Wieners Gone Wild!: Out-of-the-Ballpark Recipes for Extraordinary Hot Dogs

Wieners Gone Wild!: Out-of-the-Ballpark Recipes for Extraordinary Hot Dogs

Allan Penn

Language: English

Pages: 160

ISBN: 0762447273

Format: PDF / Kindle (mobi) / ePub

Wieners Gone Wild!: Out-of-the-Ballpark Recipes for Extraordinary Hot Dogs

Allan Penn

Language: English

Pages: 160

ISBN: 0762447273

Format: PDF / Kindle (mobi) / ePub


You’ve Never Tasted Hot Dogs Like These!

What’s more American than apple pie? Hot dogs! Accompanying every barbeque, ball game, or picnic, a hot dog is more than just meat in a bun—it is an American pastime. In Wieners Gone Wild!, you’ll find dozens of mouth-watering, irresistible recipes starring the classic dog in a tasty and surprising 21st century makeover. Join hot dog aficionados Holly Schmidt and Allan Penn in an around-the-world, wiener-fueled adventure, featuring original and exciting recipes like:
--The Salty Dog: Smothered with Sriracha coleslaw and topped with cornmeal-fried clams, it’s a New England summer on a bun.

--Cowboy Up!: A new twist on the classic chili dog, it’s piled high with ground beef and Cheddar cheese.

--Hair of the Dog: With spicy hash browns and a bourbon sauce, it’s perfect for the morning after.

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of the ingredients in a food processor or blender and pulse to combine. The rémoulade tastes best if refrigerated for 1 hour before serving, and it will keep in the refrigerator for up to 1 week in an airtight container. WGW_int_Layout 1 1/21/14 12:37 PM Page 81 Apple Pie Dog Combining hot dogs with apple pie—how American can you get? Here, a hot dog is topped with a savory mixture of sautéed apples, onions, and thyme, drizzled with ginger honey mustard, and baked in a piecrust—the perfect dog

–Jacques Pépin 82 WGW_int_Layout 1 1/21/14 12:37 PM Page 83 SAVORY PIECRUST MAKES ABOUT 1 PIECRUST or enough for 8 Apple Pie Dogs This piecrust recipe is a miracle developed by the food sci- 2½ cups all-purpose flour, divided 1 teaspoon salt 6 ounces (1½ sticks) cold unsalted butter, cut into tablespoon-size chunks entists at Cook’s Illustrated. The vodka is not a misprint. It ½ cup cold vegetable shortening, cut into 4 pieces adds liquid to the dough, which makes it easy to work with, ¼

2 tablespoons bourbon skillet, add the oil, and sauté the hash browns with the red pepper 8 sub rolls flakes until they are crisp and browned, about 10 minutes. Combine the ketchup and the bourbon in a small saucepan and bring the mixture to a boil. Let it simmer for 5 minutes. Place the sausages in the sub rolls, top with the hash browns, and drizzle with the bourbon ketchup. 105 WGW_int_Layout 1 1/21/14 12:37 PM Page 106 Dogbreath Dog 2 heads garlic This one is for garlic lovers! If

Using a rubber spatula, make a well in the center of the dry ingredients. Pour the wet ingredients into the well. Begin folding the dry ingredients into the wet, giving the mixture only a few turns to barely combine. Add the melted butter and continue folding until the dry ingredients are just moistened. (recipe continues) 21 WGW_int_Layout 1 1/21/14 12:35 PM Page 22 Pour the batter into the prepared baking dish and smooth the surface with the rubber spatula. Bake until the cornbread is

tablespoons paprika 1 tablespoon olive oil Mix all ingredients together in a saucepan with ¼ cup of water. Bring 1 tablespoon chili powder the mixture to a simmer over medium-high heat. Reduce the heat ½ teaspoon to 1 teaspoon cayenne pepper (depending on how spicy you like it) and simmer for 15 minutes, until the sauce thickens. 2 garlic cloves, minced 26 WGW_int_Layout 1 1/21/14 12:35 PM Page 27 WGW_int_Layout 1 1/21/14 12:35 PM Page 28 Traditional Spicy Mustard MAKES ABOUT 2⁄3 CUP

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