| 2011 — The Year of the Chili Dog |
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Published: Thursday, 27 January 2011 21:12
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Alameda Epicure To the chagrin of local gastroenterologists, pharmacists and other “deliverers from dyspepsia,” Alameda’s chili season is rapidly winding down. Chili season officially ends on Jan. 29, culminating at that cacaphonous convention of capsicum connoisseurs, the Kiwanis Chili Cookoff, where a caucus of crazed cooks combine in combat for the crown of Kiwanis king or queen of chili. There, tasters are tempted with twelve or so terrific or terrible Texas chilis, cooked Terlingua style. The tummy trouble is well worth it! Coinicidentally, many food trend prognosticators have declared 2011 to be “The Year of the Chili Dog,” expecting that this long-moribund canine culinary creation will create considerable consternation and chaos among credible cooks. Unfortunately, this delightful news will have little effect in Alameda, a place that is virtually oblivious to any sort of food trend. For example, 2010’s “Year of the Meatball” went largely unnoticed in Alameda, save a cursory but tasty appetizer offering at Pappo. The frozen and thawed, mushy, tasteless, dreadful, marinara-drenched offerings at some sandwich shops were unworthy of either consideration or of valuable stomach space. Sadly, a great chili dog won’t currently be found in most Alameda eateries either. The several sloppy specimens that we sabotaged our stomachs with were made by indifferent or crummy cooks, using crummier ingredients — always a recipe for disaster. So — as usual — if one wants to be culinarily trendy in Alameda, one must fend for one’s self, in one’s own kitchen. Here’s a recipe for terrifically trendy chili dogs. These are great for Super Bowl, and the sauce can also be used as a Cincinnati-style chili base. (Served over spaghetti and topped with cheese, onions, beans, diced hot dogs and/or fried eggs.) Terribly Trendy Chili Dog 1 top quality Vienna-style frankfurter: Casper’s or Evergood suggested 1 American-style balloon-bread hot dog bun. Do not use any chewy European-style breads! To do this is culinary heresy, unpatriotic and will destroy the delicate textural balance. Top quality mustard, to taste. The Chili Sauce 1/2 cup finely chopped onion 1 clove garlic, minced 2 tbsps vegetable oil 1 pound lean ground chuck 1/2 cup beef broth 1 tsp chili powder 1 tsp freshly ground black pepper 1 tsp allspice 1/2 tsp nutmeg 1/2 tsp celery salt 1/4 tsp ground ginger 1 tsp ground cumin 1 tbsp soy sauce Saute onion and garlic in oil until soft. Add ground chuck and brown, stirring constantly with a fork to keep broken up. Drain excess oil. Add the beef broth, seasonings and soy sauce. Simmer 10 minutes or until most of the liquid is absorbed. Put mixture into a food processor and pulse four to six times, to finely grind the meat. Steam, grill or microwave the frankfurter. Warm the bun; do not toast! Spread the bun with mustard to taste, insert the frankfurter, and sparingly apply the chili sauce to taste. Now that’s a terribly trendy chili dog! Pass me one a’ them Zantacs back here at This e-mail address is being protected from spambots. You need JavaScript enabled to view it |
