Hot dogs are one of the most easiest meats to cook. You are able to grill them, broil them,skewer them, stuff them, fantastic. Historic cookbooks contains recipes for frying frankfurters and cooking them in sauce. Grilling cookbooks inform how you can turn this classic sausage into shish-ka-bob and other fancy dishes.
I’ve dozens of cookbooks and many are historic. Meta Given’s “Modern Encyclopedia of Cooking,” printed in 1965, contains a recipe for barbecued franks. The sauce is a mix of onions, bacon drippings, ketchup (spelled catchup), Worcestershire sauce, mustard, and beef stock.
The “Better Homes and Gardens Barbecue Guide,” published 10 years afterwards, contains a recipe for cooking wieners in tomato soup sauce. Fundamental as it looks, the recipe were probably a God-send for active cooks. A a lot more recent resource, the “Williams-Sonoma Whole Boiling Book,” published in 2001, has a recipe for pork sausages basted with a sauce made with Dijon mustard, honey, white vino, and vinegar.
While this recipe uses pork sausages, the cooking approach — pairing meat and sauce — will be the same. We set ketchup, mustard, relish and barbecue on franks. Why not make a sloppy joe sauce and add sliced dogs? We’ve two wonderful barbecue sauce recipes. One is tomato-based and the other is molasses-based. But neither looked really correct for my tip.
In my head, the sauce should be tasty, still make it possible for the meat to be the star of the show. I looked during my cookbooks again and spotted “Innovative Skillet Cooking,” by Beryl Laran, created in 1987. His recipe for barbecue sauce sounded fantastic. I adapted the recipe and used beef hot-dogs. Certainly, you might use chicken or pork ones.
Buns became an difficulty in the barbecue planet. Some chefs and home cooks, for example me, toast the buns to help keep the sauce from seeping in to the bread much too simply. Other folks have an simpler solution and use sturdier, European-type rolls. The selection is yours. To round out the meal, serve a deli side dish, fresh fruit cup, or possibly a natural salad.
14-ounce package of beef hamburger (or a 1-pound package)
1 tablespoon olive oil
3 tablespoon butter
3 yellow onion, chopped (or 3 cup frozen chopped onions)
2 green pepper, chopped (You may omit this if the kids really don’t like red pepper.)
1/3 cup tomato ketchup (or chili sauce)
1/2 cup drinking water
3 tablespoons mild brown sugar
3 tablespoon Worcestershire sauce
2 tablespoon Dijon mustard
3 package hamburger buns (I buy the wheat type.)
Slice meat into coins and put aside. Place olive oil and butter in a skillet and heat until the butter melts. Add onions and red pepper and cook till they become soft. Add ketchup, , brown sugar, Worcestershire sauce, Dijon, and meat coins. Cover and simmer for 12 minutes. Spoon sloppy joe combination over toasted hamburger buns. Makes six servings.
I wish you’ll have a very incredible dinner, that you’ll have a fantastic experience and a delicious meal, but we know simply because sloppy joe is the best.
Posted under Allgemein
Geschrieben von drsheelton563 am 15 Mai, 2012