Twinkie Hot Dogs and Foie Gras Corn Dogs

Both of these somehow seem better than anything KFC has rolled out in the past few years and certainly as appetizing as the hamburger with a donut bun.

First up is the hot dog in a Twinkie, sliced in half as a bun. It might be weird as a meal, but if you could do this with a banana and a drizzle of chocolate sauce, you might have a tasty dessert hot dog.

And next is the foie gras hot dog, courtesy of DC restaurant Urbana. Chef John Critchley concocted these for the bar menu and now they’ve migrated to the starter menu due to the dish’s popularity. It costs $10 for three mini-dogs.

Boy do they sound tasty: “They start with housemade foie gras sausages made with a mixture of chicken breast, foie gras, and pork fat back, added to a lamb casing. Critchley takes the sausages and dunks them in his corn dog batter (made with white cornmeal, flour, baking powder, soda and buttermilk) and deep-fries them, serving the finished dogs with a cornichon relish, housemade cognac mustard, and espelette pepper.”

Comments on this entry are closed.