It would appear to be a simple task to write a food article for
the Fourth of July. Everyone eats. Everyone picnics. Everyone
barbecues and the common denominator seems to be hot dogs and
potato salad. So, why am I just staring at this monitor trying to
come up with the correct words?
It would appear to be a simple task to write a food article for the Fourth of July. Everyone eats. Everyone picnics. Everyone barbecues and the common denominator seems to be hot dogs and potato salad. So, why am I just staring at this monitor trying to come up with the correct words?
My dilemma is I want to write about something more important, perhaps more exciting, than hot dogs. Yet, I can’t help but remember when I was a kid around the big campfire where my family would roast hot dogs on carved willow sticks while watching the fireworks display in a park somewhere in Prairie Township, Iowa, circa 1955.
That was exciting, and it was at that event that my dad told me what they made hot dogs out of, and I swore it would be my last one. So much for hot dogs – until the big bonfires during college days along the Cedar River in Iowa where friends would gather with hot dogs, potato chips and beer.
Those were the best hot dogs ever, roasted to perfection over an open fire after the wooden logs had deceased to glowing embers.
At that time I was in the foods and nutrition program at the University of Northern Iowa, and one day the professor decided it would be a good field trip to take the class to a meat packing company in Waterloo. Guess what they were making that day? Hot dogs.
I found out that my father was right after all. And I promised myself that I would never eat one again. Lisa Simpson would have approved of my decision.
But of course we all know about baseball games, deli lunches grabbed on the go, brats in great restaurants, and those wonderful neighborhood block parties. So much for earlier promises.
Delicious roasted hot dogs are certainly an American all-time favorite and are important enough to devote a food article to the topic in honor of the Fourth of July.
Food labels now tell us what is actually in them, so no need to worry. I especially like to use chicken apple sausages as they are very lean and extremely flavorful. Pop some on the grill and tuck them into hot dog buns and away you to the fireworks show or to the game.
There is a local product known as Miz Sassy Cooking Sauce, by Woodstove Kitchens, which is owned by Barbara and Bob Anderson of Hollister.
It is a wonderful pickled red bell pepper sauce that is a must for any and all hot dogs, dressings for salads, and slathering on sandwiches.
We highly recommend this local product for your celebration.
Enjoy your Fourth of July celebration, and perhaps one of these recipes will be just perfect for your event. Remember to keep everything iced in a cooler, especially the potato salads. Throw away any leftover potato salad if it was out of the refrigeration longer than 30 minutes. Keep foods out of the sun.
POTATO SALAD WITH MAYONNAISE
3-4 white rose or russet baking potatoes, peeled and cooked
1/2 teaspoon fine sea salt
2-3 hard cooked eggs, sliced or chopped
1/2 onion, finely chopped
1/2 to 3/4 cup good quality mayonnaise
2 tablespoons prepared mustard
2 tablespoons sugar
2 tablespoons white wine vinegar
2-3 sweet pickles, chopped
1 tablespoon juice from the pickles
salt and pepper
radish roses
Cook the potatoes in salted boiling water until tender, about 30 minutes. Drain and cool them. Cut them into bit-sized pieces and place in a bag beautiful bowl. Sprinkle with salt. Add eggs and onions and toss together.
In a measuring cup, combine the remaining ingredients (except for the radish roses). Taste to make sure the seasonings are just right.
Pour over potato mixture, toss gently, and refrigerate several hours to blend flavors.
CHICKEN APPLE SAUSAGES WITH PEPPER SAUCE
Chicken apple sausages, or other hot dogs or sausages as desired
extra-virgin olive oil
Miz Sassy Cooking Sauce (a local San Benito product) caperberries
Heat grill pan or saute pan with olive oil. Slice sausages on the diagonal about 1 inch thick. Cook and stir several minutes to brown. Add about 2 tablespoons of Miz Sassy sauce.
Arrange on platter and garnish with caperberries. Great served with a hot steaming bowl of rice or polenta.
To serve as an appetizer, stick toothpicks into each piece. To serve in a hot dog bun, do not slice but grill until nicely browned and serve in a bun with lots of mustard, catsup and relish.
GRILLED POTATO SALAD with GRILLED HOT DOGS
12-18 small red potatoes
3-4 parsnips or turnips
olive oil
salt and pepper
1 head dark green such as spinach or leaf lettuce
2-3 carrots, grated
1/2 cup extra virgin olive oil
1/4 cup light vinegar (champagne, white wine, etc)
1/4 teaspoon fine sea salt
1/2 teaspoon sugar
1/2 teaspoon powdered horseradish
snipped fresh parsley
feta or other cheeses, as desired
grilled hot dogs
Scrub potatoes and parsnips, but do not peel. Slice into 1/2-inch wedges or slices. Brush with olive oil.
Place on hot grill pan, sprinkle with salt and pepper. Grill a few minutes on both sides until vegetables start to brown and are cooked through. Set aside to cool.
In a beautiful bowl, tear the lettuce and add grated carrots. In measuring cup, whisk together the remaining ingredients other than the cheese and hot dogs. Combine cooled vegetables with the greens, toss in the dressing and serve. Add wedges or chunks of cheese and serve with grilled hot dogs.
Dorothy McNett is the owner of Dorothy McNett’s Place, 800 San Benito St. Phone: 637-6444 or fax 637-5274. Visit the store’s Web site at happycookers.com. Her food column appears weekly in the Free Lance.
