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?
If you do it right, Taco Salad can be amazing. It’s one of my wife’s all time favorites. And she got really excited, when she heard me say that this was going to be my next video recipe post, because this salad has got it all. I’m talking about, not only, a great selection of salad ingredients but an array of toppings that really make this recipe pop. And it’s the combination of those ingredients that really make a great Taco Salad.
4 Major Taco Salad Ingredients
Unless you want to buy some of these pre-made ingredients, you’re going to need 3 other recipes and it doesn’t matter if you already have your favorite go to recipes or if you want to use mine. Either way, it is essential that you have a nice and thick Chili No Beans, a good Guacamole and of course homemade fresh Salsa. I would highly recommend making all of these, beforehand, yourself because let’s face it, store bought Guacamole, Salsa and Chili, never really measure up. But settling for canned ingredients isn’t the worst thing in the world and if that’s the way you decide to go, your salad will still turn out out pretty good. But I would highly recommend going the extra mile on this one and make everything fresh.
The fourth major ingredient, in my opinion, is of course optional but I think is very necessary; Sour Cream. No all you need is your favorite greens and chopped vegetables to make a salad and you’ll be well on your way.
Taco Salad Ingredients:
1 head Iceberg Lettuce, chopped or torn
1 Red Onion, sliced
4-6 Sweet Peppers, chopped
1 can Black Olives
8 oz Cherry Tomatoes
1 can Red Beans
2 cans Chili No Beans, RECIPE
1 pint Guacamole, RECIPE
8 oz Salsa, RECIPE
1 pint Sour Cream
1 lbs Cheddar Cheese
To make this Taco Salad, just follow the instructions in the video tutorial.
I love this Mac and Cheese recipe and I’m not one to ever order Macaroni and Cheese at any restaurant, either. Not because I don’t like it. I just don’t think that most restaurants, especially the major chains, make a quality dish. So I put together a Cheese Sauce that has a real nice balance of flavor and adding shrimp helps bring out a nice seafood stock kind of taste. Lobster would be a fantastic alternative, if you’d like to step it up, but you don’t have to add any seafood to this dish at all if you’re not into shell fish. The other ingredients, listed down below, make one of the best Mac ‘N Cheese sauces on the planet.
My Mac and Cheese Secret
Most Mac and Cheese recipes use Milk, Flour and Cheddar Cheese but I don’t use any of those and I’ll tell you why. Milk makes the sauce thin. That’s why the flour is needed and I think it makes the sauce taste bland and chalky. The Cheddar Cheese keeps it simple, whether you use sharp, medium or mild. Simple may be fine in some kitchens and if that’s all you’ve got, by all means, use it but keeping it simple means it tastes simple. I know that some recipes are great when they’re simple. But if you’re able to trick it up a bit by adding a variety of different cheese, why not control the outcome with perfect balance for your specific tastes. That’s why I use Colby Jack, Mozzarella and Parmesan Cheese.
Mac and Cheese with Shrimp Ingredients:
8 oz Pasta, cooked
1 1/2 doz Shrimp, peeled and deveined
2 tbsp butter
1 Garlic Clove, chopped
1 1/2 cup Half & Half
1 tsp Bouillon, Tomato/Chicken or Beef
1 tsp Oregano, dried
1/4 tsp Nutmeg
1 cup Colby Jack cheese
1/2 cup Mozzarella cheese
1/4 cup Parmesan cheese
Salt and Pepper to taste