Just like Charles Kuralt, this week I’m on the road for the Salon Kitchen Challenge, checking out hot dogs in Chattanooga, Tennessee, home of the Choo-Choo (pardon me, boys, while I hum a few bars), spectacular views of and from Lookout Mountain and a really cool aquarium. And yes, the All-American hot dog.
For me, hot dogs taste of sweat and sunscreen, saltwater and chlorine. They are staples of ball parks, tourist trap beach towns, children’s birthday parties with clowns, and kid menus all across town. I like hot dogs beefy, with a Pollock-like squidge of ketchup, mustard and pickle relish from little plastic packets, like the one above from the stand outside the Tennessee Aquarium.
I'm not going to pretend that we ate wheatberries and seitan for the rest of the meal. We indulged, and ordered a large platter of onion rings, and they were the best I've ever eaten. Not greasy, nor overly salty. Just crunchy, oniony, fried heaven. I suppose in diner-speak, this meal may be considered a "tube steak and lube job." Get your mind out of the gutter, tube steak is another phrase for hot dog and a plate of onion rings should be an indulgence taken no more often than you get the oil changed in your car.
Hot dogs are not home food for my family- I have young children and hot dogs are a staple of restaurant kids' menus - we eat enough nitrites and nitrates as it is. But, if I were making chili slaw dogs at home, I'd buy high-quality franks and buns and make this chili.
Chili with Beans
1 pound lean ground beef
1 onion, chopped
1 (6 oz.) can tomato paste
2 (15 oz.) cans chili beans or red kidney beans
1 (14. 5 oz.) can diced tomatoes
1/2 cup water
1/4 teaspoon black pepper
1 teaspoon salt
1 tablespoon chili powder
1. In a large pan, cook beef until browned thoroughly. Remove from heat. Pour grease from pan.
2. Add onion and a tablespoon or two of water and cook until soft. Add tomato paste and stir about two minutes. Add beans, tomatoes, water and seasonings and stir completely. Let simmer about 30 minutes.
(adapted from the back of the Bush's beans can.)
For the topping, I'd make my usual slaw but add a spoonful of sugar. Coarsely shred cabbage, then dress with mayonnaise thinned with a bit of pickle juice, salt and pepper.
Images & Text © 2010, Lucy Mercer.
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Comments
Lisa: I'm trying to enter every week, although I didn't actually enter my kitchen to cook this week. I'm a fan of Nathan's, too!
Jenna: Come to Atlanta, and we'll take you to the Varsity in all its chili dog and onion ring glory (see Lisa Kuebler's story).
Felicia: I admire someone who can find nutrition in this gut-busting meal!
Thanks for reading friends! I'll be back next week with food from my kitchen!
Some of my 'guy friends' watch the show 'Diners, Drive-Ins and Dives'. The host, Guy Fieri, goes about the country looking for great food and presents it on his show. Of course, he samples liberally and enthusiastically. This post would fit perfectly with his theme. My friends think that Mr Fieri has the best job in the world.