There’s nothing better than getting presents in the mail because of my little blog, that is, until you get a cookbook all about hot dogs. How did they know I love wiener so much?!?! But enough about me…
Texas born, and very attractive, Russell Van Kraayenburg of Chasing Delicious and The Boys Club fame brings us his latest cookbook, Haute Dogs, and boy is it a wiener! (These jokes aren’t ending anytime soon so you might as well get used to it!)
What I find most fun about this particular cookbook (besides the obvious) is that he starts by taking us through hot dog history and what he calls “The Basics” of this tublar meat sensation. (Did you know that Americans consume over 7 billion hot dogs between Memorial Day and Labor Day and 150 million of those are eaten on the Fourth of July alone? WHAT?! That’s crazy talk!) Then just when you think you’ve had enough of a history lesson we get the recipes from around the world! It’s like a history class solely on hot dogs! I wonder if I can get college credit for this?
Every time I open this book I salivate. From the Plain Jane and Corn Dog to the German Three in a bun (Is this a gay boy’s dream, or what?) this book is definitely an homage written by someone who knows his wieners. I highly recommend purchasing this today in order to prep yourself for all your summer festivities. Your friends wont know what hit them!
You can purchase Haute Dogs via Amazon here —> I Heart Wieners!
A simple recipe from the book and actually one that’s right up my alley just ’cause my momma used to serve them to me this way is the
Place of Origin: Montreal / Other Names: Montreal Hot Dog, Steamie
This dog can be traced back to 1930s Montreal, as the popularity of
the hot dog in America spread across the border. Despite the city’s ban on street carts in the
1940s, the Montreal Steamie has lived on as a classic. Order one “all dressed”—an Anglicization
of tout garni, which means “all garnished” (i.e., with everything)—and you’ll likely get a dog
topped with mustard, chopped onions, and ’kraut.
All-beef hot dog
Chopped white onions
Assembly: Get out a classic bun. Steam an all-beef hot dog and the bun as instructed on page 20. Place the hot dog in the bun and top with a smear of mustard and a handful each of chopped onions and sauerkraut.
Kitchen Note: “All dressed” doesn’t mean you can add ketchup or relish. Skip those condiments for an authentic Montreal Steamie.
Recipe and all photos courtesy of Quirk Books
The Kitchen Gaily