If simply reading the words “foie gras” hasn’t got your blood boiling, the travesty of putting this delicacy in the shell of a corndog just might.
The $10 corn dog was created by chef John Critchly of DC’s Urbana, rather than the geniuses of the state fair circuit who have introduced the world of cuisine to the genre of deep-fried fill-in-the-blank.
According to Serious Eats:
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.
Just imagine the surprise of the diner who was expecting a run-of-the-mill hot dog encased in corny goodness.
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