Danger Dogs and Mexican Hot Dogs

from: Jamey W. Bennett
to: Daniel Larkin
date: Mon, May 20, 2013 at 9:16 PM
subject: Danger Dogs and Mexican Hot Dogs

Dude,
I already gave you a sneak peek via text message, but I’ve gotta tell you—Mexican hot dogs are the shit. Which is funny, because they’re sometimes called Danger Dogs.

My first experience with Mexican hot dogs is with the variety known as Sonoran Dogs. Philly has the cheesesteak and Tucson has Sonoran Hot Dogs. Named after nearby Sonora, Mexico, these things are incredible, but unless you live in Tucson and have access to the amazing and famous El Guero Canelo or a street cart equivalent, these are tough to come by.

The exception is places like Los Angeles, where you can find little old ladies who have turned old metal trash cans into grills, and can be seen cooking these over a fire on cookie sheets at 2 am to sell to all the drunks coming out of the bars. I first enjoyed this completely unregulated health department Danger Dog nightmare with Pigeon John and King Charismatic after a Rootbeer show in the wee hours of the morning. The second time? Right before seeing LA Symphony and Wu-Tang tear it up. Let’s just say these dogs go well with good times.

My love was rekindled at a local cantina here in Philly. Their food is typically expensive, so when they added $3.50 Mexican hot dogs to the a la carte menu, I was getting them on the semi-regular with free chips and salsa. They recently doubled the price to $7 a dog, so I decided it was time to discover my own dogs.

So anyway, what makes these dogs special? Bacon. And peppers. And everything but the kitchen sink. The basic idea is that you wrap a hot dog wiener in bacon, and put it on a bun with a whole bunch of other stuff. The Danger Dogs in California (in my experience) are usually served with sauteed onions and peppers and whatever condiments you want. The Sonoran Dogs get crazier, usually dipping the dog deep in big buns, and slathering everything on top, including pinto beans. I’ve even heard that so-called Tijuana Dogs sometimes include pineapple and avocado.

In short, it’s a more-or-less a Chicago Dog, re-imagined south of the border style.

Here’s my easy approach to Mexican hot dogs. Gather up the following ingredients:

  • Hot Dog Wieners
  • Hot Dog Buns
  • Bacon
  • Fresh Tomato Salsa
  • Queso Blanco (I like real Mexican cheese crumbled, but shredded cheese is fine, too.)
  • Jar of Jalapenos
  • Onions and Oil (to sautee)
  • Fresh Peppers (serrano or jalapeno or something else)
  • Mayo
  • Hot Sauce of Choice

Now get a load of how easy this is.

1. Wrap hot dog wieners in bacon. Cook (preferably on a grill) until the bacon is the way you like bacon. Careful for flare ups, since bacon is so fatty.

2. Begin grilling the fresh peppers. Sautee the onions until carmelized. After the peppers have nice grill marks, throw them in with the onions to add a sauteed touch.

3. Grill the buns slightly.

4. Crumble the queso, and toss it up with some of the jalapenos. This makes the dressing of the dogs much easier.

5. When everything is done, assemble the buns like so: mayo first, then queso/jalapeno mixture, sauteed onions, and hot sauce. Then add the wiener/bacon and fill in the extra space with the fresh salsa.

6. Now what to do with your grilled/sauteed peppers? You can either add them to the bun for an extra kick, or what I like to do is grind sea salt lightly all over them, and nibble on them throughout the meal as a side. It’s absolutely wonderful. Picked this trick up from an old taco shack in Hawaii.

Finally, eat your Mexican hot dogs with luxurious, inexpensive abandon.

Oh, I almost forgot a very important part. Drink a beer. But you should do this before, during, and after the meal preparation. Also, before, during, and after the meal consumption.

¡Arriba!

Bacon Cheese Spread

from Daniel Larkin
to jamey w. bennett

Next time you’re in Knoxville, I’m going to take you to my new favorite watering hole, Public House.  Beyond the fact that there is not a single television in the joint, one of the best things about Public House is their bar-food – everything from three shades of roasted nuts, to truffle popcorn, and everything is local and fairly priced.

For my money, the best item on the menu is their Bacon Cheese Spread.  It’s essentially the most awesome pimento cheese served with warm crusty bread.  It’ll make you weak in your knees.  I know a few people who have tried to recreate it at home, but have come up short.  Fortunately, I think I’ve got it.

Here’s all you need.

The process is so simple a four year old could do it.

Grate the cheese with a thick grater and mix in the mayo, sour cream and Worcestershire sauce.  Now, decide how much banana pepper and bacon you want in it – a handful of peppers and a few slices of bacon should be enough.  Chop these up into small pieces and fold them into the cheese mix.  Taste.

Is it bacony enough?  If you’ve got enough bacon in, but want more bacon flavor, just add a little splash of liquid smoke.  It’s not cheating, I swear.  (Vegetarians can also recreate the bacon flavor with just liquid smoke.  Fake bacon would just go limp in the mix.)

There you go, dude.  Spread it on some buttered Texas toast and make yourself the most delicious grilled cheese heart attack you’ve ever tasted.

IPA-Crusted Pizza

Dude,
It was good to talk to you tonight, and a bit of an encouragement just to share stuff with ya.

So the verdict is in. The pizza was really good. I’m still way amateur when it comes to homemade pizza, but theconsistency and presentation on this one was pretty good.

Basically, I kinda just winged it. I really wanted pizza, but I wanted to stick with my October Unprocessed commitment. So at Trader Joe’s I picked up unbleached whole-wheat flour, and some good, basic mozzarella with no crazy anti-caking agents or anything. I had bacon from Whole Foods, local hot sausage from the farmer’s market, and some jalapenos I pickled myself (inspired by your pickled eggs bit).

For the dough, I used 4 cups flour, 1 tsp. baking powder (this is the only iffy thing on processed foods), 1-1/2 tsp. salt, a packet of yeast, 2 tbs. olive oil, and a can of beer. Mixed it together (had to add a little water), kneaded it and covered. After about 2 hours I split it in two, rolled it into a ball, and then flattened that shit.

I did my own pizza sauce, too (sorta). I got the idea from AllRecipes.com, but I did things my own way. Basically, I took about 4 oz. tomato paste, 3 tbs. grated parmesan, a couple garlic cloves, 2 tbs. honey (instead of sugar), ¾ teaspoon onion powder, and ¼ tsp. of each of the following: oregano, marjoram, fresh basil, black pepper, cayenne pepper, and red pepper flakes. Then I slowly poured crushed tomatoes into the mix, stirring constantly, until it tasted how I wanted. I also salted to taste. It was sweet and yummy.

One pizza was a spicy Hawaiian-style. I used bacon, sausage, pineapple, and jalapeno.

The other pizza was full of caramelized goodness. I caramelized slices of heirloom tomatoes (!!!!!) in my skillet, and caramelized some onions – all with my local, organic, raw butter. Threw that on a pizza with cheese. DAMN. I think tomorrow I might just caramelize some tomatoes to eat like candy.

Sprinkled oregano on top, then baked at 400 degrees. I always bake in a pan, then for the last couple minutes I pull the pizza off the pan with my pizza peel and put it directly on the rack.

I’m interested in your pizza tips one day.

Cheers,
Jamey

P.S. Oh yeah, and I brushed melted butter on the crust. It was awesome.

Agave Lemon Beer Butt Chicken – with BACON

Every year, if we’re all together, my (Jamey) family has a beer butt chicken cook-off around Christmas or New Years. This is what I did in 2010, and it was awesome. Daniel asked what I did…and here’s my response.

from Jamey W. Bennett
to Daniel Larkin

Okay, here it is.

  • 1 whole chicken
  • 1 beer butt stand (you can get these at Walmart or online)
  • 1/2 beer in a can (you can use a soda can & fill it up with homebrew or whatever)
  • Lemon pepper seasoning (the one I used was fancy, and included a lot of goodies like garlic powder and salt and such – in other words, just find one that sounds awesome)
  • 1 stick of butter
  • Agave nectar (you can get this in the honey section)
  • 1 pack of bacon (12 oz or 16 oz, you choose)
  • 2 lemons
  • Toothpicks

Thaw the chicken, separate the skin from the front and the back of the chicken carefully. There may be sections that will be difficult to separate, so I just took a knife and made little slits in the skin, and put my finger in their to separate it a bit.

Squeeze bits of the butter in between the skin and the meat all over the chicken. I didn’t quite use the whole stick, but pretty close.

At this point, it may be a good time to put the chicken on the stand for decoration purposes, but don’t put the beer in yet. Sprinkle the outside with the lemon pepper, and load your hand up with lemon pepper and work it into the meat, between the meat and skin.

Cut one of the lemons and squeeze the juice all over the bird, and even inside if you wish.

Use the agave nectar and squeeze it between the meat and skin, and then do a few circles on the outside of the bird (it will slowly run down your chicken.

Now wrap that shit in bacon, and use toothpicks where necessary to keep the bacon in place. Glaze the bacon with the agave. Now let it sit for awhile for the flavors to soak in.

Pull the stand out, put the beer can in the stand, then stick it back in. I threw a few bits of red onion inside the can, as well as some lemon peel, but I have no way of knowing if this did anything. Sounded good to me, though. Oh and I put a bit of soy sauce in the beer too, but that was an impulse. Also, I used a Bavarian-style hefeweizen in keeping with the lemon fruitiness theme. But I bet even Coors would make a mean bird.

Slice into the other lemon a bit so that the meat of it is exposed and shove it into the top of the bird where the neck used to be. This will keep the beer goodness locked inside the bird, and will hopefully allow lemon juice to drip into your bird, making it moist and delicious.

Grill or bake upright (thanks to the stand). We grilled for about an hour. It pretty much requires your attention the whole time (keeping the grill shut as much as possible), but especially because of the butter and bacon – you will have flare ups.

Use a meat thermometer and pull off when it’s 170-180 in the thigh. Remove it from the stand (this is tricky and may require several tools and people), remove the lemon, get the toothpicks out of it, carve, and enjoy.

This kicks ass. I’d like to figure out how to make it a little more lemony if possible. Oh, and drink a few beers when you cook it. I almost forgot that.

Laterz,
Jamey

from Daniel Larkin
to jamey w. bennett

Oh shit.  I think I just peed a little bit reading that.  You know its a quality recipe when it has the three-B’s of awesomeness – bacon, butter and beer.  I’ve never heard of a beer-butt can cooker, but that looks genius.  I will definitely have to try this.  Thanks!

from Jamey W. Bennett
to Daniel Larkin

They are awesome.

Here’s a standard type: http://amzn.com/B000XE63M2

And here is a fancy one, looks like no BPA. http://amzn.com/B0007ZGUK2