Sometimes a Girl Just Needs a Chilidog

I love watching Food Network, if you're reading this chances are you do too.  On the Next Food Network Star, they always preach.."figure out who you are as a cook".  I thought about that.  As much as I would love to say I'm a gourmet, deconstructionist type that dabbles in molecular gastronomy and is uber inventive, I can't.  Well, I can SAY that, but it wouldn't be true.  I'm that girl that takes the food we have always eaten.and just makes it a little bit better.
I grew up eating Dairy Queen Chili Dogs from the DQ in Eleanor WVa (holla!!).  And I don't care who or where you are, no other DQ can compete with this one.  I remember being able to buy a chili dog, french fry and a soda (sorry Wva. peeps...POP) for $2, i'm certain came from the couch cushions.
 When I visit my grandparents in Fairmont WV..it's a given that we visit Woody's for a hotdog.  Nothing gourmet about it...but it sure is good.
It's hard to find a good chilidog outside of WV in my opinion. A few years ago, we were having a potluck lunch in the office and a good friend of mine, Robbin,who is also a WV. native, brought in dogs in sauce..in the slowcooker!  I've never had it this way.  And I gotta tell you, cooking your dogs in a slowcooker turns them into another kind of meat.  As close to gourmet as you can get a hot dog. They're tender melt in your mouth delicious. Her hot dog sauce (chili) was as close to home as I remember.  I was so excited when she sent me her recipe the other day.  I modified a little bit so this recipe is based on her original.   But please, no matter what you do..don't forget the slaw.  It's almost as important as the chili :)

• Robbin's Hotdog Sauce
  
  1 C. finely chopped onion
  
  1 clove chopped garlic
  pinch of crushed red pepper flakes (i LOVE spicy chili, so this is to taste)
  1 pounds ground beef - you can add more beef or pork also. This recipe is for only 1lb so if you think you need more just increase the ingredients.
  1 T. black pepper
  1 T. salt
  Dash of Worcestershire sauce
  1 small can tomato paste - after you empty paste into meat, fill can with water and add to mixture.
  1/8 cup of brown sugar
  1 package of sloppy joe mix
  
  
  Instructions:
  In a large pot, saute the onion, garlic and red pepper in the olive oil until tender but not browned. Crumble the raw hamburger and add to the pot. Brown meat . Add the remaining Ingredients and cook, covered, over low heat, just simmering, for two more hours. (this is when I put my hotdog in a crock pot and add the sauce and let it cook for 2 hours on low..YUMMY
  PS..the longer you cook the dogs, the more tender they'll be.  I don't mind a 6-8 hour simmer.  It's gonna knock your socks off!!
  
  If you wish a thinner sauce, add more water half way through the final two hours. For thick sauce, cook down, uncovered for a while longer.
  
  

  

           How every good recipe starts: onion, garlic, red pepper flakes
  
  
  

  

                              And all chili sauces need a little sweetness
  
                                                Into the slowcooker
  
                                            Everyone into the POOL
  
                                            Sayyyyy Chilidog :)
  
               HOT DOG..HOT DOG..HOT DOG..MOMMY PLEEEEASE
  
  

<-- mustard and onions

                        add the slaw------>

Yes, hot dogs should be eaten off paper plates...

My Basic Meatball Recipe and Sweet and Sour Sauce

I have to be honest, I loathe rolling meatballs.  It takes forever and I have to scream at the top of my lungs to get someone to help me turn on the faucet when it’s time to wash my hands.  And don’t think about adjusting the volume on the TV or answering your phone, once you dive in with both hands, you’re committed.  Barring a fire, flood or injured child,  you’re not touching anything until you’re done rolling.   But, the end result is worth the hassle. 

 I like to grate veggies into mine for a couple reasons. #1) kids dig meatballs, even with grated veggies. Tricky right?  #2) Moisture digs veggies. And that means your meatballs with be moist. 

Once you’ve baked these off, the possibilities are endless.  You can make a sweet and sour sauce, as I’ve done in the picture here.  You can add them to marinara for spaghetti and meatballs or make meatball subs.  You can make Swedish meatballs, cheese stuffed meatballs, spicy meatballs, meatball soup, meat kabobs. Ok I’m kidding about that, but how could I let this moment slip by without a Forrest Gump reference?   You get the picture. 

Ingredients:

1 ½ lbs ground sirloin (or whatever happens to be on sale)

1 lb ground pork

1 medium zucchini grated

½ medium onion grated

½ bell pepper grated

Pinch crush red pepper

1 package Sazon seasoning

Salt and pepper

1 tbs onion powder

1 tbs garlic powder

1 egg

¼ cup breadcrumbs.

Instructions:

Preheat oven to 375 degrees.

Call your assistant to be ready to help you wash your hands.  Mix all of these ingredients in a bowl until blended, but please don’t over mix your meat.  Form into balls, I usually make them a tad smaller than golf balls.  Place on prepared cookie sheet, lined with foil or parchment paper.  Bake for 15-20 minutes until golden brown.

From here you can add to your favorite sauce**sweet and sour sauce below**, or allow to cool and freeze or refrigerate.

Sweet and Sour Sauce:
1/2 bottle grape jelly
1 bottle chili sauce
1 small can crushed pineapple with juice
Sriracha to taste
1-2Tbs apple cider vinegar
1 Tbs agave syrup
Salt and pepper


Mix all ingredients in a pan over medium heat.  Add meatballs and allow the heat through.  You can add raw meatballs and above ingredients to a slow cooker to keep warm.
Serve over Jasmine rice and garnish with scallions....mmmmmm!!!!