Hot Dog ! Choices!

what is the most versatile food out there? The humble hot dog. There are so many different ones, and ways to cook them. You can create corn or pigs in blankets. Try it with chili or kraut. They are the most easiest and versatile main meals to make.

The first aspect to consider is what kind of dog to get. Nathan's and Sabretts' have the best,especially the last, Theirs' is one hundred per cent beef and cook up nicely, creating  a nice juicy inside and crispy skin.These are the ones  I like,  and they coo up  well on my stovetop grill. Oscar Mayer does have the lower calorie turkey dogs while Trader Joe's has uncured (??) chicken ones. If you're fond of eating them, the consider the last, simply for calories. There are also soy dogs which are good for vegans, Morningstar Farms has their frozen which takes longer to cook than the meat ones . These can be thawed out in the microwave first, on defrost Now comes the cooking method. again, I love my little mini grill which is perfect for cooking up to two to three dogs at a time. They're cooked in a small , melted knob of I Can't Believe It's Not Butter

You can also use boiling water or even cooking them with sauerkraut for more flavor.

As for buns, I prefer the potato kind. They've got a sweetness to them and they also are good grill toasted (to do this, just lay them bottoms down butterfly style on one side of the grill for a minute ) KiIng's Hawaiian Roll lovers will rejoice for their new addition of hot dog rolls. They also have sub rolls too for a chewier texture. Many hot dog joints throughout New Jersey, such as Rutt's Hutt and the Galloping Hill Grill use the jaw widening Portuguese rolls. These are fine if you want more bread than meat, however they're great if you're also adding relish , cheese or any other extras. Now about those extras, you can zing your dogs of choice with everything from hummus drizzled on top to large clumps of sauerkraut stuffed inside the rolls. You could also create the fun barbecue crunch dogs. Add a good amount of any kind of barbecue sauce to the bun, then top with barbecue flavored potato chips. Cheddar dogs  can be another treat. Instead of that gooey jarred kind, try shaved curls of sharp English for real flavor.

Have fun with your hot dogs. Pick the ones you like and go wild with creativity. Try them with sweet buns or sharp cheddar. Make them your own signature  delicious dogs.

Flavor From The Garden

It's amazing what the garden - or even farmer's market - can yield up. There's a world of flavor, and not necessarily from the usual veggies and herbs.Look to the allium family and  herb flowers to zing up a late Spring meal

That was the theme of both Melissa Clark and David Tanis 's columns in yesterday's New York Times Food section. Ms. Clark's  A Good Appetite featured leeks and Spring onions in a gratin. Green garlic and scallions also add bite to this anchovy spiked bread crumbs, butter and cheese dish  She gives advice about what to look for in spring onions, taut skins, If the outer layer is brittle , that means the onions are on their way to being mature  - what we see in the stores. Spring leeks are tasty - try them on toast or in soups yet a pain to prepare. They are loaded in dirt - thanks to farmers leaving them in the ground over the winter and piling more soil on them. The leeks are harvested in the the Spring when they 're sweetly flavored. They should be halved before washing and thoroughly washed, especially to remove any dirt clumps.

David Tanis tries another garden sprig in his A City Kitchen column.  He gives us the recipe for herb flower butter. It sounds delicate and lovely yet it packs quite a punch . An herb blossom tastes much like the herb itself. His recipe includes thyme blossoms along with the bright yellow mustard flowers.These can be found in any field along with chive blossoms, clusters of pale violet hued spheres that may look dainty but have the taste of sharp, raw onion. For more oomph, add both Djon and whole grain French mustard. There's also chopped dill and thyme added to unsalted butter. He smears it on sauteed flounder fillets but it can also be added to hot egg noodles for a lovely side with chicken or added to zucchini or scrambled eggs. Another suggestion is spreading it on garden party cucumber sandwiches too. Add borage and geranium leaves to butter balls for a festive dinner party treat.

Look to the backyard and fields for inspiration and flavor. Try a trio of Spring alliums for flavor or pretty herbal flowers for color. Either way it's a nice way to change up everyday ingredients.

Ramadan Recipes To Open The Pantry

Like any other holiday , Ramadan is full of different recipes, from all over the world. The one thing they all have in common is that they're nourishing and tasty after a day of fasting. They're both stomach and soul satisfying.

The famed blogger and chef, Tejal Rao wrote about them today in The New York Times Food section. It's right on time too, with the holiday starting this Friday night and lasting for an entire month. This means a meal at night and then a predawn one before sunrise. The whole act of forgoing food is strenuous , but it's an act of devotion. The holiday is also  about community and charity, along with self-reflection and kindness.It's also about cooks buying in bulk and create a months worth of both easy and elaborate dinners.Freezers are stocked with all sorts of goodies. Pakistani born Malika Ameen stuffs her samosas in it. They're filled with ground beef and bulgar and can easily be popped into hot oil or microwave for easy cooking.There are also big pots of lentil soup ready to be scooped up into bowls. Unfortunately the family recipe, fruit chaat, the tangy fruit salad does take time to create.

Other countries also ave interesting recipes for the holiday. .Bim Adewummi, from Nigeria concentrates on carbohydrates and proteins.She spent one Ramadan making eggplant or courgette fritters, another was devoted to spinach balls, the recipe taken from a halal blog.It was based on another chef's, Antonio Carluccio's green dumplings.or probably gnocchi with pesto. There's also  the famed Lebanese fattoush  that Amanda Saab makes. This is a tasty salad with a lemon sumac dressing served with warm fried ,flatbread.Cinnamon and allspice is also added for subtle sweetness (this is actually a good summer meal dish too for anyone to try). The recipes featured are a watermelon chaat and namoura, the syrup soaked semolina cake. The first is spicy spin on a usually mild flavor, zested and zinged up with paprika and cumin seeds. Again, this would be a neat summer salad at a barbecue. The semolina cake is rich with butter and whole milk yogurt., soaked in a syrup that's' tangy with lemon and fragrant with lavender extract.

Ramadan is the holiday of fasting and feasting.It's the last that makes the days bearable. and the nights enjoyable. It's full of good food. and good memories

Teaser Tuesday

Look for today's hot dog dinner in this Friday's entry

A Good Holiday

To all the service people , from sargeants to cooks who cook and even bake in all sorts of conditions to ,  out there  have a good holiday and thank you. You have sacrificed ad fought for our freedoms.To the cooks , you have tried to fill stomachs with food that 's a reminder of home and a mothers' and grandmother's love. (not to mentions sisters brothers, aunts, dads,uncles and cousins,

A Good Memorial Day

A good Memorial Day to all my readers. Enjoy the dogs and burgers, wings and salads, ribs and slaw.

The Pantry Is Semi Open

Last week I closed this blog for an indefinite amount of time. It'll be semi open because I feel I think I can manage it despite my illness. (more on that in the summer). There is so much to report on , especially with the New York Times Sam Sifton and his feud against the trendy Mexican pop up NOMA, along with new and healthier food trends I'd like to follow.

The problem is how much do I write? Everyday may be a bit too much, I have  not only a sick self but sick cat to deal with along with housework and whatever comes my way. I may just do a three or even paragraph report every Friday on what's going on in the world of food and eventually work my way up to three four and back to six times a week. We'll see. I don't know what the fates will allow.

If you feel like advising me , go ahead. I would appreciate what you,the readers, these past nine years have to say and how you feel.