Old Fashioned Luncheonette Hot Dog Food

OLD FASHIONED LUNCHEONETTE HOT DOG

Steps:

• Heat oil in a non-stick pan to medium heat.
• Prepare fresh buns by opening and buttering them.
• Add sliced or chopped onions to fry. When browned, remove onions to keep warm, or keep them in the pan pushed to the side.
• Slice hot dogs down the middle but not all the way through (keep it connected). You want to pry them open to have a double wide face down hot dog.
• Lay them flat, cut side down in the seasoned pan and cook until brown, Flip to the other side and brown.
• When browned to your liking, remove from pan. Keep pan on medium heat.
• Put buttered buns face down in the hot pan to toast them (I press them down a couple of times so butter and pan connect). When nice and brown, remove them.
• Assemble the hot dog and sauteed onions into the bun.
• Dress with mustard and ketchup and anything else your heart desires! Pour a nice, ice cold Coke with a straw, add some krinkle fries, and enjoy a trip back in time!

HOMEMADE HOT DOG

Steps:

• Prepare the casings (see instructions below).
• In a blender or food processor, make a puree of the onion, garlic, coriander, marjoram, mace, mustard seed, and paprika.
• Add the pepper, egg white, sugar, salt, and milk and mix thoroughly.
• Grind the pork, beef, and fat cubes through the fine blade separately.
• Mix together and grind again.
• Mix the seasonings into the meat mixture with your hands.
• This tends to be a sticky procedure, so wet your hands with cold water first.
• Chill the mixture for half an hour then put the mixture thorough the fine blade of the grinder once more.
• Stuff the casings and twist them off into six-inch links.
• Parboil the links (without separating them) in gently simmering water for 20 minutes.
• Place the franks in a bowl of ice water and chill thoroughly.
• Remove, pat dry, and refrigerate.
• Because they are precooked, they can be refrigerated for up to a week or they can be frozen.
• Preparing the Casing.
• Snip off about four feet of casing.
• (Better too much than too little because any extra can be repacked in salt and used later.) Rinse the casing under cool running water to remove any salt clinging to it.
• Place it in a bowl of cool water and let it soak for about half an hour.
• While you're waiting for the casing to soak, you can begin preparing the meat as detailed above.
• After soaking, rinse the casing under cool running water.
• Slip one end of the casing over the faucet nozzle.
• Hold the casing firmly on the nozzle, and then turn on the cold water, gently at first, and then more forcefully.
• This procedure will flush out any salt in the casing and pinpoint any breaks.
• Should you find a break, simply snip out a small section of the casing.
• Place the casing in a bowl of water and add a splash of white vinegar.
• A tablespoon of vinegar per cup of water is sufficient.
• The vinegar softens the casing a bit more and makes it more transparent, which in turn makes your sausage more pleasing to the eye.
• Leave the casing in the water/vinegar solution until you are ready to use it.
• Rinse it well and drain before stuffing.

BLT RANCH DOG

Steps:

• Grill the hot dogs until they are heated through, turning occasionally.
• Assemble The hot dog starting with the toasted bun and adding the shredded Lettuce.
• Next add the onions and tomatoes.
• Place the hot dog on top of the onions and tomatoes.
• Drizzle with 1 Tablespoon of the ranch dressing and top with crumbled bacon.

OVEN ROASTED HOT DOGS

Steps:

• Preheat oven to 400 degrees.
• With a knife make a slice about half way through the hot dog.
• Place on baking sheet.
• Cook for 15 minutes until hot dog is starting to curl and browned.
• If a browner hot dog is desired turn on broiler and brown to liking.
• Remove from oven and add cheese if desired and place back in oven for additional minute.
• When hot dog is done place on the bun and add additional toppings.