The Perfect Hot Dog

perfect hot dog


Creating the perfect hot dog starts with cooking, Steam then put on a grill just for a few seconds sears in the flavor.  If you can’t steam then you can boil but wait until the water is boiling then put the hot dog in long enough to reach 140 degrees then put it in a frying pan with a little oil and cook it for about a minute.


The Dog

When it comes to the meat, there are two main types of hot dogs: beef and pork. While some may never have thought about the difference, I think beef will give you the best flavor, and you will want a 100% all beef hot dog.

The Bun

The first criteria for a proper bun should be the perfect fit. Hot dogs and buns go hand in hand and should fit as closely. The goal for the bun should be with every bite, you experience dog and bun as one, and not have bun left after the hot dog is gone.

The bun is a carrier for the hot dog and therefore texture and flavor need to be kept in mind.  A steamed bun is a perfect start.  Then grill with butter until the edges are brown. “When the casing of the hot dog is snapped with the first bite, those juices are unleashed and there needs to be a bun there ready to collect and not get soggy and fall apart.


Once you’ve got the perfect hot dog set in a perfect bun, plain ketchup will not cut it. Starting with a steamed and toasted bun, put grated cheddar cheese, inside the bun and then put the dog on top. It will soften and melt the cheese, then top it off with grilled onions, diced tomatoes, fresh crumbled bacon, a touch of avocado, zig zag some brown mustard on top. Finish with a sprinkle of celery salt.



Top Food Trends For 2011: Hot Dogs

Every Day with Rachael Ray magazine picked up the top trends of 2011 has revealed that pies, hot dogs, gourmet airport food will be the flavour of the year.

Liz Vaccariello, the magazine’s editor-in-chief  picked out three of her magazine’s top food trends for 2011 that can already be seen in New York.

1. Gourmet airport food

“Food is comforting, and with all the hassles of flying these days, that is more important than ever,” Vaccariello explained.

“Also, airport dining is one last opportunity to get a taste of the town. The local chefs are finding out that this is their chance to leave either the first taste or last taste in New York City.

“The best chefs in the city are recognizing that people who travel tend to be people who care about food.

“Another part of the issue is that the food on planes is so bad and you have to pay for it now. So people want to eat before they get on the plane and they want to eat well,” she said.

2. Pies

 Vaccariello insists “Pies are really coming back into style,” she said, pointing out that even President Obama loves eating pie.

“We are seeing pies have their day in the sun because they are the ultimate comfort food. There is something so familiar about pie. In many ways, it can be a one-dish meal.

“Not only are restaurants serving pies on their regular menus, but you are seeing pie-specific places pop up,” she revealed.

3. Artisanal hot dogs

“There’s something so iconic about a hot dog from a cart in New York City, but that’s not what we are talking about here,” Vaccariello said.

“We are talking about fancy hot dogs with fancy toppings. We’ve already done this with pizza and burgers; 2011 is hot dog’s year to shine.

“They have a pickle dog with mayo and mustard and the salty taste mixed with the hot dog just puts you in heaven.

“It’s really what we put on top of the hot dog that’s starting to matter. You can really get creative with the flavours and textures,” she added.

Got an idea for a great hot dog topping? contact me and I will post it on my blog.

Thanks to for the info

America’s Youngest Hot Dog Vendor

I remember as a kid mowing lawns, raking leaves, or shoveling snow to earn a buck. I thought that spirit had long faded away. You don’t see kids doing those kind of things for money anymore. But today I read about a 10-year-old boy who is in the process of starting his own hot dog business!

Young Parker from Virginia with the help of his dad has purchased his first hot dog-cart from money he saved up. Parker decided to go into the hot dog business as a way of paying for college. Right now he is awaiting permit approval, and will be out there selling hot dogs soon.

Peadawgs Owner

America's Youngest Hot Dog Vendor

Parker is also has a website for Peadawgs.

My hats off to Parker and his parents for instilling in him the work ethic and entrepreneurial spirit to make this happen.

Quick And Easy Stew

This time of year almost everyone enjoys a hearty bowl of stew. This is a quick recipe that will bring the family to the dinner table. Prepare in the morning it will take about 20 mins. then put it all in the crock pot and let it go until dinner time. Cost of this stew is about $12.00 and makes about 6 servings, so about 2 bucks per person.  Here is what you need:

2 lbs sirloin steak or stew beef cut into chunks

1 bag baby carrots

5-6 potatoes peeled (or not)

3 table spoons flour

1 pkg McCormick stew seasoning (normally I would make my own but we are talking quick)

3 cups water

optional: 1 can of sweet corn and or green beans

salt & pepper

1 or 2 cans of Pillsbury rolls

Cut up you meat into medium to small chunks, roll in the flour and put in a skillet over medium heat until brown.

Once the meat is brown add in 3 cups of water and your season mix and let it come to a boil. (about 5 mins)

Cut up the potato and carrots into med chunks. You should have about 5 1/2 cups of veggies.

Put the veggies in the crock pot first, then the meat and water, salt and pepper to your liking.

not all crock pots are the same but if its going to be 8 or more hours until dinner you can put it on low. 6 hours or under put it on high. Leave the corn and green beans until the last 15 mins. of cooking because you don’t want them to turn to mush.

15 mins before dinner follow the directions on the rolls and put in the oven. Add the corn and green beans and you will have a quick and hearty meal that will bring the whole family to the dinner table!

Stew meat

Stew meat



in the crock pot

in the crock pot

The Finished Product

The Finished Product

The Utimate Comfort Food: Mac & Cheese

This has nothing to do with hot dogs, but for Thanksgiving my wife made the ultimate in comfort food: Mac & Cheese of course it was the Bombdiggity! I may just have to add this to our menu!  But until then here is the recipe for a smaller serving: I would say about 10

Macaroni & Cheese

THe Ultimate Comfort Food


Here’s what you need:

1 pound elbow macaroni pasta
1 cup whole milk
Two 12-ounce cans evaporated milk
3 eggs
1/2 cup sour cream
2 sticks butter, cut into small pieces
1/2 pound Colby cheese, shredded
1/2 pound Monterey Jack cheese, shredded
1/2 pound sharp Cheddar cheese, shredded
1 pound Velveeta cheese, cut into small chunks
Salt, to taste
1 tablespoon white pepper
1 tablespoon sugar
1 cup shredded American or mild Cheddar cheese


Preheat your oven to 350 degrees, at the same time Bring a large pot of lightly salted water to a boil. Cook pasta according to package directions. Drain and transfer the pasta to a 9-by-13-inch casserole dish. Set aside.

In a large bowl, combine the whole milk, evaporated milk, sour cream, and eggs. Mix with a fork until thoroughly combined.

Add the butter and Colby, Monterey Jack, sharp Cheddar and Velveeta cheeses to the pasta.

Pour the milk and egg mixture over the pasta. Season with salt, pepper and sugar and toss. Sprinkle the top of the pasta with the remaining cup of American or Cheddar cheese.

Bake for 30 to 45 minutes, or until the top is lightly browned.