coleslaw -

by snebbu

Hot Dogs Gone Wild! Top 10 Fixin’s for Your Hot Dog

With the Fourth of July ahead, and at least one package of hot dogs sitting in your freezer or fridge, it”s time to start thinking about your cook-out. Whether it”s you alone or at your jam-packed amazing and mega-impressive/amazeballs party, it”s time to think about spicing up your wieners. For you (and only you), I”ve done my research on the craziest and tastiest varieties of fixin”s for your dog. Choose on and serve, or create a twisted hot dog bar. Then impress. Here we go…

10. Bacon Wrapped (and Stuffed)

Bacon is one of the few foods that I believe goes well with everything. Bacon makes all things better. Now, combine it with one of America”s favorite foods, by topping it and stuffing it with bacon. Add cheese and sauerkraut with your typical condiments. Bacon inspires all.

Recipe: Simply Recipes

9. Columbian

I”ve put potato chips on sandwiches, burgers, but never thought to put them on a hot dog already topped with slaw and sauces. Some believe that there is such a thing as too many condiments, or strictly using mustard and only that. It looks like the Columbian may change their minds.

Recipe: My Columbian Recipes

8. Mexican

Pineapple is one thing I never thought of topping my wiener with. But along with chipotle sauce, sweet and spicy sounds good. A couple of jalapenos add a nice kick.

Recipe: Homesick Texan

by Miss K

Eating Down the Fridge: Condiment Club

I am about to make a confession that I am pretty sure makes me un-American: I don’t like really like condiments. Specifically, I am not a fan of ketchup or mayonnaise. Yep. Just exile me now. So, if you are reading this post looking for ways to use that four-year-old bottle of mustard lurking in the fridge door, I’m sorry. I have nothing for you today.

Here’s the thing, though. I think that mayo, ketchup, Miracle Whip, and especially green ketchup give condiments a bad name. After all, a quick search at Dictionary.com reveals that a condiment is “something used to give special flavor to food.” Okay, that I can get behind.

Here at my house, we are 90% vegetarian. Also, we are very ~~cheap~~ frugal. Often, particularly toward the end of the month, we eat a lot of beans and rice/tortillas/polenta/etc… That’s all nice and nutritious, but it can get a little…well, tedious. Enter my favorite condiment: homemade coleslaw. Contracy to popular belief, it can be made from all kinds of vegetables; not just cabbage. Throw some atop a big ol’ pile of rice and beans (or a baked bean sandwich, pictured above), and voila: instant dinner elevation. It’s the perfect EDtF recipe, because the permutations are endless.

“Recipe” for homemade coleslaw:

in Recipe / Veggie 4 comments

by Russell Warnick

Petunia: A How-To Guide on Roasting a Pig

Despite this miserably hot and muggy summer, we’ll be dammed if 100-plus degree heat is going to stop us from cooking out. But what does a food obsessed person do when you want to up the game from your casual cook out? Roast a pig for 150 people on a Saturday that turned out to be the sweatiest day of the year, that’s what.

I’ve never roasted a pig before. I’ve been to one and assisted in babysitting one, so I figured it was about time I cooked one. But not alone — my friend Tyler was eager to jump in and get dirty, and with a garden to boot I had myself a co-host. The BF helped too, something to do with music and dealing with me stress over an 80-lb pig for weeks. We all played our part.

I’ll admit, the logistics of hosting a pig roast made me thankful I wont be doing it again for another year. There was so much I didn’t account for or didn’t think of, and didn’t realize most of it until too late.

So here’s my gift to you: a 16-step how-to on hosting your own pig roast.

in Bacon / Pig 7 comments

by BS

America’s Best New Sandwiches, Part 2

Last month ES brought you our list of America’s top 10 new sandwiches. But blogga always said that reader knows best.

Many of you commented on our original story to tell us which of your favorite innovative sandwich should have been included. We chose the ten tastiest suggestions and now present an encore list: America’s Top 10 New Sandwiches, as selected by Endless Simmer readers.

10. Steak Poutine Pita — U Needa Pita — St. Catharine’s, Ontario

What could be better than poutine, Montreal’s signature street food? How about throwing that poutine — cheese curds, fries and gravy included — on a pita, so you can actually eat it while walking down the street? Add some steak and you’ve got yourself one helluva sandwich. And yes, for the sake of U Needa Pita, we’re including Canada as part of America this one time only.

9. Westside Monte Cristo — Melt Bar and Grilled — Cleveland

We’ve said it once and we’ll say it again: there’s no food so good that it can’t be made better by a trip to the deep fryer. Kudos to Melt for being brave enough to test this theory out on the monte cristo breakfast sandwich — honey ham, smoked turkey, Swiss and American cheese — all battered in beer and deep fried.

8. Chacarero — La Sombra — Austin

We’re officially placing money on Chile’s signature sandwich — the chacarero — to become the next bahn mi, and La Sombra‘s version is the most sumptuous one we’ve seen yet. Shiner Bock marinated sliced hangar steak topped with green beans, avocado, tomatoes, pickled cucumbers and spicy mayo, all on a thin, toasty bolillo.

in Breakfast / Cheese / Eggs / Fowl / Lists / Red Meat / Sandwich / Trends 15 comments