Saturday had everything I ask of summer in the city: tolerable warm weather, cold beer and lots and lots of hot dogs. Bam! Just like that, recipe for a good time.
Along with the beau and a couple of friends, I spent Saturday afternoon in Williamsburg at The Great Hot Dog Cookoff, stuffing my face full of hot dogs at this annual summertime event benifting the Food Bank for New York City. The cookoff included 24 teams of amateur chefs and 4 professionals (from places like Mile End Deli and Gramercy Tavern) all competing for Best In Show (judge fave) and Top Dog (crowd fave). For the price of admission you got four beers and unlimited hot dog samples from the different teams. I repeat: recipe for a good time, folks. Below, the highlights of a hotdogtastic Saturday in Brooklyn:
This was probably my favorite of the many I had. A chili cheese dog of sorts, the “Nick Mangold Over The Line Dog” was a deep-fried (yea, I know) hot dog with spicy, sweet chili and here it comes… mini fried cheese balls that kind of resembled tater tots. A heart attack waiting to happen, but SO good.
Re-imagining the traditional hot dog presentation, “Little Bundles of Joy” were like small hot dog empanadas, fried pockets of hot dog, mac and cheese, kimchi and chinese sausage. Double points for tastiness and new form.
Another tasty dog with interesting presentation was “General Tso’s Hot Dog,” a play on the Chinese restaurant staple, General Tso’s chicken. Battered and deep fried, this little dog was smothered in sweet and spicy sauce and topped with broccoli, sprouts and crunchy chow mein.
Also putting an asian spin on things was the “Pa-Pa-Ya Summer Roll Hot Dog,” which instead of a traditional bun came wrapped in Vietnamese style rice paper and took flavor cues from spring rolls and shrimp and papaya salads. It was light and clean, with zesty, spicy flavors.
“The Reuben Dog” instead, took its inspiration from the Reuben sandwich, with almost all of the same ingredients that make the sandwich a classic: sauerkraut, corned beef, Russian dressing, gooey swiss cheese, and a rye bun. As a Reuben fan, I gave this dog two greasy thumbs up.
Finally, when I was at the point of undoing the top button of my shorts while also breaking out into the hot dog sweats, I made room for one more, “The Hot Dogiflette.” Based on the french dish, tartiflette, this dog was served on a toasted baguette and topped with mashed potatos, sauteed onions, herbs, melted cheese and sour cream. Kind of hard to eat and required a bit of a wait (probably because of all the ingredients that were painstakingly layered on there) but sacrebleu it was good!
While there were some I ate and just didn’t post here, there were still a whole bunch I didn’t try! That means, Hot Dog Cookoff, I’ll see you again in 2013!