Skip to main content

Hot Diggety Dog if this Ain't Ramen!

We in America tend to disparage the hot dog.  But many of us love them and have our secret favorite.  Don’t deny it.  The Europeans don't call them hot dogs, by the way, they call them sausages and you see them all over, so stop - don't get all high and mighty that the hot dog is low class - it just has a bad name here.  In Europe its just another legitimate sausage.

I recently saw an interview with Jacques Pepin - would you argue with him on taste?  He was asked what his favorite food is, and his answer was "Well, you know, I quite like le 'Ot Dog".  There you have it.


1 pack ramen noodles, your choice of flavor, I used beef, you could use kimchi, or whatever is your favorite
1 best hot dog you can find on the planet, I used a local beef and pork blend
scant 1/4 cup frozen corn
scant 1/4 cup frozen peas
1 small carrot sliced
1 Tbsp sesame oil
1 Tbsp soy sauce

2 green onions, sliced

Cook noodles according to package directions.  Halfway through cooking, add the hot dog, and remaining ingredients.  Add the flavor pack (optional - I do). Cook just until the noodles are al dente. They will continue cooking in the bowl, so be conservative on the al dente side.


Transfer to a wide bowl.  Serves 1.

Comments

Popular posts from this blog

Chicken Piccata over Squid Ink Pasta

Serve this delicious lemony piccata over your favorite pasta. 2 boneless skinless chicken breasts, pounded to 1/2-inch thick cutlets 1/4 cup flour 1 lemon sliced and de-seeded  2 Tbsp butter plus 1 Tbsp olive oil 2 Tbsp capers 2 cloves garlic, minced 1/4 cup dry white wine crushed red pepper flakes, to taste 8 oz squid ink pasta fresh parsley for garnish Melt butter in the oil in a skillet.  Fry the lemon slices for a few minutes, just until beginning to brown.   Set aside on a plate.  Lightly salt and pepper each chicken breast.  Dredge the chicken in the flour and brown the first side of each in the butter mixture in the skillet.  Flip to brown second side.  Cook over low heat for a total of about 15 minutes.   Meanwhile, bring 2 quarts of well-salted water to a boil for the pasta.  Cook until just al dente. Remove chicken to a plate when cooked through. Add capers and garlic to skillet a...

Umami Beef Short Ribs Samin Nosrat

This is the penultimate prep for beef short ribs.  Based on the superb documentary by Samin Nosrat, Salt, Fat, Acid, Heat, this is the most umami rib dish you will ever have.  Its the combination of red miso and soy sauce that marinates and flavors the beef - give it a long time to work right - that means overnight in the fridge; it's worth the planning ahead. 6 beef short ribs on the bone, about 3-4 lb 1 large sweet yellow onion, diced 2 stalks celery, diced 1 jalapeño pepper, minced 4 cloves garlic, halved Marinade: 1/4 cup red miso 1/4 cup soy sauce 1/4 cup pale dry sherry or Mirin rice wine 1 Tbsp sesame oil 1 Tbsp honey 2 cloves garlic, minced Salt the ribs generously with coarse salt and let rest overnight in the refrigerator in a resealable plastic bag. Whisk together the marinade.   Pour into the plastic bag and allow to marinate on the counter for about 2-3 hours, or again overnight in the refrigerator. Preheat...

Tzatziki

Tzatziki is a wonderful Greek yogurt dip and condiment.  It's great with pita bread or veggies, or as a topping on all kinds of grilled foods. Make sure you use a full fat, thick Greek yogurt, and that you squeeze as much water out of the grated cucumber as you can - you don't want a watery Tzatziki; it should be thick and rich. 1/2 English cucumber (about 6-inches), sliced lengthwise in half 1/4 tsp kosher salt 1 cup full fat Greek Yogurt (I used Fage 5%) 2 cloves garlic, grated with microplane or minced through a press 1/2 shallot, very finely diced 1 Tbsp fresh dill weed, minced (or 1/4 tsp dried dill) 1/8 tsp Aleppo red pepper (or fine-ground Korean chili pepper), or to taste 1 tsp red wine vinegar Cut cucumber in half lengthwise. Use a teaspoon to gently scrape out the seeds in the center of each half. Coarsely grate cucumber and toss in a colander with the salt.   Allow to sit 10-15 minutes. Squeeze water from cucumber and then tip onto the center of a full-sized paper t...