1 20-ounce can crushed pineapple
1 tablespoon lime juice
2½ tablespoons cornstarch
8 hot dogs
1⅓ cup coleslaw (see recipe)
¾ cup shredded mozzarella cheese
7¼-ounce bag plain potato chips
¼ cup ketchup
¼ cup mayonnaise
¼ cup mustard
Add crushed pineapple and its syrup to blender. Puree until completely smooth Add pureed pineapple juice and lime juice to pot. Cook on low heat for 10 minutes. Stir occasionally. Gradually add cornstarch. Stir frequently. Increase heat to high and bring to boil. Cook for 5 minutes or until sauce thickens. Stir constantly. Remove from heat
Place hot dogs in pot. Add enough water to cover. Boil with high heat for 5 minutes. While hot dogs boil, toast hot dog buns and crush potato chips.. (It helps keep them from falling apart from the sauce.) Add a hot dog and an equal amount of pineapple sauce, coleslaw, mozzarella cheese, potato chips, ketchup, mayonnaise, and mustard to each bun. (Eat with the cut of the bun facing up. Serve with napkins. This is a messy hot dog.)
1) I missed going to the laziness museum in Bogota, Colombia. Its exhibits stressed televisions, beds, and sofas. This place would have great for anyone wanting to participate in the Colombian siesta and absorb the country’s rich and varied culture. No, it wasn’t because I was lazy. I didn’t know it was there. Honest. But I have been too lazy to look up the official name of the museum. That’s kinda like being there in lazy spirit.
2) The museum was only open for a week. Perhaps the organizers and workers only needed a week to make their statement about the hectic global lifestyle. Perhaps they were too lazy to work any longer than that. Who can say?
3) Excuse me, I need a nap. Zzzzz…..
– Chef Paul
As an e-book on Nook
or on my website-where you can get a signed copy at: www.lordsoffun.com