SPOON TONGS RECIPES

Steps:

• In small sauce pot over medium heat bring milk, cream, sugar, salt, and cayenne to a low simmer.
• Stir with a whisk and incorporate both the grated corn and whole corn kernels.
• Then add the corn meal while continuing to stir to keep from any sticking or scorching on the bottom of the pan.
• Cook the corn meal for about 5 minutes on medium heat at a low simmer and then turn down to low heat while constantly stirring.
• Cook for about another 10 minutes until the mixture is thick like grits.
• Depending on the grind of your corn meal you may need to add another ¼ to ½ cup of milk if the mixture is too tight.
• Once the corn meal is cooked completely, remove from heat.
• Cool to at least room temp.
• To speed this process up you can place on a flat sheet pan or in the cooler to expedite the process.
• Once cooled to at least 80 degrees Fahrenheit (26 degrees Celsius) you can place in a large mixing bowl and stir in egg yolks, cheese, sour cream and scallions.
• Fold in egg whites very slowly and gently using a rubber spatula.
• In six four-ounce baking dishes place a dab of butter and coat the interior of the dish well by rubbing the butter on all interior sides of the dishes.
• Once buttered, add about a teaspoon of corn meal to each dish and dust all sides and bottom lightly with an even coating of corn meal.
• The butter will make the corn meal stick in place.
• Distribute the cornbread batter into each dish evenly and fill only about 4/5 up the side of each ramekin.
• In a four-inch deep hotel pan place the ramekins and pour hot water in the pan (careful not to get any water inside the corn bread mixture).
• Cover the pan with aluminum foil and bake 10 minutes at 350 degrees.
• Remove aluminum foil and cook for another 10 to 15 minutes until the bread sets and is lightly browned.
• The cornbread should still be gooey and resemble the firmness of a soufflé.
• Remove from oven.
• Use tongs to pull the hot cornbreads from the water bath and unmold on plate, keeping top side up.
• Use a small pairing knife and run the tip around the edge of bread, separating it away from the dish.
• Gently dump upside-down on clean surface and then flip right side up on plate.
• Serve hot!

Steps:

• Make churros: In a large saucepan over medium heat, add water, butter, and sugar. Bring to a boil, then add vanilla. Turn off heat and add flour and salt. Stir with a wooden spoon until thickened, 30 seconds. Let mixture cool for 10 minutes.  To cooled mixture, using a hand mixer, beat in eggs one at a time until combined. Transfer mixture to a piping bag fitted with a large open star tip.  In a large pot over medium heat, add enough oil to come halfway up the sides and heat to 375°. Holding the piping bag a few inches above the oil, carefully pipe churros into 6" long ropes. Use kitchen scissors to cut off dough from piping bag.  Fry until golden, 4 to 5 minutes, turning as necessary. Fry 3 to 4 churros at a time and let oil come back to 375° before each batch. Remove churros with a slotted spoon or tongs and immediately roll churros in cinnamon sugar, then place on a cooling rack.  Make chocolate dipping sauce: Place chocolate chips in a medium heatproof bowl. In a small saucepan over medium heat, bring heavy cream to a simmer. Pour hot cream over chocolate chips and let sit 2 minutes. Add cinnamon and salt and whisk to combine.  Serve churros with chocolate dipping sauce.