Dubbys Puppies Recipes

BUFFALO PUPPIES

Steps:

• Combine the cream cheese, mayonnaise and blue cheese in a small saucepan. Cook over medium heat until smooth, stirring frequently, about 3 minutes. Set aside to cool slightly, about 5 minutes, and then stir in the celery.
• Heat the butter in a large skillet over medium heat until melted. Add the hot dogs and cook until heated through, stirring occasionally, 5 minutes. Stir in the hot sauce and cook until the hot dogs are coated, 1 to 2 minutes. Slice vertically through each potato bun, about halfway through so it resembles a top-split hot dog bun, and place 2 buffalo dogs in each. Top with 1 to 2 teaspoons of the blue cheese sauce, a drizzle of hot sauce (as spicy as you like it), some red onions and crushed blue chips.
• Serve the sliders with any extra blue cheese sauce and celery sticks on the side for dipping.

POTATO PUPPIES

Steps:

• Pour oil into a large pot to a depth of 2 inches. Heat over medium heat until the oil registers 340 to 350 degrees F on a deep-frying thermometer.
• In a saucepan, combine the milk, water, butter and a generous pinch of salt. Bring to a simmer over medium heat, allowing the butter to melt completely. Add the cayenne to the flour and, all at once, pour the mixture into the saucepan. Cook, stirring with a wooden spoon, until the "paste" pulls away from the pan, about 2 minutes. Continue stirring for another 2 minutes to allow the moisture to evaporate.
• Off the heat, add the mashed potatoes to the saucepan. Return to the heat and stir for another minute. Taste and adjust the seasoning with salt and pepper if needed.
• Remove from the heat and continue stirring. Whisk the eggs together and, while stirring, add the eggs to the mashed potato mixture. Continue stirring until a smooth paste is formed. Stir in the Parmesan and season with pepper.
• Transfer the mixture to a large pastry bag fitted with a large open star tip. In batches, pipe inch-long dollops of the choux paste into the hot oil, using a knife or the side of the pan to cut the paste. Fry until the fritters are deep golden brown all over, 3 to 4 minutes. Remove with a slotted spoon and turn out onto a paper towel-lined plate.

CRUSH PUPPIES

Steps:

• For the crab mixture: In a medium bowl, mix the breadcrumbs, mayo, Parmesan, Dijon, salt, pepper, jalapeño, egg and bell pepper. Gently fold in the crabmeat.
• Using a teaspoon, scoop out the crab mixture and roll into a ball. Place onto a parchment-lined baking sheet. Continue with the remaining crab mixture. Freeze for 30 minutes.
• For the hush puppy batter: In a large bowl, add the cornmeal, flour, sugar, onion powder, salt, pepper, baking powder, baking soda, garlic powder and cayenne and whisk to combine.
• In a separate bowl, stir together the buttermilk and egg until combined. Let rest at room temperature for 30 minutes.
• Add about 3 inches of oil to a heavy-bottomed pot and heat until a deep-frying thermometer registers 350 degrees F.
• In batches, use 2 spoons to dip each crab ball into the batter, making sure it is fully coated on all sides, then spoon a little extra batter on top. Gently slide the crush puppy into the hot oil using the spoons and fry until golden brown, 1 1/2 to 2 minutes. Transfer to a paper towel-lined platter. Serve immediately.

DIXIE FRIED BLUE CRAB AND CORN HUSH PUPPIES

Steps:

• Place the crabmeat on a paper towel and cover with another paper towel. Press lightly to remove any excess liquid. Combine the cornmeal, flour, baking powder, salt and brown sugar in a medium bowl until they are incorporated evenly.
• Next, add your buttermilk and egg and stir completely into mixture to loosen it up. Spoon in your crab meat and mix completely. Follow this with the corn, green onion, jalapenos and garlic. Incorporate the Parmesan and bacon (you can increase the amounts of Parmesan and bacon if you like, and want that to be more of a dominant flavor over the crab). Cover bowl with cling wrap and refrigerate for an hour to congeal for frying.
• Heat 5 inches canola oil to fry in a medium pot to 350 degrees F.
• Scoop 1-ounce balls from the hush puppy mixture and fry in batches, stirring and prodding occasionally, until evenly golden, 3 to 5 minutes. Remove to a paper towel to blot any excess oil.

CODFISH PUPPIES

Steps:

• Place cod in a pot and fill with cold water, covering cod completely. Soak at least 12 hours, at room temperature Remove from water and rinse.
• Heat oil to 360 degrees F in a deep pot until it comes about 2 inches up the side of the pan. In a medium saute pan, over medium heat, add oil and saute onions, celery, and garlic, until vegetables soften, about 5 minutes. Remove mixture to a bowl and let cool. Add cayenne, scallion, cilantro, lime zest and juice, flour, baking powder, milk and egg. Mix together well. With a fork, flake the cod, being sure to remove the skin. Add the cod to the batter. Using a 1-ounce ice cream scoop, scoop up fritter batter and place into preheated oil. (Fritters should measure about 1 1/2 inches in diameter.) Work in batches. Don't add more than six at a time. Cook until fritters are golden and cooked through, about 6 to 8 minutes. Remove to a paper towel lined plate to drain. Serve with lime wedges.

HUSH PUPPIES

Steps:

• In a large bowl, combine the cornmeal, flour, baking powder and salt. Whisk the egg, milk and onion; add to dry ingredients just until combined. , In a cast-iron Dutch oven or an electric skillet, heat oil to 365°. Drop batter by tablespoonfuls into oil. Fry until golden brown, 2 to 2-1/2 minutes. Drain on paper towels. Serve warm.