Latin-style hot dogs

THE DISH

October 01, 2003|By Liz Atwood | Liz Atwood,Sun Staff

The All-American hot dog has a Spanish accent when you travel south of the border. In Mexico, perro caliente is wrapped in bacon, grilled, then topped with onions, tomatoes, jalapenos and guacamole.

Other Latin American countries top their dogs with carrots, crushed potato chips and pineapple syrup. Here's a recipe from the Avocado Information Board for a Chilean completo with toppings of onions, hot sauce, mustard and avocados:

In a large skillet, heat 2 tablespoons of vegetable oil over medium-high heat; add one large white onion, thinly sliced. Cook, stirring frequently, until onion is wilted and begins to brown, about 15 minutes.

Cook hot dog. Warm hot-dog buns and spread each bun with 1 teaspoon each (in the following order): mayonnaise, ketchup, mustard and hot sauce. Place hot dog on bun and top with some grilled onions. Then top with some chopped tomato, raw onion and chunks of avocado. Sprinkle with lime juice and salt, and serve immediately.

Teaming up

What do coffee and chocolate have in common? A lot, it turns out. Both are made from beans that originate in many of the same countries. In both cases, climate and soil can impart distinctive flavors.

Starbucks, which knows a thing or two about coffee beans, is introducing a new line of chocolate bars. The cocoa beans used to make the chocolates have been selected from Venezuela and Ecuador. Varieties include milk chocolate, dark chocolate, chocolate cara-mel, and espresso flavors.

Each comes with suggestions for pairing with Starbucks coffee. The candies sell for $1.95 for a 2-ounce bar.

A little grill geared to tackle tall orders

Weber has come a long way from the pot-bellied grills it introduced 50 years ago. Its latest invention, the Weber Q, is a portable gas grill less than 32 inches long when folded. It weighs 41 pounds in the box.

Although small enough to pack in the trunk of a car, it will grill up to 10 strip steaks or 14 burgers at the same time, and the lid can cover a whole chicken.

The grill has a suggested retail price of $199.70. For more information and a list of retailers who carry the Weber Q, visit www.weber.com.

From years gone by

If you're drawn to old kitchen gadgets, pots and appliances, check out Linda Campbell Franklin's 300 Years of Kitchen Collectibles (Krause Publications, $29.95, 2003).

The Baltimore collector and writer has compiled a list of more than 7,000 kitchen accessories, ranging from apple corers to pie safes. Along with descriptions, there are also estimates on the value of the items. Historical notes, photographs and recipes are included.

The book is available in major bookstores as well as from the publisher at 800-258-0929 or www.krause.com.

EVENTS

* Indulge in chocolate of all kinds at Lexington Market's 20th annual chocolate festival from 11 a.m. to 5 p.m. Oct. 9-11 at the market, 400 W. Lexington St. Call 410-685-6169 or visit www. lexingtonmarket.com for information.

* Discover new pumpkin recipes in a class 10 a.m. to 12:30 p.m. Oct. 15 at the Carroll County Farm Museum, 500 S. Center St., Westminster. $15. Also, the farm's popular Open Hearth Cooking class will be held 9 a.m. to 1 p.m. Oct. 21 and Nov. 4. $35. Call 410-848-7775 or 410-876-2667 to register.

* Learn to create northern Italian dishes 9:30 a.m. to 2 p.m. Saturday at Maja's Viennese Kitchen in Phoenix. $55. Call 410-561-1157 for reservations and directions.

* Learn about New Zealand wines 5:30 p.m. to 7:30 p.m. at Donna's at Cross Keys. $10 for four wines and hors d'oeuvres. No reservations are needed.

* Eddie's of Roland Park offers two new classes this month in conjunction with Roland Park Country School. From 7 p.m. to 9 p.m. on Thursdays, learn about cheese. $200. From 7 p.m. to 9 p.m. Tuesdays learn about holiday entertaining. $70. Call 410-323-5500, Ext. 3091, to register.

The Dish welcomes food news and notes. Send to The Dish, Attn.: Liz Atwood, The Sun, 501 N. Calvert St., Baltimore, MD 21278; fax to 410-783-2519; e-mail food@baltsun.com.

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