SALTY DOG I
Simple recipe especially for those who love vodka. Adult beverage, not for the kiddies! I sometimes use a regular 8 ounce juice glass instead of a highball glass, it depends on the quantity of ice you like.
Provided by Leslie A.
Categories Drinks Recipes Cocktail Recipes Vodka Drinks Recipes
Time 1m
Yield 1
Number Of Ingredients 3
Steps:
- Fill a highball glass with ice then pour in grapefruit juice, salt and vodka. Mix well and serve.
Nutrition Facts : Calories 153.7 calories, Carbohydrate 13.4 g, Cholesterol 0 mg, Fat 0.1 g, Fiber 0.1 g, Protein 0.7 g, SaturatedFat 0 g, Sodium 583.2 mg, Sugar 0 g
SALTY DOG HOT DOG
From "Real Simple" magazine. This is nice if you want to offer a selection of toppings for hot dogs.
Provided by threeovens
Categories Meat
Time 10m
Yield 1 serving(s)
Number Of Ingredients 5
Steps:
- Toast bun in a dry skillet over medium high heat about 1 or 2 minutes.
- Reduce heat to medium.
- Wrap bacon around hot dog and pan-fry until bacon is crispy and hot dog is cooked through, about 5 minutes.
- Place hot dog in bun, squirt on some yellow mustard, top with pickles.
Nutrition Facts : Calories 400.4, Fat 25.6, SaturatedFat 9.2, Cholesterol 39.3, Sodium 1160.4, Carbohydrate 29.5, Fiber 1.5, Sugar 7.2, Protein 12.2
HOMEMADE HOT DOG
In response to a request for a hot dog without a year's worth of sodium, I found this recipe online. You add the sodium and none of the chemicals. Voila! A healthy hot dog!
Provided by Penny Stettinius
Categories Lunch/Snacks
Time 1h20m
Yield 12-14 serving(s)
Number Of Ingredients 16
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.
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- Nathan’s Famous Beef Frankfurters. It’s smoky, it’s juicy and it has more flavor complexity than any other. Nathan’s was, by far, the best hot dog of the lot.
- 365 by Whole Foods Market Organic Uncured Beef Hot Dogs. If size matters, you’ll be grateful to know that Whole Foods’ 365 variety was the thickest and longest on this list.
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