Hush puppies with a cheddar stout dip made for Beer Month 2016. Made with store bought cornbread mix and served with a smoked cheddar stout dip are the perfect game day snack.
What do you call a ninja dog?
A hush puppy!!!
Alright folks, friend of the blog and all around awesome lady Sophia Del Gigante is hosting Beer Month over on her blog. She’s also the founding member of The Fucking Fab Food Bloggers. You remember them? We’re a collective of awesome food bloggers with a DGAF attitude and we’ve gotten together to make a recipe using beer as an ingredient. So, here I am, with hush puppies with a smoked cheddar stout dip and, puppies!!!
This Post Is Brought To You By Puppies!!!
This recipe is for hush puppies and along with the usual food porn, this post will include pictures of puppies!!! I’ve got lots of puppies for you from fellow food bloggers, so let’s meet and make some puppies!
So Who’s Cooking This Time?
Let’s get reacquainted to the Fuckin’ Fab Food Bloggers. This month we’ve got recipes from:
All Roads Lead To The Kitchen
Mahi Mahi Burgers Glazed with IPA-Hoisin Barbecue Sauce
Here’s a little bit of hush puppy history before we get started. You ever wonder why they are called hush puppies? Well according to that great rabbit hole of information Wikipedia:
The name “hushpuppies” is often attributed to hunters, fishermen, or other cooks who would fry some basic cornmeal mixture (possibly that they had been bread-coating or battering their own food with) and feed it to their dogs to “hush the puppies” during cook-outs or fish-fries.
So It’s Dog Food?
Um. Maybe. Well, hush puppies are delicious, nonetheless. I mean, how could you go wrong with fried balls of corn meal?
What’s In A Hush Puppy Anyway?
Well like I mentioned before, corn meal. In addition you can, and should, add a few things to flavor it, like onions or even jalapeños. Also it helps if you use some egg and flour to bind the corn meal together. There are vegan versions of hush puppies but I’m not going to share any here. There’s always Google, folks.
What I didn’t think of until last week was that I could easily use cornbread mix, which I just so happened to have lying around the house. So, a little while ago, the folks at Boardwalk Food Company sent me some samples of their bread and pretzel mixes. You just add beer to them and bake. They’re quite nifty and I quite likes the rosemary and sea salt one. However, I want to emphasize this is not a sponsored post as they are not paying me to make this recipe. I just had their mix on hand. I also had the loneliest bottle of Left Hand Brewing Company’s Nitro Milk Stout in the house. It’s quite a good craft stout and if you can’t find it at the store Guinness will do. So I figured for #BeerMonth I’d use that it to make a stout cheddar dip.
Let’s Fry These Puppies!
We should start making some hush puppies, which is actually fairly simple if you’re using a box mix. Empty the mix into a bowl and add an egg, milk, finely chopped onion, and finely chopped jalapeño and stir until well combined. By the end, you should have a large ball of dough. Measure out your hush puppies by scooping with a tablespoon measure and, with moistened hands, roll it into a ball. Repeat the process until you’re out of dough. You should have around 48 depending on how zealous you get with your ball measuring.
Next we need to heat the oil for deep-frying. Heat about 2-3 inches of canola oil in a deep pot or dutch oven. We’re going to need to get kind of precise on this as we are going to heat the oil to 375ºF, so we’ll be clipping a candy thermometer to the side of the pot. I usually use one for making fudge, but they’re versatile and can also be used for deep frying.
Set your pot over a medium-high flame and, once you have your oil heated to 375ºF, start cooking the hush puppies in batches. Fry each side until golden brown (about 2 minutes per side) and transfer to a baking sheet lined with paper towels.
Now Let’s Make Some Sauce, Boss
For this recipe, we’re going to use smoked cheddar, which you can buy in most grocery stores by a company called Traditional Delights. I think I’ve also seen it seen it under the Boar’s Head brand name.
While the hush puppies are cooking, heat a small saucepan over medium heat. Add the beer and milk and simmer for two minutes while stirring constantly. Add the mustard and Worcestershire and simmer until it begins to thicken slightly (about 5 minutes). In large handfuls, add in the grated cheese and whisk until it’s fully incorporated. Repeat until all the cheese is fully mixed in. Season with salt and pepper to taste.
Serve while the dip is piping hot.
Currently Jamming To
This recipe requires a little something special. Here’s a list of what you will need: