Indy Style

Chef shares his Hangover Helper special

Chef shares his Hangover Helper special

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. 

Chef shares his Hangover Helper special

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 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