden brown.

Grill the burger patties to the desired degree of doneness on a charcoal grill or griddle.

Top each patty with ½ ounce [15 g] of crumbled blue cheese while still on the grill, allowing the cheese to melt slightly.

For the corndog batter combine the flour, cornmeal, baking powder, sugar, salt, pepper, and garlic powder in a bowl. Using a pastry knife, cut the shortening into the dry mixture until the mixture resembles fine meal. Stir in the egg and milk and mix well to form a thick batter.

Insert the wooden skewers into the centers of one end of each hot dog piece. Pat the franks dry or dust lightly in flour.

Dip the franks into the corndog batter, twirling the frank by its skewer, to thoroughly coat.

Fry the battered franks in hot oil, at 365°F [185°C], cooking in batches, until golden brown. Hold the battered frank under the oil until it pushes up to float, twirling as it fries, then let go, allowing it to finish cooking. Drain on paper towels and keep warm until service.

Spread each side of the hamburger buns lightly with mayonnaise, then top with a beef patty. Add red onion rings and top with the other bun half. Spear with a toothpick to secure.

Serve each guest 1 mini hamburger accompanied with a dill pickle spear and 2 mini corndogs, accompanied with a small ramekin of mustard.

]]> http://www.chow.com Arthur L. Meyer 50 Main 1½ pounds [675 g] premium ground beef chuck (preferably hand-ground Iowa corn-fed beef)

]]> Garlic salt to taste

]]> Black pepper to taste

]]> ½ tablespoon [8 mL] Worcestershire sauce

]]> ½ cup [120 mL] milk

]]> 1 tablespoon [15 mL] shortening or butter

]]> 1 tablespoon [15 mL] sugar

]]> ½ teaspoon [3 mL] salt

]]> 1 teaspoon [5 mL] dry yeast

]]> 2 tablespoons [30 mL] warm water

]]> About 1½ cups [360 mL] all-purpose flour

]]> Melted butter, for brushing the tops

]]> 1 cup [240 mL] all-purpose flour

]]> ½ cup [120 mL] yellow cornmeal

]]> 1 teaspoon [5 mL] baking powder

]]> 1 tablespoon [15 mL] sugar

]]> ½ tablespoon [8 mL] salt

]]> ½ teaspoon [3 mL] ground black pepper

]]> ¼ teaspoon [1 mL] garlic powder

]]> 2 tablespoons [30 mL] vegetable shortening

]]> 1 egg, slightly beaten

]]> ¾ cup [180 mL] whole milk

]]> 8 all-beef frankfurters, cut into thirds

]]> Wooden skewers or craft sticks, cut into 3-inch [8-cm] sections

]]> Vegetable oil, for deep-frying

]]> 1 red onion, sliced into rings, centers discarded

]]> 6 ounces [170 g] Maytag blue cheese, crumbled

]]> Mayonnaise, preferably homemade, for service

]]> Kosher pickle spears, for service

]]> Yellow mustard, for service

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