07 July

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July 20, 2011

Coney Island and Chicago Hot Dogs

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Coney Island and

Chicago Hot Dogs

Coney Island-Style Hot Dog

Coney Island Hot Dog

Chicago-Style Hot Dog

Chicago Hot Dog

Plain Hot Dog

Hot Dog

July 20: National Hot Dog Day

From baseball stadiums and street cart vendors to casual restaurants and backyard barbecues, a simple sausage tucked into a sliced bun known as the “hot dog” is an All-American fast food favorite. Highlander likes to dress up his dog but Islander prefers hers plain. But we thought the latter would be a boring blog post, so Highlander suggested sharing two regional recipes from our food memories. The first version is a Coney Island-style hot dog (despite the name, it is not from New York but from Michigan, and the toppings are referred to as “sauce” instead of as “chili”). The second version is a Chicago-style hot dog (these were proudly prepared all over the suburbs—we lived in Northwestern Illinois for more than five years—and certainly at the White Sox and Cubs baseball games that Highlander attended). For National Hot Dog Day, try either of these two hot dog delicacies!

Coney Island-Style Hot Dog

(Adapted from Kraft Foods)

For the “sauce”

  • Hot dogs (beef and pork), grilled
  • Hot dog buns, steamed
  • ½ pound lean ground beef
  • 1 small yellow onion, chopped
  • 1 can (8 ounces) tomato sauce
  • 1 teaspoon chili powder
  • ½ teaspoon Worcestershire sauce
  • yellow mustard

Directions

Grill the hot dogs and keep them warm. Chop the onion, reserving some for the garnish. Meanwhile, in a large skillet, make the “sauce” (chili topping). Brown the ground beef and the onions, draining any liquids. Pour in the tomato sauce. Add the chili powder. Mix in the Worcestershire sauce.

Coney Island Hot Dog

Assemble the Coney Dogs by placing the hot dogs in the buns. Top with the chili beef mixture. Squirt mustard over it. Garnish with the reserved chopped onions. Serve immediately.

Coney Island Hot Dog

Chicago-Style Hot Dog

(Recipe based on Wikipedia)

Ingredients

  • Hot dogs (all-beef), boiled or steamed
  • Hot dog buns, poppy seed
  • Yellow mustard
  • Chopped white onions
  • Sweet pickle relish
  • Dill pickle spear
  • Tomato slices
  • Capsicum/Chile de Arbol/sport pepper
  • Celery salt, dash
  • NO KETCHUP!!!

Directions

Cook the hot dog and place in a poppy seed bun. Squirt mustard over the hot dog. Add the chopped onions and sweet pickle relish. Stick a dill pickle spear alongside the hot dog. Place the tomato slices on top. Tuck a pepper on the other side. Sprinkle with a dash of celery salt. Do not add ketchup.

Notes

 

July 13, 2011

French Fries

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French Fries

French Fries

July 13: National French Fries Day

French fries are one of our favorite side dishes and snacks—so much so that Islander gave them up for Lent one year! Highlander’s Mum used to make homestyle fries for her seven kids, too. But they ate them faster than she could cook them! For National French Fries Day, we peeled a potato, sliced them thinly into strips and simply deep-fried them for a fast-food fix—no restaurant runs needed. Bon appetit!

Recipe

(Adapted from America’s Test Kitchen via Serious Eats)

Ingredients

  • 1 large potato (we recommend a Yukon Gold)
  • peanut, vegetable or canola oil for deep frying
  • salt

Directions

Wash and peel the potatoes. Thinly slice into strips (¼ inch by ¼ inch), squaring off the ends.

French Fries

Place the strips of potatoes in the basket of the deep fryer. Lower into the cold oil. Heat the oil to 375 degrees F. Fry the strips to a crisp for about 15 minutes but do not stir or the potatoes will break. After 15 minutes, stir the strips gently, loosening any that are sticking to the bottom. Continue to fry for another 5-10 minutes or until brown and crispy. Remove the basket from the deep fryer and let the oil drip. Drain the French fries on paper towels. Season with salt.

French Fries

Notes

  • The above recipe features the cold-fry method. Another method is to twice-fry the potato strips.
  • Cut the potatoes into thick, long wedges for steak-style fries.
  • Serve the French fries with sauce, such as ketchup or mayonnaise (Highlander learned how to dip them into the latter when he visited Belgium).
  • Sprinkle garlic salt, parsley or other seasonings to add a variety of flavor to the French fries.
 

July 12, 2011

Haupia (Coconut Jell-O)

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Haupia (Coconut Jell-O)

Haupia

July 12: Eat Your Jell-O Day

Hawaiian keiki (kids) and keiki-at-heart love the cool and creamy blocks of a coconut-flavored gelatin known as haupia. Islander grew up eating Hawaii’s version of coconut Jell-O as a simple dessert at get-togethers with ‘ohana and friends. It is so popular that haupia is served even at the largest luaus so tourists can taste these tropical treats, too. With the summer season underway, have some Hawaiian haupia on “Eat Your Jell-O Day!”

Recipe

(Adapted from The Honolulu Star-Bulletin)

Ingredients

  • 1 can (13.5 ounces) coconut milk
  • 3/4 cup sugar
  • 3 envelopes unflavored gelatin
  • 1/2 cup water
  • 1 cup milk

Directions

In a sauce pan, mix together the coconut milk and sugar over low heat. In a measuring cup, add the gelatin with water and dissolve for one minute. Stir the gelatin mixture into the sweetened coconut milk. Add milk and mix well.

Haupia

Pour the hot, white liquid into an ungreased 8-inch square pan. Let cool to room temperature. Cover with a plastic wrap and refrigerate until firm. Cut into squares and serve.

Haupia

Notes

  • The traditional haupia recipe is simpler with fewer ingredients. We used the above recipe because it is a sturdier version to transport to a kanikapila or luau. The former recipe uses cornstarch as a thickening agent, whereas the latter uses unflavored gelatin to firm up the dessert. To make traditional haupia, check out our recipe post for Mini Haupia Pies (eliminate the pie crust and whipped cream topping).
  • Prepare this easy dessert ahead of time but be patient as the gelatin solidifies.
 

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