All-American fare like hot dogs, hamburgers, corn on the cob and all things worthy of a grill fest are practically synonymous with summertime. At The Dutch in New York City, where inspectors state that “the menu is just as seductive as the space, familiar but with fresh updates,” an all-day cookout will be had to celebrate the holiday, featuring a roasted pig, pork ribs, smoked beef brisket and lobster rolls. 

Also on the menu are corn dogs where the ante has been increased via a stout mustard and rhubarb ketchup. Up your corn dog game and try your hand at the recipe below. 

Corn Dog with Cheddar Sausage, Stout Mustard & Rhubarb Ketchup

Courtesy of Chef Jason Hua, The Dutch, New York City

Ingredients

20 cheddar bratwursts

For the Corn Dog Batter: 
3 cups all-purpose flour
3 cups yellow corn meal (Indian Head preferred)
2 tablespoons baking powder
4 tablespoons sugar
1 tablespoon kosher salt
2 teaspoons ground black pepper
1/2 cup thinly sliced scallions
6 eggs
3 cups whole milk

For the Stout Mustard (yields about 1 quart): 
1 1/2 cups stout beer
1 cup brown mustard seed
1 cup yellow mustard seed
1/2 cup apple cider vinegar
1/4 cup honey
2 tablespoons light brown sugar
1 tablespoon minced garlic
2 teaspoons kosher salt
1/2 teaspoon black pepper
1/4 teaspoon turmeric

For the Rhubarb Ketchup: 
7 cups 1/8-inch slices rhubarb
3 cups strawberries, green leaves removed
1 pint rosé wine
2 cups sugar
1 cup red wine vinegar
1 teaspoon pink peppercorn
2 fresh bay leaves

Twenty 10-inch bamboo corn dog skewers

Method

1. Combine flour, corn meal, baking powder, sugar, salt and black pepper and mix thoroughly with a whisk. In a separate bowl, whisk egg, milk and scallions. Using a rubber spatula, fold the dry ingredients into the wet ingredients, being careful not to overmix. Reserve.

2. Marinate stout beer with mustard seeds for 48 hours. Add remaining ingredients and combine in blender until specks remain and mustard thickens.

3. Combine all rhubarb ketchup ingredients in a pot and bring to a simmer; cook for 30 minutes until rhubarb is tender and strawberry is fully broken down. Remove bay leaves and combine in a blender and pulse on high until very smooth. Return ketchup to the pot and continue to cook on low until sauce is thickened and color is bright red. 

4. To assemble, spear brats with bamboo skewers. Set a deep fryer to 375˚F. Dip brats in reserved corn dog batter and immediately place in fryer; cook until golden brown; remove and dry on a tray lined with paper towels. Serve with a dollop of ketchup and mustard. 

Image courtesy of The Dutch.

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