Events and Updates

When it comes to watching football with my friends, I like to be the host.  One reason is I can stay on the sofa when the game is over and everybody leaves.  The other is that in my house, I call the shots for in-game food consumption.  Hot Dog Scramble began as a cobbled-together effort with fridge leftovers on a day when advance shopping was not an option.  Over time, it became a bit more refined but it is not the kind of dish that requires painstaking measurements.  There’s no time for it… the game is on!  Hot Dog Scramble is essentially poor-man’s choucroute, ready made for big time, big game fun, especially in times like these.

You need:

A couple of yellow onions
Maybe a pound of fingerling potatoes (blue ones if available for color contrast)
A jar of plain sauerkraut (Hawthorne Valley brand if you can get to Union Square Greenmarket)
A packet of high-end hot dogs
Rick’s Picks Heat Seekers (pickled jalapenos)
Butter, butter, butter

Here’s what to do:

Cook the hot dogs in a wide skillet with plenty of butter until they are nicely cooked and showing some char.  Remove the dogs and set aside.  Slice the onions into thin slivers.  Saute them in the same pan with plenty more butter until they begin to caramelize.  Meanwhile, dice the fingerlings into 1/2″ rounds.   Add them to the onions.  Stir frequently for 10 minutes or so.  Decorate the potato-onion mix with sauerkraut fronds until the surface of the pan is nearly covered.  Mix all together.   Cut the hot dogs into 1″ stubs and fold them into the mix.  Take 2-3 Rick’s Picks Heat Seekers and slice them length-wise, removing the seeds and dicing the peppers into 1/4″ squares.  Add the peppers to the mix and serve in deep bowls immediately with cold beer and victory.   It really is a super bowl!  It will bowl you over!