Kelley of
Simply Inspired Meals is hosting this month's Food'N'Flix; she has asked us to watch Halloween movies - anything Halloween related - and be inspired into the kitchen. Read her invitation here.On the Screen
Earlier this month, I posted A Shrunken (Apple) Heads Tart + The Indiana Jones Movies for this event. I must really like archaeological action flicks because I decided to watch The Mummy*, the 1999 version with Brendan Fraser and Rachel Weisz.
Well, I thought it might be a fun trilogy to spread out throughout the weekend. My younger son, who is a teenager, didn't make it through. He said it was too creepy. So, I don't even have a movie review other than to report: yes, it was worthy of a few Halloween shrieks.
*This blog currently has a partnership with Amazon.com in their affiliate program, which gives me a small percentage of sales if you buy a product through a link on my blog. It doesn't cost you anything more. If you are uncomfortable with this, feel free to go directly to Amazon.com and search for the item of your choice.
But I do have a recipe for you. In honor of The Mummy, I made homemade mummy dogs. A little bit about hot dogs first...
My favorite podcast is FoodStuff. And Anney and Lauren got frank about hot dogs; you can hear that here, but I'll give you a few snippets.
Let's start with a definition: "A hot dog is a tube of fine-ground meat, usually beef or beef and pork, seasoned with stuff like coriander, mustard seed, pepper, nutmeg, cloves, paprika, garlic, sugar, and salt. Usually cured. Sometimes smoked. ...Savory, salty, spiced...it's simply a type of pre-cooked sausage." Frankfurter or wiener or wienie are other names for them, too.
As far as the meat goes, all-beef, beef and pork, turkey, and caribou have all been turned into hot dogs. Anything goes.
The average American consumes 60 hot dogs. I find that stunning. I have maybe two a year.
Many Americans believe there is a "proper hot dog" and everyone else is wrong. "Ketchup is 'unacceptable'." According to Lauren, it's only a hot dog if it's on a toasted bun with brown mustard and sauerkraut. So this doesn't qualify as a hot dog. Hmmm...
Dough
Pour warm water into a large mixing bowl, stir in sugar, and sprinkle yeast over the top. Let bloom for 10 to 15 minutes. It should be foamy and frothy. Add in the butter and egg. Whisk to combine.
Add in the flour, baking powder, and salt. Knead until a scraggy dough forms. Cover with a kitchen towel and let rise for 30 to 40 minutes. It should be doubled in size.
Let's start with a definition: "A hot dog is a tube of fine-ground meat, usually beef or beef and pork, seasoned with stuff like coriander, mustard seed, pepper, nutmeg, cloves, paprika, garlic, sugar, and salt. Usually cured. Sometimes smoked. ...Savory, salty, spiced...it's simply a type of pre-cooked sausage." Frankfurter or wiener or wienie are other names for them, too.
As far as the meat goes, all-beef, beef and pork, turkey, and caribou have all been turned into hot dogs. Anything goes.
The average American consumes 60 hot dogs. I find that stunning. I have maybe two a year.
Many Americans believe there is a "proper hot dog" and everyone else is wrong. "Ketchup is 'unacceptable'." According to Lauren, it's only a hot dog if it's on a toasted bun with brown mustard and sauerkraut. So this doesn't qualify as a hot dog. Hmmm...
On the Plate
This dough is my go-to for everything from dinner rolls to the actual rolls, Danish Fastelavnsboller. It's quick to make and such a great texture. I do skip the milk and the cardamom for regular uses.
Dough
- 13 grams active dry yeast
- 250 ml water, warmed to steaming but not boiling
- 100 grams butter, melted and slightly cooled
- 40 grams organic granulated sugar
- 450 grams flour + more for kneading
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 egg
Assembly and Serving
- hot dogs (prefer organic, 100% grass-fed)
- ketchup
- mustard
- Also needed: rolling pin, baking sheet lined with parchment paper and silicone mat
Pour warm water into a large mixing bowl, stir in sugar, and sprinkle yeast over the top. Let bloom for 10 to 15 minutes. It should be foamy and frothy. Add in the butter and egg. Whisk to combine.
Add in the flour, baking powder, and salt. Knead until a scraggy dough forms. Cover with a kitchen towel and let rise for 30 to 40 minutes. It should be doubled in size.
Assembly
Dust a workspace with flour and turn out the dough. Knead the dough, dusting to prevent sticking if needed. Use a rolling pin to roll out the dough to a rectangle, approximately 12" x 16". Cut the dough into strips to wrap the hot dogs. I reserved the rest and made dinner rolls!
Wrap the hot dogs with the strips to create a mummy and place it on parchment paper or silicone mat-lined baking sheet. Let them rest and rise for 20 to 25 minutes. While the dough rises, preheat the oven to 395 degrees Fahrenheit.
Place the dogs in the oven. Bake for 10 to 12 minutes. Let cool on the sheet for a few minutes before serving.
Serve with ketchup and mustard on the side.
Ooh! These bring back memories. If mom had leftover bread dough, she would make us "Pigs in a Blanket." I agree with the no ketchup edict. Also, I probably eat more than two hot dogs a year. :)
ReplyDeleteAngel Face loved when we made mummy dogs last year. My family only eats Kowalski Hot Dogs with the casings. And I used yellow mustard and onions. Frank and the Teen like mustard and ketchup.
ReplyDelete