What did the mystic say to the hot dog vendor.
What?
Make me one with everything.
Chili Dogs
Hot Dogs (I use Best Kosher Dogs)
Hot Dogs Buns (I made hot dog buns from Castiello Torpedoes but you can use any brand of hot dog buns.
Hot Dogs Buns (I made hot dog buns from Castiello Torpedoes but you can use any brand of hot dog buns.
Chili Sauce:
1 lb ground beef (I used ground chuck)
1-6 oz tomato paste
1 large tomato, diced
2 cloves of garlic, minced
1 TBL fresh dill, minced
6-8 green onions, chopped including tops and save some for topping
2-4 tsp chili powder **See Note
2 tsp Worcestershire sauce
1 tsp salt
Freshly ground pepper to taste
1 lb ground beef (I used ground chuck)
1-6 oz tomato paste
1 large tomato, diced
2 cloves of garlic, minced
1 TBL fresh dill, minced
6-8 green onions, chopped including tops and save some for topping
2-4 tsp chili powder **See Note
2 tsp Worcestershire sauce
1 tsp salt
Freshly ground pepper to taste
Topping: Diced Onion, Yellow Mustard, Shredded Cheese
1. Make the hot dog buns.
2. Over medium heat, in a heavy, bottomed deep skillet brown the ground beef.
3. Add the onions and garlic and sauté for a minute or two.
4. Add the tomato paste, dill, chili powder, Worcestershire sauce, salt and pepper.
5. Add the diced tomato including any juice from dicing the tomato and simmer for about 20 minutes until thick.
6. Boil or grill the hot dogs.
7. Place the hot dog in the bun and top with chili sauce, chopped onion, yellow mustard, cheese or whatever you want.
2. Over medium heat, in a heavy, bottomed deep skillet brown the ground beef.
3. Add the onions and garlic and sauté for a minute or two.
4. Add the tomato paste, dill, chili powder, Worcestershire sauce, salt and pepper.
5. Add the diced tomato including any juice from dicing the tomato and simmer for about 20 minutes until thick.
6. Boil or grill the hot dogs.
7. Place the hot dog in the bun and top with chili sauce, chopped onion, yellow mustard, cheese or whatever you want.
**Note: I add chili powder exactly how my Mom showed me. You add abut a tsp chili powder, stir it in and taste it. Just keep adding the powder until you can feel it burn the back of your throat just a little bit. I’m pretty much a lightweight when it comes to spicy so 2 tsps chili powder was plenty for me in this recipe but you may find you need more.
Fresh-Cut Potato Chips
4-5 Medium Sized Potatoes
3-4 cups of cooking oil
Salt
3-4 cups of cooking oil
Salt
1. Heat your deep fryer or you can use a deep, heavy bottomed skillet filled with at least 2″ of cooking oil.
2. Peel and place potatoes in a bowl of cool water. Slice potatoes as thinly as possible. I use a Kuhn Rikon Quick Slice Julienne Mandoline and I love it!
3. Place the sliced potatoes in a bowl of cold water to keep them fresh, making sure the potatoes are completely covered with water.
4. Take out a handful of sliced potatoes and place them in a drainer for a few minutes. Then pat the potatoes dry with paper toweling.
5. Drop slices, one at a time, into the hot oil. When the chips reach the desired color take them out and place them in a bowl lined with paper toweling.
2. Peel and place potatoes in a bowl of cool water. Slice potatoes as thinly as possible. I use a Kuhn Rikon Quick Slice Julienne Mandoline and I love it!
3. Place the sliced potatoes in a bowl of cold water to keep them fresh, making sure the potatoes are completely covered with water.
4. Take out a handful of sliced potatoes and place them in a drainer for a few minutes. Then pat the potatoes dry with paper toweling.
5. Drop slices, one at a time, into the hot oil. When the chips reach the desired color take them out and place them in a bowl lined with paper toweling.
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