Gourmet Hot Dogs: How to dress your dog with style

Gourmet Hot Dogs: How to dress your dog with style

Language: English

Pages: 144

ISBN: B00K7VHTRO

Format: PDF / Kindle (mobi) / ePub


Featuring 60 easy, tasty hot dog recipes, prepared with passion in gourmet French style, Stephane Reynaud's Gourmet Hot Dogs is peppered throughout with light- hearted, quirky illustrations of cute canines, each with their eye on a tasty hot dog morsel.

The recipes are divided into sausage type - from coarse and finely minced sausages, to Frankfurters, chipolatas, Toulouse sausage, chicken sausage, veal sausage - and each recipe includes suggestions for bread accompaniments, small (but perfectly formed) salad garnishes and the all-important condiments to maximise flavour and impact. Stephane's followers and fans of quick and easy food that's high quality and fun to serve will love this book for its fabulous recipes and Gallic charm.

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Most popular sausage in the United States. With just a little ketchup and a dash of mustard, it will satisfy the most ferocious appetite. TOUT DOUX FRANKFURTER, SWEET AND SOUR SAUCE, SULTANAS MUSTARD GREENS  makes 4 hot dogs 4 traditional hot dog buns 4 frankfurter sausages 100 g (3½ oz) sultanas (golden raisins) 2 tablespoons honey 2 tablespoons sweet and sour sauce (see note) 1 tablespoon sweet relish 2 handfuls of baby mustard greens Note: Sweet and sour sauce is available in the.

Cheese 1 teaspoon Espelette chilli powder (see note) Salt and pepper 100 g (3½ oz) snow peas (mangetout) 8 caperberries with their stems, halved lengthways Note: Espelette chilli powder is a mild and fruity chilli powder from the Basque region, available from speciality food stores. You can substitute with sweet paprika and chilli powder in a 3:1 ratio. Preheat the oven to 160°C (315°F/Gas 2–3). Quarter the cucumber lengthways and remove the seeds then slice thinly. Combine the slices.

Avocado mixture. Close the buns and serve immediately. The Montbéliard This is one of the oldest known varieties, the grandmother of our sausages. Curved in shape with a lovely amber hue, it is made from coarsely ground pork seasoned with cumin, pepper and other flavourings that vary according to the butcher. With its smoky flavour, the poached sausage literally explodes when you bite into it, offering a multitude of flavours in the mouth. This sausage is only made in Franche-Comté, but it is.

Relish 2 tablespoons olive oil 2 coriander (cilantro) sprigs, roughly chopped 6 basil leaves, roughly chopped 2 oxheart tomatoes, diced Zest and juice of 1 lemon Salt and pepper Preheat the oven to 160°C (315°F/Gas 2–3). Slice the bulb of the spring onions into thin rings and finely chop the green section. Combine the relish with the olive oil and herbs. Set aside a third of this mixture. Combine the remainder with the onion, tomato, lemon zest and juice. Season. Poach the sausages in.

About 10 minutes, or until well browned and cooked through. Open the buns, spread with the fromage blanc, add the sausages then top with the brie and black olives. Warm the filled buns in the oven for 5 minutes, then top with the witlof. Close the buns and serve immediately. VULCANE DIOT, LEEKS, GINGER, SWEET RELISH  makes 4 hot dogs 4 milk buns 4 diot sausages 3 baby (or thin) leeks, pale parts only 2 tablespoons olive oil 10 g (¼ oz) fresh ginger, chopped 3 slices of Spanish jamon.

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