Skip to main content

Book Review: From Ho Hum to Haute Dogs #Sponsored

This is a sponsored post written by me on behalf of Quirk Books
I received a complimentary book for the purpose of review, but all opinions are honest and they are my own.
Compensation for this post was provided and this page may contain affiliate links.

I picked up our mail from vacation hold yesterday and found this cookbook from Quirk Books - Haute Dogs: Recipes for Delicious Hot Dogs, Buns, and Condiments by Russell Van Kraayenburg.* The man loves his hot dogs...and knows a lot about them. A lot. A. Lot.

For me a good cookbook doesn't just have great recipes. It has compelling stories. Van Kraayenburg delivers on both fronts. While he can't peg exactly when the hot dog came to be, he does know that smoked sausages were mentioned in texts as old as Homer's Odyssey. I found his account of the hot dog's transition from snack to meal during the Depression Era fascinating. And, then, the hot dog's journey to a global eat was also a treat to read. I remember eating hot dogs in Norway when I was visiting friends in Oslo several years back!

I am impressed with these recipes - the varieties in flavor and textures were fun! And, for us, it was all about the condiments since we were using the same base of dog and bun.

We've already bookmarked a few more recipes to try. I'm picky about my dogs, so I was tickled to see recipes for making my own hot dogs and sausages from scratch. We'll try that soon.

Here's what I made last night...at first we stuck to Van Kraayenburg's recipes exactly and I topped one dog that we split four ways. By the end of the evening, my boys were simply creating their "Dream Dogs." As Van Kraayenburg writes: hot dogs are alive with possibilities. And we explored those condiment combinations to the max!

The Plain Jane can be found in every American backyard during grilling season. It's just a dog, a bun, and a smear of spicy mustard. Van Kraayenburg uses yellow, we used brown. I served this first; the verdict: "ho hum." It's a classic. A basic classic. My boys wanted to be dazzled.



The Slaw is also known as the West Virginia Dog. It has a dog, a bun, chili (I whipped up a quick chili without beans), coleslaw (I made an herb-heavy slaw), and yellow mustard. Instead of fresh onions, though, I used some fried onions that you'll see on The Danish. This got us closer to being wowed. The boys loved the addition of the chili.


The Danish was my favorite. And not just because four of my very favorite people in the world are Danish. No, I really liked the flavors, though I am a little dubious that they eat this in Denmark. I'll check with Rikke, Ulla, Danya, and Stella! This has a dog, a bun, mustard, ketchup, pickles, and crunchy fried onions. But it was the homemade remoulade (mayo, mustard, pickle, salt, and curry powder) that elevated this dog to fantastic. Hot diggity!


The Scrambled, hailing from Columbus, Georgia, definitely upped the playful factor with a sprinkling of oyster crackers. Think dog, bun, mustard, ketchup, chili, pickles, and crackers. This won my boys' hearts. I bet they'll ask for oyster crackers every time we have hot dogs from now on.


Not only were Van Kraayenburg's recipes tasty, his cookbook spawned some further culinary exploration and experimentation. After tasting the dogs above, my boys went to town with their own creations - 'The Messy Wombat' had dog, bun, remoulade, spicy mustard, chili, pickles, and oyster crackers; 'The Messy Jack' had dog, bun, chili, ketchup, fried onions, oyster cracker, and dash of Tajin; and 'The Big Daddy' was slathered with so many things I can't remember what Jake put on it.

Thanks for the inspiration, Russell. And thank you, Quirk! We can't wait to try The Columbian Pineapple Dog, The Spicy Thai Dog, and the Maxwell Street Polish. From ho hum to haute dog, this cookbook is a winner.


You may find Quirk Books...
on the web
on Twitter
on Instagram

*Disclosure: I received this book for free. My opinions do not necessarily reflect the opinions of author or publisher of this product.

Comments

Popular posts from this blog

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

Jamaican Stew Peas #EattheWorld

  Here we are at November #EattheWorld event. What a year this has been! This challenge has been one that gave us some excuse for virtual travel as we've been sheltered-in-place with the coronavirus epidemic for most of 2020. So, we've been able to read about different parts of the world and create a dinner, or at least a dish, with that cuisine. This Eat the World project is spearheaded by Evelyne of  CulturEatz . Read more about  her challenge . This month, Evelyne had us heading to somewhere tropical: Jamaica. I have actually been to Jamaica, but it was almost thirty years ago...and it was just a jumping off point for the rest of our Caribbean exploration. I don't remember eating anything at all! Pandemonium Noshery: Pumpkin Rice   Culinary Adventures with Camilla: Jamaican Stew Peas  Amy’s Cooking Adventures: Jamaican Chicken & Pumpkin Soup   Palatable Pastime: Jamaican Jerk Chicken Burger   Sneha’s Recipe: Jamaican Saucy Jerk Chicken Wings With Homemade Jerk Seas

Hot Chocolate Agasajo-Style {Spice It Up!}

photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an