2024 the best way to cook a hot dog review
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Written by Author & Hot Dog Expert Frank Furter, this Hot Dog Cookbook Will Change Your Life!
The days of plopping a hot dog on a bun, squirting a squiggle of school bus yellow mustard on it, and calling it lunch are over. Our 101-Plus Hot Dog Variations elegantly jazz up flavor and aesthetics. What better way to celebrate a meal than boiling, grilling, steaming, or baking hot dogs and then jazzing them up with Swiss cheese, fancy mustard, piccalilli, or a dozen other fancy condiments?
Here's a sampling of what's in the book.
• Chicago dogs: Dressed with yellow mustard, dark green relish, chopped raw onions, tomato slices, celery salt, and a poppy seed bun.
• Tex-Mex dogs: Toppings include salsa, Monterey Jack cheese, and chopped jalapeno peppers.
• Pigs in a Blanket: Wrapped in pastry and baked in the oven until toasty warm.
• Baltimore Frizzled: Split open, then deep-fried.
• Kansas City dogs: Sauerkraut and melted Swiss cheese served on a sesame seed bun.
• New York City dogs: Replete with steamed onions and pale yellow mustard sauce.
• Coney Island dogs: Topped with the legendary spicy meat mixture.
• The Francheezie: A jumbo hot dog split down the middle and filled with a generous dollop of Cheddar cheese or Velveeta. Wrapped in bacon and deep-fried, it's served on a toasted bun.
• Southern slaw dogs: Served with a mound of juicy coleslaw on top.
• Corn dogs: The venerable carnie dogs, skewered with a stick, dipped in cornbread batter, and then deep-fried.
• Tex-Mex dogs: Toppings include Guacamole purée, salsa, and Monterey Jack cheese.
While hot dogs are as American as apple pie, they are also wildly popular around the world. So it should come as no big surprise to learn that the international section of this book details how hot dog aficionados around the world prepare them, including in the Basque Country, France, Germany, Argentina, Colombia, Japan, and Australia.
Besides the multitude of recipes for assembling the tastiest hot dogs (domestic and international), we've included recipes for blending condiments in your kitchen, such as:
Homemade mustardConey Island SauceSalsa RosadaGuatemalan ChirmolSauce AméricaineFlo's Hot Dog RelishCoca-Cola Caramelized OnionsHot dog SlawMarmet Famous Yellow SlawTexas Yellow Cold SlawRémouladeUtah Fry SauceHawaiian SalsaGuasacaca
Let's get cooking.
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From the Publisher
Hot Dogs Across America
A Coney dog is a natural-casing, beef frankfurter is topped with an all meat, bean-less sauce, diced white onions, and yellow mustard.
Ingredients
1 Teaspoon butter 1 Teaspoon margarine 1 ½ pounds ground beef (not lean) 2 medium onions, finely chopped 1 clove garlic, crushed, Salt and pepper to taste. 3 tablespoons mild paprika 2 tablespoons chili powder 1 Tablespoon mustard 3 tablespoons ground cumin 6 ounces tomato sauce 6 ounces water.½ pound beef heart & kidney
A Southern-style hot dog
A Southern hot dog is grilled or steamed then topped with chili, onions, and slaw. Soft and messy they are typically served nestled in a sturdy paper boat or styrofoam container along with lots of napkins, and a Coke-cola.
A Chicago dog is "dragged through the garden," meaning topped with veggie condiments.
Ingredients
6 split hot dog buns
3 tbs melted unsalted butter
1 tbs + 1 tsp poppy seed
6 All-beef hot dogs
6 dill pickle spears
12 tomato wedges
Yellow mustard Sweet relish
1 small white onion minced
6 sport peppers (pepperoncini) Celery salt
New York-style hot dog
New York-style hot dogs, the classic snack sold and served from street carts all across the city, are all-beef wieners topped with a homemade onion relish, sauerkraut, and a squiggle of brown mustard, then nestled into a soft bun.
Kansas City
A KC dog comes smothered in sauerkraut and melted Swiss cheese on a sesame seed bun.
The Rockie Dog
The Rockie Dog, served at Coors Field, the home of the Colorado Rockies - is a foot-long topped with grilled peppers, sauerkraut and onions.
Sonoran Dog
This Southwestern favorite features a grilled, bacon-wrapped hot dog on a sturdy bun, pinto beans, grilled onions and green peppers, chopped fresh tomatoes, relish, tomatillo, jalapeno salsa, mayonnaise, mustard and shredded cheese.
Seattle
The Seattle dog offers a topping twist not found in many places around the country…cream cheese. The hot dogs are split in half and grilled before being put in a toasted bun and are also topped with grilled onions. Sriracha sauce and jalapeños are popular additions as well.
Here at Middle Coast Publishing, we love hot dogs!
Hot Dog Etiquette
Acceptable toppings include: Mustard, relish, onions, cheese and chili.When dressing a hot dog begin with wet toppings like mustard or chili, followed by chunky condiments ( onion, sauerkraut) and finish with shredded cheese and spices like celery salt or pepper.Toppings should always be put on the dog itself, and not between the hot dog and the bun.Only eat a hot dog with your hands and never take more than five bites to finish a dog. For a foot-long wiener, seven bites are acceptable.Condiments remaining on the fingers after eating a hot dog should be licked away, not washed.
Say No to Ketchup
"You know what makes me really sick to my stomach? It's watching you stuff your face with those hot dogs. Nobody, I mean nobody, puts ketchup on a hot dog . . ." - Clint Eastwood portraying Dirty Harry in the movie Sudden Impact.
“Only children should eat their hot dogs with ketchup. Don't use ketchup on your hot dog after the age of 18. Mustard, relish, onions, cheese and chili are acceptable." - Eric Mittenthal, President, the National Hot Dog and Sausage Council.
A hot dog is an exclamation of joy! There is never a wrong time to serve hot dogs.
Young children can be at greater risk of choking from a variety of objects, including coins, beads, balloons, foods like grapes, peanuts, hard candy, and hot dogs.
Perennial kid favorites like hot dogs and sausages should never be served whole to young children.Hot dogs and sausages should be sliced down the center and then chopped thoroughly.If a hot dog or sausage product includes a casing, remove after cooking, but prior to serving.Chop all meat and poultry products into very small chunks.Seat young children at the table or in a high chair.Do not allow young children to eat while walking or playing.Learn emergency choking procedures for dislodging food and other airway obstructions.
Information and photos courtesy, the National Hot Dog and Sausage council.
Publisher : Middle Coast Publishing, Incorporated (May 22, 2017)
Language : English
Paperback : 134 pages
ISBN-10 : 0934523266
ISBN-13 : 978-0934523264
Item Weight : 6.2 ounces
Dimensions : 6 x 0.31 x 9 inches
Reviewer: Daniel
Rating: 5.0 out of 5 stars
Title: Great recipes
Review: There is a lot of fun and interesting things I've learned about hot dogs and condiments while reading this book. I'm going to make it my mission to create some of these masterpieces.
Reviewer: jeff peters
Rating: 3.0 out of 5 stars
Title: No pictures?
Review: Great recipes and a ton of info about how hotdogs are served in the US and around the world but not a single picture after the cover.
Reviewer: Ronnie Spencer
Rating: 1.0 out of 5 stars
Title: Book not complete
Review: The book is missing several pages. They are actually blank pages. Slipped from page 3-6, then 9-12, 15-18, and this was throughout the book⦠so it wasnâta complete book.
Reviewer: Carla Nolte
Rating: 2.0 out of 5 stars
Title: Didnât use
Review: Did not like