Chicago Hot Dog
As spring time coming around the corner, along with it comes warmer, more pleasant weather. As warmer, more pleasant weather comes around the corner, along with it comes the opportunity for outdoor grilling and barbecue events with friends and family. From delicious hamburgers to a grand, saucy rack of ribs, there are multiple kinds of foods to be found at a barbecue. One of those foods include hot dogs, and I’m always a fan for a meaty, juicy hot dog in any type of weather. One extremely popular hot dog is the Great Chicago Hot Dog. For those who are already planning out their next barbecue event, or just have a taste for a fulfilling hot dog, below is the recipe for the Chicago Hot Dog, according to Craig “Meathead” Goldwyn, the Zen of Barbecue & Grilling.
Yield: 1 serving.
Preparation Time: 10 minutes.
Cooking Time: 10 minutes.
Assembly Time: 2 minutes.
Ingredients:
-1 bun length jumbo all beef frankfurter with a natural casing
-1 poppy seed bun
-1 long squirt of yellow mustard
-2 tablespoons sweet pickle relish
-2 tablespoons onion, coarsely chopped fine
- ¼ medium Roma tomatoes
-2 pickled serano “sport” peppers
-1 kosher pickle spear or fresh cucumber spear, about 5” long
- ¼ teaspoon celery salt
Instructions:
1) “For the Classic Dirty Water Dog:” Bring enough water to cover the dog to a boil, then cut back to a simmer. Simmer, never boil, the dog for 10 minutes.
“For a Char Dog:” This is a technique I learned from Gold Coast Dogs. Cut an X shape in the ends of the dog. When they cook they will curl up and get extra crispy. Cook the dogs over a medium high grill until the skin darkens and there are nice grill marks all around.
2) Traditional Chicago Hot Dog buns are steamed.
3) Cut the stem off the end of the tomato and squeeze it over the trash can ejecting the seeds. Chop the tomato into ¼” chunks.
4) Place the frankfurter on the bun. Squirt the mustard on the dog on one side between the meat and the bun. Spread the relish between the meat and the bun on the opposite side of the mustard. Sprinkle the chopped onions on top of the mustard. Distribute the tomato chunks all around. Place the peppers on top of the tomatoes. Place the spear on top of the onions and mustard. Sprinkle the celery salt on top of the vegetation.
5) Absolutely, positively, no ketchup. Fohgeddaboudit.
Although I’m not totally on board with step #5 (especially since I’m a ketchup-a-holic and will put it on just about ANY food item), the rest of the recipe sounds fantastic! Certainly one that all of you may want to keep in your back pockets, come spring and summer time!
-Ricky
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As spring time coming around the corner, along with it comes warmer, more pleasant weather. As warmer, more pleasant weather comes around the corner, along with it comes the opportunity for...
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Take This Class, Change the World
I believe many things are best learned through experience, including how to change the world. You can’t fully explore and develop your ability to make a difference without actually giving it a try. I also believe that taking meaningful action with others to shape your community is one of the most important and fulfilling things you can do. But I’m not a fan of futile gestures--of fighting the “good fight” in some blundering way that doesn’t result in a win. I think if you’re going to invest time in trying to change the world, you should do it in a manner well calculated to produce the change you seek. That means being an entrepreneur: thinking clearly and analytically about problems, developing innovative solutions, making solid strategic plans, building helpful relationships, assembling and managing resources, inspiring supporters and sustaining their motivation.
If you agree with me, or are interested in discussing these points, I hope you’ll consider taking the class I’ll be teaching with Delana Gregg in fall 2010: Civic Imagination and Social Entrepreneurship (cross-listed as Political Science 209, American Studies 280, and Sociology 298). The class will meet on Tuesdays and Thursdays from 11:30 to 12:45.
Students in the class will read, think and talk about ideas and examples relating to the process of social change. They’ll also work in groups to choose a social problem or opportunity and launch a practical project to create change on campus or, through the campus, in the wider community. The plan for the project will be the major piece of academic work produced for the class. Implementation will be up to you: If you’re inspired, hopefully you’ll decide to follow through even after you complete the course in December.
Projects developed by students in this class in fall 2008 and fall 2009 have included creating a basketball league for homeless men in Baltimore (implemented summer 2009), blanketing the UMBC campus with black and gold banners to build school spirit (to be completed in the next few months), setting up new applied research opportunities for UMBC undergraduates (one of this year’s Prove It! finalists), launching a human rights awareness campaign focusing initially on hunger and access to clean water (you’ll see this unfold starting next month), developing new health and wellness resources for UMBC students, setting up a community action program for middle-school students, and establishing a healthy food co-op on campus.
Just like in previous semesters, we plan to engage some exciting guest instructors to help students build their skills and hone their ideas. Last fall’s lineup included Provost Elliot Hirshman, Vice President for Student Affairs Nancy Young, Vice President for Institutional Advancement Greg Simmons, SGA President Yasmin Karimian, Shriver Center Director Michele Wolff, and faculty members Kriste Lindenmeyer, Ed Orser and Lee Boot.
If you have questions about the class, feel free to email me at dhoffman@umbc.edu. Hope to see you next fall!
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