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Chef Marc Cassel Rock Shrimp Corn dogs on Starchefs.com
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Marc Cassel
Dragonfly at Hotel Zaza
2332 Leonard Street
Dallas, Texas 75201
(800) 597-8399

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Hotel Chef Marc Cassel
Dragonfly at Hotel Zaza | Dallas

Donning his sparkling cowboy hat, graffitied sneakers, and cargo shorts, Marc Cassel brings a breath of fresh air to traditionally uptight hotel fine dining. Marc transforms the low-brow kitschy foods of the Southwestern American landscape into quirky dishes like shrimp corn dogs and spicy oyster shooters. While he takes the liberty of sprinkling hemp seeds on his pork loin with smoky, smooth mashed potatoes ("because it's fun") Marc’s focus remains on flavor. The career-changer, who didn’t get into the industry until 32, has the high-energy and promise of a chef half his age, but his eclectic, funky dishes are held together with the mature, singular vision of one who’s been in the business far longer. Marc is another Dallas Rising Star who credits Stephan Pyles, Kevin Rathbun, and Kent Rathbun with sharpening his time management skills and propelling him on a creative path.

Rock Shrimp Corn Dogs with Sweet Chili Ketchup and Spicy Mustard
Chef Marc Cassel of Dragonfly at Hotel Zaza – Dallas, TX
Adapted by StarChefs.com

Yields: 20 Servings

Ingredients:

    Sweet Chili Ketchup:
  • Sweet Chili Sauce (Mae Ploy)
  • Ketchup
  • Golden Mountain soya bean sauce
  • Sriracha

    Rock Shrimp Corn Dog
  • 5 pounds boneless pork butt, roughly chopped
  • 5 pounds chicken breasts, center cartilage removed, roughly chopped
  • 8 pounds rock shrimp
  • 8 stalks lemongrass, minced
  • 5 bunches scallions, thinly sliced
  • 8 red jalapeños, chopped
  • 2 bunches cilantro, chopped
  • 3 Tablespoons garlic, minced
  • ½ cup fish sauce
  • 1 cup brown sugar
  • 10 limes, juiced
  • ¼ cup kosher salt
  • 36 eggs
  • 2 ¼ cups mayonnaise
  • Bread crumbs from fresh hot dog buns, as needed

Method:

For the Sweet Chili Ketchup:

Combine sweet chile sauce and canned ketchup in equal parts to yield the amount you will need. Season with Golden Mountain soya bean sauce. Add Sriracha to taste.

For the Rock Shrimp Corn Dogs:

Grind the pork, chicken and shrimp in a meat grinder or with the grinding attachment of a stand mixer. Combine the ground meat with lemongrass, scallion, jalapeño, cilantro, garlic, fish sauce, brown sugar and lime, then season with salt.

Add the eggs, mayonnaise and bread crumbs to meat mixture, then divide into 1¾ ounce portions and wrap each portion around a chopstick. Coat each “corn dog” with additional bread crumbs. Deep fry until golden brown.

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  •    Published: April 2007
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