STUFFED FRANKFURTERS

Join Elbee and Andrew (and perhaps some friends) as they explore A Treasury of Great Recipes by Mary and Vincent Price

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Ah, summer. Long days of sun and fun – maybe poolside or at the beach, maybe at a park or campground gathered around a picnic table. Nothing says “summer” more than just being outdoors and enjoying life. And part of that – in America, anyway – is hanging out at a baseball game with a cold drink in one hand and a hotdog in the other. After all, as Vincent Price says, “No one hot dog tastes as good as the ones at the ball park.”

This week’s recipe is inspired by Vincent’s admiration of the American pastime, and taking in a game at Dodger Stadium in Los Angeles’ Chavez Ravine.

“I get more exercise than the third baseman, climbing up and down the stairs and ramps to the stands under the stadium where nourishment is for sale. i must say that i don’t see any special kitchen magic going on there to account for the heavenly taste of the baseball hot dog. no use to ask those short-order chefs what their secrets are!”

So, these stuffed frankfurters are part of Vincent and Mary’s home recipe collection. And, you know, these dogs may not seem like much to our modern foodie sensibilities (Bacon-wrapped hotdogs? How passé!), please consider this recipe is a revelation, being it’s from the 1960s when hot dogs were fancy solely by not being boiled in water until they’re just a spongy, flavorless mess. And although this recipe doesn’t instruct you to put the franks on the grill, after eating them, I don’t see why that wouldn’t be a verifiable cooking option. I’m definitely going to try them that way next time.

We served our franks with another All-American side: potato salad. However, tired of the same old recipe all the time, I opted for something new. Check out this jalapeño potato salad if you dare!

 

At the ballgame you have to take your frankfurter straight, but at other hot dog emporia in Los Angeles, the variety is infinite. Frankfurters have an affinity for so many different foods that you can combine them endlessly and come up with something delicious and different every time. This is an especially happy combination.

STUFFED FRANKFURTERSserves 4

Ingredients: frankfurters, butter, onions, mustard, sharp cheese, bacon, frankfurter rolls

  1. Cut a lengthwise slit in: 4 uncooked frankfurters.
  2. Slice thinly: 2 medium onions. Sauté slices in: 1 tablespoon butter until golden brown.
  3. Fill frankfurter slits with the sautéed onion.
  4. Cut:  2 slices sharp cheese into long strips. Place 2 of the cheese strips into each frankfurter.
  5. Wind: 1 strip bacon in a spiral around each frankfurter. Secure with toothpicks.
  6. Broil on a rack 5 inches from heat, turning several times, until cheese has melted and bacon and frankfurters are brown.

PRESENTATION

Remove toothpicks and serve in a lightly toasted frankfurter rolls with mustard.

 


 

Come back next time to see what horror Elbee cooks up from one of Mary and Vincent Price’s favorite recipes. And be sure to catch Elbee and Andrew on Vincent Price’s Laugh right here on OME!

 

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