Pretzel Dogs

  • 1 packet of active dry yeast
  • 3 tsp dark brown sugar
  • 1 1/2 cups warm water (105 – 110 degrees F)
  • 1 tbsp salt
  • 4 cups all-purpose flour
  • Cornmeal and extra flour for dusting work surface
  • Coarse kosher salt
  • hot dogs (I prefer all beef hot dogs)
  • sliced cheese (American or cheddar)

Make the pretzel dough:

  1. In a large bowl, combine yeast, 1 1/2 tsp brown sugar, and water and let stand 5 minutes until foamy and bubbly.
  2. Add remaining sugar and salt and stir well.
  3. Add flour, 1 cup at a time, mixing until well incorporated.
  4. Knead dough until smooth (about 7 minutes) and has a sheen.
  5. Transfer to a bowl and let stand, covered for 40 minutes in a warm place.

Make the pretzel dog:

  1. Dust your work surface with flour and cornmeal.
  2. Divide dough into approximately equal pieces and roll out to desired length and thickness.
  3. Place 1 slice of cheese and 1 hot dog on dough.
  4. Roll the dough until it completely covers the hot dog and cheese. Pinch off excess dough.
  5. Place the pretzel dog on a baking sheet that has been lightly dusted with cornmeal.
  6. Repeat until all hot dogs are used.
  7. Allow pretzel dog dough to rise for 30 minutes, uncovered.

Preheat oven to 425 degrees. Bring a large pot of water to boil.

  1. Carefully transfer risen pretzel dogs to boiling water with spatula and boil ~3.5 minutes. (IMPORTANT!)
  2. Transfer boiled pretzel dogs to a rack to drain for 1 minute.
  3. Arrange pretzel dogs on a baking sheet, lightly dusted with cornmeal, and sprinkle with kosher salt.
  4. Bake for 20 minutes until golden brown.

Note: Don’t skip boiling the pretzel dogs. If you do, the dough will become very hard.

Buffalo Wings

I got this buffalo wings recipe from a friend and they were great!  I don’t make these near often enough though.

Buffalo Wings & Sauce
 
Print
Recipe type: Appetizer
Ingredients
  • 1 cup all-purpose flour
  • 1 tsp salt
  • ½ tsp paprika
  • ½ tsp garlic powder
  • ½ tsp cayenne pepper
  • ¼ tsp black pepper
  • 20 chicken wing segments
  • ½ cup butter or margarine
  • ½ cup hot sauce
Instructions
  1. In a shallow dish, combine flour, salt, paprika, garlic powder, and peppers.
  2. Coat chicken entirely in the flour mixture; refrigerate coated wings for 1 hour; coat chicken again with remaining flour mixture.
  3. In a 2-quart saucepan, heat butter and hot sauce just until butter melts; turn heat to low and keep warm on stove top.
  4. Deep-fry chicken, 8 – 10 pieces at a time, in 375 degree oil for 13 minutes, turning once or twice.
  5. Drain chicken on paper towels for 30 seconds, then immediately toss fried chicken in buffalo sauce mixture and remove with a slotted spoon.
  6. Repeat with remaining chicken.
Notes
Adjusting the spiciness of the sauce: As is, the recipe produces a medium sauce. To change the amount of spiciness, simply adjust the butter-to-hot sauce ratio: Mild: Use ¾ cup butter and ¼ cup hot sauce Hot: Use ¼ cup butter and ¾ cup hot sauce

 

Chicken Carbonara

So, compared to many of the other recipes here, this one is a little more complicated, but well worth the effort.

Chicken Carbonara
 
Print
Recipe type: Main
Ingredients
  • 2 tsp. Olive oil
  • 4 ounces thinly sliced pancetta, chopped
  • 2 tsp minced garlic
  • 2 ½ cups whipping cream
  • 1 cup freshly grated Parmesan
  • 8 large egg yolks
  • ¼ cup chopped fresh basil leaves
  • ¼ cup chopped fresh Italian parsley leaves
  • Salt
  • 1 lb. Spaghetti (I use cellentani pasta)
  • 4 cups coarsely shredded chicken (from 1 roasted chicken)
  • Freshly ground black pepper
  • ½ cup chopped walnuts, toasted (I usually leave these out)
  • 1 Tbsp lemon zest (finely grated lemon peel)
Instructions
  1. Heat the oil in a heavy large frying pan over medium heat. Add the pancetta ans garlic and saute until it is brown and crisp, about 8 minutes. Cool slightly.
  2. In a large bowl, whisk together the cream, cheese, yolks, basil, and parsley to blend.
  3. Meanwhile, bring a large pot of salted water to a boil over high heat. Add the spaghetti and cook until it is jut tender but still firm to the bite, stirring occasionally, about 10 minutes. Drain.
  4. Add the chicken to the pan with the pancetta and stir to combine.
  5. Add the spaghetti and the cream mixture and toss over medium-low heat until the chicken is heated through and the sauce coats the spaghetti thickly, about 4 minutes (do not boil or you might end up scrambling the eggs).
  6. Season the pasta to taste, with pepper and salt if needed (the pancetta will likely add all the salt you need).
  7. Transfer the pasta to a large wide serving bowl. Sprinkle the walnuts and lemon zest over, and serve.

 

 

Ga’s Spanish Rice

  • 2 cups of long grain rice
  • 3-4 strips of bacon
  • 1 medium onion, chopped
  • 4 cups water
  • 1 can Rotel tomatoes
  • 2 tsp cumin seed
  • 1 tsp Accent
  • 1 tsp meat tenderizer
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/2 tsp garlic salt
  1. Fry bacon and break each piece in half.
  2. Saute rice and onions in bacon grease until brown.
  3. Place rice and onions in a casserole dish.
  4. Add all other ingredients.
  5. Cook for 10 minutes in microwave.
  6. Stir and test if rice is fully cooked.
  7. If needed, add more water and cook 10 minutes longer.

(Depending on your microwave, you may need to nuke it longer. Just cook until rice it done)