I am traveling, again. Taking both dogs with me, which should be…interesting. I’ve actually never taken a car trip with two (or three when I had them) Danes. Although, when I purchased my car, that was the one of the requirements. Hold two Danes. Wish me luck!
I thought I would leave you with a little something since today is the best day. OPENING DAY!!
Here’s a little baseball trivia for you: The Colorado Rockies Mascot is an anthropomorphic purple triceratops named Dinger. Do you know why? (Answer at the bottom of the post).
Here’s my traditional opening day menu to bring the ballpark to your house. I tried to be as authentic as I could with each dog. Personally, I would grill any of mine, authentic or not. I was lucky enough to have my friends spoil me with authentic Fenway Franks (grilled) and buns while I was back east. They were as good as I remember them. My all time favorite though is the Italian Sausage with grilled peppers. Here in Colorado you can’t swing a metaphorical cat without hitting a brewery (even our Governor is a former brew master), so we have plenty of great choices for a cold brew. Okay, PLAY BALL!!
On the board today:
- Fenway Franks
- Boston Dogs
- New York Dawg
- Italian Sausage w/peppers
- Denver Dogs
- Dodger Dogs (adults only)
Vinegar & Salt chips (if you can find them, Cape Cod chips are excellent)
Raw Vegetable Tray (hey it can’t all be junk food)
- Ice cream in dipped cones
- Cracker Jacks
- Peanuts in shells
- Favorite Ice Cold Brew
The closest I can find to these are to use Ball Park Brand Franks. The secret to these tasty franks is to bring the water to a boil, then add the franks and let them cook until just heated through. If you can find them, authentic Fenway franks are served in white bread sliced rolls (these look like two bun size slices of white bread, joined together at the bottom and sliced open at the top). If not, regular buns will do. Mustard only, please …though I like them plain.
Follow in the instructions above and add hot chili and shredded cheddar.
New York Dawg
Follow the instructions for Fenway Franks and add sauerkraut.
Split your dog lengthwise, but not all the way through. Flatten on hot grill, keep the rack far from the flame, don’t let them burn, flip and grill the other side. Brush rolls with melted butter and a touch of garlic, toast on the grill. Bring bun & dog together, top with relish or spicy brown mustard.
Dodger Dogs (Adults ONLY)
Get a can or bottle of your favorite beer, take your dogs and use a fork to poke holes around the dogs. In a large, shallow bowl, add dogs & beer and let soak 30 minutes. Now, this is a two-step process for authentic dogs, but if you want, you can skip the boiling part. Bring water to a boil, drop dogs in for 3 to 5 minutes, remove and immediately pop onto a hot grill and grill all sides. Serve in warm rolls, top with spicy beer mustard or relish.
Italian Sausage w/Peppers
Spicy Italian sausage or bratwurst grilled or pan-fried. These are thick, so make sure you cook them long enough to cook completely through (follow pkg. directions) Slice a green pepper in rings and sauté in butter & olive oil. Toast regular hot dog bun in skillet or on grill, add sausage and top with peppers.
Ice Cream in Dipped Cones
- 4 waffle cones
- 4 oz semi-sweet chocolate chips
- 1 tbsp butter
- 4 oz package chocolate sprinkles
- 1 quart vanilla ice cream
In a double-boiler (or a saucepan with a Pyrex or metal bowl place on top), add water to the bottom and melt chocolate & butter. Dip top of cones into melted chocolate, then dip immediately into sprinkles. Let cool completely, scoop in ice cream and top with remaining sprinkles
Why is the Colorado Rockies mascot a dinosaur? Because when they were excavating the stadium – they found a triceratops skull. Not the first time around there – this past summer they found one near my old house.
Okay, I’m off. Wish me luck.
Mmm… sloppy joe with giardiniera and a side of chips. Those are Utz salt ‘n vinegar flavored chips. Amazon had a deal on them for Prime members, alas the deal has moved on. [ETA: They’re back in stock!]Mrs J sent me this pic of Toby at the vet’s office. He tangled with a feral cat and got a bite on his tail that abcessed. He’s fine now.Gabe waits by the door with Homer keeping him company. Mrs J has just left for the vet with Toby. She told Gabe he wasn’t going but he hoped she would change her mind.Franks with beans on the side.Franks with beans on the top.Mmm… gumbo! This recipe came up first with a Google search and it looked pretty good. I took my usual liberties with the ingredients, crawdads for the shrimp, and chicken because I like chicken. I used a small can of tomato paste and added four fresh ripe tomatoes sans their skins. It does have andouille sausage.Ribs and fries. I need to work on my presentation – the half slab doesn’t look “ribby” enough.Here’s a fresh loaf in a plastic bag. Do you tie? I often use small office binder clips if the loaf is going into the freezer but the twist and tuck under is the way I go if the bread is going to be used that day.Gabe likes to climb on my lap to be reassured Mrs J will come back home.
Here’s a photo from the archives. I like the symmetry.Kroger had a sale on strip steaks. They needed some trimming but were still a pretty good value. I did this sous vide, setting the water bath to 130 degrees for a couple of hours. They finished in a smoking hot cast iron skillet in olive oil and butter, deglazed with white wine and chives for a simple pan sauce.Sloppy joes for lunch the other day. This one has American cheese and a few dill pickles. The potato salad looks like it has the traditional dusting of paprika but it’s really Creole seasoning. It adds a bit of a tang to it.BBQ chicken! I’ve taken to cooking these leg quarters in the toaster oven using the slo-cook setting. I did this on the high setting for two hours, no particular reason to choose that time – it’s the default for the high setting. Set it to low and the default is four hours.I snapped this one of Bitsy lounging atop the sofa, prompted by the play of sunlight through the slots of the vertical blinds. It seemed like a candidate for the Prisma treatment:
Hot dogs! I’m not sure how long these buns have been offered but I’m liking the slit on top rather than on the side. These are Pepperidge Farms brand.I’ll wrap up with some soup. This one uses the broccoli left over from that steak dinner, a bit of smoked pork, rice, and three kinds of cheese in chicken stock and milk.
I used the King Arthur bun recipe for these, the recipe is great but my bun-fu is still weak. I have another batch working right now, I’ll do it divided 12 ways rather than 16, most of the buns in this first batch are a bit skinny but I did manage to find a few that were just right.
I made a batch of dough the other day and tried to form soft baguettes and they came out looking more like long hot dog buns than anything. Only one thing to do with them! There are actually two dogs in there, placed end to end.My dough-fu is weak. I have a couple of these thawing for garlic toast later today.I roasted a chicken and used the leftovers for soup. The grilled sammich has ham, a scrambled egg, and some mozzarella that was bought fresh for a pizza and really needed to be used up. Not my first choice for a grilled cheese sammich but it wasn’t bad.Here’s a bacon cheeseburger with a few of those refrigerator pickles. They are very close to bread and butter pickles so I’ve taken to calling them by that name. They aren’t as sweet as the bread and butter pickles you can buy at the market.Mmm… sloppy joe with cheese and hot gardiniera. We had these last night, accompanied by fries and roasted sprouts with a balsamic glaze. Yum!Another cheeseburger. This one has provolone and fried onion rings with Sweet Baby Ray’s Vidalia Onion BBQ sauce. I’m out of those jumbo Russet potatoes that those fries were cut from, need to make another grocery run.