Corn dog muffins

Active: 45 minutes; Servings: 24 mini muffins

Sour cream, full fat	2 tablespoons
Olive oil	2 tablespoons
Canna-infused coconut oil	1 tablespoon + 2 teaspoons (22 grams)
Egg	1 large
Sugar, granulated	¼ cup (50 grams)
Corn, cream-style sweet	½ cup (128 grams)
Cornmeal, fine	½ cup (75 grams)
Flour, white rice	¼ cup (35 grams)
Baking powder	1 teaspoon
Salt, kosher	½ teaspoon + ¾ teaspoon +
Hot dogs, cooked, each cut into 8 pieces	3 dogs
Cream cheese, room temperature	4 ounces (115 grams)
Butter, unsalted, room temperature	4 ounces (115 grams)
Honey	1 tablespoon
Mustard, whole-grain Dijon	2 tablespoons
Pepper, freshly ground	½ teaspoon +
Parsley leaves, fresh	Garnish
Salt, Maldon sea	Garnish

1. Preheat your oven to 325°F. 
2. Coat a mini muffin pan with nonstick baking spray; set aside. 
3. In a medium bowl, whisk together the sour cream, olive oil, and canna-infused oil; whisk until well combined and emulsified. 
4. Add the egg and sugar, and whisk again until well combined. 
5. Add the creamed corn, and mix until just combined. 
6. In a small bowl, whisk the cornmeal, flour, baking powder, and ½-teaspoon salt. 
7. Add the flour mixture to the corn mixture, and whisk until just combined. 
8. Equally distribute the batter among the 24 cups of the prepared mini muffin pan, filling each about two-thirds full (about 1 heaping tablespoon or 18 grams). For the most accurate dosage, weigh the total amount of batter and divide by 24 to determine the target weight per serving. 
9. Press one hot dog slice into each cup, submerging it until the top hits the surface of the batter. 
10. Bake 20 to 25 minutes until golden brown (like a corn dog), or until a toothpick inserted in the muffin comes out clean. 
11. Remove the pan from the oven, and cool for 5 minutes. 
12. Invert the pan over a wire cooling rack to remove the muffins; use a butter knife to help pop them out if necessary. 
13. Let the muffins cool completely. 
14. In the bowl of a stand mixer fitted with the paddle attachment, or using a bowl and a handheld mixer, combine the cream cheese, butter, and honey. 
15. Beat for 1 to 2 minutes on medium speed until light and fluffy, scraping down the sides of the bowl with a rubber spatula once or twice. 
16. Add the mustard, ¾-teaspoon salt, and ½-teaspoon pepper. 
17. Continue to beat on medium speed until well combined. 
18. Dollop about 1-teaspoon honey mustard butter onto each corn dog muffin. 
19. Finish with a touch of flaky sea salt, freshly ground pepper, and a garnish of parsley. 
20. Transfer any remaining honey mustard butter to an airtight container, and refrigerate for up to 3 days. 

Recipe from Edibles.

Crispy wok-fried chile chicken

Egg white, beaten	1 large
Cornstarch	1/3 cup
Soy sauce	2 teaspoons
Shaoxing wine or dry sherry	2 teaspoons
Oil, toasted sesame	1 teaspoon
Salt, kosher	1 ¾ teaspoons
Chicken thighs, boneless, skinless, cut into ¾-inch pieces	1 pound
Flour, white rice	1 cup
Oil, canola	2 cups
Chiles, dried red Chinese	1 ½ ounces
Peppercorns, Sichuan	1 tablespoon
Ginger, peeled, minced	2 teaspoons
Garlic, minced	1 teaspoon
Scallions, cut into 1-inch pieces	8
Sugar	1 teaspoon
Baby spinach & arugula leaves	1 cup

1. In a medium bowl, combine the egg white, cornstarch, soy sauce, wine, oil, and 1-teaspoon salt. 
2. Add the chicken, turn to coat, and let stand for 15 minutes. 
3. Remove the chicken from the marinade, and transfer to a large bowl. 
4. Add the flour, and toss to coat, separating the pieces of chicken as necessary. 
5. Transfer the chicken to a colander, and shake well to remove any excess flour. 
6. In a wok, heat the oil to 300°F. 
7. Add the chiles, and fry until bring red and plump, about 15 seconds. 
8. Using a slotted spoon, transfer the chiles to another large bowl. 
9. Heat the oil to 350°F. 
10. Add half of the chicken, and fry over high heat, stirring occasionally, until golden, crisp, and cooked through, about 4 minutes. 
11. Using a slotted spoon, transfer the chicken to the bowl with the chiles. 
12. Repeat with the remaining chicken. 
13. Pour off all but 2 tablespoons oil from the wok. 
14. Add the peppercorns, ginger, and garlic, and stir-fry over moderate heat until softened but not browned, about 30 seconds. 
15. Add the scallions, and stir-fry for about 30 seconds. 
16. Add the chicken, chiles, sugar, and ¾-teaspoon salt, and stir-fry until hot, about 1 to 2 minutes. 
17. Stir in the spinach and arugula leaves until wilted, then transfer to a bowl; serve immediately. 

Recipe mildly adapted from Food&Wine Magazine, December 2015