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Archive for Meat & Poultry

TIP OF THE DAY: Make More Room In The Hot Dog Roll

Hot Dog With Onions

How much can you pack onto a hot dog? More, if you use the tips below (photo courtesy Murray’s).


Whether you call it a hot dog, frankfurter or wiener (see the evolution below), if you like the toppings as much as the sausage itself, this tip’s for you.


JJ’s Red Hots of Charlotte, North Carolina, offers its toppings list in order of customer preference. At their establishment, the favorites are:

1. Mustard
2. Onions
3. Chili
4. Slaw
5. Pimento cheese
6. Relish/pickles
7. Bacon
8. Sauerkraut
9. Salsa
10. Caramelized onions
There are regional preferences, of course: Pimento cheese is popular spread in the South; and ketchup, which many Americans prefer to mustard on their dogs, is not on their Top 10 list.

When we were growing up, in greater New York City, the universal choices were mustard and sweet pickle relish (green, red or both), with optional sauerkraut.


Whatever your choices, how do you get the most of them on top of that dog? Most hot dogs rolls are made to envelop the entire dog, assuming that one might want only a squirt of ketchup or mustard on top.

The options for topping fans were to wedge it into the sides of the roll, or have it spill off the top. Until now. We received this infographic from

Our favorite solution: #1 plus #3. Slicing the hot dog in half is enlightening!

Hot Dog Toppings

Hot dog is the most recent name, bestowed in the U.S. on German names.

  • Wiener. The hot dog traces its lineage to a 15th-century Viennese sausage called wienerwurst (in German, wiener = from Vienna, wurst = sausage). In the U.S., wienerwurst got shortened to wiener.
  • Frankfurter. In the 17th century, Johann Georghehner, a butcher from the German city of Coburg, made a slender version of wienerwurst. He brought it to Frankfurt, where butchers sold them as “dachshund sausages.” When the sausage came to the U.S. with German immigrants, it was called either the “frankfurter” or the now obsolete “dachshund sausage.”
  • Hot dog. In U.S. ball parks, concessionaires walked through the stands shouting, “Get your red-hot dachshund sausages.” The first published mention of the term “hot dog” as a food appeared in print in a September 1893 issue of The Knoxville Journal. While some hot dog historians suggest the “dachshund” sausages were being called hot dogs on college campuses in the 1890s, in 1906, Tad Dorgan, a cartoonist for a Hearst newspaper, was inspired by the scene at a Yankees-Giants game and sketched a cartoon with a real dachshund, smeared with mustard, in a roll. Supposedly, Dorgan could not spell dachshund, and instead captioned the cartoon, “Get your hot dogs.” Many imitators followed.
  • However… since that cartoon has never been found, and the term also appeared in print in the Yale Record, in nearby New Haven, prior to then [source]. Maybe Dorgan knew of it, maybe not. His spelling challenge is totally believable.
    Hot Dog Cartoon
    Image courtesy


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    TIP OF THE DAY: National Hot Dog Month

    Hot Dogs & Sauerkraut
    [1] The basic—hot dog, mustard, sauerkraut—at Murray’s Cheese.

    Hot Dog Toppings
    [2] Bacon hot dogs from Vermont Cure. Bacon is mixed with the beef.

    Chili Dogs
    [3] Chili-cheese on turkey dogs from Jennie O.

    Chicago Hot Dog

    [4] Chicago-style hot dog from Kindred Restaurant. Here are the signature hot dog recipes from 12 more cities.


    July is National Hot Dog Month, a comfort food served in 95% of homes in the U.S. (June 23rd is National Hot Dog Day.)

    According to the National Hot Dog & Sausage Council, Americans purchase 350 million pounds of hot dogs at retail stores—9 billion hot dogs!

    The actual number of hot dogs consumed by Americans is much larger, incorporating those purchased from street vendors, at sporting events, state fairs, carnivals, etc. The Council estimates Americans consume 20 billion hot dogs a year, more than twice the retail sales figures.

    That computes to about 70 hot dogs per person each year; which sounds like a lot but is just 6 hot dogs a month.


  • Hot Dog History
  • How Hot Dogs Are Made
  • Why Are There 10 Hot Dogs Per Package But Only 8 Rolls

  • Bacon Hot Dogs
  • Homemade Hot Dog Rolls
  • Beer & Pretzel Hot Dog Rolls Recipe
  • Kobe Beef/Wagyu Hot Dogs
  • 20 Other Uses For Hot Dog Rolls

  • Bacon Cheese Dogs
  • Cubano Dogs
  • DIY Hot Dog Bar
  • Firecracker Hot Dogs
  • Gourmet Hot Dogs 1: Signature Recipes From 13 Cities
  • Gourmet Hot Dogs 2: Recipes Honoring China & Japan To Canada & Coney Island
  • Italian Hot Dogs
  • Mini Corn Dogs
  • Tater Tot Hot Dog Skewers
  • Top 10 Hot Dog Toppings

    The hot dog traces its lineage to the 15th-century Viennese sausage, or wienerwurst in German; hence, wiener.

    In the 17th century, Johann Georghehner, a butcher from the German city of Coburg in Bavaria, is credited with inventing the “dachshund” or “little dog” sausage—a slimmer version of wienerwurst. He brought it to Frankfurt, hence, frankfurter. Yet, it was still a sausage eaten German-style, with a knife and fork—no roll.

    The hot dog, a slender sausage in a roll, was undeniably an American invention. The attribution is accorded to a German immigrant named Charles Feltman, who began selling sausages in rolls at a stand in Coney Island in 1871.

    The 1893 World Exposition in Chicago marked the debut of the hot dog vendor. According to National Hot Dog and Sausage Council, around this time that the hot dog first made its first appearance at a ballpark, at a St. Louis Browns game. The first published mention of the term “hot dog” as a food appeared in print in a September 1893 issue of The Knoxville Journal. However, it was well established prior to then.

    As the legend goes, frankfurters were dubbed the “hot dog” by a cartoonist who observed a vendor selling the “hot dascshund sausages” during a baseball game at New York City’s Polo Grounds. Concessionaires walked through the stands shouting, “Get your red-hot dachshund sausages.”

    In 1906, Tad Dorgan, a cartoonist for a Hearst newspaper, was inspired by the scene and sketched a cartoon with a real dachshund dog, smeared with mustard, in a roll. Supposedly, Dorgan could not spell the name of the dog and instead wrote, “Get your hot dogs” for a caption.

    However, Dorgan’s cartoon has never been located. and some hot dog historians suggest the “dachshund” sausages were being called hot dogs on college campuses in the 1890s.

    “Little dog” sausages became standard fare at ballparks in 1893 when St. Louis bar owner and German immigrant Chris Von de Ahe, who owned the St. Louis Browns baseball team, began to serve them there…and started a tradition.


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    JULY 4TH RECIPE: Firecracker Hot Dogs

    Firecracker Hot Dogs

    July 4th Hot Dogs

    Skip the hot dog roll this year, in favor of these fun firecrackers (photos courtesy USA Pan).


    Why stick a hot dog in a roll?

    These Hot Dog Firecrackers are an easy recipe to serve over 4th of July weekend, fun for all age.

    You don’t need a roll to hold the ketchup or mustard. You can neatly add them to the “firecracker” via a squeeze bottle or a knife.

    This recipe came to us from USA Pan, makers of fine bakeware.

    Prep time is 15 minutes, cook time is 15 minutes.

    You don’t need a grill: These firecrackers are baked in the oven.


    Ingredients For 16 Hot Dogs

  • 1 refrigerated crescent dough sheet
  • 16 hot dogs
  • 16 slices thick slices of cheddar, colby or jack cheese
  • 16 wooden skewers, soaked

    1. PREHEAT the oven to 350°F. Stick the skewers through the center of the hot dogs until there is an inch and a half of the skewer coming out from the top of each dog.

    2. PLACE the crescent dough on flat surface. With a knife, cut ¾ inch thick strips.

    3. WRAP each hot dog with a strip of dough, leaving a gap between each spiral. Place the hot dogs on a half sheet pan (see below), leaving a small amount of space between each hot dog. Bake for 15 minutes or until golden brown. While the hot dogs are cooking…

    4. CUT stars from the cheese. Assemble on top of the finished hot dogs and serve.



    A sheet pan, baking tray or baking sheet is a flat, rectangular metal pan used in an oven. It is typically used for baking bread rolls, pastries and flat products such as cookies, sheet cakes, swiss rolls and pizzas.

    The most basic sheet pan is literally a sheet of metal, hence the name. If you have a cookie sheet with no continuous lip around the edges, you have a sheet pan.

    One or two edges are rolled to enable easy handling in and out of the oven. The open sides allow you to remove the warm cookies without disturbing their shape.

    Modern sheet pans used in commercial kitchens typically are made of aluminum, with a 1 inch lip around the edge.

    The Sheet Pan Evolves

    The next step in the development of the sheet pan was to include a lip on one or more edges, to prevent food from sliding off. Some pans add handles to aid in placing the pan in, and removing it from, the oven.

    A sheet pan that has a continuous lip around all four sides is also called a jelly roll pan. It can be used to make the flat cake layer used for jelly rolls and roulades with other fillings.

    Today, there are specialty sheet pans that include a layer of insulation or air (an “air bake pan”), designed to protect delicate food like macarons from burning.

    Sheet Pan Sizes

    In the U.S.:

  • A full-size sheet pan is 26 by 18 inches—too large for most home ovens.
  • A two-thirds sheet pan (also called a three quarter size sheet pan) is 21 by 15 inches.
  • A half sheet pan, which most of us use in our home ovens, is 18 by 13 inches (photo #2).
  • A jelly roll pan, typically 10½ by 15½ inches, is a smaller version of a half sheet. The proportions produces a layer of cake size that is ideal for rolling.
  • A quarter sheet pan is 9 by 13 inches, and can be used for rectangular, single-layer cakes.
    Sheet Pans Vs. Cookie Sheets

    Cookie sheets are different from baking pans. Baking pans have rolled edges, and cookie sheets do not.

    Cookie sheets offer the advantage of a large surface area with no edges to impede removing the baked cookies. But their lack of edges limits their uses:

    You can bake cookies in a baking pan, but you can’t cook a roast (or anything else that expels juice) on a cookie sheet.

    Baking pans for roasts, called roasting pans, are deeper, to accommodate the size of the roast plus the juices it emits.

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    TIP OF THE DAY: Turkey For July 4th & All Year ‘Round

    Jennie O Oven Ready Turkey

    Jennie-O Oven Ready Turkey

    Sweet Potato Salad

    [1] and [2] Roast turkey is a year-round treat, especially when all you have to do is put a frozen turkey in a bag in the oven (photos courtesy Jennie-O). [3] Sweet potato salad made summery with corn and tomatoes. Here’s the recipe from Averie Cooks.


    June is National Turkey Lover’s Month.

    There are turkey burgers and turkey hot dogs, ground turkey for meatballs or meat loaf, and turkey sandwiches from turkey breast or [far less appealing] turkey roll.

    But the turkey everyone looks forward to is the Thanksgiving turkey (well, except a few folks like our friend Terry’s dad, who doesn’t like poultry).

    So why is a roast turkey on the table only once a year?

    You can have a delicious turkey (photo #1) year-round with very little effort, with an oven-ready frozen turkey from Jennie-O. It’s our best discovery so far this year.

    The turkey comes in a bag with a handle for easy carrying (photo #2). Thanks to whomever thought of this (and other turkey producers, take note).

    Just take the turkey from the freezer, remove the outer bag, and place the frozen turkey, housed in an inner bag, into the oven.

    That’s it: There’s nothing to baste or watch over. It cooks up super-moist and juicy. And clean-up is minimal.

    We received our Jennie-O Oven-Ready Whole Turkey as a sample. We couldn’t believe it would be as easy as described, or produce as good a turkey as the typical frozen turkey, thawed before roasting.

    But it is! Jennie-O has a new customer in us, and we’ll have whole roasted turkey much more often, and soon (see the next section).

    We also will likely forgo our annual heirloom bird at Thanksgiving, because Jennie-O Oven Ready is just too easy to pass up. (And who likes to scrub a roasting pan?)


    We’re having a roast turkey on July 4th. Turkey was almost America’s national bird, after all. As for those burgers, franks, chicken and steaks: We have them all the time. They’re not exactly a celebration.

    There won’t be stuffing or cranberry sauce. We’re making summer sides: sweet potato salad, and a farmers market green salad with a dried cranberry vinaigrette.

    We have three bags of cranberries in the freezer, and are planning cranberry sorbet for dessert.

    Some participants have been asked to bring potluck dishes that complement a summer roast turkey. We know two of them: corn salad and zucchini ribbon “pasta” salad. We can’t wait to see what the others bring!

    Jennie-O Oven Ready Whole Turkey is also available with Cajun seasonings. Both come with a packet of gravy.

    The gravy included with our turkey is not the greatest; but we added Gravy Master, and then bourbon, which helped.

    Truth to tell, the turkey is so moist and flavorful, no gravy is necessary. Or, you can make gravy from the drippings in the bag.

    Don’t like dark meat? Jennie-O offers Oven Ready Turkey Breast options: Bone In, Cajun Bone In, and Boneless.

    Check out the line of Jennie-O turkey products including fresh, natural turkeys; cutlets; franks and brats; burgers and ground meat; tenderloins; sausages; meatballs, bacon; even turkey pot roast!

    Need turkey tips? Visit Jennie-O for:

  • How to Buy a Whole Turkey
  • How to Thaw a Frozen Turkey
  • How to Brine a Turkey
  • How to Marinate a Turkey
  • How to Rub a Turkey
  • How to Cook a Turkey
  • How to Ensure a Juicy Turkey
  • How to Grill a Turkey, Gas Or Charcoal
  • How to Smoke a Turkey
  • How to Carve a Turkey
  • How to Store Leftover Turkey Properly
  • How To Slow Cook A Turkey Breast

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    RECIPE: One-Pan Chicken Dinner

    We love the convenience of one-pan dinners. This one, from Good Eggs, makes yogurt-marinated chicken with spring veggies.

    If you marinate the chicken two hours before (overnight, it takes just 15 minutes to prepare plus 8 minutes to cook. You should make the yogurt sauce at the same time.

    Note that with chicken, dairy-based marinades, such buttermilk or yogurt, do the best job of tenderizing. They are only mildly acidic, so don’t toughen meat the way strongly acidic marinades do.

    Don’t like turmeric? Substitute cumin or paprika. You can also add onion, lemon juice and ginger.

    The chicken gets charred to smoky. You can stuff the chicken and vegetables into pita or serve the pita on the side.


    Gauge the amounts based on how many servings you’re preparing.

  • Plain yogurt
  • Turmeric, garlic, salt and pepper to taste
  • Boned chicken thighs
  • Asparagus
  • Spring onions (substitute scallions)
  • Zucchini
  • Olive oil
  • Salt and pepper
  • Pita
    For The Yogurt Sauce

  • 1 cup plain Greek yogurt
  • 2 tablespoons finely chopped fresh mint leaves
  • 2 tablespoons extra-virgin olive oil
  • Fresh dill, garlic, salt and pepper to taste
  • ½ teaspoon salt, more to taste
  • 1 garlic clove
  • 2 tablespoons lime juice (from 1 large lime), more to taste
    Serve With

  • Spring green salad mix and lemon vinaigrette

    One Pan Chicken Dinner

    Boneless Chicken Thighs

    Ground Turmeric

    [1] Mediterranean-inspired chicken dinner (photo courtesy Good Eggs). [2] Boneless chicken thighs (photo courtesy Maple Leaf Health and Hospitality). [3] Ground turmeric (photo courtesy True Food Kitchen).


    1. PRE-marinate the chicken and make the yogurt sauce: Whisk together the yogurt, mint, oil, lime juice and salt. If too thick, add 1 to 2 tablespoons of water. Use a Microplane to finely grate garlic into the bowl. Stir, taste and adjust salt and lime juice as needed.

    2. PREHEAT the broiler. Trim the spring onions and asparagus and slice into 1-inch pieces. Slice the zucchini in quarters lengthwise, then into into 1-inch pieces, so they’re similar in size to the asparagus pieces.

    3. LINE a large baking sheet pan with aluminum foil and drizzle with 1 tablespoon olive oil. Spread the oil with the back of a spoon (or your fingers) to coat, and fill the pan with chicken and vegetables in a single layer.

    4. DRIZZLE the chicken and vegetables with olive oil. Use your hands to coat the vegetables in olive oil and sprinkle with salt and pepper. Broil for 7-8 minutes, until the chicken is a cooked through and a bit charred. While the broiler’s on…

    5. WRAP the pitas in foil, and place in the oven on lower rack to heat. Serve the chicken and vegetables in pita with the yogurt sauce; or serve the yogurt on the side as a dipping sauce.

    Here’s a video.


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