Hot Dogs

Who likes hot dogs? Boy, I sure do. Who likes history? ... Well, I don't care, here you go.

"A hot dog is a type of fully-cooked, cured and sometimes smoked sausage of even texture and flavor that is softer and moister than most other sausages. It is the sausage most readily eaten as finger food, especially in the United States. It is usually placed hot in a soft, sliced bun of the same shape as the sausage, and optionally includes condiments and toppings.

Hot dogs are also called frankfurters, or franks for short (named after the city of Frankfurt, Germany, the original frankfurters are made of pork only), or wieners or weenies (named after the city of Vienna, Austria, whose German name is "Wien", the original wieners are made of a mixture of pork and beef). In Australia, the term frankfurt is used rather than frankfurter.

Sausages similar to hot dogs were made and consumed in Europe, particularly in Germany, as early as 1864. Even in the United States, the hot dog's association with baseball also predates the 1904 Exposition. St. Louis Browns owner Chris von der Ahe sold them at his ballpark in the 1880s. While many persons are credited with the "invention" of the hot dog, according to the National Hot Dog Council the hot dog was invented in the 17th century by a German butcher named Johann Georghehner."

Chicken Corn Chowder

It's warming up now, but last week when it was super cold outside, I went on a bit of a run with hot soups. This is beyond simple. Heck, I taught Jeff to make this years ago (actually, it's a bit updated from back then).

It's pretty zippy, if hot isn't your thing use half of the jalapeños and go from there.

1 tbsp olive oil
1 large onion, chopped
2.5 cups kernel corn, thawed if frozen
3 cups of chicken broth
1 small can of jalapeño peppers
1/2 tablespoon chili powder
1/2 cup milk
2 chicken breasts, cooked and cubed
cracked black pepper and salt to taste


Heat olive oil in a dutch oven, then saute' onion until softened. Add kernel corn and saute' further for 2 minutes. Add chicken broth and puree the mixture with a stick blender (or food processor). Add all other ingredients and heat through. Once milk is added, ensure the soup does not boil.

Beef and Broccoli

For Yvonne and Tom. :)





INGREDIENTS:

* 3/4 pound lean beef

* Marinade:
* 1 tablespoon rice vinegar (substitute rice wine if desired)
* 1 teaspoon sugar
* 1 teaspoon soy sauce
* 1 tablespoon water
* 1 tablespoon cornstarch

* Sauce:
* 2 tablespoons oyster sauce
* 2 tablespoons soy sauce
* 1 tablespoon water

* Thickener:
* 1 teaspoon cornstarch mixed with 1 tablespoon water
* 1 pound fresh broccoli
* 2 garlic cloves

* To Cook Broccoli:
* 1/2 cup water
* 1/4 teaspoon salt, or to taste
* 1/2 teaspoon sugar, or to taste

* Other:
* 2 tbsp canola oil

PREPARATION:

Cut the beef across the grain into thin slices. Add the marinade ingredients, adding the cornstarch last (use your fingers to rub it in). Marinate the beef for 30 minutes, at least.

While the beef is marinating, prepare the sauce and vegetables: for the sauce, mix together the oyster sauce, light soy, dark soy, and water in a small bowl and set aside.

In another small bowl, mix the cornstarch and water thickener and set aside.

Wash and drain the broccoli. Cut the stalk diagonally into thin slices. Cut the flowerets into 3 or 4 pieces. Crush the garlic.

Heat the wok on medium-high and add 1 tbsp oil, and coat the entire center of the wok. When oil is just barely starting to smoke, add the beef. Stir-fry until nicely browned. Remove and drain on paper towels. Add the crushed garlic and stir fry very briefly until aromatic.

Add the broccoli, sprinkle the salt and sugar over, and stir fry briefly, turning down the heat if necessary to make sure it doesn't burn. Add the 1/2 cup water, and cook the broccoli, covered, for 4 - 5 minutes, until it turns a bright green and is tender but still crisp. Remove from the wok and drain.

Clean out the wok and add the other tablespoon of oil. Add the broccoli and the beef. Add the flavor sauce and cornstarch mixture in the middle of the wok and stir quickly to thicken. Mix everything together and serve hot over steamed rice.

Turkey Pot Pie

I'm posting this a month late, thanks to my addiction to Vanguard.

Karen's parents were here and we ("we" meaning mostly Diane) cooked up a random turkey. Now, when I was a kid, my grandfather was constantly whipping up chicken / turkey pot pies, and I had never made one, so here was my chance. Karen did the crust, I did the filling. It turned out great, and Ryan packed away a large plate of it too.

INGREDIENTS

• 1 recipe pastry for a (10 inch) double crust pie
• 4 tablespoons butter
• 1 small onion, minced
• 2 stalks celery, chopped
• 2 carrots, diced
• 3 tablespoons dried parsley
• 1 teaspoon dried oregano
• salt and pepper to taste
• 2 cubes chicken bouillon
• 2 cups water
• 3 potatoes, peeled and cubed
• 1 1/2 cups cooked turkey, cubed
• 3 tablespoons all-purpose flour
• 1/2 cup milk

DIRECTIONS

• Preheat oven to 425 degrees F (220 degrees C). Roll out bottom pie crust and place in the 10 inch pie pan and set aside.

• Place 2 tablespoons of the butter in a large skillet. Add the onion, celery, carrots, parsley, oregano, salt and pepper. Cook and stir until the vegetables are soft. Stir in the bouillon and water. Bring mixture to a boil. Stir in the potatoes, and cook until tender but still firm.

• In a medium saucepan, melt the remaining 2 tablespoons butter. Stir in the turkey and flour. Add the milk, and heat through. Stir the turkey mixture into the vegetable mixture, and cook until thickened. Pour mixture into the unbaked pie shell. Roll out the top crust, and place on top of filling. Flute edges, and make 4 slits in the top crust to let out steam.

• Bake in the preheated oven for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C) and continue baking for 20 minutes, or until crust is golden brown.

Seafood Chowder

Angela had a sleepover and spent the day with us, and while she was entertaining Ryan (playing Age of Mythology with him) I kicked out a pretty good seafood chowder. Hey, something I made that I've not already done...I've been re-making a lot of the previous stuff lately, as this has been going for a little while now. :)

• 1 1/2 cups milk
• 1 (8 ounce) cream cheese
• 2 cloves garlic, minced
• 1 cup chopped green onions
• 1 cup diced carrots
• 1 cup whole kernel corn
  
• 1 1/2 cups chopped potatoes
• 1/2 cup chopped fresh parsley
  
• 1 teaspoon ground black pepper
• 1 teaspoon cayenne pepper
• 1/2 teaspoon thyme
• 1/2 teaspoon oregano
• 1/2 teaspoon marjoram
• 1/2 pound white fish fillets
  
• 1/2 pound shrimp
• 1/2 pound bay scallops
• 1/2 pound crab meat
• 1 can chopped clams

Directions

1. Place 1/2 cup milk, cream cheese, and garlic in a large pot over low heat. Cook and stir until blended. Mix in green onions, carrots, corn, potatoes, parsley, and remaining milk. Season with the spices. Simmer 25 minutes. Do not boil.
   
   
2. If you need to thicken the chowder, finely grate a small potato and add in for starch.
   
   
3. Mix the shrimp, scallops, crab meat, and clams, and continue cooking 10 minutes, or until seafood is opaque.

Brown Sugar Meat Loaf

Can you have too much meat loaf? Perhaps according to your doctor, but it was a rhetorical question so let's move on. I have in the past already done a meat loaf, but this one was quite different so I'll add it as a separate entry. This one was sweet and mild, seasoning-wise. It would be good for kids. I kept some of the brown sugar / ketchup mixture in reserve and brushed it on the top for the last 10 minutes of cooking.


INGREDIENTS

* 1/2 cup packed brown sugar
* 1/2 cup ketchup
* 1 1/2 pounds lean ground beef
* 3/4 cup milk
* 2 eggs
* 1 1/2 teaspoons salt
* 1/4 teaspoon ground black pepper
* 1 small onion, chopped
* 1/4 teaspoon ground ginger
* 3/4 cup finely crushed saltine cracker crumbs

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 5x9 inch loaf pan.
2. Press the brown sugar in the bottom of the prepared loaf pan and spread the ketchup over the sugar.
3. In a mixing bowl, mix thoroughly all remaining ingredients and shape into a loaf. Place on top of the ketchup.
4. Bake in preheated oven for 1 hour or until juices are clear.

Leek, Brie, & Beef Bageutte

Seared beef, saute'd leeks in butter, roasted garlic, and melted Brie cheese on toasted bageutte slices? Yes please, and right now.

You don't need a recipe...just throw this together and it'll be awesome, trust me.