Serves two.
2-3 hot dogs
8 oz. dried linguine or spaghetti
1 small onion
1 clove garlic
Bring a pot of water to the boil and add the pasta to cook.
Slice the hot dogs lengthwise down the center and then into fourths. Melt a bit of butter in a small pan and sauté the hot dogs until they begin to brown. Remove from pan and keep warm.
Slice and dice the onion and garlic. Melt a bit of butter and olive oil to the pan you cooked the hot dogs in and sauté over medium heat until soft and just turning brown. Add a splash of dry white wine and stock. Allow to steam and cook down a bit.
Drain pasta well. Add the hot dogs and the onion mixture. Mix through.
Hint: Fill an ice cube tray with leftover chicken stock and freeze. When frozen remove and seal in a plastic bag. When needed, just remove a few to add to recipes for added flavor.
Slice the hot dogs lengthwise down the center and then into fourths. Melt a bit of butter in a small pan and sauté the hot dogs until they begin to brown. Remove from pan and keep warm.
Slice and dice the onion and garlic. Melt a bit of butter and olive oil to the pan you cooked the hot dogs in and sauté over medium heat until soft and just turning brown. Add a splash of dry white wine and stock. Allow to steam and cook down a bit.
Drain pasta well. Add the hot dogs and the onion mixture. Mix through.
Hint: Fill an ice cube tray with leftover chicken stock and freeze. When frozen remove and seal in a plastic bag. When needed, just remove a few to add to recipes for added flavor.
Oh, Gary, this reminds me of a YANKEE NOODLE BAKE that I tried when Mark and I were first married...and his response was...
ReplyDelete"Are you trying to kill me???"
Hahaha...not many hot dogs cooked at our house, as you can tell. I LOVE your blog and will be trying a great many of your recipe takes on our old favorites!
Cindy:
ReplyDeleteThis recipe was part of a series I did called "Recipes for the New Depression." I only use quality hot dogs . . . such as Nathan's ....