Wild Idea Buffalo Recipe of the Week – HOT DOG DAYS OF SUMMER

July 14, 2021 at 6:02 AM | Posted in Wild Idea Buffalo | Leave a comment
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This week’s Wild Idea Buffalo Recipe of the Week is, HOT DOG DAYS OF SUMMER. Here’s some great ideas for the next time you fire the grill for Wild Idea Buffalo BRATS, HOT DOGS, and SAUSAGES. You can find this recipe and purchase the Wild Idea Buffalo Hot Dogs and Sausages along with all the other Wild Idea Products at the Wild Idea Buffalo website. So Enjoy and Eat Healthy in 2021! https://wildideabuffalo.com/

HOT DOG DAYS OF SUMMER
No matter how you like to top your dog, the key ingredient is still the hot dog itself. Wild Idea’s skinless Buffalo Hot Dogs are made from our 100% premium grass-fed buffalo meat and organic seasonings. So, fire up the grill and spread out your favorite toppings.

Pizza Dog Topping: Pizza Sauce and melted Mozzarella. You might also want to add some Wild Idea’s Buffalo Pepperoni!

HLT: Hot Dog, Lettuce and Tomato with Mayo. Wild Idea Buffalo Bacon might be an additional tasty topping too!

Relish and Onion Dog: Pickled Relish and Chopped Onions.

Keep it Simple: Ketchup and Mustard.

Pickled Dog: Peperoncini, Pickled Jalapeños and Red Onions.

Chili Cheese Dog: Hot Dog smothered in Chili and Cheese!

Other favorite toppings: Coleslaw, Sauerkraut, and B.B.Q Sauce.
Photo Credit: Jill O’Brien
https://wildideabuffalo.com/blogs/recipes/93332481-hot-dog-days-of-summer

 

Wild Idea Buffalo – BRATS, HOT DOGS, and SAUSAGES
All of our brats, hot dogs and sausages are made in-house from our 100% free-roaming grass-fed buffalo meat, with just the right amount of spice! The result: delicious-tasting products that are good and good for you too! What a Wild Idea! *All products are made without the use of added nitrites or nitrates, except for those naturally occurring in sea salt and celery powder.
https://wildideabuffalo.com/collections/brats-sausages-hot-dogs

One of America’s Favorites – Cincinnati Chili

June 28, 2021 at 6:02 AM | Posted in One of America's Favorites | Leave a comment
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A Cincinnati chili 4-way garnished with oyster crackers

Cincinnati chili (or Cincinnati-style chili) is a Mediterranean-spiced meat sauce used as a topping for spaghetti or hot dogs (“coneys”); both dishes were developed by Macedonian immigrant restaurateurs in the 1920s. In 2013, Smithsonian named it one of the “20 Most Iconic Foods in America”. Its name evokes comparison to chili con carne, but the two are dissimilar in consistency, flavors and serving methods, which for Cincinnati chili more resemble Greek pasta sauces and the spiced-meat hot dog topping sauces seen in other parts of the United States.

Ingredients include ground beef, water or stock, tomato paste, spices such as cinnamon, nutmeg, allspice, clove, cumin, chili powder, bay leaf, and in some home recipes unsweetened dark chocolate in a soupy consistency. The most popular order is a ‘three-way’, which adds shredded cheddar cheese to the chili-topped spaghetti (‘two-way’), while serving it ‘four-‘ or ‘five-ways’ comes from addition of chopped onions and/or beans. Dishes are often served with oyster crackers and a mild hot sauce. Cincinnati chili is almost never served or eaten by the bowl.

While served in many local restaurants, it is most often associated with the over 250 independent and chain “chili parlors” (restaurants specializing in Cincinnati chili) found throughout greater Cincinnati with franchise locations throughout Ohio and in Kentucky, Indiana, Florida, and the Middle East. The dish is the Cincinnati area’s best-known regional food.

Skyline Chili location in Cincinnati

Cincinnati chili originated with immigrant restaurateurs from Macedonia who were trying to expand their customer base by moving beyond narrowly ethnic styles of cuisine. Ethnic Macedonians Tom and John Kiradjieff immigrated from the town of Hrupishta (today’s Argos Orestiko in Greece), fleeing the Balkan Wars, ethnic rivalries, and bigotry, in 1921. They began serving a “stew with traditional Mediterranean spices” as a topping for hot dogs which they called “coneys” in 1922 at their hot dog stand located next to a burlesque theater called the Empress, which they named their business after. Tom Kiradjieff used the sauce to modify a traditional Greek dish, speculated to have been pastitsio, moussaka or saltsa kima to come up with a dish he called chili spaghetti. He first developed a recipe calling for the spaghetti to be cooked in the chili but changed his method in response to customer requests and began serving the sauce as a topping, eventually adding grated cheese as a topping for both the chili spaghetti and the coneys, also in response to customer requests.

To make ordering more efficient, the brothers created the “way” system of ordering. The style has since been copied and modified by many other restaurant proprietors, often fellow Greek and Macedonian immigrants who had worked at Empress restaurants before leaving to open their own chili parlors, often following the business model to the point of locating their restaurants adjacent to theaters.

Empress was the largest chili parlor chain in Cincinnati until 1949, when a former Empress employee and Greek immigrant, Nicholas Lambrinides, started Skyline Chili. In 1965, four brothers named Daoud, immigrants from Jordan, bought a restaurant called Hamburger Heaven from a former Empress employee. They noticed that the Cincinnati chili was outselling the hamburgers on their menu and changed the restaurant’s name to Gold Star Chili. As of 2015, Skyline (over 130 locations) and Gold Star (89 locations) were the largest Cincinnati chili parlor chains, while Empress had only two remaining locations, down from over a dozen during the chain’s most successful period.

Gold Star Chili restaurant interior

Besides Empress, Skyline, and Gold Star, there are also smaller chains such as Dixie Chili and Deli and numerous independents including the acclaimed Camp Washington Chili. Other independents include Pleasant Ridge Chili, Blue Ash Chili, Park Chili Parlor, Price Hill Chili, Chili Time, Orlando based Cincinnati Chili Company, and the Blue Jay Restaurant, in all totalling more than 250 chili parlors. In 1985 one of the founders of Gold Star Chili, Fahid Daoud, returned to Jordan, where he opened his own parlor, called Chili House. Outside of Jordan, Chili House as of 2020 had locations in Iran, Iraq, Libya, Oman, Palestine, Turkey and Qatar.

In addition to the chili parlors, some version of Cincinnati chili is commonly served at many local restaurants. Arnold’s Bar and Grill, the oldest bar in the city, serves a vegetarian “Cincy Lentils” dish ordered in “ways.” Melt Eclectic Cafe offers a vegan 3-way. For Restaurant Week 2018, a local mixologist developed a cocktail called “Manhattan Skyline,” a Cincinnati chili-flavored whiskey cocktail.

The history of Cincinnati chili shares many factors in common with the apparently independent but simultaneous development of the Coney Island hot dog in other areas of the United States. “Virtually all” were developed by Greek or Macedonian immigrants who passed through Ellis Island as they fled the fallout from the Balkan Wars in the first two decades of the twentieth century.

Partially eaten 5-way from Skyline, garnished with oyster crackers

Raw ground beef is crumbled in water and/or stock, tomato paste and seasonings are added, and the mixture is brought to a boil and then simmered for several hours to form a thin meat sauce. Many recipes call for an overnight chill in the refrigerator to allow for easy skimming of fat and to allow flavors to develop, then reheating to serve. Typical proportions are 2 pounds of ground beef to 4 cups of water and 6 oz tomato paste to make 8 servings.

Ordering Cincinnati chili is based on a specific ingredient series: chili, spaghetti, shredded cheddar cheese, diced onions, and kidney beans. The number before the “way” of the chili determines which ingredients are included in each chili order. Customers order a:

* Two-way: spaghetti topped with chili (also called “chili spaghetti”)
* Three-way: spaghetti, chili, and cheese
* Four-way onion: spaghetti, chili, onions, and cheese
* Four-way bean: spaghetti, chili, beans, and cheese
* Five-way: spaghetti, chili, beans, onions, and cheese
small oval white plate with cheese coney showing bun, hot dog, sauce, and shredded cheese
Skyline cheese coney (hot dog topped with Cincinnati-style chili, mustard, onions, and a heap of shredded cheese)

Skyline cheese coney (hot dog topped with Cincinnati-style chili, mustard, onions, and a heap of shredded cheese)

* Some chili parlors will also serve the dish “inverted”: cheese on the bottom, so that it melts. Some restaurants, among them Skyline and Gold Star, do not use the term “four-way bean”, instead using the term “four-way” to denote a three-way plus the customer’s choice of onions or beans. Some restaurants may add extra ingredients to the way system; for example, Dixie Chili offers a “six-way”, which adds chopped garlic to a five-way. Cincinnati chili is also used as a hot dog topping to make a “coney”, a regional variation on the Coney Island chili dog, which is topped with shredded cheddar cheese to make a “cheese coney”. The standard coney also includes mustard and chopped onion. The “three-way” and the cheese coney are the most popular orders.

Very few customers order a bowl of plain chili. Most chili parlors do not offer plain chili as a regular menu item. Polly Campbell, former food editor of The Cincinnati Enquirer, calls ordering a bowl of chili, “Ridiculous. Would you order a bowl of spaghetti sauce? Because that’s what you’re doing.”

Serving and eating
Ways and coneys are traditionally served in a shallow oval bowl. Oyster crackers are usually served with Cincinnati chili,[9] and a mild hot sauce such as Tabasco is frequently available to be used as an optional topping to be added at the table. Locals eat Cincinnati chili as if it were a casserole, cutting each bite with the side of the fork instead of twirling the noodles.

 

One of America’s Favorites – Red Slaw

May 24, 2021 at 6:02 AM | Posted in One of America's Favorites | Leave a comment
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Lexington (North Carolina) style barbecue (pulled pork) served with hushpuppies, baked beans and red slaw (lower right)

Red slaw (sometimes called barbecue slaw) is a condiment commonly served on hot dogs, on barbecue pork sandwiches, as a side dish for other types of barbecue, on hamburgers, or with other foods. It is an essential part of “Lexington style” North Carolina barbecue.

Red slaw is different from traditional coleslaw in that it does not use mayonnaise as an ingredient, allowing it to be stored for longer periods without refrigeration and making it more suitable for outdoor serving. It is made with green cabbage, vinegar, water and ketchup, giving it the characteristic color. In addition to being a staple part of Lexington style barbecue, it is also common in other portions of the Southeastern United States. In these regions, regular cole slaw may be called “white slaw” to differentiate it from red slaw.

Recipes vary widely and may include other ingredients, such as onion, sugar, black pepper, mustard seed and other spices, depending on the region in which it is being served.

In the late 1990s, Wendy’s sold the “Carolina Classic Burger” which was a traditional hamburger with red slaw, onions, chili and American cheese, going so far as to trademark the name.

Kitchen Hint of the Day!

April 16, 2021 at 6:00 AM | Posted in Kitchen Hints | Leave a comment
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How to tell if the Dogs are done on the grill…….

Place the hot dogs over the heat and don’t walk away. Keep turning them to get grill marks all around and watch them carefully. When they start to expand but before they start sputtering, they’re done.

One of America’s Favorites – Chicago-Style Hot Dog

April 12, 2021 at 6:02 AM | Posted in One of America's Favorites | Leave a comment
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Chicago-style hot dog

A Chicago-style hot dog, Chicago Dog, or Chicago Red Hot is an all-beef frankfurter on a poppy seed bun, originating from the city of Chicago, Illinois. The hot dog is topped with yellow mustard, chopped white onions, bright green sweet pickle relish, a dill pickle spear, tomato slices or wedges, pickled sport peppers and a dash of celery salt. The complete assembly of a Chicago hot dog is said to be “dragged through the garden” due to the many toppings. The method for cooking the hot dog itself varies depending on the vendor’s preference. Most often they are steamed, water-simmered, or less often grilled over charcoal (in which case they are referred to as “char-dogs”).

The canonical recipe does not include ketchup, and there is a widely shared, strong opinion among many Chicagoans and aficionados that ketchup is unacceptable. A number of Chicago hot dog vendors do not offer ketchup as a condiment.

Many sources attribute the distinctive collection of toppings on a Chicago-style wiener to historic Maxwell Street and the “Depression Sandwich” reportedly originated by Fluky’s in 1929 The founders of Vienna Beef frankfurters—the most common brand served today, first sold at the 1893 World’s Columbian Exposition in Chicago—and the proprietors of Fluky’s were both Jewish, which may account for the wieners’ pork-free, kosher-style character.

A char-dog with ends cut cervelat-style

The “dragged through the garden” style is heavily promoted by Vienna Beef and Red Hot Chicago, the two most prominent Chicago hot dog manufacturers, but exceptions are common, with vendors adding cucumber slices or lettuce, omitting poppyseeds or celery salt, or using plain relish or a skinless hot dog. Several popular hot dog stands serve a simpler version: a steamed natural-casing dog with only mustard, onions, plain relish and sport peppers, wrapped up with hand-cut french fries, while the historic Superdawg drive-ins notably substitute a pickled tomato for fresh. Many vendors, including Portillo’s, offer a Chicago-style dog with cheese sauce, known as a cheese-dog.

Chicago-style hot dogs are cooked in hot water or steamed before adding the toppings. A less common style is cooked on a charcoal grill and referred to as a “char-dog”. Char-dogs are easily identifiable because very often the ends of the dog are sliced in crisscross fashion before cooking, producing a distinctive cervelat-style “curled-x” shape as the dog cooks. Some hot dog stands, such as the Wieners Circle, only serve char-dogs.

The typical beef hot dog weighs 1/8 of a pound or 2 ounces (57 g) and the most traditional type features a natural casing, providing a distinctive “snap” when bitten.

The buns are a high-gluten variety made to hold up to steam warming, typically the S. Rosen’s Mary Ann brand from Alpha Baking Company.

Chicago-style hot dog at Portillo’s

The Chicago area has more hot dog restaurants than McDonald’s, Wendy’s, and Burger King restaurants combined. A “hot dog stand” in Chicago may serve many other items, including the Maxwell Street Polish, gyros, pork chop and Italian beef sandwiches, corn dogs, tamales, pizza puffs and Italian ice. The restaurants often have unique names, such as The Wieners Circle, Gene & Jude’s, Gold Coast Dogs or Mustard’s Last Stand; or architectural features, like Superdawg’s two giant rooftop hot dogs (Maurie and Flaurie, named for the husband-and-wife team who own the drive-in). One of the most popular vendors of the Chicago-style dog are Chicago’s professional sports teams; in fact, those sold at Wrigley Field are affectionately known as “Wrigley Dogs”.

Portillo’s is the top vendor of this variation of hot dog regionally. After Portillo’s, Boz Hot Dogs (aka Bozo’s) and Scooby’s Red Hots have the most locations and thus also are top vendors of Chicago Style Red Hots.

Mozzarella Pesto Turkey Franks

October 2, 2020 at 6:02 AM | Posted in Jennie-O, Jennie-O Turkey Products | Leave a comment
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Kick up that Grill out with this recipe from Jennie – O Turkey, Mozzarella Pesto Turkey Franks! It’s made with JENNIE-O® Bun Length Uncured Turkey Franks. I recently grilled a couple of the JENNIE-O® Bun Length Uncured Turkey Franks and they were delicious! You can find this recipe along with all the other Delicious and Healthy Recipes at the Jennie – O Turkey website. Enjoy and Make the Switch in 2020! https://www.jennieo.com/

Mozzarella Pesto Turkey Franks
When you think of turkey frank toppings, you might not think of melted mozzarella cheese, roasted bell peppers, pesto and marinara… but you will after you try this recipe! Mozzarella Pesto Turkey Franks are under 500 calories per serving.
Total Time – 30 Minutes
Serving Size – 4 Servings

Ingredients
4 JENNIE-O® Bun Length Uncured Turkey Franks
4 hot dog buns, split
½ cup marinara sauceMozzarella
½ (8-ounce) ball fresh mozzarella cheese, torn
½ cup roasted red bell peppers strips
⅓ cup basil pesto

Directions
1) Prepare grill for medium heat. Grill franks according to package direction. Grill buns, cut side down until golden brown.

2) Spread inside buns with marinara sauce.

3) Add mozzarella and bell peppers. Place on grill, close lid. Grill 2 minutes or until cheese is melted.

4) Remove from grill. Add franks. Top with pesto.

Nutritional Information
Calories 330
Fat 20g
Protein 15g
Cholesterol 75mg
Carbohydrates 25g
Sodium 770mg
Fiber 4g
Saturated Fat 7g
Sugars 6g
https://www.jennieo.com/recipes/mozzarella-pesto-turkey-franks/

Kitchen Hint of the Day!

July 3, 2020 at 6:00 AM | Posted in Kitchen Hints | Leave a comment
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Keep the tongs handy…………………….

Use tongs to turn your sausage; not a fork. You don’t want to poke the casing and let out all the juices. Grill low and slow; fast and hot will cause the juices in the sausage to boil, making the casing burst open, resulting in a burnt outside and a raw inside.

Kitchen Hint of the Week!

October 18, 2019 at 6:00 AM | Posted in Kitchen Hints | Leave a comment
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Slow Cooker Hot Dogs…………………

Slow cooker hot dogs –
You can make hot dogs for up to 60 people in a 5-quart slow cooker. You just have to add them to the slow cooker, standing on their ends, and then cover and cook. They cook in their own steaming juices. Perfect idea for your next party or large gathering. There’s several different recipes for this on line so check them out!

NATIONAL CHILI DOG DAY………..

July 25, 2019 at 12:27 PM | Posted in National Day | Leave a comment
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NATIONAL CHILI DOG DAY
On the last Thursday of July hot dog lovers across the United States start topping their hot dogs with delicious chili to celebrate National Chili Dog Day.

Wrapping up National Hot Dog Month, the chili dog brings the heat. Add onions, cheese or chili sauce for more variety. With a hot dog, the condiments are endless.

Also known as a coney dog or chili con carne, the first person to make a chili dog probably tried it around the turn of the 20th century. Even then it was probably a meat and tomato sauce, not the full-on firehouse chili we know today.

Even now, the chili dog gains gourmet status depending on where you go. Add the best ingredients, all-beef franks and pretzel bun. Experiment with the sausage seasonings or the type of chili. For example, switch to a flavorful brat seasoned with chipotle and top it with buffalo chili. Let your imagination go wild. Of course, a traditional chili dog is always an option, too.

https://nationaldaycalendar.com/national-chili-dog-day-last-thursday-in-july/

https://nationaldaycalendar.com/

WILD IDEA BUFFALO – PREMIUM BUFFALO HOT DOGS

January 31, 2019 at 6:01 AM | Posted in Wild Idea Buffalo | Leave a comment
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Here’s all the info you need about the Buffalo Hot Dogs that make the Wild Idea Buffalo Chili Dogs. Wild Idea Buffalo’s casing-free hot dogs are incredible – one bite and you’ll be hooked. *Nitrite free, and made from our 100% grass-fed buffalo – no filler, no junk. Just mouth-watering flavor in every bite. You won’t find these premium Buffalo Hot Dogs in your supermarket cooler. Our hot dogs are meaty, seasoned, smoked, 100% delicious, and they’ll change the way you think about hot dogs. https://wildideabuffalo.com/

1 lb. package

Ingredients: 100% Grass-fed Buffalo, Water, Free Binder (modified potato starch, trehalose, carrot fiber), Sea Salt; Organic: Pure Cane Sugar, Paprika, Onion Powder, Garlic Powder. Cultured Celery Powder, Organic: Ground Mustard, Coriander and Black Pepper

*All products are made without the use of added nitrites or nitrates, except for those naturally occurring in sea salt and celery powder.
https://wildideabuffalo.com/collections/brats-sausages-hot-dogs/products/buffalo-hot-dogs

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