Hot Dogs

Discussion in 'Good Eats' started by Bengal B, May 1, 2004.

  1. Bengal B

    Bengal B Founding Member

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    Ballpark Hot Dogs



    [​IMG] 12 of 17 [​IMG]

    Pack a cooler with franks for the kids (and, if you prefer, sausages for the grown-ups) and lots of toppings (bottles of ketchup and mustard and ziptop bags of sauerkraut and chopped onions). Bring along a portable grill too, for cooking up the dogs on the sidelines.

    Ingredients


    4 to 6 hot dogs or sausages (or a combination)
    4 to 6 buns
    Toppings: relish, sauerkraut, mustard, ketchup and chopped onions

    Directions


    Grill the hot dogs over medium heat, turning occasionally until cooked through, about 5 minutes. Grill the sausages until gray all the way through, about 10 minutes. Open the buns, place flat on the grill, and toast for 30 seconds. Pile on the toppings. Serves 4.
     
  2. Bengal B

    Bengal B Founding Member

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    [font=verdana, geneva, helvetica]Hot Dogs, Weiners & Frankfurters [/font][​IMG][font=verdana, geneva, helvetica]Part 1: Where did the terms come from?[/font] [​IMG][font=verdana, geneva, helvetica][/font][​IMG][font=verdana, geneva, helvetica] [/font][font=verdana, geneva, helvetica][/font][​IMG][​IMG][font=verdana, geneva, helvetica] [/font][font=verdana, geneva, helvetica]
    [/font][​IMG][​IMG][font=verdana, geneva, helvetica]Recipes [/font][font=verdana, geneva, helvetica]Homemade Frankfurters
    More Hot Dog Recipes
    [/font][​IMG][​IMG][font=verdana, geneva, helvetica] Related Cookbooks [/font][font=verdana, geneva, helvetica]The Hot Dog Companion
    157 of America's Favorite Hot Dog Recipes
    Chili Nation: The Ultimate Chili Cookbook with Recipes from Every State in the Nation
    The Sausage-Making Cookbook
    More Cookbooks
    [/font][​IMG]

    [font=verdana, geneva, helvetica]

    Sports and hot dogs go together like cookies and milk, a truly American institution with a rich and interesting history. Whether you call them hot dogs, red hots, weiners, franks or frankfurters, learn the good, the bad and the ugly, and try some recipe ideas.

    [font=verdana, geneva, helvetica]A little history[/font]
    Although the history of sausage goes back a long way, hot dogs are as American as apple pie. There's no sure etiology of the term hot dog, but two theories are the most prominent.

    The popularity of the term hot dog is generally attributed to sports cartoonist T. A. "Tad" Dorgan, who caricatured German figures as dachshund dogs just after the turn of the 19th century. His talking sausage cartoons generally denigrated the cheap wieners sold at Coney Island, crassly suggesting they contained dogmeat. It was such bad publicity that in 1913, the Chamber of Commerce actually banned use of the term "hog dog" from signs on Coney Island. The term actually first appeared in print in the Oxford English Dictionary in 1900.

    German Americans brought us weinerwurst, German for Vienna sausage, which eventually shortened to wiener. Other German immigrants referred to smoked sausages as bundewurst, German for dog sausage. By the late 1920's, weinie roasts became the rage, with guests bringing their own hot dogs to roast over an open fire. Credit for putting the hot dog into a warm bun and topping it with various condiments goes to Harry Magely, catering director of New York City's Polo Grounds, who reportedly instructed his vendors to cry out, "Red hots! Get your red hots!" Also credited for the idea of warm buns is Charles Feltman, of Feltman's Gardens in Coney Island amusement park. Corn dogs were introduced in 1942 at the Texas State Fair, created by Texan Neil Fletcher.



    [font=verdana, geneva, helvetica]Hot Dogs, Weiners & Frankfurters [/font][​IMG][font=verdana, geneva, helvetica]Part 2: Are they pork, beef or a mix? That depends.[/font] [​IMG][font=verdana, geneva, helvetica][/font][​IMG][font=verdana, geneva, helvetica] More of this Feature [/font][font=verdana, geneva, helvetica]Part 1: History
    • Part 2: What's in there?
    Part 3: Worldwide weiners and health
    Part 4: Storage and usage
    Part 5: Hot Dog Recipes
    [/font][​IMG][​IMG][font=verdana, geneva, helvetica] Related Resources [/font][font=verdana, geneva, helvetica]Buy Hot Dog Grill Online
    Sausage
    Ketchup
    Specific Foods
    Main Recipe Index
    [/font][​IMG][​IMG][font=verdana, geneva, helvetica] Recipes [/font][font=verdana, geneva, helvetica]Homemade Frankfurters
    More Hot Dog Recipes
    [/font][​IMG][​IMG][font=verdana, geneva, helvetica] Related Cookbooks [/font][font=verdana, geneva, helvetica]The Hot Dog Companion
    157 of America's Favorite Hot Dog Recipes
    Chili Nation: The Ultimate Chili Cookbook with Recipes from Every State in the Nation
    The Sausage-Making Cookbook
    More Cookbooks
    [/font][​IMG][font=verdana, geneva, helvetica][font=verdana, geneva, helvetica]What's in there?[/font]
    Frankfurter content is regulated by law in the United States. Traditional hot dogs are made of beef, pork, veal, chicken or turkey, with or without skins, and may contain up to 30 percent fat and 10 percent added water. For vegetarians, there are tofu hot dogs. Size ranges from about two inches (cocktail weiners) up to the famous foot-long hot dogs popular at sporting events, with the most popular being the standard six-inch length usually sold in packages of ten. [font=verdana, geneva, helvetica]Terms Regulated by Law[/font]beef or all-beefcontains only beef with no soybean protein or dry milk solid fillers addedKosherall-beef, usually heavily seasoned with garlicmeata mixture of pork and beef, usually 40 percent pork and 60 percent beef with no fillersfrankfurtermay contain up to 3.5 percent fillers, and made from a combination of meats[font=verdana, geneva, helvetica]Hot Dog Style Glossary[/font]Chicago dogsyellow mustard, dark green relish, chopped raw onions, tomato slices, celery salt and a poppy seed bunKansas City dogssauerkraut and melted Swiss cheese on a sesame seed bunNew York City dogssteamed onions and pale yellow mustard sauceConey Island dogstopped with a spicy meat mixtureSouthern slaw dogswith coleslawCorn dogsplaced on a stick, dipped in corn bread batter and deep-friedTex-Mex dogssalsa, Monterey Jack cheese and chopped jalapenosPigs in a Blanketwrapped in pastry and bakedBaltimore Frizzledsplit and deep-friedLilliesshort for Lilliputians (from the Jonathan Swift novel Gulliver's Travels), these are about half the size of one's thumb, also commonly called cocktail-size, usually served as an appetizer in a sauce

    [/font]

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  3. Bengal B

    Bengal B Founding Member

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    Title: 7th Inning Hot Dogs
    Categories: Kids, Appetizers
    Yield: 16 Servings

    2 8 oz. cans refrigerated
    -crescent dinner rolls
    8 Cheese-filled or regular
    -wieners, cut in half

    Heat oven to 375F. Separate dough into 8 rectangles;
    firmly press perforations to seal. Cut each rectangle
    in half lenghwise. Place a wiener half lengthwise on
    1 end of dough strip. Fold dough in half over wiener;
    press short edges to seal, leaving sides open. Place
    on ungreased cookie sheet. Bake at 375F for 11-13
    minutes or until golden brown. Serve with ketchup,
    mustard and pickle relish, if desired. Yield 16
    servings.
     
  4. Bengal B

    Bengal B Founding Member

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    Hot Dog Chili from Aiken Pool Hall, Aiken, SC

    Recipe By :
    Serving Size : 12 Preparation Time :0:00
    Categories :
    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    1 lb. hamburger meat
    4 med onions -- diced/chopped
    4 Tbsp mustard -- yellow
    3 tsp sugar
    2 tsp vinegar -- apple cider
    2 tsp chili powder
    1 cup catsup
    salt -- to season

    Break up the hamburger meat and put into a 4-qt. pan. Add enough hot water
    to make a thick mix. Stir until smooth.

    Add the remaining ingredients. Cook slowly for 1 hour. Can be thinned as
    needed with water or beer.

    - - - - - - - - - - - - - - - - - -

    NOTES : The Aiken Pool Hall, Aiken, SC, is famous for having the best chili
    dogs in the area.
     
  5. Bengal B

    Bengal B Founding Member

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    Back in Clarksburg, WV this is known as "Jump for Joy Hot Dog Chili." This is a very thick recipe and great on hot dogs. 1/2 - cup chopped onions

    2 – tablespoons butter

    2 - pounds ground chuck

    1-1/2 - teaspoon chili powder

    1 - teaspoon paprika

    1/8 – teaspoon hot pepper seeds

    1/2 - teaspoon garlic salt

    1/2 - teaspoon kosher salt

    1/2 - teaspoon pepper

    • In a skillet, add butter and melt. Sauté the onions in the butter until clear. Remove the onions and set aside. Add the ground beef to the skillet and brown. When the ground beef is brown, add back in the onions and cook together for 5 minutes.
    • You want to set the crook pot temperature to high. Add in the ground beef and onions. Next, add the chili powder, paprika, hot pepper seeds, garlic salt, kosher salt, and pepper. Cook the hot dog chili for 6 hours. Stir frequently; you are looking for chili with a fine texture.
    • Serve over hot dogs. (To cook on the stove, add the ingredients to the skillet and simmer cook for 2-3 hours. Again, you want a fine texture.)
    Picnicking & Tailgate
    For this recipe, you will want to do a day or two ahead. Before leaving home, heat chili in microwave or in a saucepan. Pour into a thermos to keep hot. When the hot dogs are ready at your picnic or tailgate party, just open the thermos and pour into a paper bowl and let everyone go to town.



    Makes 12 servings. Calories per serving: 196
     
  6. Bengal B

    Bengal B Founding Member

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    Carol's Chili Sauce Topping for hot dogs

    Topping for 6 to 7 hot dogs






    4 cloves of garlic, minced, fresh from the garden
    1/2 cup finely chopped, yellow onion, fresh from the garden
    2 Tablespoons vegetable oil
    1 pound ground beef, lean, ground twice. Follow Safe Handling Instructions.
    1 Tablespoon Chili Powder, adjust to taste
    2 Tablespoons tomato paste
    1 Tablespoon yellow mustard
    1/4 cup ketchup
    1 cup tomato juice, add as required. (See Cooking Hint)
    1 Tablespoon cider vinegar or white vinegar
    1 Tablespoon brown sugar, granulated
    1 teaspoon Worcestershire sauce or Steak sauce
    1 teaspoon plain salt, or Iodized salt
    1/2 teaspoon black pepper, freshly ground
    1/2 teaspoon Hot Sauce, your favorite, to taste


    In a large heavy skillet, cook the minced garlic and chopped onion in the oil, over moderate heat. Stir occassionally until onion is clear and softened.

    Add ground beef to skillet, stirring and breaking up any lumps with a fork. The groung beef must be cooked through. Drain off any excess fat.

    Add the remaining ingredients, herbs and spices. Cooking Hint: Add just enough tomato juice to create a spoonable, but not a soupy mix. Simmer sauce, stirring occasionally, for about 15 minutes. Try toasting your hot dog buns. This makes a great chili dog...! A nice kid's treat on a shut in day.
     
  7. Bengal B

    Bengal B Founding Member

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    What are Hot Dogs Made From?





    Hot dogs, also called frankfurters, were first created in Frankfurt, Germany, in 1852. At its heart, a frankfurter is a sausage. Hot dogs are now made by hundreds of companies all across the globe, and each company has its own secret recipe. In general, however, hot dogs contain:
    • Meat
    • Meat fat
    • A "cereal filler" (bread crumbs, oatmeal or flour)
    • A little egg white
    • Spices (onion, garlic, salt, pepper, etc.)
    My mother has a recipe that contains 1.5 pounds of pork, 0.75 pounds of pork fat, 0.25 cups of bread crumbs, an egg white, a little water, salt, pepper, onion and garlic to taste. Note that this recipe leaves out the preservatives, coloring and sodium nitrate that you find in store-bought hot dogs. Many brands leave out the bread crumbs and say "no cereal fillers" on the label. Cereal fillers got a bad name because some manufacturers got greedy and started using more filler than meat!



    These ingredients are blended together in a meat grinder or a food processor, and then they are stuffed into sausage casings. Most of the hot dogs you get in the store are stuffed into synthetic collagen casings, but if you are making them at home you can use natural casings (see the first link below). Once the hot dogs are stuffed, you pre-cook them (you can boil them in water for 15 minutes) and then refrigerate or freeze them. All hot dogs bought at the store are pre-cooked. When you are ready to eat one, you cook it again by boiling, microwaving, frying or grilling it.
     
  8. Bengal B

    Bengal B Founding Member

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    Emeril's Classic Chicago Hot Dogs


    8 Vienna all-beef hot dogs
    2 pounds Idaho potatoes, unpeeled and straight cut (3 inches long by 1/2-inch thick)
    8 hot dog buns with poppy seeds
    1 cup minced onions
    1 cup brunoise fresh tomatoes, seeded
    1 cup yellow mustard
    1 cup sweet pickle relish
    Sport peppers, to taste
    Celery salt, to taste


    Preheat the fryer. Fill a stock pot 3/4 of the way full with water and bring to a boil. Add the hot dogs, reduce the heat to a simmer and cover. Cook until the hot dogs are plump, about 6 to 8 minutes. Fry the potatoes until golden brown, about 4 to 6 minutes, stirring occasionally for even browning. Remove and drain on paper towels. Season with salt and pepper. Place the hot dogs in the buns. Start topping the hot dogs with 2 tablespoons of each: onions, tomatoes, mustard and relish. Top with sport peppers to taste and sprinkle a little celery salt on top. Place each hot dog in the center of a piece of deli wrap. Place the fries next to the hot dog. Wrap the dog and the fries up tightly and serve.
     
  9. Bengal B

    Bengal B Founding Member

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    Hot Dog Soup

    Ingredients:
    3 c. boiling water
    3 c. diced potatoes
    1 onion, chopped finely
    3 chicken bullion cubes
    1 c. light cream
    1 c. milk
    3 T. butter or margarine
    1 t. salt
    1/2 t. pepper
    1/2 -1 lb hot dogs

    Instructions:
    Pour boiling water on top of diced potatoes in pot with onions. Cook slowly until tender. Keep potato water in pot and add all but the hot dogs. Heat until just boiling. Cut the hot dogs into small pieces. Put a generous spoonful of hot dog pieces in each bowl. Cover with the hot soup. Yum!!! I usually have to double this recipe at my house
     

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