•lumpia wrap •frying oil
Wrap the dog in the lumpia wrap, use water to seal it, then fry for a crunchy adventure.
•rice •rice vinegar •nori
Season rice with vinegar and spread a layer on top of nori. Add cooked hot dog and roll.
•potato •cheese •sour cream
Simply bake a potato, cut it open, add a hot dog and your favorite toppings.
•corn tortilla •pico de gallo
Mix avocado, cilantro, tomatoes, onions and spices to make your pico perfecto.
•churro •long john donut •cherries •ice cream (optional)
The perfect dessert, the churro dog puts the “mmm” in ‘Murica. Based off of the Arizona Diamondback stadium dog.
Mix the egg with the ramen while boiling for taste and texture, then add it to a hot dog.
•baguette •mozzarella cheese •pepperoni •tomato sauce
Put all the ingredients in the baguette and bake it.
There are different recipes for fry sauce, but the most basic is mixing mayo and ketchup.
•Fijian curry (recipe below)
Take all those veggies and spices sitting around and make them useful for this multi-ethnic dish.
2 Tbsp. oil
1 onion, chopped
2 cloves garlic, crushed
1 tsp. grated ginger or ½ tsp. ground ginger
1 tsp. ground cumin
1 1/2 tsp. ground mustard
1 tsp. turmeric
2 Tbsp. curry powder
¼ tsp. chili flakes
Salt and pepper to taste
1 1/2 cups water
½ cup coconut milk
2 large potatoes, cubed
½ pound of skinless chicken, thighs or your choice of cut
1. Heat the oil to medium in a large pot. Add onion and garlic then cook for 3 or 4 minutes until soft. Add ginger, cumin, mustard, turmeric, curry and chili. Stir until fragrant — about 2 minutes. Add water, coconut milk and potatoes. Bring to a simmer and cook for 20 minutes. Add chicken with 10 minutes left in the cooking time.
2. Cook until the chicken is cooked through and the potatoes are soft. Serves 2 to 4.
NOTE: This article is featured in the Sept. 2017 print issue.