January 31  #531                                    Hot Dogs for the Super Bowl

            Here’s a chance to really go top dog for the Super Bowl.  Serve up hot dogs with all the fixings and let your guests take a literal tour of Hot Dog America.  Here are some of the styles in various regions around the USA.

            New York:  all-beef frank in a warmed bun, with mustard and sauerkraut.

            New England:  steamed hot dog in a top-loading bun, mustard only.

            Chicago:  steamed wiener in a steamed poppy-seed bun, with mustard, sweet relish, a dill pickle spear, slices or wedges of tomato, hot peppers, celery salt, absolutely no catsup.

            LA:  the original Chili Dog, hot dog, white bread roll, mustard and catsup, beanless chili, diced onion.

            Sonora Arizona:  Mexican roll, deep fried dog wrapped with bacon, mayo, mustard, salsa, refried beans topped with chili sauce

            Carlisle, PA:  The Hotchee Dog, steamed roll and frank, a bed of cheese, a dollop of “with sauce” (chili), minced onions and mustard.

            Michigan:   simple bun and dog topped with spaghetti sauce.

            Montreal:  top loading bun, beef frank, mustard, sweet relish, chopped onion,

cole slaw.

            France:  Believe it or not, they have a version.  Take half a baguette, impale it on an iron rod to make a hole for the wiener and some mustard, then melt gruyere cheese on the crust and voila!

                                                      Baltimore Ravens Dogs

To honor our illustrious team Radio Kitchen has designed a special hot dog that incorporates the team colors, purple, black, gold and white.  Start with a toasted potato hot dog roll and slather it with bright golden mustard.  Lay in the wiener and spoon on some black bean salsa (cook up black beans and onion, then puree in a blender).  Top it off with finely diced purple onions, and there you go, your own Raven Dog.

BACK TO RECIPE ARCHIVES