| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Chicago |
Emlive09 |
1 |
servings |
INGREDIENTS
| 8 |
|
Vienna all-beef hot dogs |
| 2 |
lb |
Idaho potatoes; unpeeled and |
|
|
; straight cut (3 |
|
|
; inches long by |
|
|
; 1/2-inch thick) |
| 8 |
|
Hot dog buns with poppy seeds |
| 1 |
c |
Minced onions |
| 1 |
c |
Brunoise fresh tomatoes; seeded |
| 1 |
c |
Yellow mustard |
| 1 |
c |
Sweet pickle relish |
|
|
Sport peppers; to taste |
|
|
Celery salt; to taste |
INSTRUCTIONS
Preheat the fryer. Fill a stock pot 3/4 of the way full with water and
bring to a boil. Add the hot dogs, reduce the heat to a simmer and
cover. Cook until the hot dogs are plump, about 6 to 8 minutes.
Fry the potatoes until golden brown, about 4 to 6 minutes, stirring
occasionally for even browning. Remove and drain on paper towels.
Season with salt and pepper. Place the hot dogs in the buns. Start
topping the hot dogs with 2 tablespoons of each: onions, tomatoes,
mustard and relish. Top with sport peppers to taste and sprinkle a
little celery salt on top. Place each hot dog in the center of a
piece of deli wrap. Place the fries next to the hot dog. Wrap the dog
and the fries up tightly and serve.
Yield: 8 servings
Recipe courtesy of Emeril Lagasse, 1999
Converted by MC_Buster.
Per serving: 1275 Calories (kcal); 13g Total Fat; (8% calories from
fat); 33g Protein; 278g Carbohydrate; 0mg Cholesterol; 5043mg Sodium
Food Exchanges: 11 Grain(Starch); 1 1/2 Lean Meat; 2 1/2 Vegetable; 0
Fruit; 1 Fat; 6 1/2 Other Carbohydrates
Recipe by: EMERIL LIVE SHOW #EM1C44
Converted by MM_Buster v2.0n.
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