Although this is an unusual topic for a food blog, I do want to tell you of a great combination for your next picnic. I served this on Memorial Day for a few friends, who loved it. Slather the inside of each side of a toasted hot dog bun with pate. Yes, pate. I know this sounds crazy (and like a contradiction in ingredients) but the pate lends a new taste to the hot dog that is both unusual and richer, more filling. Add some coarse Dijon mustard to the top of the dog and finish the whole thing off with a generous helping of caramelized onions. They take forever to do - 30 to 40 minutes on medium low - but you don't want to burn them, only color them slightly. I helped mine along with a tablespoon or so of brown sugar. How can you go wrong with that? The recipe suggestion comes from Sandra Lee, the girlfriend/partner/inamorata/lover/whatever of Governor Cuomo and although I can't imagine how he can stand her - she's so sweet as to be cloying - she does give good hot dog. After all, credit, where credit is due.
I served this with baked beans with chopped up pears, in a slow oven for a long time so the flavors would meld, and Ina Garten's French potato salad. Her recipe is a little heavy on the dressing. Make it all if you like but use only half of it until you determine that you need more. I like her final cooking of the potatoes (steaming them in a colander with a dish towel over the top for about 10 minutes, while they cool enough to handle) but don't cook them the 20 minutes she recommends. They'll become mushy and there's nothing mushier than mushy potato salad. I cook mine about 15 minutes; that seems to be just right.
Although I now get 30 or 40 readers every day and from all over the world - would you believe Morroco? - I'm growing a little weary of posting a new recipe every day. So from now on; when I feel like it. I appreciate the loyalty of all those who've found my food interesting enough to follow my blog. Stay tuned.
I served this with baked beans with chopped up pears, in a slow oven for a long time so the flavors would meld, and Ina Garten's French potato salad. Her recipe is a little heavy on the dressing. Make it all if you like but use only half of it until you determine that you need more. I like her final cooking of the potatoes (steaming them in a colander with a dish towel over the top for about 10 minutes, while they cool enough to handle) but don't cook them the 20 minutes she recommends. They'll become mushy and there's nothing mushier than mushy potato salad. I cook mine about 15 minutes; that seems to be just right.
Although I now get 30 or 40 readers every day and from all over the world - would you believe Morroco? - I'm growing a little weary of posting a new recipe every day. So from now on; when I feel like it. I appreciate the loyalty of all those who've found my food interesting enough to follow my blog. Stay tuned.
No comments:
Post a Comment