CHILI CHEESE DOG on toasted sesame seed bun with our home made chili, shredded Colby-Longhorn Cheddar cheese & chopped Bermuda onions
MOM'S AWARD WINNING CHILI
Those of you who have met my mom, Lucille Miller know that she spent much of her life working as a cook, and came close, several times, to making the leap to restaurant owner (obviously, I have eaten very well my entire life).
Soon after we went into the hot dog business, my mom gave us this great chili recipe and won The "Frankie" Award for Outstanding Contribution to Hot Dog History, needless to say...
6 lbs ground beef
1 cup chili powder
1/2 cup New Mexico chili powder
2 Tbs. salt
1 Tbs. pepper
1/2 Tsp. garlic powder
1 Large can tomato juice
1/4 can water
Brown the beef, stir in juice, water, add spices, cook slowly, stirring continually until meat is fairly granulated.
Serve with finely-shredded Colby Longhorn Cheddar cheese (and chopped Bermuda onions, of course).
THREE WEENIE SALAD
This recipe was given to us by Jeff Smith, The Frugal Gourmet and has quickly become one of our favorites.
You can use just about any three of your favorite sausages for this dish, it's entirely up to you. We mix them up according to flavor, texture and coloring. We generally use Casper's Hot Dogs, Hillshire Farms All Beef Kielbasa and either a knockwurst or bockwurst, but mainly whatever we can find at the time.
We prefer to boil the sausages lightly (just enough to make sure they come up to temperature), although you can grill them instead.
We slice them into thin (or thick) rounds and sometimes slice them diagonally, for that special occasion.
This is also one of those dishes that is even better the next day (in fact, we recommend it but we've never actually had the patience for it ourselves)...
Basic Fennel Dressing
1/2 cup olive oil
1/2 cup peanut oil
1/2 cup red wine vinegar
1/2 cup white wine vinegar
1 Tsp sugar
1 Tbs dry mustard
1 Tsp ground fennel seed
2 Tbs lemon juice
1/8 cup chopped dried parsley
Combine oils and vinegars, add sugar, mustard and fennel.
Add lemon juice and parsley.
Salt and pepper to taste.
Add cooked and sliced sausages and allow to chill for at least a couple of hours before serving.
TIJUANA TUBESTEAK: Nathan's skinless frank wrapped in bacon then deep fried, served on a lightly grilled bolillo (Mexican roll) with sauteed onions, Bell pepper, mustard, mayo & catsup
ITALIAN SAUSAGE SANDWICHES
2 Tbsp olive oil
1 Pound spicy (or mild) Italian sausages
4 Large cloves of garlic
1 Cup diced white onion
1 Cup tomato sauce
3/4 Cup chicken stock
1/4 Cup chopped fresh parsley
4 Italian hero rolls
8 Tbsp grated sharp Provolone cheese
2 Tsp grated Parmesan cheese
Sprinkle of red pepper flakes
Sprinkle of basil
1) Brown sausages
2) Brown roughly sliced garlic in olive oil, then add onions and red pepper flakes
3) When onions become translucent, add sausage
4) Add parsley, basil, tomato sauce and chicken stock
5) Bring to boil, reduce to simmer, cook until sausages are done and sauce reduces by approximately half
6) Slice a "V"into the top of a roll, and discard bread removed.
7) Compact inside of bun with fingers
8) Press cheese into sides of rolls, add sausages and sauce
9) Top with more cheese
10) Place on plate with thin layer of sauce, then garnish with a little more sauce on top
11) Place under broiler until cheese melts and browns slightly around the edges
NOTE: "I didn't even like Italian sausage until we found this great recipe..."
JOHNSONVILLE BRATS browned, onions sauteed in same pan, add beer, simmer for an hour, serve on a poppy seed roll with mustard & onions
OUR NEW FAVORITE CORN DOG RECIPE:
Ingredients:
1 cup all-purpose flour
1 cup yellow cornmeal
2 tablespoons sugar
1 teaspoon baking powder
1 large egg
� cup corn starch
� cup milk
Corn dog sticks
Vegetable oil, for frying
Heat oil in heavy pan or deep-fat fryer to 350 degrees F.
Combine all ingredients except the corn starch (it�s to help the batter stick to the dog).
Add the egg and half the milk and whisk well to combine.
Add more milk as needed until the batter is thick but still pourable.
Pat hot dogs dry with a paper towel, skewer them, roll them in corn starch and then dip into the batter, making sure they are completely coated.
Immediately (and carefully) lower 1 or 2 at a time into the hot oil and fry until they are light brown, about 3 minutes.
OUR CHILI CHEESE DOG BURRITO
Sliced, steamed beef hot dog (with casing), our home made chili, finely shredded Colby Longhorn Cheddar cheese & purple onion in a flour tortilla (burrito style), grill lightly on both sides & serve...
Courtesy of Rick Cassina