Today is a day of great joy for many, and disappointment for others. But whichever way you voted, give yourself a pat on the back for helping to jumpstart American democracy by participating in what may well be the largest voter turnout in a century! Congratulations!
Some folks in Pennsylvania waited in line for 11 hours, which certainly makes our 3 1/2 hour wait in Charleston seem positively breezy.
Still, waiting to vote is hungry work, and I made good use of my time by fantasizing about what I was going to cook (if I ever got off the line, that is.) I was thinking about Chicago-style hot dogs – and that’s when this idea clicked.
The ingredients are a confluence of the various locales in Mr. Obama’s life: the pineapple links to his childhood in Hawaii; the chopped peanuts to the cuisines of his African heritage and his time in Indonesia; and Chicago is represented not only in the dill pickle, mustard, and celery salt of the city’s famous hot dogs, but also in the roasted peppers and Mexican hot sauce that symbolize his favorite Chicago restaurant, Rick Bayless’s Topolobampo.
The sweet/salty/savory/spicy/crunchy elements in this recipe work so well together, they could set an example for Congress to follow; it even uses all-beef hot dogs – to cut out the pork!
Once again, congratulations to all who participated in yesterday’s incredible voter turnout!And just a note in case he happens to read this: yes, Mr. Obama, I’ll be available in January to come to DC and cook these for the Inauguration party. Just drop me a line.
Here’s a photo of The Obama Dog!
4 jumbo-size beef hot dogs
2 Tbsp canola or vegetable oil
1 large Vidalia onion, chopped (about 2 cups)
4 slices pineapple
2 Tbsp Dijon or yellow mustard
3 Tbsp Mexican-style hot sauce (such as Valentina Salsa Picante)
Pinch celery salt
4 steak rolls
4 dill pickle sandwich slices
Roasted red pepper strips (optional)
1 Tbsp chopped peanuts (or more to taste)
Steam the hot dogs according to package directions. While hot dogs are cooking, heat the oil in a skillet and saute the onions. While the onions are cooking, preheat a grill pan or George Foreman-type electric grill. Dry the pineapple slices and brush with mustard; grill for 3 minutes. Cut each slice in half.
When the onions are golden, stir in the hot sauce and the celery salt. Cook for another minute and remove from heat. To assemble the dogs, split a steak roll, lay a slice of pickle along one side and two pineapple halves along the other. Lay the hot dog in the middle, top with onions, red pepper strips, and chopped peanuts.
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Please join us tomorrow to enjoy our special recipe for Chicken, Olive, & Asiago Triangolari with Sherry-Braised Fennel.
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