We took our idea of griddling cheese into the exterior of grilled cheese and brought it back to our (my) hot dog fetish. We brush the insides of the bun with butter and cook them first on the griddle. Then we add a slice of cheese, pictured here is mozzarella, to the crispy interior and cook until the cheese is golden brown and has adhered itself to the bread. The cheese fuses to the bun and then peels easily off the griddle. The uncooked tops (the outside) of the bun are warm and sweetly soft underneath the crunchy grilled cheese surface. This creates an ideal platform for building a hot dog. Adding ketchup or other saucy condiments softens things up just enough to let the cheese and bread wrap around a dog and some fillings. Every bite is soft and then crunchy, tender and then accented by the snap of a good casing before you hit the tender interior of the the hot dogs. It's a symphony of textures before you've even add the layers of flavor that accompany it.
Years Past
March 1, 2011
March 1, 2009
March 1, 2007
March 1, 2005
Ideas in Food: Great Recipes and Why They Work
Maximum Flavor: Recipes That Will Change the Way You Cook
Gluten Free Flour Power: Bringing Your Favorite Foods Back to the Table
