Venezuelan Entree
VENEZUELAN HOT DOGS
INGREDIENTS
1 small onion
1/8 head cabbage
1 3 ounce bag plain potato chips (or whatever amount is close or preferred)
6 potato hot-dog rolls (regular okay)
6 pork hot dogs (beef okay)
mayonnaise
mustard
ketchup
SPECIAL UTENSIL
rice cooker with steamer insert
PREPARATION
Mince onion and cabbage. Smash the potato chips into little bits. My preferred way is to hit the potato-chip bag a number of times with my fist. (Don’t be so enthusiastic that the bag ruptures and little chips fly all over the kitchen.)
Fill bottom of rice cooker with enough water to cover hot dogs. Bring water to boil. Add hot dogs. Put in steamer insert. Add as many rolls as will fit on the insert. Cover with lid. Cook for 2-to-3 minutes or until rolls are warm and soft. Remove rolls. (Be sure to check; over-steamed rolls can get soggy.) Add remaining rolls and cook another 2-to-3 minutes. Remove rolls. Remove hot dogs with tongs or fork.
Put hot dog in roll. Spoon desired amounts of onion, cabbage, and potato chips on hot dog. Squirt mayonnaise, mustard, and ketchup on top of your creation until you are happy. (Eat with the cut of the roll facing up. This is a messy hot dog.)
TIDBITS
1) The recent leader of Venezuela was Hugo Chavez.
2) The United States did not have the best relationship with him.
3) But Venezuela’s hot dogs are great. Perhaps we could show the new Venezuelan leadership how much enjoy this dish.
4) We have good hot dogs as well. Our president could bring their president chili dogs and Coney Island dogs. My their president could give us Venezuelan hot dogs to bring back to the United States.
5) Hot Dog Diplomacy. We should give it a chance. After all, look what Ping-Pong Diplomacy did for China and America.
– Chef Paul
My cookbook, Eat Me: 169 Fun Recipes From All Over the World, and novels are available in paperpack or Kindle on amazon.com
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