Bruce Foods Cajun Injector Owner's Manual download pdf (Page 27)

Incredible Corn Dogs

Prep Time: 15 minutes

Cook Time: 3 minutes

Yield: 16 servings

Ingredients:

Cajun Injector® Cottonseed Oil

1-1/2 cups Cornmeal

1 cup All-purpose ﬂour

1/2 cup Sugar

2 tsps. Baking powder

1-1/2 tsps. Salt

3/4 tsps. Black pepper

2 Large eggs

1/4 cup Cajun Injector® Creole Butter Recipe Marinade

3/4 cup Half-and-half

2 (12 oz.) Package hot dogs (regular size)

16 (10 oz.) wooden skewers

Creole mustard for dipping

Method:

Preheat oil to 400˚F in electric fryer, or 350˚F in propane fryer. Combine cornmeal, ﬂour,

sugar, baking powder, salt, and pepper; stir well with a whisk. In another bowl combine eggs,

marinade, and half-and-half. Stir well. Combine cornmeal mixture and egg mixture. Mix until

dry ingredients are moistened. Pat hot dogs dry with paper towels. Secure hot dogs onto

wooden skewers. Dip into batter, coating all sides well. Fry a few hot dogs at a time for 3 min-

utes or until golden. Remove from hot oil and drain on paper towels. Serve warm with Creole

mustard.

Fried Cornish Hens

Prep time: 15 minutes

Cook time: 16-20 minutes

Yield: 4 servings

Ingredients:

Cajun Injector® Cottonseed Oil

2 Whole Cornish Hens

6 oz. Cajun Injector® Creole Butter Recipe Marinade

Cajun Injector® Quick Shake® Cajun Shake® seasoning

Method:

Preheat oil to 400˚F in electric fryer, or 350˚F in propane fryer. Prepare Cornish hens while oil

is heating. Remove giblets and rinse Cornish hens with warm water. Drain cavity completely.

While oil is heating, inject Cornish hens using 1/2 ounce of marinade in each breast, 1/4 ounce

into each leg and thigh.* Rub Cajun Injector Quick Shake Cajun Shake seasoning on the out-

side and inside of Cornish hens. Place Cornish hens in basket and lower slowly into oil. Fry for

10 minutes per pound of meat. Remove basket and place in a pan to drain excess oil.

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Bruce Foods Cajun Injector Owner's Manual Page 27