101 Hot Dog Recipes

What better way to celebrate a meal together than boiling, grilling, microwaving, frying or baking hot dogs:

• Chili dogs


• Hot dogs with slices Swiss cheese


• Hot dogs with slices of American cheese


• Hot dogs with slices of Velveeta


• Skin-on hot dogs


• Skinless hot dogs


• Piccalilli relish on hot dogs


• Mustard slathered on hot dogs


• Ketchup on hot dog


• Ketchup-peno on hot dogs


• Hot dog chunks in Jell-O


• Hot dogs and pork and beans


• Footlong hot dogs


• Homemade hot dogs


• Hot dog hors de oeuvres


• Hot dogs baked in the oven


• Grilled hot dogs


• Hot dogs boiled in beef broth


• Hot dogs boiled in chicken broth


• Steamed buns


• Toasted buns


• Stuck on the end of a stick and roasted over a campfire


• Hot dog casseroles with macaroni and cheese


• Stuffed hot dogs with cheese, onions or sauerkraut
  

Regional Hot Dog Recipes

• Chicago dogs: Yellow mustard, dark green relish, chopped raw onions, tomato slices, celery salt served on a poppy seed bun.
• Kansas City dogs: Sauerkraut and melted Swiss cheese served on a sesame seed bun
• New York City dogs: Steamed onions and pale yellow mustard sauce.
• Coney Island dogs: Topped with a spicy meat mixture.
• Southern slaw dogs: Served with coleslaw on top.
• Corn dogs: Stuck with a stick, dipped in corn bread batter, and then deep-fried.
• Tex-Mex dogs: Toppings include salsa, Monterey Jack cheese, and chopped jalapeno peppers.
• Pigs in a Blanket: Wrapped in pastry then baked in the oven.
• Baltimore Frizzled: Split open and then deep-fried to perfection.

Fast Food Spain

Hint: It's Not About the Tapas

Seems like Burger King, McDonalds, Pizza Hut, Starbucks and Kentucky Fried Chicken are on every street corner in Spain. But when in Iberia, consider foregoing a big and tasty Cuarto de Libra in favor of the local food. Spanish Bocaterias (fast food joints) are located throughout the country and offer a delicious alternative.

Here’s some local knowledge: A bocadillo is a submarine-like sandwich, only with a smaller loaf of bread. A bocateria sells them along with some very interesting side dishes, including Gazpacho.

One major chain, Pans and Company, offers a wide selection of bocadillos made with ham, chicken, bacon and tuna. More specifically, its Alsaciano bocadillo is made with chicken breast, olives, onions and mayonnaise. El Griego is a five-cereal baguette with olive oil, lettuce, tomato, and cheese garnished with oregano. El Fondue is a baguette with olives, olive oil, Manchego cheese, Brie and grated Parmesan cheese. Besides those three just mentioned, there are about two-dozen other varieties. Both hot and cold sandwiches are offered. There are also salads. Ensalada Atlantic is a basic entrée replete with iceberg lettuce, tomato and eggs, while Ensalada de Pollo adds chicken.

Then there’s the white bread sandwich store chain known as Rodilla, named after its founder. This place is a sleeper. At first glance its trays of sandwiches look like those unappetizing, cardboard-tasting, vending machine sandwiches you're used to back home. But there is a big, delicious difference between them and a Rodilla. It’s the fillings. The choices are many and include, various pates, ham, cheese, and salami. You must go there.

More inside info. Inside the store the first thing you’ll notice is that there are two counters. One is for take away food and the other for sit-down patrons. That’s what all the stools, chairs and the countertop are for. Rodilla boasts more than 86 establishments in Madrid, as well as in the provinces of Cataluña, Comunidad Valenciana, Castilla Leon, Castilla la Mancha, Murcia y Santander.

At the Boccata chain of shops I like the Marinero crab salad served on croissants. Also the salmon sliced so thin it only has one side and garnished with thin slices of boiled egg. The bacon and Emmentaler cheese is mouth watering. Bocatta also offers hamburgesas con queso, if you must.

One warning, no matter where you dine, be advised that just because an item is listed as vegetal does not mean that it is vegetarian. Instead, it means that it has vegetables and probably also tuna, ham or chorizo.

Finally, you also need to know the simple fact that nobody but tourists drink sangria.

Boston Brown Bread Recipe

Forget about banana bread and zuchhini bread

As the story goes Boston Brown Bread gets its name from colonial times. Essentially it's a quick bread, dough comprised of rye, flour, and cornmeal along with molasses. The dough was unceremoniously put in a sack and hung over a pot of beans cooking on the open hearth. Only, that's not the whole story. The recipe actually predates colonial America, dating back to England where they cooked peas in the same way.