“Tasty Hot Dogs” — If you grew up in midwest America, that’s probably not a phrase you would imagine constructing. I’m pretty sure, in all my young and impressionable years, that I never had a hot dog I would have considered to be “tasty”, but they do indeed exist!
Hebrew National makes some of the tastiest hot dogs I’ve ever had. So tasty, in fact, that it’s almost wrong to call them “hot dogs” (and in fact they don’t, they’re strictly called “Beef Franks”). They’re Kosher, so they only use certain good parts of the meat, which makes an amazing difference. They have no preservatives. They’re a healthy red color instead of a sickening pink, and they smell good even before you cook them. They taste incredibly good.
Now, if only I could figure out why they put seven in a package. What do I do with the extra bun?
Tonight we went for something completely different:
As a starter, we had baked camembert with crackers.
As a main course, we had baked salmon with lemon, dill, thyme, salt, pepper, and olive oil. To go with that, some standard Betty Crocker Garlic Mashed Potatoes.
Last night we made something similar to Manischewitz Chicken and Broccoli Risotto. We initially planned to make the recipe as listed, but found out while at Tops that they don’t carry the Risotto mix, so we had to improvise…
We ended up making chicken sautÃ©ed in butter with garlic, adding broccoli, and adding the whole mess to orzo pasta. I seasoned the whole thing with some nice freshly ground salt and pepper. We also had Matzo Ball Soup since Adrienne had never had it before, and I really like it.
Last night, we made a dish that I’ll call Rosemary Chicken. We didn’t use a recipe and I made everything up at the grocery store and on the spot.
To go with it, we had Manischewitz chicken flavored couscous and some good pita flatbread.
It was really very good, and I would recommend for anyone who likes chicken to give it a try. I had Turning Leaf 2002 Cabernet Sauvignon and Adrienne had their 2002 White Zinfandel.
Tonight we made Chicken Thighs with Lentils, Chorizo, and Red Pepper. It took about an hour to make, with relatively cheap ingredients. Most of the flavors in it were kind of subtle, although the chorizo itself was spicy. The food was very good, and worth the time!
(N.B., I used fresh chorizo instead of dried, chicken breasts instead of thighs, and left out the parsley.)