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

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...

'Back-of-the-bag' King Arthur Oatmeal Bread

This is one of the best loaves of bread I have ever made, based on a famous recipe.  Friends swear about King Arthur recipes, and now I do too.  I only modified King Arthur's recipe slightly, adding the yolk of the egg I used for the eggwash on the crust. Goes great with a big pot of bean soup.  And it toasts up so nicely - aroma therapy for the whole house! 3-1/4 to 3-1/2 cups bread flour 1 cup old fashioned oats 2 tsp active dry yeast 2 Tbsp honey 1-1/2 tsp salt 2 Tbsp butter, finely diced 1 egg yolk 1-1/4 cup lukewarm (about 100F) milk 1 egg white plus 1 Tbsp water about 1/4 cup old fashioned oats for topping Mix ingredients to a firm but still tacky dough.  You’ll have to adjust the final amount of dough to the humidity of your kitchen and flour - err on the sticky side for a lighter, moister loaf.  Knead dough 5 minutes.  Roll dough around in an oiled bowl and cover with plastic wrap. Allow dough to rise an hour. ...

Haddock Roasted with Aioli and Tomatoes

This is a simple yet suculent way to roast fish. Here I use haddock, but you could use most any fish including cod or tilapia, or as I did on the west coast, wild-caught Rockfish (delicious). The tomatoes offer a fresh flavor complement to the fish slathered with a rich aioli topping. This is a quick, easy way to prepare fish on a busy weeknight. 1-1/2 lb haddock fillet (Captain’s cut preferred - thicker), patted dry Aioli: 1/4 cup good real mayonnaise 1 tsp Dijon mustard 1 Tbsp favorite hot sauce 1 pint grape tomatoes 1/2 tsp dried dill weed Fresh parsley, minced, for garnish Lemon wedges for garnish Preheat oven to 375F. Oil a medium baking dish (about 7x10-inch). Lay haddock fillet in dish. Whisk together the mayonnaise, mustard and hot sauce in a small bowl. Using a pastry brush, cover the fillet evenly with the aioli sauce. Toss the tomatoes with a dash of olive oil and scatter them over the fish. Season with dill and freshly ground black pepper to taste. Bake fish for about 20 mi...