Chef shares his Hangover Helper special

Indy Style

Conner’s Kitchen + Bar (350 West Maryland St) recently launched their Hangover Helper brunch special to kick off your Sunday’s in the right way. 

Executive Chef Pete Williams & Jacob Cantu, Bar Manager, prepare the new special, featuring a 23 oz Bloody Mary with Local Hotel Tango vodka infused with bacon, house made Bloody Mary mix. It’s topped with skewers of hushpuppies, wings, thick-cut pepper bacon, B&B pickles, celery and a corn muffin, all for $25. Inspired by American comfort food, the restaurant brings an expansive menu of elevated comfort food favorites, with an emphasis on wood-smoked meats and locally sourced ingredients, alongside a craft beer and cocktail menu

Conner’s Kitchen + Bar serves breakfast, lunch and dinner and brunch on the weekends

Chef shares his Hangover Helper special

Go to www.connersindy.com for more information, and follow Conner’s Kitchen + Bar on Facebook and Instagram for the latest updates. 
Lump Crab Hush Puppies
Yield: 20 hush puppies
•    Ingredients:
o    1/2 cup creamed corn (canned)
o    1 large egg
o    1/2 cup cornmeal
o    1/4 cup cornstarch 
o    1 1/4 tablespoon all-purpose flour
o    2 tablespoons granulated sugar
o    1/2 teaspoon baking powder
o    1 teaspoon kosher salt
o    1/4 cup fresh corn (cooked, cut off the cobb)
o    1-2 scallions chopped
o    1/4 cup pasteurized lump crab
o    1/2 cup diced jalapenos, seeds removed 
o    3/4 cup grated pepper jack cheese 
o    Vegetable oil 

•    Directions:
o    Place creamed corn, egg, cornmeal, cornstarch, flour, sugar, baking powder, salt and fresh corn in a mixing bowl and whisk together until thoroughly combined
o    Using a rubber spatula, fold in the scallions, crab, jalapenos and cheese, being careful not to break up the crab as much as possible
o    Pour oil to depth of 2 inches into a Dutch oven and heat to 350 degrees
o    Drop batter by tablespoons into hot oil and fry for 2-3 minutes, or until golden brown

Cornbread Muffins
Yield: 12 muffins
•    Ingredients:
o    1/4 cup sour cream
o    1 3/4 teaspoon honey
o    3/4 cup whole milk
o    3 large eggs
o    3 1/2 cups corn muffin mix
o    1/2 teaspoon kosher salt
o    1 teaspoon baking powder
o    1/2 cup American cheese diced 
o    3/4 cup grated pepper jack cheese 
o    1/2 cup frozen yellow sweet corn
o    Drizzle of honey

•    Directions:
o    Place sour cream, honey, whole milk and whole eggs in a stand mixer and mix on low speed until thoroughly combined
o    In a mixing bowl, combine corn muffin mix, kosher salt and baking powder until combined. Add in wet ingredients and mix on low speed until completely incorporated
o    Add cheese and corn, making sure to break up the cheese as much as possible when adding. Mix on low speed until thoroughly combined, being careful not to overmix
o    Generously spray 3” muffin trays with non-stick cooking spray
o    Portion 1-1/2 scoop into each muffin tin
o    Bake at 325 degrees until lightly golden brown on top and cooked through, about 12-14 minutes
o    Remove from oven and drizzle honey evenly over the top to coat muffin

Bloody Mary
•    Ingredients:
o    2 1/2 oz bacon infused Local Hotel Tango Victor Vodka
o    House made spicy Bloody Mary mix
o    Three house smoked chicken wings
o    One slice thick-cut bacon
o    Cornbread muffins
o    Lump crab hush puppies
o    Three B&B pickles
o    9 oz. sidecar of Miller Lite
o    One leafy celery stalk
o    Two skewers

•    Directions:
o    Mix together Hotel Tango Victor Vodka with the Bloody Mary mix
o    On one skewer, place three house smoked chicken wings, one slice of bacon and cornbread muffin
o    On a separate skewer, place three hushpuppies and three pickles
o    Pour the Bloody Mary cocktail into a glass, add both skewers and garnish with celery stalk. Serve with sidecar of Miller Lite
 

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