East Texas Quarterly Magazine Summer 2015 | Page 13

Look What’s Cookin’

What started as a contest between friends to prove each
other’s patriotism has become a nationally televised
sensation. Every 4th of July, thousands of people descend
upon Coney Island to witness the most unique sporting
event in the world – the Nathan’s International Hot Dog
Eating Contest. But there is more to the hot dog than
seeing how many you can shovel down your throat in a
matter of minutes. July is among other things, National
Hot Dog Month.

1 large onion, cut into medium wedges
¼ cup sweet pickle relish
Directions:
Cook franks as directed on package.
Fill buns with franks; place two tomato wedges on one
side of each frank and two onion wedges on other side.
Top with remaining ingredients.
Makes four servings.

When you celebrate Independence
Day, be thankful for this great
country that welcomes people from
every land on earth—who come
bringing their culinary heritage. That’s
what has made the United States the
most exciting place to learn world
cuisines. Among all our national
food holidays, July celebrates food
holidays that are as American as
apple pie (except apple pie is a
European invention, and it’s Apple
Turnover Day that gets celebrated on
July 5th). Pick your food holiday
and plan a celebration: National Baked
Bean Month; National Bison Month;
National Watermelon Month; National
Grilling Month and National Ice Cream
to name a few.
Back to the hot dog. More than 50 years
ago growing up in the San Francisco
Bay Area one of our favorite hangouts
was Casper’s Hot Dogs – home of the
foot-long hot dog.
CASPER’S HOT DOGS
Ingredients:
4 foot-long beef franks
4 foot-long hot dog buns
1 small tomato, cut into 8 wedges
4 teaspoons yellow mustard

Editor’s note: Hot dogs and buns were steamed at the
original Casper’s.
CHICAGO STYLE HOT DOGS
Ingredients:
4 beef franks
4 poppy seed hot dog buns
1 small tomato, cut into 8 wedges

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