I'm just a regular guy in search of his bliss and I find that bliss in food and all of its many cultural differences. A very seasoned and experience chef taught me how to use my pallet to best serve and prepare a dish with all of its natural flavors from other foods before ever introducing “forced flavoring”, such as salt. My goal isn’t just to teach how to incorporate these products into simple gourmet dishes but to show, how easy, it can be done from anyone's Kitchen with cheaper, convenient substitutions that will not only blow your mind, but insure that most no one will be able to ever tell the difference! Welcome to The Poor Man’s Gourmet Kitchen!
I recently shared a little discussion, about Frankfurters, in my “Brag & Bitch about Cooking food group.” One of my favorite members asked if anyone knew what kind of sausage or hot dog was in a Chicago Dog. As it turns out, they are Vienna’s or what are more commonly known as Frankfurters. So I thought it would be fun to put together a tutorial about making Frankfurter Vienna Sausage Hot Dogs at home or, at least, the way I like to make them anyway.
First you’ve got to decide how you want your Frankfurters cooked. Do want them grilled or baked in the oven? How about steamed or boiled in water? Or, my personal favorite, skewed and roasted over an open pit fire. Any and all of these are regularly excepted. And, as much as I hate to admit it, some folks like to nuke them in the Microwave(eh-hem, my wife). Now, what kind of bun are you going to use? In this video tutorial, I show you a real cool way, to make a hot dog bun, that I recently adopted my self. It’s the Dog Haus method and I like it because they’ve combined the idea of a grilled sandwich by buttering up and grilling soft and tender Dinner Rolls for buns. Have I got you curious yet? Now all you have to do is figure out what you want to top your dog with.
Toppings for Frankfurters
There isn’t, exactly, a rule book on Toppings for Frankfurters or any Vienna Hot dog, for that matter. There are, however, some Classics that you just don’t mess with, like a traditional Chili and Cheese Dog or, as I mentioned before, a Chicago Dog. But one thing is certain, once the dog is made, toppings are free rein. Onions, Peppers, tomatoes, avocado, Pickles and whatever Condiments you like to add, in addition to the recipe, are all examples of the possibilities. And believe me, they are endless. But one thing is clear, everyone and I do mean every one likes them different. How do you like your Frankfurters?
Puff Pancakes are amazing and I fell in love with them from the start. My family, however, always called them Popeye Pancakes. I don’t really know why. All I remember is being very young when my older sister came home with the recipe, from the sleep over she had just had at a girlfriends slumber party. She raved about them and my siblings and I have been eating them ever since. I know that most folks call them German Puff Pancakes and that others like to cook them Dutch Oven style but, other than that, I can’t tell you the history behind them because honestly, I’m sorry to say, I’m not really interested. :-p
Baking Puff Pancakes
One of the things you should know about Puff Pancakes is that they shrink down, considerably. Clearly they get their name from the amount of poof the pancake gets when it puffs up during the baking but, after only a minute out of the oven, the size is drastically cuts in half. So if you’re wondering what the hell happened to your Puff Pancakes when they deflate, like a flat tire, understand that this is completely normal.
Additions for Puff Pancakes
The great thing about these pancakes is that you can add just about anything you want to them, including fruit or vegetable toppings. You can even bake them into the Puff Pancakes themselves, if you prefer. Other options can include Meats like ham, sausage or bacon. Personally, I usually just prepare mine the way I show you how to do it in the Video Recipe Tutorial, only I usually make a larger batch for the whole family, like the picture above in the Casserole dish. And this recipe is large enough to bake in a 9×13 Casserole dish, btw. I like to cut it up into 8 equal servings and serve it with Maple Syrup or my Homemade Berry Syrup.
This Leg of Lamb recipe is phenomenal and I’m not just saying that. It’s got all of the flare and Sweet flavor that any Lamb recipe should have. It’s succulent, tender and it’s got a nice caramelized glaze that just can’t be denied. Some could argue that it’s Asian influence makes this a Hawaiian recipe but I didn’t consult any Asian or Hawaiian recipes before I put this together. Though, I do have plenty of experience with the majority of these ingredients, the variety, I think will shock you.
4 to 6 lbs Leg of Lamb
The secret to a great leg of lamb lies in the combination of a balanced flavor with a tender, slow and low roast. How is this achieved? Well, I’ve learned that beef is generally more pleasant to eat because of the saturated fats. Lamb, however, has unsaturated fats that oxidize, giving it a stronger gamy taste that can tend to be a bit overwhelming. Mustard and Vinegar can be applied to neutralize the process and minimize the unpleasant taste. In this recipe, I’ve chosen to use Wasabi and it really does the trick. And, you don’t have to be afraid of using it either. Wasabi has a mixture of cabbages, horseradish and mustard that really evens out the flavor and there’s no unbearable heat either. In fact there is no spiciness left in the meat, whatsoever. And after the Sweet Chili Glaze caramelizes, you’ve got yourself one helluva Leg of Lamb!