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I'm Here to Fix the Cable - November 2012 Archives


The Glory of the Sonoran Hot Dog
Posted Thursday, November 1st, 2012 by JJ

sonorandog

What's better than encased meat wrapped in bacon and topped with more meat? Not much. There are about 100 different versions of this monstrosity on the web and I put together my own topped with Chimichirri Mayo.

*DISCLAIMER* Like many chefs I never measure while I cook. These are fairly accurate guesses. YMMV

8 Hot Dogs (Good ones- not the cheap crap)

8 strips bacon

8 larger hot dog buns

1# Chorizo

2 Yellow Onions- small dice

1/2# Cojita Cheese (or Queso Blanco) crumbled

1 Tomato- Small Dice

1/2# Cilantro

2 Jalapenos

5 cloves Garlic

1 Lime, juiced

2 cups Mayonaisse

Salt and Pepper

- The day before wrap hot dogs with the bacon covering as much of the dog as you can. Pull the bacon tightly and leave refrigerated overnight. I found this helps the bacon stay on better during cooking.

- Chop half the cilantro, jalapeno, garlic and lime juice in food processor until a paste. Add to mayo

- Cook onions in a pan with butter or oil until browned

- Brown Chorizo

- Bake hot dogs at 350 for 10 minutes or until bacon is almost fully cooked. Finish in pan or on griddle to get the bacon crispy

- Split the bun, add your dog and top with chorizo, onion, cheese, tomato, chopped cilantro and mayo

 

A lot of recipes called for mustard but I felt it didn't need it.

6     


"we need a TBS food blog seriously. i want to learn how to eat better. DO IT"- Señor Furley
Posted Saturday, October 20th, 2012 by JJ

Figured I’d blog about what I’ve been cooking so here goes. Forgive me for not including pictures. If I had thought about writing this I would have. That’s something I’ll remember to do in the future.

Today’s venture was into Molecular Gastronomy again. I’ve always been a harsh critic against the whole movement but I’ve come to realize that it was only because there were so many chefs doing it simply for the sake of using the techniques. What kind of chef takes a tomato, purees it and forms it back into the shape of a tomato? The role of a chef is to take already great food and not to fuck it up. Keep it simple stupid. So why am I getting into it? Good question. Maybe somewhere in this process I will figure that out. Maybe there is a more utilitarian way of integrating the ingredients, methods and techniques that doesn’t seem so unwarranted.

First attempt was simple. It was an hors d'oeuvres reception at the Spaceport museum where they wanted “spacy” items served so I figured this was a good time to work something in. It was at the height of tomato season in Wisconsin so an obvious go-to was a Caprese salad. An heirloom tomato was a no-brainer as was fresh mozzarella. Drizzle with good olive oil, basil chiffonade and sea salt on an Asian spoon. It’s a classic dish that’s always a winner. For the twist I make Balsamic Vinegar caviar. My reason was simple, no mess. Put 150 people in a room walking around with stuff on their plate and adult beverages in their belly and there are bound to be wobbly plates. This way they aren’t spilling on themselves. Simple enough process for the first time using chemicals. Heat up balsamic vinegar, add Agar Agar, drip into freezing olive oil from a syringe, rinse, repeat. Huge hit that night and a good way to get my feet wet.

So there's the first one. Maybe doesn't appeal to everyone but it was on my mind today since I'm trying Mojito Balls in five minutes.

13     


Congrats to UncleJedi!!!
Posted Friday, October 8th, 2010 by JJ

And it "only" took 27 drawings.

100610

  


9/29/10
Posted Friday, October 1st, 2010 by JJ

092910

  


9/25/10
Posted Monday, September 27th, 2010 by JJ

092510

  

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