Beginning here ^^^^ 12 pieces of meat and 12 buns are a tremendous hit
for one serving. And no categories listed.
SD> 6 Hot dogs
SD> 3 Smoked sausages links
SD> 3 Chorizo sausage link |
SD> 4 tb Olive oil
SD> 1 md Onion; julienned
SD> 1 md Green pepper; julienned
SD> 2 c Chili
What kind "chili"? Chilli con carnage? Chile powder? Chilli spice mix?
Or, chili sauce (like from a Heinz bottle)?
SD> 1/2 c Grated Cheddar cheese
At least they capitalised Cheddar - which IS a proper noun.
SD> 1/2 c Minced onions
SD> 1/4 c Yellow mustard
SD> 1/4 c Creole mustard
SD> 1 c Pickled relish
SD> 1 Dozen hot dog buns
SD> EMERIL LIVE SHOW #EMIA30
SD> Preheat the grill. Season the hot dogs, smoked sausage, and chorizo
SD> with 2 tablespoons olive oil, salt and pepper. Place the dogs on the
SD> hot grill and cook for 2 to 3 minutes on each side. In a saute pan,
How do you grill something tubular/round on "each side"?
It's either all sides or just inside and outside. Bv)= I expect better
of Emer-dog.
Still ...... here's my Go-To hot dog (or Polish Sausage, etc) topping.
I freeze the excess in manageable sized packets.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Dirty Dave's Coney Island Hot Dog Sauce
Categories: Beef, Vegetables, Chilies
Yield: 48 Servings
1 1/2 lb Finely ground beef
1 1/2 lb Minced beef heart
1 lb Suet
2 tb Minced garlic
1 tb Yellow mustard
6 oz Water
6 oz Tomato paste
3 tb Chilli spice mix
Salt & pepper
Render the suet in a large skillet and cook the hamburger
and beef heart until the meat has no pink left, stirring
to break up any hint of lumps.
Add the garlic and mustard. Mix the tomato paste with
the water and add to the skillet, stirring the while.
Now stir in the chilli spice and salt and pepper as you
wish. Continue to cook until the mixture is done.
Place in a stainless steel steam table vessel for serving
over good quality (preferably all-meat) hot dogs.
Stir sauce before dipping onto the sandwich so as to
incorporate plenty of red "oil" to soak into the good
quality buns. Top each Coney dog with yellow mustard
(unless it's for me) and chopped onions. And plenty of
napkins to catch the oil that wants to run down the
customer's arm and stain his shirt.
Uncle Dirty Dave's Kitchen
MMMMM
... "A cheapskate won't tip a server. I'm just careful with my money" Dave Drum
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