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rifolklore · 1 year

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The New York System Gagger

Also known as the New York System hot wiener, the gagger (or gaggah) is a time-honored Rhode Island tradition. Ironically, New York System isn't a thing in New York at all. The name is merely an homage to Coney Island hot dogs and was used as a marketing tactic to promote authenticity.

Image courtesy of goprovidence.com.

The N. Y. System gagger is always a wiener and not a hot dog. It's made with pork, beef, and veal and if you get them "all the way," comes with mustard, chopped onions, celery salt, and a special ground beef sauce (whose recipe is kept a secret). There's a common phrase when ordering a gagger at Olneyville New York System. "Three all the way!" This phrase is so engrained into Rhode Islanders that my dad's best friend's band recorded a song in 2011 to highlight their appreciation for it:

The cooks in the restaurant add the toppings by balancing the gaggers on their arms. Three can fit perfectly. I've personally never eaten more than two in one sitting. My dad used to regularly get three in his younger years, but two is a good number for him now. His older brother gives him a bit of a hard time for it, laughing and saying that three is the only way to go.

These Olneyville gaggers are pungent, heavy, and almost ludicrously unhealthy. Locals know to never eat one in your car, for the smell will sink into the upholstery and never leave. There's a sense of pride in being able to stomach three. For Rhode Island men, I think it's a symbol of masculinity.

Image courtesy of the Olneyville New York System Grubhub page.

Legend has it that the ingredients used to make the ground beef sauce may even be illegal in other states or other countries. That whatever is in it is so unhealthy yet so tasty that the sauce's recipe is locked away.

The gagger is one of Rhode Island's foodie attractions. Whenever our particularly hungry friends come to visit the state, my family likes to bring them to Olneyville and see their reaction to the entire culture and taste of the gagger.

Note: As I was doing a bit of research on the gagger to fact-check myself, I came across this blogpost from the Folklore Department at the University of Southern California detailing the phenomenon that is "three all the way." The gagger truly is a staple in Rhode Island folklore.

#food

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sfarticles · 2 years

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Hot diggity dog — a month to celebrate America’s iconic foods

Column as appeared in

https://www.timesherald.com/2022/07/14/hot-diggity-dog-a-month-to-celebrate-americas-iconic-foods/

Whether you call it a frankfurter, frank, wiener, weenie, coney, red hot or hot dog, it’s National Hot Dog Month, and time to celebrate one of America’s most iconic foods. Hot dogs are part of American culture and summer backyard celebrations.

I remember lunchtime when I was in elementary school, and we waited in line by the old station wagon with the wood-grain side panels, where the street vendor served up boiled hot dogs topped with hot sauerkraut with spicy, brown mustard from the back hatch of the vehicle. This was the way wieners were served, at least in greater New York City.

Living not too far from the original Nathan’s on Coney Island, my parents would take me there to enjoy the famous dogs and French fries. Don’t we (almost) all have “hot-dog memories” and favorite brands and toppings? Each region of the country has its favorites, too. It seems that Hummel, founded in 1933 in New Haven, is the favored brand in the region of Connecticut where I now live.

No matter where you travel in the country, there is a local hot dog stand, pushcart, diner, deli or restaurant offering its version of the American classic, often with “secret” condiments topping off the dog.

If traveling this summer is not on your agenda, get yourself a copy of “The Great American Hot Dog Book: Recipes and Side Dishes from Across America” by Becky Mercuri (2007, Gibbs-Smith Publishing, $14.99) and you will be able to “visit” some well-known hot dog places from your own kitchen.

From the Coney Island Dog of New York to the Remoulade Dog in New Orleans to the tortilla-wrapped Bacon Burrito Dog at Pink’s in Los Angeles to the New York System Hot Wiener Sauce served at the famous Original New York System in Providence, R.I., the book takes you on a tour to reveal the inside story of how the hot dog has evolved and become even more firmly entrenched in America’s culinary traditions.

You’ll notice how the humble hot dog has stepped up a notch or two, dressed up in creative toppings. Mercuri begins with a bit of hot dog history and introduces entrepreneurs who’ve contributed to hot dog culture. The chapters that follow are devoted to various regions of the country. She then breaks down the chapter by state, including well-known establishments, back stories and recipes for the dogs, toppings and signature side dishes.

Recipes such as Hot Dog Parmesan and Philadelphia Surf and Turf (a grilled fish cake, mashed, that tops off a hot dog, with yellow mustard and chopped onions), I must admit, made me want to stick to the dogs I prefer, like those served from that old station wagon.

A blog post of the Jewish Federation of Greater Philadelphia starts with “Hot dogs are so ingrained in American culture that grabbing one at lunchtime or at a Phillies game is simply reflex. But once upon a time, hot dogs were unknown in Philadelphia. That is, until two young Jews, Abe Levis and Anna Solo, had the idea to pop a frankfurter on a bun, thus becoming Philadelphia’s hot dog king and queen.“ Some of you might have heard of Levis Hot Dogs and the famous Champ Cherry Soda served at 507 South 6th Street. The post said, “by the 1970’s the Levis children had opened two more Greater Philadelphia locations, and although all three are now closed, Abe’s famous soda is still being brewed.” To read the rest of the blog post, visit https://bit.ly/3OOdADZ

Celebrate the all-American food that has been served by presidents, enjoyed by astronauts on the moon and relished in backyards throughout the country. Here are a few recipes from the book for you to enjoy on your “tour.”

Deep-Fried Dogs with Mustard and Pear-Pepper Relish

The headnote says, “This mild, delicious relish is a cousin to that served at Blackie’s. If more heat is desired, increase the amount of jalapeno peppers. The recipe is adapted from a formula for pear relish by the late Chef Chet Beckwith of Baton Rouge, La., and as Chet would say, ‘It will set your toes tapping.’”

Founded in 1928, Blackie’s, located in Cheshire, is a well-known establishment in Connecticut. They even make their own mustard. The author writes, “their spicy hot relish is a closely guarded secret, and fans are left speculating as to the formula for what appears to be a mixture of chopped green peppers, vinegar, and spices — including, perhaps a bit of cinnamon.”

4 firm Bartlett pears, peeled, cored and coarsely ground in a food processor

2 large onions, chopped

2 medium green bell peppers, cored, seeded and diced

1 jalapeno pepper (or more, to taste), seeded, deveined and diced

Boiling water

1 ½ cups sugar

2 ¼ teaspoons mustard seed

¾ teaspoon ground allspice

¼ teaspoon ground cinnamon

¾ teaspoon turmeric

1 tablespoon salt

1 ½ cups white vinegar

Prepare and place, in 3 separate bowls, the pears, onions and all the peppers. Place pears in a colander and pour boiling water over them, drain well and place in a heavy medium pot. Repeat with the onions and then the peppers, adding both to the pot with the pears. Mix the pears and peppers together. In a medium bowl, combine the sugar, spices and salt, and add the pear mixture. Add the vinegar and mix well. Over medium-high heat, bring the mixture to a boil. Reduce heat to low and simmer, uncovered and stirring occasionally for 30 minutes. Pour the hot relish into hot, sterilized jars and cover, following the manufacturer’s directions for preparation and safety. Place the jars of relish in a boiling hot water bath for 20 minutes. Remove from water and set the jars on kitchen towels to seal, this will be indicated by a popping noise. Makes about 4 12-ounce jars.

Assembly

Canola oil for deep-frying

Hot dogs, all-beef or a pork and beef mixture

Hot dog buns, toasted

Spicy brown mustard

Pear-pepper relish

In a heavy, deep pot, heat the canola oil over high heat to 350 degrees. Deep-fry the hot dogs, a few at a time to the desired degree of doneness. Place the hot dogs on buns and top with mustard and pear-pepper relish. Serve immediately. Source: Hummel Brothers.

Bacon-Kraut Dogs

Rawley’s Drive-In located in Fairfield is another Connecticut favorite. The author writes, “Rawley’s is a busy place, often frequented by Meg Ryan or David Letterman. … The bacon topping is so popular that Rawley’s fries up twenty pounds of it every day, and some folks order ‘heavy bacon,’ or double the amount.”

Canola oil for deep-frying

Beef and pork franks

Hot dog buns

Butter

Mustard

Sauerkraut, plain or heated (recipe below)

Chopped onion

1 slice of bacon per hot dog (or more, to taste), cooked crisp, drained and crumbled

In a heavy, deep pot, heat the canola oil to 350 degrees. Deep-fry the hot dogs, a few at a time, until they are just beginning to blister. Meanwhile, heat a griddle. As the hot dogs are removed from the oil, transfer them to the griddle and cook until crispy and blistered. Open hot dog buns and lightly butter the inside; place on griddle to toast. Place the hot dogs in buns and top with mustard, sauerkraut, onions and bacon. Serve immediately.

Sauerkraut

The headnote says, “Some folks are partial to plain sauerkraut on their hot dogs, but this version, mild and favorable, is truly a delicious topping.”

1 (2-pound) package refrigerated sauerkraut

½ cup butter

2 medium onions, chopped

1 (14-ounce) can beef broth

1 cup white wine, such as Chablis, divided

Preheat oven to 350 degrees. In a colander, rinse the sauerkraut under running water and drain well. In a deep, medium frying pan, melt butter over low heat. Add onions and sauté, stirring occasionally, for 20-25 minutes or until soft and translucent. Add sauerkraut and mix well. Stir in beef broth and, over medium-high heat, bring just to a boil. Remove from heat and stir in ½ cup of the wine. Pour sauerkraut mixture into a 13-inch by-9-inch non-reactive baking dish and cover tightly with foil. Bake for 1 hour. Remove sauerkraut from oven, stir in remaining wine, reseal with foil and return to oven for 1 hour longer, or until sauerkraut is golden and most of the liquid is evaporated. Makes about 4 cups.

North Dakota State Fair Corn Dogs

Canola oil for deep frying

½ cup all-purpose flour

½ cup yellow corn meal

1 tablespoon sugar

1 teaspoon baking powder

½ teaspoon salt

1 teaspoon dry mustard

½ cup milk

1 egg

1 tablespoon vegetable shortening, melted

6 hot dogs

Plain yellow or spicy brown mustard

In a deep pot, heat oil to 375 degrees. In a bowl, mix the flour, cornmeal, sugar, baking powder, salt and dry mustard. In a separate bowl, whisk together the milk, egg and shortening and add it to the flour mixture, stirring until smooth. Place the mixture in a deep pie pan. Dry hot dogs with paper towels. Dip hot dogs into batter to evenly coat and carefully place into hot oil, cooking two at a time. Deep-fry two to three minutes, or until golden brown, turning them carefully with tongs to brown all sides. Remove from oil and drain on paper towels. Serve immediately with the mustard. Serves 6.

Note: Wooden sticks may be inserted into the hot dogs before they are battered and deep-fried.

Recipes courtesy of “The Great American Hot Dog Book: Recipes and Side Dishes from Across America” by Becky Mercuri (2007, Gibbs-Smith Publishing, $14.99)

For the recipe for America’s Test Kitchen’s Chili Cheese Dogs, go to https://bit.ly/3aePuDq

Stephen Fries, is a professor and coordinator of the Hospitality Management Programs at Gateway Community College, in New Haven, CT. He has been a food and culinary travel columnist for the past 14 years and is co-founder of and host of “Worth Tasting,” a culinary walking tour of downtown New Haven, CT. [email protected] For more, go to stephenfries.com.

#hot dogs #frankfurters

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ides-of-swing · 3 years

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This hearty, flavorful wiener sauce is like the kind you'll find in Rhode Island and Massachusetts. It may be frozen until ready for use. Use premium grilled wieners cooked in butter, steamed hot dog buns and the fancy mustard of your choice. Spread with mustard, the sauce, chopped onions and celery salt.

#New York System Hot Wiener Sauce I #New #York #System #Hot #Wiener #Sauce #I

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diirtytalkk · 4 years

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#New York System Hot Wiener Sauce I #New #York #System #Hot #Wiener #Sauce #I

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katpocket · 4 years

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#New York System Hot Wiener Sauce I #New #York #System #Hot #Wiener #Sauce #I

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nicolenguyener · 3 years

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#New York System Hot Wiener Sauce I #New #York #System #Hot #Wiener #Sauce #I

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gtfovacations-blog · 6 years

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10 Reasons Why Rhode Island Is the Unexpected Summer Destination You’re Missing Out On

Not long ago, Rhode Island had something of a Napoleon complex. To outsiders, it was a small, but necessary speed bump for road-trippers heading northbound to New England’s better-known destinations (Cape Cod, Boston, Bar Harbor, to name a few). But, the pint-sized state has slowly made a name for itself in the last decade. With world-class beaches, a trendsetting restaurant scene, a booming craft beer industry, Newport’s world-renowned sailing culture, and one of the most fascinating histories in the country, it’s a destination in its own right. Winters can be merciless and summers are brief in Rhode Island. So, when the warm weather rolls in, locals know to make the most of it. Here’s how you too can explore The Ocean State like a true Rhode Islander.

Sip Cocktails on The Lawn at Castle Hill Inn

Castle Hill Inn / Facebook Few U.S. destinations embody “pomp and circumstance” like Newport’s 10-mile Ocean Avenue. This coastal road is home to some of the largest, most opulent, most historical mansions in the country. Touring the former “summer cottages” of the Rockefellers and Vanderbilts is a nice diversion, particularly for history buffs. But, for a taste of quintessential, high-society Newport life, drive past them all to the unassuming entrance of Castle Hill Inn. Situated on a grassy point overlooking the Newport Bridge, The Lawn at this 140-year-old boutique hotel is the most breathtaking day-drinking spot in the state. On a sunny day, settle into an Adirondack chair with a Newport Storm Summer Hefeweizen and watch the world’s most beautiful, handmade wooden sailing ships track through Narragansett Bay.

Scope the Craft Beer Scene in Pawtucket

The Guild / Facebook Pawtucket has long been a waypoint for anyone passing through Rhode Island on I-95. It’s an unassuming suburb where Hasbro toys are realized and baseball fans can occasionally catch a glimpse of Boston Red Sox players slumming it at McCoy Stadium. Yet, somehow, in the last five years, the city quietly emerged as the centerpiece of the state’s craft beer scene. Isle Brewers Guild is the hub of it all. The cooperative facility is now the brewing home for eight local brewers including New England’s oldest, Narragansett Beer, but most recently Wash Ashore Beer Company and Night Shift Brewing. The Guild’s Tap Room is open to the public Thursday through Saturday. (It seems Family Guy may have been on to something after all.)

Stroll the Federal Hill Neighborhood

The Old Canteen / Facebook Federal Hill is Providence’s answer to Boston’s North End. The tiny, charming neighborhood is home to the most authentic Italian-American community in New England. The action centers around Atwells Avenue where you’ll find tourists and locals alike strolling the strip every day of the week during the summer. There’s no shortage of amazing, world-class Italian restaurants here, many of which have been in business since the mid-20th century. Options range from romantic, old-world eateries like Joe Marzilli’s Old Canteen Italian Restaurant to iconic Neapolitan pizza joints to modern mainstays like the upscale, Tuscan-inspired Siena. It’s physically impossible to have a bad meal here.

Day Trip to Block Island

Timothy J. Quill / Wikimedia Commons Among New England’s many islands, Martha’s Vineyard and Nantucket get all the love from most glossy travel publications. While it might lack the same name-brand, presidential cache, Block Island is more laid-back, less crowded, more walkable, and cheaper. There’s a reason they call it “Bermuda of the North.” It’s a pint-sized island that’s worth a weekend if you have the time. Most folks, however, arrive for a quick day trip via Point Judith in southern Rhode Island. Once on the island, book a half-day Jeep or bike rental right next to the ferry terminal to get the lay of the land. Head north to Block Island Wildlife National Wildlife Refuge — 134 acres of pristine, well-preserved green space with hiking trails and a beautiful lighthouse. Back in town, Mahogany Shoals on Payne’s Dock is a no-nonsense dockside spot for drinks with locals, a view, and few tourists. If you’re looking for a rowdier, shot-slamming good time, you’ll find it at Ballard’s where the party almost literally never stops.

Dine Alfresco With WaterFire Views

Of all of Providence’s regular seasonal events, WaterFire is the crown jewel. Since 1994, crowds have gathered along the Woonasquatucket River to watch the one-of-a-kind show. Dozens of “firetender” volunteers patrol the 80+ basins lining the river, lighting and stoking the fires as they go. The ambient world music, billowing plumes of wood smoke, and floating ambers all bolster a mood that’s eerie, beautiful, and almost trance-inducing. Check the official website for the latest schedule as dates are often added or moved. Some of the city’s best restaurants line the river. Many, like Hemenway’s, offer window seating or alfresco terraces overlooking the water.

Savor Rhode Island’s Quirkiest Junk Food Delicacies

Iggy's Doughboys and Chowder House / Facebook Rhode Island has its share of beloved, quirky foods. By the age of eight, most Ocean Staters have consumed a tanker-truck-worth of sickly sweet Autocrat coffee syrup. Stirred into a glass of ice cold milk, it makes for a thick delightful treat called simply “coffee milk” (or, more specifically, “cawfee milk”). This, the Official State Drink of Rhode Island, is not unlike its chocolatey Hershey’s counterpart, only better. Clam cakes — another staple of the Rhode Island food scene — are the highlight of any perfect beach day. They’re not a complicated affair: roll flour-encrusted clams into balls, deep fry, and enjoy. Back a half-dozen of them from Iggy’s Doughboys and Chowder House with a Del’s lemonade and you’re in business. For late-night fast food, it doesn’t get more quintessential Rhode Island than Olneyville New York System wieners. Your order: “two wieners all the way” (served in a steamed bun and topped with homemade meat sauce, a heap of mustard, onions, and celery salt) with a side of vinegar fries. Unless you’re looking for a brawl, under no circumstances should you ask for ketchup. It’s a fact that the later in the day you go — 2 a.m. on a Friday is ideal — the better the food. Bonus: when it gets really, really late, and even ONYS is closed, find the Haven Brothers food truck for a greasy burger and highly entertaining people-watching.

Head to the Beach (… Any Beach)

Discover Newport / Facebook It’s called The Ocean State for a reason. Rhode Island boasts a surprising amount of coastline for its size — 384 miles in total — and that means lots and lots of beaches. From the iconic beaches of Newport to wildly popular (and always crowded) Narragansett Beach to tiny, unspoiled beaches even locals have never heard of, there’s no shortage of spots to swim, surf, fish, and sunbathe. For one of the state’s most beautiful, calm, and least crowded beaches, stop at East Matunuck Beach in South Kingstown. For a more vibrant scene, Misquamicut State Beach offers seven miles of sand where the action is befitting of the young crowd you’re likely to find here.

Paddle for Miles and Miles

Julian Colton / Wikimedia Commons In addition to prime beach-going, all those miles of coastline make for great paddling opportunities. Start inland on the Wood River which winds among the state’s most biologically rich landscape. You can also spot the ruins of two historical mills near the water’s edge. It can be a trying paddle for newcomers, so bring your A-game. Sea kayakers should head to Napatree Point (“Napatree” to locals). You’ll find this windswept spit of land near Watch Hill — the state’s southernmost point and one of its quietest beaches. The semi-protected waters make for great paddling for kayakers of all levels, and the abandoned fort at the tip of the point is worth going ashore and exploring. Half- and full-day kayak rentals are available from Watch Hill Outfitters.

Explore Jamestown’s Rocky Shores at Beavertail State Park

Kenneth C. Zirkel / Wikimedia Commons Situated on a dramatic, craggy point overlooking Narragansett Bay in southern Jamestown, Beavertail is the most beautiful state park in all of Rhode Island. Its namesake lighthouse may be one of the most photographed in the state and there’s a charming museum to provide the low-down on the park’s history. Bring your dogs, bring your significant other, and/or bring a picnic lunch. It’s an idyllic spot for romance, relaxation, or afternoon reading by yourself. While you’re in the area, check out Fort Wetherill State Park which includes the abandoned relic of an old military fort and some genuinely stunning, hidden beaches with fantastic views of Newport Harbor.

Eat Like a King in Galilee

George's of Galilee / Facebook Seafood is Rhode Island’s cuisine. While there are many working harbors throughout the state, few see as much action as Galilee. Since 1948, George’s of Galilee has been an icon of the local food scene before there was a food scene. Their motto: “Eat fish, love life.” The menu boasts every kind of North Atlantic seafood you can imagine, from lobster specials to fisherman’s platters to fresh sushi. The big get here for is an order of the state’s official appetizer. Rhode Island-style calamari is flash fried and sauteed, then tossed with mushrooms, hot peppers, roasted red peppers, garlic, red onion, lemon, and white wine. Before you head home, make a quick pit-stop at the docks near the intersection of Galilee Escape Road and Great Island Road. Here, fishermen just back from the day’s haul in the afternoon sell fresh crabs and lobsters straight from their boats. Read the full article

#beachesintheUSA #BlockIsland #craftbeer

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samanthasroberts · 7 years

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These Are the BEST Things To Eat In Every State

If theres something that screams, Americana, its a road trip…and food. OK. Maybe its just food.

But lets pretend youre going on a road trip to all 50 states. What are the must eat foods in every state? Im glad you asked, as Business Insider went ahead and found what they determined to be the one thing you have to eat in every state (and Washington D.C.).

The criteria?

They chose the most iconic and famous dishes by taking local recommendations into consideration and picking items you simply can’t get anywhere else.

So pack your bags and your appetite!

Alabama

Fried green tomatoes, anyone? Theiconic Southern side dish consists of unripe tomatoes fried in cornmeal and were made famous by the 1987 novel Fried Green Tomatoes at the Whistle Stop Caf. And, of course, the subsequent movie based on it.

Alaska

Because king crab legs are rare and incredibly dangerous to catch, this makes theman expensive delicacy, but totally worth it.

Arizona

Chimichangas deep-fried and meat-filled tortillas were allegedly invented in Tucson after a burrito was accidentally dropped into a fryer.

Arkansas

Not only are they known for cheese dip, but thestate even hosts the World Cheese Dip Championship and has a cheese-dip trail.

California

Seeing as they’re on the coast and the state prides itself on authentic Mexican cuisine, it’s no surprise you should pick up a flaky fish taco if you hit the Golden State.

Colorado

Don’t be fooled by the name. In case you never saw Funny Farm, Rocky Mountain Oystersthe iconic food of the stateare actually bull testicles.

Connecticut

New Haven-style pizza, also known as “apizza,” put the small town on the map.

Delaware

Vinegar French fries: Potatoesare soaked in vinegar, then refrigerated before beingfried.

If you want the original, they can be found at Thrasher’s on the Rehoboth boardwalk.

Florida

Seeing as it’s thought that Key Lime Pie wasinvented by sponge fishermen in the Keys, who condensed milk, eggs, and lime aboard their boats when traveling for long periods of time(with no access to an oven)it makes sense that you need a slice.

Georgia

It’s the Peach State, so obviously you need to sink your teeth into somecrispy peach pie.

Hawaii

Yes, Spam. Make fun of it all you want, but Hawaiians were introduced to it during WWII. The Japanese in the area startedturning it into Spam musubi, a sushi roll of sorts that is made with grilled Spam, sticky rice, and nori seaweed.

Voila!

Idaho

You know all about Idaho potatoes, so naturally you need some creamy potato chowder with diced bacon on top.

Illinois

Whether you’re on team New York-style or Chicago-style pizza, you have to admit thatdeep-dish pizza, with its thick flour-and-cornmeal crust, deserves to beIllinois’ signature dish.

Indiana

Hoosier pie(made with sugar, heavy cream, vanilla, and cinnamon)is Indiana’s official state pie.

If you want to walk it off, there’s even a Hoosier Pie trail for visitors.

Iowa

The pork to bun ratio is a bit off, butIowa is famous for its pork tenderloin sandwiches, which contain a breaded and fried pork cutlet bigger than your head.

Kansas

It’s the Breadbasket of America, so samplethe homemade, sticky, cinnamon-crusted rolls from Strouds.

Kentucky

It’s Kentucky. Would you expect anything otherthan fried chicken?

Louisiana

Legend has it thatpo’ boyswere invented by two restaurant owners and former streetcar conductors in New Orleans. They created them to feed their colleagues, who were on a strike against the streetcar company in 1929.

I guess it wasn’t a hunger strike.

Maine

When you think Maine, you think lobster. So of course you have to indulge ina lobster roll made with a little tangy mayo and served on a soft hot dog bun.

Maryland

And when you think Maryland, you think crab. So nestle on intoa tender, buttery crab cake lightly spiced with Old Bay seasoning, a Maryland original blend of herbs and spices.

Massachusetts

New England clam chowder, sometimes called Boston chowder, unlike its many impostors, is cream-based and full of potatoes and never, ever tomatoes.

Michigan

The Coney Dog is unique to Michigan. Why? It’s a steamed hot dog on a bun, topped with a meaty, chili-like sauce and diced onions.

Minnesota

The state fish is walleye, so enjoy its soft, flaky texture on crispy bread in a walleye sandwich.

Mississippi

The bewhiskered fish is a popular dish here, usually grilled, blackened, or fried to crispy, flaky perfection, which is no surprise seeing asalmost 60% of the countrys farm-raised catfish comes from Mississippi.

Missouri

Whether you call it fried or toasted, if you breaded and deep fryravioli and serve it with a side of marinara sauce, you really can’t go wrong.

Montana

I’m your huckleberry…pie, that is.

The berries are native to high altitudes, like the high mountains of Montana, and make the perfect filling for apie.

Nebraska

Like Hot Pockets? Then you’ll digRunzas meat-filled bread pockets can be found all throughout Nebraska.

Nevada

While the casinos in Las Vegas often look like a buffet of defeat and sadness, you can feed your feelings atsome of the most over-the-top buffets in the country. Fill your plate with everything you can imagine.

New Hampshire

There are more than30 orchards full offresh apples, so of course you need someapple crisp apples covered in sugar, cinnamon, oats, and butter.

New Jersey

The well-known regional staple of pork roll (or Taylor ham) consists of a processed pork product made with a mix of salt, spices, and sugar cured before being smoked and packaged.

New Mexico

Whenchili peppers are one of thestate vegetables, it’s a given that you’re known for producing fresh, hot chili-based sauces that are poured on everything from eggs to burritos to burgers.

New York

Nope, it isn’t the bagel. It’s the pizza pie, specially NewYork-style characterized by a puffy outer crust that gets thinner and crispier once it hits the middle.

North Carolina

HereBBQ translates to succulent, slow-cooked pork that is chopped or shredded and drowned either in a tangy vinegar sauce or a sweet, ketchup-infused sauce.

North Dakota

Burgers are a staple, but a bison burger is full of lean and juicy bison patties stacked between a bun with crisp lettuce, tomatoes, onions, and other toppings.

Ohio

You can’t go wrong withpeanut-butter-fudge pieces that are partially dipped in chocolate to resemble the nut of the Ohio buckeye tree.

In other words, get your eyes(and your hands)on some buckeyes.

Oklahoma

It’s not chicken, but chicken-fried steak is a breaded piece of thin and tenderized beefsteak that often comes with sides like fried okra and grits, and it’s a staple in Oklahoma.

Oregon

Have you heard ofmarionberries?

Dubbed the “Cabernet of blackberries,” thanks to their complex flavor, they are a popular choice for pie fillings.

Pennsylvania

Was there any doubt? It’s the cheesesteak, which consists of a long, crusty roll stuffed with rib-eye beef and either melted Provolone cheese or Cheese Whiz. Toppings can include fried onions, mushrooms, and peppers.

Rhode Island

Hot Wieners (or New York System wieners) come in veal, pork, or beef varieties and are drenched in mustard, meat sauce, chopped onions, and celery salt before being sandwiched on a bun.

South Carolina

Y’all care for some shrimp served on a bed of simmered milled corn? Mix-ins can include everything from bacon, garlic, and lemon to mushroom and scallions.

South Dakota

Kuchenthe German word for “cake” and the official state dessertcomes in varieties that include pie-like pastries, coffee cakes, cheesecakes, and rolled pastries.

Tennessee

In Memphis, the pork ribs can be ordered wet (with a tomato-based sauce) or dry (with a rub of spices).

Texas

Texas andBBQ go together like brisket coated in a spicy rub and smoked for hours to develop its complex flavors and a giant old plate.

Utah

Thinly sliced pastrami stacked on a charbroiled cheeseburger emerged in the state in the 1980s and has been popular there ever since.

Vermont

Ready to tap that sap? Here they’refamous for making sweet, golden maple syrup enjoyed in everything from maple-syrup ice cream to maple-syrup sauces meant to be poured over pork chops.And, of course, waffles.

Virginia

Virginia ham is a type of country ham a salt-cured variety of the pork product that can either be stuffed between two buttery biscuits, buttery bread, and basically anything else you want to butter or not.

Washington

A favorite dish in the state is cedar-plank salmon, which is smoked and served on the signature wood.

Washington D.C.

And over in D.C. you canorder Ben’s Famous All Meat Chili Dog, a pork hot dog that’s served on a warm steamed bun with mustard, onions, and topped with a healthy portion of the homemade chili sauce that they’re known for.

West Virginia

Pepperoni rolls, found on pretty much every corner, are meat-and-cheese-filled dough rolls that were apopular lunch option among coal miners. And because they’re delicious, they’ve maintained their popularity.

Wisconsin

Eating their curds in whey…or rather, cheesecurds often deep-fried in beer batter and served with a variety of dipping sauces.

Wyoming

Via: Business Insider

When you’re inWyoming, you’re in wildlife country, which gives you plenty of opportunity toexplore the state’s array of game meats, which include tender cuts of venison, elk, and bison.

What food would you nominate your state for?

Source: http://allofbeer.com/2017/08/29/these-are-the-best-things-to-eat-in-every-state/

from All of Beer https://allofbeer.wordpress.com/2017/08/29/these-are-the-best-things-to-eat-in-every-state/

0 notes

adambstingus · 7 years

Text

These Are the BEST Things To Eat In Every State

If theres something that screams, Americana, its a road trip…and food. OK. Maybe its just food.

The criteria?

They chose the most iconic and famous dishes by taking local recommendations into consideration and picking items you simply can’t get anywhere else.

So pack your bags and your appetite!

Alabama

Alaska

Because king crab legs are rare and incredibly dangerous to catch, this makes theman expensive delicacy, but totally worth it.

Arizona

Chimichangas deep-fried and meat-filled tortillas were allegedly invented in Tucson after a burrito was accidentally dropped into a fryer.

Arkansas

Not only are they known for cheese dip, but thestate even hosts the World Cheese Dip Championship and has a cheese-dip trail.

California

Seeing as they’re on the coast and the state prides itself on authentic Mexican cuisine, it’s no surprise you should pick up a flaky fish taco if you hit the Golden State.

Colorado

Don’t be fooled by the name. In case you never saw Funny Farm, Rocky Mountain Oystersthe iconic food of the stateare actually bull testicles.

Connecticut

New Haven-style pizza, also known as “apizza,” put the small town on the map.

Delaware

Vinegar French fries: Potatoesare soaked in vinegar, then refrigerated before beingfried.

If you want the original, they can be found at Thrasher’s on the Rehoboth boardwalk.

Florida

Georgia

It’s the Peach State, so obviously you need to sink your teeth into somecrispy peach pie.

Hawaii

Voila!

Idaho

You know all about Idaho potatoes, so naturally you need some creamy potato chowder with diced bacon on top.

Illinois

Whether you’re on team New York-style or Chicago-style pizza, you have to admit thatdeep-dish pizza, with its thick flour-and-cornmeal crust, deserves to beIllinois’ signature dish.

Indiana

Hoosier pie(made with sugar, heavy cream, vanilla, and cinnamon)is Indiana’s official state pie.

If you want to walk it off, there’s even a Hoosier Pie trail for visitors.

Iowa

The pork to bun ratio is a bit off, butIowa is famous for its pork tenderloin sandwiches, which contain a breaded and fried pork cutlet bigger than your head.

Kansas

It’s the Breadbasket of America, so samplethe homemade, sticky, cinnamon-crusted rolls from Strouds.

Kentucky

It’s Kentucky. Would you expect anything otherthan fried chicken?

Louisiana

I guess it wasn’t a hunger strike.

Maine

When you think Maine, you think lobster. So of course you have to indulge ina lobster roll made with a little tangy mayo and served on a soft hot dog bun.

Maryland

And when you think Maryland, you think crab. So nestle on intoa tender, buttery crab cake lightly spiced with Old Bay seasoning, a Maryland original blend of herbs and spices.

Massachusetts

New England clam chowder, sometimes called Boston chowder, unlike its many impostors, is cream-based and full of potatoes and never, ever tomatoes.

Michigan

The Coney Dog is unique to Michigan. Why? It’s a steamed hot dog on a bun, topped with a meaty, chili-like sauce and diced onions.

Minnesota

The state fish is walleye, so enjoy its soft, flaky texture on crispy bread in a walleye sandwich.

Mississippi

Missouri

Whether you call it fried or toasted, if you breaded and deep fryravioli and serve it with a side of marinara sauce, you really can’t go wrong.

Montana

I’m your huckleberry…pie, that is.

The berries are native to high altitudes, like the high mountains of Montana, and make the perfect filling for apie.

Nebraska

Like Hot Pockets? Then you’ll digRunzas meat-filled bread pockets can be found all throughout Nebraska.

Nevada

New Hampshire

There are more than30 orchards full offresh apples, so of course you need someapple crisp apples covered in sugar, cinnamon, oats, and butter.

New Jersey

The well-known regional staple of pork roll (or Taylor ham) consists of a processed pork product made with a mix of salt, spices, and sugar cured before being smoked and packaged.

New Mexico

Whenchili peppers are one of thestate vegetables, it’s a given that you’re known for producing fresh, hot chili-based sauces that are poured on everything from eggs to burritos to burgers.

New York

Nope, it isn’t the bagel. It’s the pizza pie, specially NewYork-style characterized by a puffy outer crust that gets thinner and crispier once it hits the middle.

North Carolina

HereBBQ translates to succulent, slow-cooked pork that is chopped or shredded and drowned either in a tangy vinegar sauce or a sweet, ketchup-infused sauce.

North Dakota

Burgers are a staple, but a bison burger is full of lean and juicy bison patties stacked between a bun with crisp lettuce, tomatoes, onions, and other toppings.

Ohio

You can’t go wrong withpeanut-butter-fudge pieces that are partially dipped in chocolate to resemble the nut of the Ohio buckeye tree.

In other words, get your eyes(and your hands)on some buckeyes.

Oklahoma

It’s not chicken, but chicken-fried steak is a breaded piece of thin and tenderized beefsteak that often comes with sides like fried okra and grits, and it’s a staple in Oklahoma.

Oregon

Have you heard ofmarionberries?

Dubbed the “Cabernet of blackberries,” thanks to their complex flavor, they are a popular choice for pie fillings.

Pennsylvania

Rhode Island

Hot Wieners (or New York System wieners) come in veal, pork, or beef varieties and are drenched in mustard, meat sauce, chopped onions, and celery salt before being sandwiched on a bun.

South Carolina

Y’all care for some shrimp served on a bed of simmered milled corn? Mix-ins can include everything from bacon, garlic, and lemon to mushroom and scallions.

South Dakota

Kuchenthe German word for “cake” and the official state dessertcomes in varieties that include pie-like pastries, coffee cakes, cheesecakes, and rolled pastries.

Tennessee

In Memphis, the pork ribs can be ordered wet (with a tomato-based sauce) or dry (with a rub of spices).

Texas

Texas andBBQ go together like brisket coated in a spicy rub and smoked for hours to develop its complex flavors and a giant old plate.

Utah

Thinly sliced pastrami stacked on a charbroiled cheeseburger emerged in the state in the 1980s and has been popular there ever since.

Vermont

Virginia

Washington

A favorite dish in the state is cedar-plank salmon, which is smoked and served on the signature wood.

Washington D.C.

West Virginia

Wisconsin

Eating their curds in whey…or rather, cheesecurds often deep-fried in beer batter and served with a variety of dipping sauces.

Wyoming

Via: Business Insider

When you’re inWyoming, you’re in wildlife country, which gives you plenty of opportunity toexplore the state’s array of game meats, which include tender cuts of venison, elk, and bison.

What food would you nominate your state for?

from All Of Beer http://allofbeer.com/2017/08/29/these-are-the-best-things-to-eat-in-every-state/ from All of Beer https://allofbeercom.tumblr.com/post/164736469347

0 notes

jimdsmith34 · 7 years

Text

These Are the BEST Things To Eat In Every State

If theres something that screams, Americana, its a road trip…and food. OK. Maybe its just food.

The criteria?

They chose the most iconic and famous dishes by taking local recommendations into consideration and picking items you simply can’t get anywhere else.

So pack your bags and your appetite!

Alabama

Alaska

Because king crab legs are rare and incredibly dangerous to catch, this makes theman expensive delicacy, but totally worth it.

Arizona

Chimichangas deep-fried and meat-filled tortillas were allegedly invented in Tucson after a burrito was accidentally dropped into a fryer.

Arkansas

Not only are they known for cheese dip, but thestate even hosts the World Cheese Dip Championship and has a cheese-dip trail.

California

Seeing as they’re on the coast and the state prides itself on authentic Mexican cuisine, it’s no surprise you should pick up a flaky fish taco if you hit the Golden State.

Colorado

Don’t be fooled by the name. In case you never saw Funny Farm, Rocky Mountain Oystersthe iconic food of the stateare actually bull testicles.

Connecticut

New Haven-style pizza, also known as “apizza,” put the small town on the map.

Delaware

Vinegar French fries: Potatoesare soaked in vinegar, then refrigerated before beingfried.

If you want the original, they can be found at Thrasher’s on the Rehoboth boardwalk.

Florida

Georgia

It’s the Peach State, so obviously you need to sink your teeth into somecrispy peach pie.

Hawaii

Voila!

Idaho

You know all about Idaho potatoes, so naturally you need some creamy potato chowder with diced bacon on top.

Illinois

Whether you’re on team New York-style or Chicago-style pizza, you have to admit thatdeep-dish pizza, with its thick flour-and-cornmeal crust, deserves to beIllinois’ signature dish.

Indiana

Hoosier pie(made with sugar, heavy cream, vanilla, and cinnamon)is Indiana’s official state pie.

If you want to walk it off, there’s even a Hoosier Pie trail for visitors.

Iowa

The pork to bun ratio is a bit off, butIowa is famous for its pork tenderloin sandwiches, which contain a breaded and fried pork cutlet bigger than your head.

Kansas

It’s the Breadbasket of America, so samplethe homemade, sticky, cinnamon-crusted rolls from Strouds.

Kentucky

It’s Kentucky. Would you expect anything otherthan fried chicken?

Louisiana

I guess it wasn’t a hunger strike.

Maine

When you think Maine, you think lobster. So of course you have to indulge ina lobster roll made with a little tangy mayo and served on a soft hot dog bun.

Maryland

And when you think Maryland, you think crab. So nestle on intoa tender, buttery crab cake lightly spiced with Old Bay seasoning, a Maryland original blend of herbs and spices.

Massachusetts

New England clam chowder, sometimes called Boston chowder, unlike its many impostors, is cream-based and full of potatoes and never, ever tomatoes.

Michigan

The Coney Dog is unique to Michigan. Why? It’s a steamed hot dog on a bun, topped with a meaty, chili-like sauce and diced onions.

Minnesota

The state fish is walleye, so enjoy its soft, flaky texture on crispy bread in a walleye sandwich.

Mississippi

Missouri

Whether you call it fried or toasted, if you breaded and deep fryravioli and serve it with a side of marinara sauce, you really can’t go wrong.

Montana

I’m your huckleberry…pie, that is.

The berries are native to high altitudes, like the high mountains of Montana, and make the perfect filling for apie.

Nebraska

Like Hot Pockets? Then you’ll digRunzas meat-filled bread pockets can be found all throughout Nebraska.

Nevada

New Hampshire

There are more than30 orchards full offresh apples, so of course you need someapple crisp apples covered in sugar, cinnamon, oats, and butter.

New Jersey

The well-known regional staple of pork roll (or Taylor ham) consists of a processed pork product made with a mix of salt, spices, and sugar cured before being smoked and packaged.

New Mexico

Whenchili peppers are one of thestate vegetables, it’s a given that you’re known for producing fresh, hot chili-based sauces that are poured on everything from eggs to burritos to burgers.

New York

Nope, it isn’t the bagel. It’s the pizza pie, specially NewYork-style characterized by a puffy outer crust that gets thinner and crispier once it hits the middle.

North Carolina

HereBBQ translates to succulent, slow-cooked pork that is chopped or shredded and drowned either in a tangy vinegar sauce or a sweet, ketchup-infused sauce.

North Dakota

Burgers are a staple, but a bison burger is full of lean and juicy bison patties stacked between a bun with crisp lettuce, tomatoes, onions, and other toppings.

Ohio

You can’t go wrong withpeanut-butter-fudge pieces that are partially dipped in chocolate to resemble the nut of the Ohio buckeye tree.

In other words, get your eyes(and your hands)on some buckeyes.

Oklahoma

It’s not chicken, but chicken-fried steak is a breaded piece of thin and tenderized beefsteak that often comes with sides like fried okra and grits, and it’s a staple in Oklahoma.

Oregon

Have you heard ofmarionberries?

Dubbed the “Cabernet of blackberries,” thanks to their complex flavor, they are a popular choice for pie fillings.

Pennsylvania

Rhode Island

Hot Wieners (or New York System wieners) come in veal, pork, or beef varieties and are drenched in mustard, meat sauce, chopped onions, and celery salt before being sandwiched on a bun.

South Carolina

Y’all care for some shrimp served on a bed of simmered milled corn? Mix-ins can include everything from bacon, garlic, and lemon to mushroom and scallions.

South Dakota

Kuchenthe German word for “cake” and the official state dessertcomes in varieties that include pie-like pastries, coffee cakes, cheesecakes, and rolled pastries.

Tennessee

In Memphis, the pork ribs can be ordered wet (with a tomato-based sauce) or dry (with a rub of spices).

Texas

Texas andBBQ go together like brisket coated in a spicy rub and smoked for hours to develop its complex flavors and a giant old plate.

Utah

Thinly sliced pastrami stacked on a charbroiled cheeseburger emerged in the state in the 1980s and has been popular there ever since.

Vermont

Virginia

Washington

A favorite dish in the state is cedar-plank salmon, which is smoked and served on the signature wood.

Washington D.C.

West Virginia

Wisconsin

Eating their curds in whey…or rather, cheesecurds often deep-fried in beer batter and served with a variety of dipping sauces.

Wyoming

Via: Business Insider

When you’re inWyoming, you’re in wildlife country, which gives you plenty of opportunity toexplore the state’s array of game meats, which include tender cuts of venison, elk, and bison.

What food would you nominate your state for?

source http://allofbeer.com/2017/08/29/these-are-the-best-things-to-eat-in-every-state/ from All of Beer http://allofbeer.blogspot.com/2017/08/these-are-best-things-to-eat-in-every.html

0 notes

allofbeercom · 7 years

Text

These Are the BEST Things To Eat In Every State

If theres something that screams, Americana, its a road trip…and food. OK. Maybe its just food.

The criteria?

They chose the most iconic and famous dishes by taking local recommendations into consideration and picking items you simply can’t get anywhere else.

So pack your bags and your appetite!

Alabama

Alaska

Because king crab legs are rare and incredibly dangerous to catch, this makes theman expensive delicacy, but totally worth it.

Arizona

Chimichangas deep-fried and meat-filled tortillas were allegedly invented in Tucson after a burrito was accidentally dropped into a fryer.

Arkansas

Not only are they known for cheese dip, but thestate even hosts the World Cheese Dip Championship and has a cheese-dip trail.

California

Seeing as they’re on the coast and the state prides itself on authentic Mexican cuisine, it’s no surprise you should pick up a flaky fish taco if you hit the Golden State.

Colorado

Don’t be fooled by the name. In case you never saw Funny Farm, Rocky Mountain Oystersthe iconic food of the stateare actually bull testicles.

Connecticut

New Haven-style pizza, also known as “apizza,” put the small town on the map.

Delaware

Vinegar French fries: Potatoesare soaked in vinegar, then refrigerated before beingfried.

If you want the original, they can be found at Thrasher’s on the Rehoboth boardwalk.

Florida

Georgia

It’s the Peach State, so obviously you need to sink your teeth into somecrispy peach pie.

Hawaii

Voila!

Idaho

You know all about Idaho potatoes, so naturally you need some creamy potato chowder with diced bacon on top.

Illinois

Whether you’re on team New York-style or Chicago-style pizza, you have to admit thatdeep-dish pizza, with its thick flour-and-cornmeal crust, deserves to beIllinois’ signature dish.

Indiana

Hoosier pie(made with sugar, heavy cream, vanilla, and cinnamon)is Indiana’s official state pie.

If you want to walk it off, there’s even a Hoosier Pie trail for visitors.

Iowa

The pork to bun ratio is a bit off, butIowa is famous for its pork tenderloin sandwiches, which contain a breaded and fried pork cutlet bigger than your head.

Kansas

It’s the Breadbasket of America, so samplethe homemade, sticky, cinnamon-crusted rolls from Strouds.

Kentucky

It’s Kentucky. Would you expect anything otherthan fried chicken?

Louisiana

I guess it wasn’t a hunger strike.

Maine

When you think Maine, you think lobster. So of course you have to indulge ina lobster roll made with a little tangy mayo and served on a soft hot dog bun.

Maryland

And when you think Maryland, you think crab. So nestle on intoa tender, buttery crab cake lightly spiced with Old Bay seasoning, a Maryland original blend of herbs and spices.

Massachusetts

New England clam chowder, sometimes called Boston chowder, unlike its many impostors, is cream-based and full of potatoes and never, ever tomatoes.

Michigan

The Coney Dog is unique to Michigan. Why? It’s a steamed hot dog on a bun, topped with a meaty, chili-like sauce and diced onions.

Minnesota

The state fish is walleye, so enjoy its soft, flaky texture on crispy bread in a walleye sandwich.

Mississippi

Missouri

Whether you call it fried or toasted, if you breaded and deep fryravioli and serve it with a side of marinara sauce, you really can’t go wrong.

Montana

I’m your huckleberry…pie, that is.

The berries are native to high altitudes, like the high mountains of Montana, and make the perfect filling for apie.

Nebraska

Like Hot Pockets? Then you’ll digRunzas meat-filled bread pockets can be found all throughout Nebraska.

Nevada

New Hampshire

There are more than30 orchards full offresh apples, so of course you need someapple crisp apples covered in sugar, cinnamon, oats, and butter.

New Jersey

The well-known regional staple of pork roll (or Taylor ham) consists of a processed pork product made with a mix of salt, spices, and sugar cured before being smoked and packaged.

New Mexico

Whenchili peppers are one of thestate vegetables, it’s a given that you’re known for producing fresh, hot chili-based sauces that are poured on everything from eggs to burritos to burgers.

New York

Nope, it isn’t the bagel. It’s the pizza pie, specially NewYork-style characterized by a puffy outer crust that gets thinner and crispier once it hits the middle.

North Carolina

HereBBQ translates to succulent, slow-cooked pork that is chopped or shredded and drowned either in a tangy vinegar sauce or a sweet, ketchup-infused sauce.

North Dakota

Burgers are a staple, but a bison burger is full of lean and juicy bison patties stacked between a bun with crisp lettuce, tomatoes, onions, and other toppings.

Ohio

You can’t go wrong withpeanut-butter-fudge pieces that are partially dipped in chocolate to resemble the nut of the Ohio buckeye tree.

In other words, get your eyes(and your hands)on some buckeyes.

Oklahoma

It’s not chicken, but chicken-fried steak is a breaded piece of thin and tenderized beefsteak that often comes with sides like fried okra and grits, and it’s a staple in Oklahoma.

Oregon

Have you heard ofmarionberries?

Dubbed the “Cabernet of blackberries,” thanks to their complex flavor, they are a popular choice for pie fillings.

Pennsylvania

Rhode Island

Hot Wieners (or New York System wieners) come in veal, pork, or beef varieties and are drenched in mustard, meat sauce, chopped onions, and celery salt before being sandwiched on a bun.

South Carolina

Y’all care for some shrimp served on a bed of simmered milled corn? Mix-ins can include everything from bacon, garlic, and lemon to mushroom and scallions.

South Dakota

Kuchenthe German word for “cake” and the official state dessertcomes in varieties that include pie-like pastries, coffee cakes, cheesecakes, and rolled pastries.

Tennessee

In Memphis, the pork ribs can be ordered wet (with a tomato-based sauce) or dry (with a rub of spices).

Texas

Texas andBBQ go together like brisket coated in a spicy rub and smoked for hours to develop its complex flavors and a giant old plate.

Utah

Thinly sliced pastrami stacked on a charbroiled cheeseburger emerged in the state in the 1980s and has been popular there ever since.

Vermont

Virginia

Washington

A favorite dish in the state is cedar-plank salmon, which is smoked and served on the signature wood.

Washington D.C.

West Virginia

Wisconsin

Eating their curds in whey…or rather, cheesecurds often deep-fried in beer batter and served with a variety of dipping sauces.

Wyoming

Via: Business Insider

When you’re inWyoming, you’re in wildlife country, which gives you plenty of opportunity toexplore the state’s array of game meats, which include tender cuts of venison, elk, and bison.

What food would you nominate your state for?

from All Of Beer http://allofbeer.com/2017/08/29/these-are-the-best-things-to-eat-in-every-state/

0 notes

sfarticles · 4 years

Text

Hot diggity dog! Explore some tasty takes on one of America’s iconic foods

As seen in the New Haven Register 7/22/20:

https://bit.ly/3fXQLvX

Whether you call it a frankfurter, frank, wiener, weenie, coney, red hot or hot dog, it’s National Hot Dog Month and time to celebrate one of America’s most iconic foods. Hot dogs are part of American culture and summer backyard celebrations.

I remember lunchtime when I was in elementary school, and we waited in line by the old station wagon with the wood-grain side panels where the street vendor served up boiled hot dogs topped with hot sauerkraut with spicy, brown mustard from the back hatch of the vehicle. This was the way wieners were served, at least in the New York City area.

Living not too far from the original Nathan’s on Coney Island, my parents would take me there to enjoy the famous dogs and french fries. Don’t we all have “hot-dog memories” and favorite brands and toppings? Each region of he country has its favorites, too. It seems that Hummel, founded in 1933 in New Haven, is the favored brand in this region of Connecticut.

Traveling this summer might not be on your agenda, so get yourself a copy of “The Great American Hot Dog Book: Recipes and Side Dishes from Across America” by Becky Mercuri (2007, Gibbs-Smith Publishing, $14.99) and you will be able to “visit” some well-known hot dog places from your own kitchen.

You’ll notice how the humble hot dog has stepped up a notch or two, dressed up in creative toppings. Mercuri begins with a bit of hot dog history and introduces entrepreneurs who’ve contributed to hot dog culture. The following chapters are devoted to various regions of the country. She then breaks down the chapter by state, including well-known establishments, back stories and recipes for the dogs, toppings and signature side dishes.

Deep-Fried Dogs with Mustard and Pear-Pepper Relish

4 firm Bartlett pears, peeled, cored and coarsely ground in a food processor

2 large onions, chopped

2 medium green bell peppers, cored, seeded and diced

1 jalapeno pepper (or more, to taste), seeded, deveined and diced

Boiling water

11/2 cups sugar

21/4 teaspoons mustard seed

3/4 teaspoon ground allspice

1/4 teaspoon ground cinnamon

3/4 teaspoon turmeric

1 tablespoon salt

11/2 cups white vinegar

Assembly

Canola oil for deep-frying

Hot dogs, all-beef or a pork and beef mixture

Hot dog buns, toasted

Spicy brown mustard

Pear-pepper relish

Bacon-Kraut Dogs

Rawley’s Drive-In located in Fairfield is another Connecticut favorite. The author writes, “Rawley’s is a busy place, often frequented by Meg Ryan or David Letterman. ... The bacon topping is so popular that Rawley’s fries up twenty pounds of it every day, and some folks order ‘heavy bacon,’ or double the amount.”

Canola oil for deep-frying

Beef and pork franks

Hot dog buns

Butter

Mustard

Sauerkraut, plain or heated (recipe below)

Chopped onion

1 slice of bacon per hot dog (or more, to taste), cooked crisp, drained and crumbled

Sauerkraut The headnote says, “Some folks are partial to plain sauerkraut on their hot dogs, but this version, mild and favorable is truly a delicious topping.

”1 (2-pound) package refrigerated sauerkraut

1/2 cup butter

2 medium onions, chopped

1 (14-ounce) can beef broth

1 cup white wine, such as Chablis, divided

Preheat oven to 350 degrees. In a colander, rinse the sauerkraut under running water and drain well. In a deep, medium frying pan, melt butter over low heat. Add onions and sauté, stirring occasionally, for 20-25 minutes or until soft and translucent. Add sauerkraut and mix well. Stir in beef broth and, over medium-high heat, bring just to a boil. Remove from heat and stir in 1/2 cup of the wine. Pour sauerkraut mixture into a 13-inch by-9-inch non-reactive baking dish and cover tightly with foil. Bake for 1 hour. Remove sauerkraut from oven, stir in remaining wine, reseal with foil and return to oven for 1 hour longer, or until sauerkraut is golden and most of the liquid is evaporated. Makes about 4 cups.

North Dakota State Fair Corn Dogs

Canola oil for deep frying

1/2 cup all-purpose flour

1/2 cup yellow corn meal

1 tablespoon sugar

1 teaspoon baking powder

1/2 teaspoon salt

1 teaspoon dry mustard

1/2 cup milk

1 egg

1 tablespoon vegetable shortening, melted

6 hot dogs

Plain yellow or spicy brown mustard

In a deep pot, heat oil to 375 degrees. In a bowl, mix together the flour, cornmeal, sugar, baking powder, salt and dry mustard. In a separate bowl, whisk together the milk, egg and shortening and add it to the flour mixture, stirring until smooth. Place the mixture in a deep pie pan. Dry hot dogs with paper towels. Dip hot dogs into batter to evenly coat and carefully place into hot oil, cooking two at a time. Deep-fry two to three minutes, or until golden brown, turning them carefully with tongs to brown all sides. Remove from oil and drain on paper towels. Serve immediately with the mustard. Serves 6.

Note: Wooden sticks may be inserted into the hot dogs before they are battered and deep-fried.

Culinary calendar

“Summer Saturdays”July 25 noon-4 p.m., participating New Haven restaurants will offer two-course prix-fixe lunch menus for $20 (excluding beverage, tax, and gratuity). Reservations are required. Other restaurants and cafes, including coffee shops and bakeries, offer 20 percent off an item. Local musicians will perform live at select spots throughout the city. Special parking rates are available. Participating restaurants and other retail shops at www.infonewhaven.com/new-haven-summer-saturdays.

. What chef would you like me to interview? Which restaurant recipes or other recipes would you like to have? Which food products do you have difficulty finding? Do you have cooking questions? Send them to me: Stephen Fries, professor and coordinator of the Hospitality Management Programs at Gateway Community College, at [email protected] or Dept. FC, Gateway Community College, 20 Church St., New Haven 06510. Include your full name, address and phone number. Due to volume, I might not be able to publish every request. For more, go to stephenfries.com.

#hot dogs #The Great american Hot Dog Book

0 notes