Now this is exciting. Hot dogs are tasty, griddled hot dogs are tastier. And a griddled hot dog with fixings is worth stopping your day and just enjoying. We have worked with hot dog seasonings and using hot dog garnishes with lobster and turbot. Yet, we had not tried to capture the essence of hot dogs. Well, yesterday was a good mind-wandering day. The smell of clean still hanging in the air and a faint hunger in my stomach. And that is when the light bulb flickered. I could sure go for a hot dog with everything. And as I mentally ate the dog, I began rethinking its flavors and what is possible with the dog. And while the waffle stock was straining in our refrigerator, I made a simple connection: Hot dog stock. We can sauté bits of hot dog in butter, really the only way to cook a dog, and then add ketchup, relish, onions, mustard, and sauerkraut. When I want a dog loaded, that is what I am eating. These components will then be topped with water, simmered, and then strained. The reserved liquid, stock, essence, infusion, will then be a launching point for a number of possibilities. We certainly will clarify it; hot dog consommé would be quite neat. From there, we can use it as a brine for fish, lobster, scallops, pork tenderloin; really, the possibilities are limitless. The hot dog stock will also make a great poaching medium and, in its clear form, a great sauce for the aforementioned proteins as well as stews of fruits and vegetables. Back to the kitchen, it is going to be a dog day afternoon.
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