Amanda in DC sent this along... I wanted to share something awesome that I stumbled upon over the weekend. It was my daughter's 3rd birthday party, and we grilled hot dogs for the occasion -- one of her favorite foods. I had also prepared asparagus wrapped in prosciutto for the grown ups -- a celebration of spring, if you will... So there I
From Helablog... The foot-long 'haute' dog is made from pure beef, grilled in white truffle oil, sandwiched in a pretzel bun imported from Germany, and toasted with white truffle butter. Added to the mix is a delicious topping of medallions of duck foie gras with black truffles. It's served with mouth watering condiments of black truffle Dijon mustard, caramelized Vidalia onions
Cheese, chili, gravy, salsa, even hot dogs enter the conversation as we debate what to adorn fries with, what type of fries to use and how to top them. (And if you haven't already or just need to bone up, check out our previous episodes on french fry dips and the Canadian gravy-fry-cheese curd delicacy that is poutine. /mark Photo: Flickr
We field calls from a man in Vancouver who despises ice cream cake, a couple in Chicago facing a condimental divide, and a woman in Montana with a philosophical query about granola.
The Sporkful celebrates July 4th by taking on a grilling essential. Round or tubular, toasted or steamed, and more unconventional approaches -- we cover it all, from top bun to bottom.
[youtube http://www.youtube.com/watch?v=YJojiniNgT8?wmode=transparent] /dp