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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

The Endless Road Trip: Put Some Ink on It

These days, you don’t have to look far to find people serving their French fries with craziness like duck fat or rosemary salt or balsamic ketchup. Yes, the most plebeian of foods has gone gourmet. And not surprisingly, Portland wins this contest.

Foster Burger in SE Portland serves their perfectly-sized, crispy “black and white fries” with: died garlic, truffle oil, parmesan, and, for dipping..black squid ink aioli. Yes, these spuds are dipped in seafood spray. Brilliant. Ridiculous. Also, tasty.

Also on The Endless Road Trip: Portland
1. Porklandia
2. All That’s Euro is Not Trash
3. Salt and Straw
4. Blue for Breakfast

in Cheese / Restaurants / Trends 0 comments

by BS

This is What Brunch at Per Se Looks Like

Per Se may be the best restaurant in New York, but it’s also a food blogger’s nightmare: no photos allowed!?! ES Spy Sara Huneke discovered a secret: opt for their $200 brunch instead of dinner, and you’ll have enough natural light flowing in to surreptitiously take drool-worthy smartphone shots.

Red wine-braised heirloom onions, arrowleaf spinach, broccolini, cauliflower, Meyer lemon and preserved horseradish.

Glazed white asparagus, yellow cling peaches, Belgian endive, Pearson Farm’s pecans, sorrel and Australian black winter truffle.

Edible Holiday Gifts: Boozy Peppermint Bark

Peppermint bark is a standard for the holiday season, but since we like playing with our food here at ES we decided to give ours a bit of a boozy twist by adding in a peppermint Kahlua truffle center.

We’re so glad we did and we are betting you will too. What can you expect in this bark? How about a bottom chocolate layer crunched-up with some crushed chocolate wafers. For the center we boozed up our bark with Kahlua’s seasonal Peppermint Mocha mix, and to finish it all off is a layer of white chocolate with crushed Peppermint Andes candy.

Now that we’ve finished tweaking a classic bark, we’re off to create a new bark with a bit of wine. Stay tuned!

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