Jennie – O Turkey Recipe of the Week – Mummy Turkey Franks

October 19, 2018 at 5:02 AM | Posted in Jennie-O, Jennie-O Turkey Products | Leave a comment
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This week’s Jennie – O Turkey Recipe of the Week is – Mummy Turkey Franks. A healthy Halloween Treat for the Kids, Mummy Turkey Franks. Made using JENNIE-O® Jumbo Turkey Franks along with Crescent Roll Sheet, Mayo and Ketchup. Oh Mummy! You can find this recipe at the Jennie – O Turkey website. Enjoy and Make the SWITCH in 2018! https://www.jennieo.com/

 

Mummy Turkey Franks
SO cute you won’t want to eat them! And SO simple you may think twice about serving turkey franks in a bun. This recipe uses crescent roll dough strips to create the ultimate treat for parties or kids meals. Complete the look with mayo and ketchup dots for eyes.

INGREDIENTS
1 (8-ounce) can refrigerated crescent roll dough sheet
8 JENNIE-O® Jumbo Turkey Franks
mayonnaise
ketchup

DIRECTIONS
1) Heat oven to 425°
2) Unroll crescent roll dough sheet onto lightly floured surface. Cut lengthwise into 8 strips. Wrap each strip around each frank, leaving an opening towards the top for the eyes. Place on parchment paper-lined baking sheet.
3) Bake 15 minutes or until golden. Use mayonnaise and ketchup to create eyes. Serve with additional ketchup, if desired.

RECIPE NUTRITION INFORMATION
PER SERVING

Calories 210
Protein 9g
Carbohydrates 14g
Fiber 0g
Sugars 2g
Fat 15g
Cholesterol 45mg
Sodium 830mg
Saturated Fat 4.5g
https://www.jennieo.com/recipes/1210-mummy-turkey-franks

Jumbo Turkey Franks
Go big or go home! JENNIE-OⓇ Jumbo Turkey Franks are a juicy, larger-sized, 100 percent turkey frank with natural smoke flavoring and 40 percent less fat than USDA data for beef franks. It’s the best way to hot dog — guilt free and huge!

* 40% LESS FAT THAN USDA DATA FOR BEEF FRANKS
* FULLY COOKED
* GLUTEN FREE
* NATURAL SMOKE FLAVORING
* 16-OZ (1.0 LB) PACKAGE, 32-OZ (2.0 LB) PACKAGE AND 48-OZ (3.0 LB) PACKAGE

NUTRITION INFORMATION
Serving Size 56 g
Calories 120
Calories From Fat 90
Total Fat 10.0 g
Saturated Fat 2.5 g
Trans Fat.0 g
Cholestero l50 mg
Sodium 640 mg
Total Carbohydrates 1 g
Dietary Fiber 0 g
Sugars 0 g
Protein 7 g
Vitamin A 0%
Vitamin C 0%
Iron 4%
Calcium 6%
https://www.jennieo.com/products/73-jumbo-turkey-franks

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One of America’s Favorites – Hot Dog

October 1, 2018 at 5:02 AM | Posted in One of America's Favorites | Leave a comment
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A cooked hot dog in a bun with mustard

The hot dog or dog (also spelled hotdog) is a grilled or steamed link-sausage sandwich where the sausage is served in the slit of a special hot dog bun, a partially sliced bun. It can also refer to just the sausage (the wurst or wörst) of its composition. Typical sausages include wiener (Vienna sausage), frankfurter (or frank), or knackwurst. The names of these sausages also commonly refer to their assembled sandwiches. Typical condiments include mustard, ketchup, mayonnaise, and relish, and common garnishes include onions, sauerkraut, chili, cheese, coleslaw, and olives. Hot dog variants include the corn dog and pigs in a blanket. The hot dog’s cultural traditions include the Nathan’s Hot Dog Eating Contest and the Oscar Mayer Wienermobile. Although schnitzel does not commonly refer to a link sausage, the fast food restaurant Wienerschnitzel is famous for its hot dogs.

These types of sausages and their sandwiches were culturally imported from Germany and popularized in the United

Carts selling frankfurters in New York City, circa 1906.

States, where the “hot dog” became a working-class street food sold at hot dog stands and carts. The hot dog became closely associated with baseball and American culture. Hot dog preparation and condiments vary regionally in the US. Although particularly connected with New York City and its cuisine, the hot dog eventually became ubiquitous throughout the US during the 20th century, and emerged as an important part of other regional cuisines (notably Chicago street cuisine).

Claims about the invention of the hot dog are difficult to assess, as different stories assert different origin points for the distinction between hot dogs and other similar foods. The history of the dish may begin with the creation of the sausage, with the placing of the sausage on bread or a bun as finger food, with the popularization of the existing dish, or with the application of the name “hot dog” to a sausage and bun combination most commonly used with ketchup or mustard and sometimes relish.

The word “frankfurter” comes from Frankfurt, Germany, where pork sausages similar to hot dogs originated. These sausages, Frankfurter Würstchen, were known since the 13th century and given to the people on the event of imperial coronations, starting with the coronation of Maximilian II, Holy Roman Emperor as King. “Wiener” refers to Vienna, Austria, whose German name is “Wien”, home to a sausage made of a mixture of pork and beef. Johann Georg Lahner, an 18th/19th century butcher from the Franconian city of Coburg, is said to have brought the Frankfurter Würstchen to Vienna, where he added beef to the mixture and simply called it Frankfurter. Nowadays, in German-speaking countries, except Austria, hot dog sausages are called Wiener or Wiener Würstchen (Würstchen means “little sausage”), in differentiation to the original pork-only mixture from Frankfurt. In Swiss German, it is called Wienerli, while in Austria the terms Frankfurter or Frankfurter Würstel are used.

Others are credited with first serving hot dogs on rolls. A German immigrant named Feuchtwanger, from Frankfurt, in Hesse, allegedly pioneered the practice in the American midwest; there are several versions of the story with varying

Grilled hot dogs

details. According to one account, Feuchtwanger’s wife proposed the use of a bun in 1880: Feuchtwanger sold hot dogs on the streets of St. Louis, Missouri, and provided gloves to his customers so that they could handle the sausages without burning their hands. Losing money when customers did not return the gloves, Feuchtwanger’s wife suggested serving the sausages in a roll instead. In another version, Antoine Feuchtwanger, or Anton Ludwig Feuchtwanger, served sausages in rolls at the World’s Fair – either at the 1904 Louisiana Purchase Exposition in St. Louis, or, earlier, at the 1893 World’s Columbian Exposition, in Chicago – again, allegedly because the white gloves provided to customers to protect their hands were being kept as souvenirs.

Another possible origin for serving the sausages in rolls is the pieman Charles Feltman, at Coney Island in New York City. In 1867 he had a cart made with a stove on which to boil sausages, and a compartment to keep buns fresh in which they were served. In 1871 he leased land to build a permanent restaurant, and the business grew, selling far more than just the “Coney Island Red Hots” as they were known.

In 1916, a Polish American employee of Feltman’s named Nathan Handwerker was encouraged by Eddie Cantor and Jimmy Durante, both working as waiters/musicians, to go into business in competition with his former employer. Handwerker undercut Feltman’s by charging five cents for a hot dog when his former employer was charging ten.

At an earlier time in food regulation, when the hot dog was suspect, Handwerker made sure that men wearing surgeon’s smocks were seen eating at Nathan’s Famous to reassure potential customers.

Common hot dog ingredients include:

Meat trimmings and fat, e.g. mechanically separated meat, pink slime, meat slurry

Hot dog garnished with ketchup and onions

Flavorings, such as salt, garlic, and paprika
Preservatives (cure) – typically sodium erythorbate and sodium nitrite
Pork and beef are the traditional meats used in hot dogs. Less expensive hot dogs are often made from chicken or turkey, using low-cost mechanically separated poultry. Typical hot dog ingredients contain sodium, saturated fat and nitrite, which when consumed in excess have been linked to health problems. Changes in meat technology and dietary preferences have led manufacturers to use turkey, chicken, vegetarian meat substitutes, and to lower the salt content.

Commercial preparation
Hot dogs are prepared commercially by mixing the ingredients (meats, spices, binders and fillers) in vats where rapidly moving blades grind and mix the ingredients in the same operation. This mixture is forced through tubes into casings for cooking. Most hot dogs sold in the US are “skinless” as opposed to more expensive “natural casing” hot dogs.

Natural-casing hot dogs
As with most sausages, hot dogs must be in a casing to be cooked. Traditional casing is made from the small

A hot dog bun toaster

intestines of sheep. The products are known as “natural casing” hot dogs or frankfurters. These hot dogs have firmer texture and a “snap” that releases juices and flavor when the product is bitten.

Kosher casings are expensive in commercial quantities in the US, so kosher hot dogs are usually skinless or made with reconstituted collagen casings.

Skinless hot dogs
“Skinless” hot dogs must use a casing in the cooking process when the product is manufactured, but the casing is usually a long tube of thin cellulose that is removed between cooking and packaging. This process was invented in Chicago in 1925 by Erwin O. Freund, founder of Visking which would later become Viskase Companies.

The first skinless hot dog casings were produced by Freund’s new company under the name “Nojax”, short for “no jackets” and sold to local Chicago sausage makers.

Skinless hot dogs vary in the texture of the product surface but have a softer “bite” than natural casing hot dogs. Skinless hot dogs are more uniform in shape and size than natural casing hot dogs and less expensive.

Home consumption
A hot dog (wiener) is prepared and served in various ways. Reheated (for food safety purposes) by any of several

A “home-cooked” hot dog with ketchup, mustard, raw onion, fried onion, artificial bacon bits, and pickle relish

methods, it is boiled, grilled, fried, steamed, broiled, baked, microwaved, toasted, and even electro-shocked (Presto Hot Dogger). Typically it is served on a hot-dog bun with prepared mustard (and optionally with choices of many other condiments), or several may be sliced laterally into bite-size pieces and used for protein in other dishes, such as rice, beans, soup or a casserole. There are many appliances dedicated (or that lend themselves) to the reheating of wieners and the warming of hot-dog buns.

In the US, the term “hot dog” refers to both the sausage by itself and the combination of sausage and bun. Many nicknames applying to either have emerged over the years, including frankfurter, frank, wiener, weenie, coney, and red hot. Annually, Americans consume 20 billion hot dogs.

Hot dog restaurants
Hot dog stands and trucks sell hot dogs at street and highway locations. Wandering hot dog vendors sell their product in baseball parks. At convenience stores, hot dogs are kept heated on rotating grills. 7-Eleven sells the most grilled hot dogs in North America — 100 million annually. Hot dogs are also common on restaurants’ children’s menus.

Hot dogs are commonly served with one or more condiments. In 2005, the US-based National Hot Dog and Sausage Council (part of the American Meat Institute) found mustard to be the most popular, preferred by 32% of respondents; 23% favored ketchup; 17% chili con carne; 9% pickle relish, and 7% onions. Other toppings include sauerkraut, mayonnaise, lettuce, tomato, cheese, and chili peppers.

Condiment preferences vary across the U.S.. Southerners showed the strongest preference for chili, while Midwesterners showed the greatest affinity for ketchup.

Variations
An endless list of hot dog variations has emerged. The original king, known today as a “New York dog” or “New York style”, is a natural casing all-beef frank topped with sauerkraut and spicy brown mustard, onions optional. Sauteed bell peppers, onions, and potatoes find their way into New Jersey’s deep-fried Italian hot dog. In the midwest, the Chicago-style hot dog reigns, served on a poppyseed bun and topped with mustard, fresh tomatoes, onions, “sport peppers”, bright green relish, dill pickles, and celery salt.

Many variations are named after regions other than the one in which they are popular. Meaty Michigan hot dogs are popular in upstate New York (as are white hots), while beefy Coney Island hot dogs are popular in Michigan. Hot wieners, or weenies, are a staple in Rhode Island where they are sold at restaurants with the misleading name “New York System.” Texas hot dogs are spicy variants found in upstate New York and Pennsylvania (and as “all the way dogs” in New Jersey), but not Texas.

Some baseball parks have signature hot dogs, such as Dodger Dogs at Dodger Stadium in Los Angeles, and Fenway Franks at Fenway Park in Boston, which are boiled then grilled,[citation needed] and served on a New England-style bun.

The world’s longest hot dog created was 197 ft), which rested within a 198 ft bun. The hot dog was prepared by Shizuoka Meat Producers for the All-Japan Bread Association, which baked the bun and coordinated the event, including official measurement for the world record. The hot dog and bun were the center of a media event in celebration of the Association’s 50th anniversary on August 4, 2006, at the Akasaka Prince Hotel, Tokyo, Japan.

A hot dog prepared by head chef Joe Calderone in Manhattan sold for $69 during the National Hot Dog Day in 2010, making it the most expensive hot dog sold at the time. The hot dog was topped with truffle oil, duck foie gras, and truffle butter.

On May 31, 2012, Guinness World Records certified the world record for most expensive hot dog at $145.49. The

A Coney Island hot dog with chili, onion, and mustard

“California Capitol City Dawg”, served at Capitol Dawg in Sacramento, California, features a grilled 18 in all-beef in natural casing frank from Chicago, served on a fresh baked herb and oil focaccia roll, spread with white truffle butter, then grilled. The record breaking hot dog is topped with a whole grain mustard from France, garlic and herb mayonnaise, sauteed chopped shallots, organic mixed baby greens, maple syrup marinated/fruitwood smoked uncured bacon from New Hampshire, chopped tomato, expensive moose cheese from Sweden, sweetened dried cranberries, basil olive oil/pear-cranberry-coconut balsamic vinaigrette, and ground peppercorn. Proceeds from the sale of each 3 lb super dog are donated to the Shriners Hospitals for Children.

 

Wild Idea Buffalo Recipe of the Week – JILL’S FAVORITE BUFFALO BURGERS

September 26, 2018 at 5:03 AM | Posted in Wild Idea Buffalo | Leave a comment
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This week’s Wild Idea Buffalo Recipe of the Week is – JILL’S FAVORITE BUFFALO BURGERS. Nothing like a good Burger. Especially when it’s a Wild Idea Buffalo Burger! The recipe uses Wild Idea Premium Ground Buffalo. I switched over to using Buffalo Meat over Beef after I was diagnosed with Diabetes 2. Not only is Buffalo healthier than Beef but its so much more delicious. If you’ve never tried Buffalo it’s time! You can find this recipe or purchase the Wild Idea Premium Ground Buffalo along with all the other Wild Idea Products at the Wild Idea Buffalo at the Wild Idea Buffalo website. Enjoy and Eat Healthy in 2018! https://wildideabuffalo.com/

JILL’S FAVORITE BUFFALO BURGERS
This recipe adds a little extra savoriness to the 100% grass-fed goodness!

Ingredients:
(serves 6 to 8)
2 – pounds Wild Idea Premium Ground Buffalo
2 – tablespoons olive oil

1/2 – teaspoon mustard

1 – teaspoon ketchup

1 – teaspoon thyme

2 – teaspoon salt & pepper

Preparation:
1. Mix all ingredients, but Buffalo together.
2. Add Buffalo & mix thoroughly with hands. Pat into 6 patties.
3. Place in refrigerator to firm up burgers.
4. Grill over high heat for 3 minutes each side for Medium Rare. Dan & I like to drizzle a little more olive oil over and sear for another half minute per each side for medium. This give the burgers a bit of a crust on the outside.
5. Remove from the grill, and sprinkle with a high quality finishing salt. Allow to rest for a couple of minutes before serving.

Serve on high quality buns, with your favorite toppings.
https://wildideabuffalo.com/blogs/recipes/jills-favorite-buffalo-burgers

Kitchen Hint of the Day!

June 23, 2017 at 5:25 AM | Posted in Kitchen Hints | Leave a comment
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Thank you to Carol for passing this hint along……..

 

Before discarding the empty catsup bottle, pour some vinegar into the bottle and use in making French dressing.

Kitchen Hint of the Day!

May 6, 2016 at 4:47 AM | Posted in Kitchen Hints | Leave a comment
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Thank you to J.T for passing this hint along…..

 
Before discarding the empty ketchup bottle, pour some vinegar into the bottle and use in making French dressing.

Condiment of the Week – Ketchup

March 3, 2016 at 6:32 AM | Posted in One of America's Favorites | 1 Comment
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Homemade tomato ketchup

Homemade tomato ketchup

Ketchup, or catsup, is a table sauce. Traditionally, different recipes featured ketchup made of egg white, mushrooms, oysters, mussels, walnuts, or other foods, but in modern times the term without modification usually refers to tomato ketchup, often called tomato sauce in the UK. It is a sweet and tangy sauce, typically made from tomatoes, a sweetener, vinegar, and assorted seasonings and spices. Seasonings vary by recipe, but commonly include onions, allspice, cloves, cinnamon, garlic, and sometimes celery. Heinz tomato ketchup is the market leader, with an 82% market share in the UK and 60% share in the US.

Tomato ketchup is often used as a condiment with various dishes that are usually served hot, including chips/fries, hamburgers, sandwiches, hot dogs, eggs, and grilled or fried meat. Ketchup is sometimes used as a basis or ingredient for other sauces and dressings. Ketchup is also used as a flavoring for things such as potato chips, and this variety of chips is one of the most popular flavors in Canada. This flavor of potato chip has also been offered in the U.S. as recently as September 2014.

 

 

In the 17th century, the Chinese mixed a concoction of pickled fish and spices and called it (in the Amoy dialect) kôe-chiap or kê-chiap. Mandarin Chinese guī zhī, Cantonese gwai1 zap1) meaning the brine of pickled fish or shellfish. By the early 18th century, the table sauce had made it to the Malay states (present day Malaysia and Singapore), where it was discovered by English explorers. The Indonesian-Malay word for the sauce was kecap (pronounced “kay-chap”). That word evolved into the English word “ketchup”. English settlers took ketchup with them to the American colonies.

 

 

Mushroom ketchup

Homemade mushroom ketchup in a plastic tub

Homemade mushroom ketchup in a plastic tub

In the United Kingdom, preparations of ketchup were historically and originally prepared with mushroom as a primary ingredient, rather than tomato. Ketchup recipes begin to appear in British and then American cookbooks in the 18th century. In a 1742 London cookbook the fish sauce has already taken on a very British flavor, with the addition of shallots and mushroom. The mushrooms soon became a main ingredient, and from 1750 to 1850 the word ketchup began to mean any number of thin dark sauces made of mushrooms or even walnuts. In the United States, mushroom ketchup dates back to at least 1770, and was prepared by British colonists in “English speaking colonies in North America”. In contemporary times, mushroom ketchup is available in the UK, although it is not a commonly used condiment.

 
Tomato Ketchup

Tomato ketchup, accompanied with additional condiments

Tomato ketchup, accompanied with additional condiments

Many variations of ketchup were created, but the tomato-based version did not appear until about a century after other types. By 1801, a recipe for tomato ketchup was created by Sandy Addison and was later printed in an American cookbook, the Sugar House Book.

1 – Get [the tomatoes] quite ripe on a dry day, squeeze them with your hands till reduced to a pulp, then put half a pound of fine salt to one hundred tomatoes, and boil them for two hours.
2 – Stir them to prevent burning.
3 – While hot press them through a fine sieve, with a silver spoon till nought but the skin remains, then add a little mace, 3 nutmegs, allspice, cloves, cinnamon, ginger, and pepper to taste.
4 – Boil over a slow fire till quite thick, stir all the time.
5 – Bottle when cold.
6 – One hundred tomatoes will make four or five bottles and keep good for two or three years.
This early recipe for “Tomata Catsup” from 1817 still has the anchovies that betray its fish-sauce ancestry:

1 – Gather a gallon of fine, red, and full ripe tomatas; mash them with one pound of salt.
2 – Let them rest for three days, press off the juice, and to each quart add a quarter of a pound of anchovies, two ounces of shallots, and an ounce of ground black pepper.
3 – Boil up together for half an hour, strain through a sieve, and put to it the following spices; a quarter of an ounce of mace, the same of allspice and ginger, half an ounce of nutmeg, a drachm of coriander seed, and half a drachm of cochineal.
4 – Pound all together; let them simmer gently for twenty minutes, and strain through a bag: when cold, bottle it, adding to each bottle a wineglass of brandy. It will keep for seven years.
By the mid-1850s, the anchovies had been dropped.

James Mease published another recipe in 1812. In 1824, a ketchup recipe using tomatoes appeared in The Virginia Housewife (an influential 19th-century cookbook written by Mary Randolph, Thomas Jefferson’s cousin). American cooks also began to sweeten ketchup in the 19th century.

As the century progressed, tomato ketchup began its ascent in popularity in the United States. Ketchup was popular long before fresh tomatoes were. Many Americans continued to question whether it was safe to eat raw tomatoes. However, they were much less hesitant to eat tomatoes as part of a highly processed product that had been cooked and infused with vinegar and spices.

Tomatoes and tomato ketchup

Tomatoes and tomato ketchup

Tomato ketchup was sold locally by farmers. Jonas Yerkes is credited as the first American to sell tomato ketchup in a bottle. By 1837, he had produced and distributed the condiment nationally. Shortly thereafter, other companies followed suit. F. & J. Heinz launched their tomato ketchup in 1876. Heinz tomato ketchup was advertised: “Blessed relief for Mother and the other women in the household!”, a slogan which alluded to the lengthy and onerous process required to produce tomato ketchup in the home. With industrial ketchup production and a need for better preservation there was a great increase of sugar in ketchup, leading to our modern sweet and sour formula.

The Webster’s Dictionary of 1913 defined ‘catchup’ as: “table sauce made from mushrooms, tomatoes, walnuts, etc.

Modern ketchup emerged in the early years of the 20th century, out of a debate over the use of sodium benzoate as a preservative in condiments. Harvey W. Wiley, the “father” of the Food and Drug Administration in the US, challenged the safety of benzoate which was banned in the 1906 Pure Food and Drug Act. In response, entrepreneurs including Henry J. Heinz, pursued an alternative recipe that eliminated the need for that preservative.

Prior to Heinz (and his fellow innovators), commercial tomato ketchups of that time were watery and thin, in part due to the use of unripe tomatoes, which were low in pectin. They had less vinegar than modern ketchups; by pickling ripe tomatoes, the need for benzoate was eliminated without spoilage or degradation in flavor. But the changes driven by the desire to eliminate benzoate also produced changes that some experts believe were key to the establishment of tomato ketchup as the dominant American condiment.

 

 

Ketchup packets

Ketchup packets

In fast food outlets, ketchup is often dispensed in small packets. Diners tear the side or top and squeeze the ketchup out of the ketchup packets. In 2011, Heinz began offering a new measured-portion package, called the “Dip and Squeeze” packet, which allowed the consumer to either tear the top off the package and squeeze the contents out, as with the traditional packet, or, in the alternative, tear the front off the package and use the package as a dip cup of the type often supplied with certain entreés.

Previously, fast food outlets dispensed ketchup from pumps into paper cups. This method has made a resurgence in the first decade of the 21st century with cost and environmental concerns over the increasing use of individual packets.

In October 2000, Heinz introduced colored ketchup products called EZ Squirt, which eventually included green (2000), purple (2001), pink (2002), orange (2002), teal (2002), and blue (2003). These products were made by adding food coloring to the traditional ketchup. As of January 2006 these products have been discontinued.

 

Condiment of the Week – Cocktail Sauce

January 14, 2016 at 6:25 AM | Posted in Condiment of the Week | Leave a comment
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Two shrimp cocktails with cocktail sauce

Two shrimp cocktails with cocktail sauce

Cocktail sauce, originally known as Marie Rose sauce, is one of several types of cold or room temperature sauces often served as part of the dish(es) referred to as seafood cocktail or as a condiment with other seafood. The sauce, and the dish for which it is named, were invented by British cook Fanny Cradock.

 
Prawn cocktail, the dish where cocktail sauce originates, was originally served with shrimp hanging around the edge of a cocktail glass. This is the origin of the name.

 
In America it generally consists of, at a minimum, ketchup or chili sauce mixed with prepared horseradish. Lemon juice, Worcestershire sauce and Tabasco sauce are common additives, often all three. Some restaurants use chili sauce, a spicier tomato-based sauce in place of the ketchup.

The common form of cocktail sauce in the United Kingdom, Ireland, Iceland, France, Belgium and The Netherlands, usually consists of mayonnaise mixed with a tomato sauce to the same pink color as prawns, producing a result that could be compared to fry sauce. It is so similar to Thousand Island dressing that it is commonly referred to by that name[dubious – discuss]. In Belgium, a dash of whisky is often added to the sauce. It is popularly served with steamed shrimp and seafood on the half shell.

In Australia, it is often provided in fish and chip shops.

 

 

A shrimp cocktail served with cocktail sauce

A shrimp cocktail served with cocktail sauce

In most American oyster bars, cocktail sauce is the standard accompaniment for raw oysters and patrons at an oyster bar expect to be able to mix their own. The standard ingredients (in roughly decreasing proportion) are ketchup, horseradish, hot sauce (Tabasco, Louisiana, or Crystal), Worcestershire sauce, and lemon juice. A soufflé cup is usually set in the middle of the platter of oysters along with a cocktail fork and a lemon slice. Often, the bottles of ketchup and other sauces are grouped together in stations every couple of feet along the counter, but in some oyster bars, patrons are served with their own ingredients.

 

Diabetic Dish of the Week – Slow Cooker Meat Loaf

September 29, 2015 at 5:33 AM | Posted in diabetes, diabetes friendly, Diabetic Dish of the Week | Leave a comment
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For this week’s Diabetic Dish of the Week it’s a Slow Cooker Meat Loaf. You can use Jennie – O Ground Turkey or Ground Beef, to make it healthier go with Jennie – O. Also save on calories and carbs by using Egg Beaters in place of Eggs and replacing the Brown Sugar with Splenda Brown Sugar. Cut them where you can! Below is the original recipe, enjoy!

 
Slow Cooker Meat Loaf

Ingredients

1 1/2 lbs. Extra Lean Ground Beef
1/4 cup Fat Free Skim Milk
1/ cup Fine plain Dry Bread Crumbs
2 Eggs beaten
2 tablespoons minced Onions
3/4 teaspoon salt
1/2 teaspoon Ground sage
1/2 cup Ketchup
2 tablespoons packed Brown Sugar
1 teaspoon Dry Mustard

 

Directions

1 – Combine Beef, Milk, Bread Crumbs, Eggs, Onion, salt, and Sage in large bowl; shape into ball. I always use Crock Pot Liners when using my Crock Pot, sprayed with Pam Cooking Spray. Place in the Crock Pot Slow Cooker. Cover, cook on low 5-6 hours.
2 – Set the Crock Pot on high. Combine Ketchup, Brown Sugar, and Mustard in small bowl. Pour over Meat Loaf in the Crock Pot. Cover and cook on high for 15 minutes. Cut the Meat Loaf evenly into 6 slices.
Here’s a handy little Crock Pot cooking hint – To remove Meat Loaf when done, line crock with wide strip of aluminum foil, coming up sides of crock. Then lift out by the strips. Works great when making Crock Pot Ribs also!

One of America’s Favorites – Hot Dogs

September 28, 2015 at 5:33 AM | Posted in One of America's Favorites | Leave a comment
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A hot dog (also spelled hotdog) is a cooked sausage, traditionally grilled or steamed and served in a sliced bun as a

Grilled hot dogs

Grilled hot dogs

sandwich. There are also Hot dog variants that include the corn dog and pigs in blankets. Typical hot dog garnishes include mustard, ketchup, onions, mayonnaise, relish, cheese, chili, and sauerkraut.

The sausages were culturally imported from Germany and popularized in the United States, where they were a working class street food sold at hot dog stands that came to be associated with baseball and America. Hot dog preparation and condiment styles also vary regionally across the United States. The hot dog’s cultural traditions include the Nathan’s Hot Dog Eating Contest and Wienermobile.

 

 

Claims about hot dog invention are difficult to assess, as stories assert the creation of the sausage, the placing of the

A "home-cooked" hot dog

A “home-cooked” hot dog

sausage (or another kind of sausage) on bread or a bun as finger food, the popularization of the existing dish, or the application of the name “hot dog” to a sausage and bun combination most commonly used with ketchup or mustard and sometimes relish.

The word frankfurter comes from Frankfurt, Germany, where pork sausages similar to hot dogs originated. These sausages, Frankfurter Würstchen, were known since the 13th century and given to the people on the event of imperial coronations, starting with the coronation of Maximilian II, Holy Roman Emperor as King. Wiener refers to Vienna, Austria, whose German name is “Wien”, home to a sausage made of a mixture of pork and beef (cf. Hamburger, whose name also derives from a German-speaking city). Johann Georg Lahner, a 18th/19th century butcher from the Franconian city of Coburg, is said to have brought the Frankfurter Würstchen to Vienna, where he added beef to the mixture and simply called it Frankfurter. Nowadays, in German speaking countries, except Austria, hot dog sausages are called Wiener or Wiener Würstchen (Würstchen means “little sausage”), in differentiation to the original pork only mixture from Frankfurt. In Swiss German, it is called Wienerli, while in Austria the terms Frankfurter or Frankfurter Würstel are used.

Around 1870, on Coney Island, German immigrant Charles Feltman began selling sausages in rolls.

Others are credited with first serving hot dogs on rolls. A Bavarian immigrant named Feuchtwanger allegedly pioneered the practice in the American midwest; there are several versions of the story with varying details. According to one account, Antonoine Feuchtwanger’s wife proposed the use of a bun in 1880: Feuchtwanger sold hot dogs on the streets of St. Louis, Missouri, United States, and provided gloves to his customers so that they could handle the sausages without burning their hands. Losing money when customers did not return the gloves, Feuchtwanger’s wife suggested serving the food in a roll instead. In another version, Anton Ludwig Feuchtwanger served sausages in rolls at the World’s Fair–either the 1893 World’s Columbian Exposition in Chicago or the 1904 Louisiana Purchase Exposition in St Louis–again allegedly because the white gloves provided to customers to protect their hands were being kept as souvenirs.

The association between hot dogs and baseball began as early as 1893 with Chris von der Ahe, a German immigrant who owned not only the St. Louis Browns, but also an amusement park.

Another claim of inventing the hot dog is told by Harry M. Stevens, an American sports concessionaire whose vendors sold German sausages and rolls to spectators at the old New York Polo Grounds during the winter. He called them “Dachshund sandwiches”, but a New York Post cartoonist “couldn’t spell dachshund, so when he drew the cartoon, he called them hot dogs.”

In 1916, a Polish American employee of Feltman’s named Nathan Handwerker was encouraged by Eddie Cantor and Jimmy Durante, both working as waiters/musicians, to go into business in competition with his former employer. Handwerker undercut Feltman’s by charging five cents for a hot dog when his former employer was charging ten.

At an earlier time in food regulation, when the hot dog was suspect, Handwerker made sure that men wearing surgeon’s smocks were seen eating at Nathan’s Famous to reassure potential customers.

 

 

Ingredients:

Common hot dog ingredients include:

* Meat trimmings and fat
* Flavorings, such as salt, garlic, and paprika
* Preservatives (cure) – typically sodium erythorbate and sodium nitrite
Pork and beef are the traditional meats used in hot dogs. Less expensive hot dogs are often made from chicken or turkey, using low-cost mechanically separated poultry. Hot dogs often have high sodium, fat and nitrite content, ingredients linked to health problems. Changes in meat technology and dietary preferences have led manufacturers to use turkey, chicken, vegetarian meat substitutes, and to lower the salt content.

If a manufacturer produces two types of hot dogs, “wieners” tend to contain pork and are blander, while “franks” tend to be all beef and more strongly seasoned.

 
Hot dogs are prepared commercially by mixing the ingredients (meats, spices, binders and fillers) in vats where rapidly moving blades grind and mix the ingredients in the same operation. This mixture is forced through tubes into casings for cooking. Most hot dogs sold in the US are “skinless” as opposed to more expensive “natural casing” hot dogs.
Commercial preparation:
Hot dogs are prepared commercially by mixing the ingredients (meats, spices, binders and fillers) in vats where rapidly moving blades grind and mix the ingredients in the same operation. This mixture is forced through tubes into casings for cooking. Most hot dogs sold in the US are “skinless” as opposed to more expensive “natural casing” hot dogs.
Natural casing hot dogs:
As with most sausages, hot dogs must be in a casing to be cooked. Traditional casing is made from the small intestines of sheep. The products are known as “natural casing” hot dogs or frankfurters. These hot dogs have firmer texture and a “snap” that releases juices and flavor when the product is bitten.

Kosher casings are expensive in commercial quantities in the US, so kosher hot dogs are usually skinless or made with reconstituted collagen casings.

Skinless hot dogs:
“Skinless” hot dogs must use a casing in the cooking process when the product is manufactured, but the casing is usually a long tube of thin cellulose that is removed between cooking and packaging. This process was invented in Chicago in 1925 by Erwin O. Freund, founder of Visking which would later become Viskase Companies.

The first skinless hot dog casings were produced by Freund’s new company under the name “Nojax”, short for “no jackets” and sold to local Chicago sausage makers.

Skinless hot dogs vary in the texture of the product surface but have a softer “bite” than natural casing hot dogs. Skinless hot dogs are more uniform in shape and size than natural casing hot dogs and less expensive.

Home cooking hot dogs:
Hot dogs are prepared and eaten in a variety of ways. The wieners may be boiled, grilled, fried, steamed, broiled, baked, or microwaved. The cooked wiener may be served on a bun (usually topped with condiments), or it may be used as an ingredient in another dish. Various models of hot dog toasters exist that cook the hot dog and buns by toasting.

 

 

In the US, “hot dog” may refer to just the sausage or to the combination of a sausage in a bun. Many nicknames for

A Detroit Coney Island hot dog with chili, onion, and mustard

A Detroit Coney Island hot dog with chili, onion, and mustard

hot dogs have popped up over the years. A hot dog can often be seen under the names of frankfurter, frank, red hot, wiener, weenie, durger, coney, or just “dog”.
Hot dog restaurants
Hot dog stands and trucks sell hot dogs at street and highway locations. Wandering hot dog vendors sell their product in baseball parks. At convenience stores, hot dogs are kept heated on rotating grills. 7-Eleven sells the most grilled hot dogs in North America — 100 million annually. Hot dogs are also common on restaurants’ children’s menus.
Condiments
Hot dogs may be served plain, but are commonly served with a variety of condiments, including ketchup, mustard, chile con carne, pickle relish, sauerkraut, onion, mayonnaise, lettuce, tomato, cheese, and chili peppers.

In 2005, the US-based National Hot Dog & Sausage Council (part of the American Meat Institute) found mustard to be the most popular condiment, with 32% of respondents preferring it; 23% of Americans said they preferred ketchup; chili con carne came in third at 17%, followed by relish at 9% and onions at 7%. Southerners showed the strongest preference for chili, while Midwesterners showed the greatest affinity for ketchup.

Condiments vary across the country. All-beef Chicago-style hot dogs are topped with mustard, fresh tomatoes, onions, sport peppers, bright green relish, dill pickles, and celery salt, but they exclude ketchup.

Many variations are named after regions other than the one in which they are popular. Italian hot dogs popular in New Jersey include peppers, onions, and potatoes. Meaty Michigan hot dogs are popular in upstate New York (as are white hots), while beefy Coney Island hot dogs are popular in Michigan. In New York City, conventional hot dogs are available on Coney Island, as are bagel dogs. Hot wieners, or weenies, are a staple in Rhode Island where they are sold at restaurants with the misleading name “New York System.” Texas hot dogs are spicy variants found in upstate New York and Pennsylvania (and as “all the way dogs” in New Jersey), but not Texas.

Some baseball parks have signature hot dogs, such as Fenway Franks at Fenway Park in Boston and Dodger Dogs at Dodger Stadium in Los Angeles. The Fenway signature is that the hot dog is boiled and grilled, and then served on a New England-style bun, covered with ketchup and relish. Often during Red Sox games, vendors traverse the stadium selling the hot dogs plain, giving customers the choice of adding the condiments.

 

 

In Canada
Skinner’s Restaurant, in Lockport, Manitoba is reputed to be Canada’s oldest hot dog outlet in continuous operation, founded in 1929, by Jim Skinner Sr. Hotdogs served at Skinners are European style footlongs with natural casings, manufactured by Winnipeg Old Country Sausage in Winnipeg, Manitoba.

The Half Moon Drive In, also in Lockport, Manitoba and located directly across the river from Skinners, was established in 1938 by brothers Peter and Louie Kosowicz. The original drive in consisted of three wooden buildings shaped like semicircles—one was for takeout, one was for dine-in, and the third was a dance hall and later an arcade. The Half Moon also serves European-style wieners manufactured by Winnipeg Old Country Sausage. One of the most popular items is the Moon Dog, consisting of cheese, bacon, fried onions, pickles and mustard, and the Half Moon serves about 2000 on an average summer weekend day.

 

 

Hot dogs outside North America
For a list of international differences in hot dogs, see Hot dog variations.
In most of the world, “hot dog” is recognized as a sausage in a bun, but the type varies considerably. The name is applied to something that would not be described as a hot dog in North America. For example, in New Zealand, it refers to a battered sausage, often on a stick (which is known as a corn dog in North America), and the version in a bun is called an “American hot dog”.

 

 

The world’s longest hot dog created was 197 ft, which rested within a 198 ft bun. The hot dog was prepared by

The world's longest hot dog, at 197 feet

The world’s longest hot dog, at 197 feet

Shizuoka Meat Producers for the All-Japan Bread Association, which baked the bun and coordinated the event, including official measurement for the world record. The hot dog and bun were the center of a media event in celebration of the Association’s 50th anniversary on August 4, 2006, at the Akasaka Prince Hotel, Tokyo, Japan.

A hot dog prepared by head chef Joe Calderone in Manhattan sold for $69 during the National Hot Dog Day in 2010, making it the most expensive hot dog sold at the time. The hot dog was topped with truffle oil, duck foie gras, and truffle butter.

On May 31, 2012, Guinness World Records certified the world record for most expensive hot dog at $145.49. The “California Capitol City Dawg”, served at Capitol Dawg in Sacramento, California, features a grilled 18 in all-beef in natural casing frank from Chicago, served on a fresh baked herb and oil focaccia roll, spread with white truffle butter, then grilled. The record breaking hot dog is topped with a whole grain mustard from France, garlic & herb mayonnaise, sauteed chopped shallots, organic mixed baby greens, maple syrup marinated/fruitwood smoked uncured bacon from New Hampshire, chopped tomato, expensive moose cheese from Sweden, sweetened dried cranberries, basil olive oil/pear-cranberry-coconut balsamic vinaigrette, and ground peppercorn. Proceeds from the sale of each 3 lb super dog are donated to the Shriners Hospitals for Children.

A cooked hot dog on bun with mustard garnish

 

 

Seafood of the Week – Prawn Cocktail

July 29, 2014 at 5:41 AM | Posted in seafood, Seafood of the Week, shrimp | Leave a comment
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Prawn cocktail

Prawn cocktail

Prawn cocktail, also known as shrimp cocktail, is a seafood dish consisting of shelled, cooked, prawns in a Marie Rose sauce, served in a glass. It was the most popular hors d’œuvre in Great Britain from the 1960s to the late 1980s, after which it became unfashionable before making a comeback in recent years. According to the English food writer Nigel Slater, the prawn cocktail “has spent most of [its life] see-sawing from the height of fashion to the laughably passé” and is now often served with a degree of irony.

 
A dish of cooked seafood with a piquant sauce of some kind is of ancient origin and many varieties exist. Oyster or shrimp dishes of this kind were popular in the United States in the late nineteenth century and some sources link the serving of the dish in cocktail glasses to the ban on alcoholic drinks during the 1920s prohibition era in the United States.

In the United Kingdom, the invention of the Prawn Cocktail is often credited to British television chef Fanny Cradock in the 1960s, however, it is more likely that Craddock merely popularised her version of an established dish that was not well known until then in Britain. In their 1997 book The Prawn Cocktail Years, Simon Hopkinson and Lindsey Bareham note that the prawn cocktail has a “direct lineage to Escoffier”.

In North America, the sauce is red, essentially ketchup plus horseradish. In other areas, the sauce is pink, based on a mixture of ketchup (tomato sauce) and mayonnaise, which is known as Marie Rose sauce.

 
Nigel Slater says “It is all in the sauce” and that “The true sauce is principally mayonnaise, tomato ketchup and a couple of shakes of Tabasco.”

The chef Heston Blumenthal states that prawn cocktail is his “secret vice”, “When I get home late after working in the Fat Duck there’s nothing I like better than to raid the fridge for prawn cocktail”. Blumenthal notes that it is best to use homemade mayonnaise, and recommends adding chopped basil and tarragon.

The television chef and writer Delia Smith states that the best version is with prawns that you have cooked yourself, and that in the 1960s it was “something simple but really luscious, yet over the years it has suffered from some very poor adaptations, not least watery prawns and inferior sauces”.

According to the chef Jamie Oliver, the prawn cocktail is a “wicked little starter … guaranteed to please your guests”. His recipe includes garlic, cucumber, mint, salad cress and crabmeat, which demonstrates the versatility and adaptability of the basic concept.

As Hopkinson and Bareham note in The Prawn Cocktail Years, what was once considered to be the “Great British Meal” consisted of Prawn Cocktail, followed by Steak Garni with Chips and Black Forest Gateau for desert, commenting that “cooked as it should be, this much derided and often ridiculed dinner is still something very special indeed”.

 
The ubiquity of the prawn cocktail has led to such products as prawn cocktail flavor crisps, which are still one of the most popular varieties of this snack food. Wotsits and Quavers are also available in prawn cocktail flavor. Prawn cocktail flavor crisps were the second most popular in the UK in 2004, with a 16% market share.

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