Tuesday, February 8, 2011

Irish Stout Dog






Gourmet Hot Dogs!  Yum!
  
     Fancy hot dogs are a popular food item at trendy pubs and lounges.  Hot dogs can be prepared with an endless list of toppings.  A few bars and lounges in Las Vegas sell trendy gourmet toppings on hot dogs.  Modern food trucks in Las Vegas also offer gourmet dogs.
     Gourmet sliders and gourmet burgers are also big time popular food in Las Vegas.  Las Vegas is the current burger capitol of the world.  I had some very nice Kobe Beef Sliders last year at the Gold Lounge in the Aria Casino.  I have posted a few veal, yellowfin tuna, broiled eel and bison gourmet sliders in my blog already.  I have never posted a hot dog recipe in my blog till today.  Chefs do cook and eat hot dogs!  Chefs like myself, do like to create new gourmet hot dog recipes.
     Not all hot dogs are created equal.  Coney Island, New York is where hot dogs originated in America.  The original coney dog was a long, thin, all meat hot dog with a thin casing.  These American hot dogs were modeled after thin fine ground sausages in Hamburg Germany.  True hot dogs contain no cereal grain.  The best traditional hot dogs are all beef.  Thicker hot dogs are popular in Chicago, Detroit, Los Angeles and Philadelphia.  Las Vegas is famous for 2 ft long hot dogs that weigh more than one pound!  Foot long hot dogs are available in Las Vegas too.
     When I first moved to Las Vegas, my first couple of months were spent living very meagerly, till I started my new job.  I practically only lived off of the Golden Gate Casino's $1.00 Shrimp Cocktails and Slots Of Fun Casino's $1.00 foot long hot dogs.  The old Westward Ho Casino in Vegas is no longer there.  The Westward Ho Casino had 2 foot long hot dogs.  For $2.50 you could get a 2 foot long chili and cheese dog with onions.  After eating one of those giant chili cheese dogs, hunger did not return till sometime late the next day.  It was a tremendous amount of food for the money!
     The cheap $4.00 breakfast buffets gave me the opportunity to eat all the fruits and vegetables that I needed to stay healthy.  I never ate at home in Las Vegas for my first few months there, because I was always on the go.  For less than $20 spent a week in Las Vegas casinos, I did not ever go hungry!  I finally did get to the point where I did not ever want to see another hot dog as long as I live.  A person can eat only so many hot dogs, before the body says no more!
     Finally after shunning hot dogs away for 8 years, I got a craving to cook a hot dog today.  I bought a few coney style Nathan's all beef hot dogs.  I will be posting a few gourmet hot dogs that are my own creation as well as a few classic regional American hot dog recipes.
     Beer dogs are simply hot dogs that are boiled in beer.  For some reason my hot dog craving was for a beer dog.  Then just like a chef would think about creating a dinner entree, I created this Irish Stout Dog.  This Irish Stout Dog is not just simply a hot dog that is boiled in stout.  That would be too easy!
     Many gourmet traditional hot dogs are boiled or steamed before grilling.  This helps to plump the hot dog.
  
     Irish Chips:
     Cut 2 red bliss potatoes into 1/8" to 3/16" slices.  Cut about 14 slices.
     Heat some vegetable frying oil in a saute pan to 360º degree.  (medium/medium high heat)  The oil should be 1/4" deep.
     Pan fry the potato slices on both sides, till they become a golden brown color.
     Set the potatoes on a witre screen roasting rack to dry off any excess oil.
     Sprinkle a little bit of sea salt on the pan fried potato slices.
     Keep the fries warm on a stove top.
    
     Stout Poached Hot Dog:
     Heat 2 cups of Irish Stout in a sauce pot over medium high heat.
     Add 1 coney island style all beef hot dog.
     Boil the hot dog in the stout, till the hot dog just starts to plump up.
     Set the stout beer poaching liquid aside.  (Do not discard the stout beer hot dog poaching liquid.)
     
     Irish Stout Dog:
     Heat a saute pan over medium heat.
     Add 1 teaspoon of vegetable oil.
     Add 1 pat of unsalted butter.
     Add 3 or 4 slices of vidalia onion or sweet onion to the oil in the hot saute pan.  The onion slices should be 1/4" to 3/8" thick.
     Saute the onions, till they start to caramelize.
     Add the reserved stout poached hot dog.
     Saute the hot dog with the onions, till the onions get some light brown highlights.
     Add the reserved Irish Stout hot dog poaching liquid.
     Add sea salt and black pepper.
     Add 1/2 tablespoon of sugar.
     Warm a hot dog bun in a 300º oven, but do not toast the bun.
     Rapidly simmer and reduce the stout and onions together, till the stout becomes a syrup consistency.
     Place the hot dog on the hot dog bun.
     Overlap the pan fried potato slices on the bun on both sides of the hot dog on the bun.
     Spoon the Irish Stout Onion topping over the hot dog.
     Garnish the plate with a dill pickle and an Italian parsley sprig.
  
     This Irish Stout Dog has an incredibly good flavor!  In true Irish fashion, the stout poaching liquid was not wasted.  It was used to make the sauce.  I figured that thin sliced potatoes that are pan fried like Irish chips would be very nice with the coney style hot dog on the bun.  The rich dark malt flavor of Irish Stout Beer does not need much sugar to sweeten it.  Especially when the stout is reduced with sweet onions.
     The onion and Irish Stout flavors are a nice match for this classic all beef coney style hot dog.  If you are tired of the regular toppings on your hot dogs, then this recipe is worth trying.  This Gourmet Irish Stout Dog creation turned out to be very nice.  Delicious!  ...  Shawna      

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