Food Thread: The lowly Hot Dog [CBD]

We had far too many people over yesterday....they ate all the hot dogs. I got only one! Oh, we had lots of other food, including a huge amount of pork ribs, fried chicken, and an awesome chipotle potato salad (see below for the recipe). But I had gotten a request from the birthday-boy for hot dogs, and I dutifully obsessed over exactly which ones to get, what buns to use, what mustard, etc.

Buns are a tough subject. The mass-market ones are perfectly serviceable, but I have been looking for , and failing to find a slightly more robust top-sliced bun. They exist because I want them to exist, but so far......

I am not a condiment sort of fellow....a good brown mustard is sufficient. Yes, some people put all sorts of crap on their hot dogs, but what's the point? If I want chili I'll put it in a bowl and eat it with a spoon. I will allow sauerkraut, especially if it's nice and tart (Some of the commercial krauts are far too sweet).

Obviously the condiment craze is to mask the thoroughly mediocre hot dogs that are foisted on the American people. Let's face it, the vast majority of the dogs in the refrigerator cases of most markets are boring, tasteless tubes of leftover scraps from the slaughterhouses....probably liberally sprinkled with road kill and the occasional wandering child.

But do not despair; good stuff can be found. I'm lucky that I have a small butcher shop a few miles away that makes a dizzying assortment of spectacular sausages, but none better than their plain-jane all-beef hot dog.

My guess is that anywhere with a history of German, Swiss or Czech immigration is going to have a butcher or two who makes something good. Just wander around; you'll find a butcher shop or deli that carries homemade or locally made hot dogs that are a joy.

Oh....they shouldn't be expensive. The great ones I served yesterday were about $4.50/lb.

This is a modification of a Bobby Flay recipe from The Food Network.

1 1/2 cups prepared mayonnaise
1/4 cup Dijon mustard
2 tablespoons fresh lime juice
1 large chipotle pepper with 2 tablespoons adobo sauce
1/4 cup chopped cilantro leaves
3 scallions, chopped, white and green parts
1/3 medium red onion, thinly sliced
1/2 teaspoon cayenne
1 cloves garlic, finely chopped
Salt and freshly ground black pepper

Olive oil
5 pounds red potatoes

Preheat oven to 400 degrees.

Cut potatoes into large bite-sized chunks, then toss with salt and olive oil, spread out on a large sheet pan and roast for 30-40 minutes until the are tender (but not crumbling). Toss them once or twice so they begin to brown on all sides and don't stick.

Meanwhile, mince the chipotle pepper with a pinch of salt (remove seeds and veins to decrease heat) then mix with the rest of the ingredients except for the red onion. Check the seasoning, and refrigerate until needed.

When the potatoes are cooked, allow them to cool for a few minutes then toss them in a large bowl with the red onions. The residual heat will soften the onions and temper some of the onion bite.

When just warm, toss with as much dressing as you prefer, let rest so the potatoes absorb some of the dressing, check the seasoning again, and serve!

posted by Open Blogger at 04:00 PM

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