Cookin’ With Hotdogs

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Last week, I called up my buddy, Suze, while I was making dinner. As we chatted about the news of the day, I described my dinner plans. I was making a quiche with leftovers and random vegetables in the fridge. I sliced up a leftover hotdog and fried them up a bit. I chopped up leftover broccolli. Then, I sauteed some mushrooms with butter and thyme. It all went into the quiche. 

I've made other masterpieces like this before. I might be most proud of the chicken fajitas, where the chicken marinated in Lemon-Lime Gaterade. A little sweet, but it worked. 

Suze was horrified that I was mixing fancy cooking, ie quiche, with common cooking, ie the hotdog. It turned out just fine, thank you very much. But that meal sparked a whole discussion about horrific things you can do with hotdogs. 

Suze found a recipe for Hawaiian Hot Dog Surpise. The author notes that it would be great for a Christmas Dinner. Hotdogs, pineapples, brown sugar, baked beans. All in a slow cooker. Mmmmm. 

Question of the Day: What's the scariest recipe that you've found on the Internet or that you've whipped up yourself. 

21 thoughts on “Cookin’ With Hotdogs

  1. “Fancy” Franks with Mac ‘n’ Cheese
    Amy’s organic macaroni and cheese, mixed with slicked and sauteed kobe beef hot dogs and frozen peas.
    I felt so ashamed eating it, even as I went back for thirds.

  2. When I was 15 and my mom had cancer, I had a long stint of being in charge of cooking dinner for my family (a total of 5 people). At the time, I didn’t realize that cooking means planning and shopping, so I tended to just improvise from whatever was in the fridge and freezer. The absolute nadir of my cooking during that period was probably the time that I created a stew consisting of sliced hotdogs, red cabbage and ketchup. I was still hearing complaints about it years later, but at the time I actually liked it.

  3. @ Amy P
    That actually doesn’t sound so bad. You were only 15.
    I might have used beer or Balsamic vinegar, but what’s wrong with a little cabbage and hot dogs (as long as you sleep with the windows open)?

  4. Hot dogs are a staple food here in Ghana. They call them sausage and serve them with jollof rice. Today I had some in gravy with jollof rice, fried rice, grilled chicken, steamed cabbage, spaghetti, sauce, and pineapple juice with ginger. That is about as bog standard a West African meal as you can get.

  5. “Suze found a recipe for Hawaiian Hot Dog Surpise. The author notes that it would be great for a Christmas Dinner. Hotdogs, pineapples, brown sugar, baked beans. All in a slow cooker. Mmmmm.”
    I’m getting deja vu from that recipe. I’m not sure if I’ve eaten all of those ingredients together, but I’m pretty sure that I’ve had most of them at the same time on different occasions. My mom always made baked bean and canned pineapple casserole for church potlucks and other special occasions.
    “Question of the Day: What’s the scariest recipe that you’ve found on the Internet or that you’ve whipped up yourself.”
    I own a Russian cookbook where there’s a picture of a whole fish that (totally inexplicably) is decorated to look like it has eyelashes. James Lileks, eat your heart out.

  6. Somebody I used to work with would bring White Castle patê to potluck events. As near as I could tell, the recipe was tossing White Castle burgers (bun, onion, and all) in the blender with a jar of horseradish. Then he baked it for however long it took to get crusty.

  7. My grandmother’s chicken tetrazini recipe involves a large amount of Velveeta cheese. I always feel a little strange buying it alongside things like good parmesan and smoked mozzarella. Really, though, nothing else will do, and it’s wonderful.

  8. Probably the recipe that my husband’s grandmother contributed to the First Baptist Cookbook- two kinds of grits, Velveeta and salt.

  9. “My grandmother’s chicken tetrazini recipe involves a large amount of Velveeta cheese.”
    That reminds me of an old Greek family recipe for baklava (???) that I once heard that included Rice Crispie cereal as the primary ingredient.

  10. When I was growing up, my mom’s go-to casserole recipe called for the following: fried ground beef, either rice or macaroni, some sort of tomato sauce, all topped with big gobs of Velveeta. The Velveeta was what made it edible. Once you got past the cheesy top layer, it was unbearably bland.
    It’s odd that this thread has not called forth any cream of mushroom soup based recipes. Florence King has a pretty thorough expose of 1970s WASP cooking habits in her book “WASP, Where Is Thy Sting?”
    Mrs. Jonesborough (King’s typical High WASP housewife) “is the foremost exponent of the glop-it-up school, a cuisine that has been thrust upon America by that Waspy outfit, Campbell’s Soups. Adding a can of cream of mushroom soup to a can of tuna and calling it Tuna Surprise makes her feel like one of those women that service magazines call “menu planners.””
    “The last word on Wasp cooking is found in James Jones’ midwestern epic Some Came Running, when alluring Gwen French invites the hero to dinner and gives him stuffed beef heart, white potatoes, sweet potatoes, and fried apple. Wasp women, High or Low, like to call themselves a “man’s cook,” a sexier way of saying that they see nothing wrong with serving two kinds of potatoes at the same meal.”

  11. Despite growing up in deepest midwest, my mom really never made a casserole unless you count scalloped potatoes. I’d never eat them at a potluck and only nibble them if I was a guest.

  12. “…unless you count scalloped potatoes.”
    Not in a million years. A casserole is like smut–I know it when I see it, and scalloped potatoes is not a casserole.

  13. My dad made dinner one night. He put a whole fish (head and all) into a wok, submersed it in water, threw in some onions, and about half a bottle of ketchup and cooked the whole mixture. We sat down for dinner, my mom practically blurted out “WTF?!!!!” Then came down on him for wasting a perfectly beautiful whole fish, I took one taste and declared myself finished. My dad smelled it, then started laughing uncontrollably and never ate a bite. That was more 10 years ago and we STILL give him a hard time for itc.

  14. I tutored a Ukrainian refugee family in high school, and the mother would always feed me copious amounts of food, much of it made with hot dogs. Her specialty was “borscht,” which was this orange colored soup with a thin film of grease on the top. It would have chunks of boiled potato, cabbage, gristle, and hot dog in it. I’m not quite sure what made it orange, but I doubt it was beet juice. She would serve it lukewarm, just at the temperature when the grease would start to bead up. She was apparently a cook in a school cafeteria back in Ukraine. Other specialities included hot dogs cooked in very heavy, doughy pastry, or sometimes just sliced hot dog served with sliced tomatoes and black bread. I would eat the meals with instant coffee with about 4 teaspoons of sugar.

  15. “with a thin film of grease on the top.”
    That’s how you know it’s good soup.
    “She was apparently a cook in a school cafeteria back in Ukraine.”
    Aha.
    I’ve never been in Ukraine (except for the Crimea, which really doesn’t count), but Ukrainians are not famed for the elegance of their cuisine.
    Now I’m wondering what made B.I.’s hostess’s borshch orange. Wikipedia mentions something about a tomato-based orange borshch, but that doesn’t really explain the orangeness.
    My feeling from past experience is that the term “borshch” covers a multitude of sins (although I’ve had some good ones). Wikipedia claims, “The soup began its existence from trimmings of cellared vegetables consumed throughout the winter months. Most families had a container, usually a kettle or stove pot, kept outside to store those trimmings. Around the first spring thaw, that pot was placed on the fire and cooked into a soup-like meal. ”
    I think that description earns borshch a place on this thread.

  16. “Wikipedia mentions something about a tomato-based orange borshch, but that doesn’t really explain the orangeness.”
    Or maybe it does, now that I think about it.
    By the way, my husband tells me that in Poland, you refer to the little bubbles of liquid fat at the top of soup as “eyes.”
    At least in the mid/later 1990s, Russians would praise foods for being “high calorie” (vysokokaloriinyi). Of course, the context, was that just a few years earlier, they’d been half-starved.

  17. My all-time scary winner once again- gram’s lime jello with canned chicken, cottage cheese, celery, carrot shreds and pineapple. I believe it was made with ginger ale instead of water. It was foamy.

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