Mrs. Lovett's Famous Meat Pies | Sweeney Todd

I have waited an entire month to share these little meat pies with you! Since the Fandom Foodies are celebrating the movies of Tim Burton this month, I knew that I wanted to feature a recipe inspired by the dark, tragic, macabre Sweeney Todd for this month's edition of #FridayPieDay.

I've been a major slacker on the Friday Pie Day front for the past couple of months (though I have shared a few pies on other days), but I think these little meat pies mostly make up for it.

Dazed and Confused Dogs (aka Freshman Piggies)

We skipped last month due to general craziness, but today Kimberly of Coffee and Casseroles and I are back with another themed post. This month we challenged ourselves to pick any 90's movie and create a recipe inspired by it. Well friends, if I had to choose one movie that screams the 90's for me, it's Dazed and Confused!

Released the in fall of 1993, the same time that I started my freshman year in college, this film became a fast favorite. Set on the last day of school in 1976, it follows a group of teens living in Austen, Texas through freshman hazing rituals, party exploits, and general everyday nothingness. It has cute guys (and girls), awesome cars, wardrobes that I coveted, and a killer soundtrack (of which I owned...okay still own...both parts). A stoner flick at its core, there is also plenty of pot smoking.

Coney Dogs inspired by The Lost Tribe of Coney Island

In the modern world reality tv, overt voyeurism, and little left to the imagination...where everything is on display...it's easy to long for the past. A time when things were simpler, people were friendlier, and humanity was more evident. But was it really?

I tend to lean towards the answer yes—but only slightly. Human slavery, evil dictators, shady businessmen, human traffickers, and plain-old bad people have always existed. With the population explosion and the invention of the internet, it's just more prominently displayed now. I could argue back and forth (with myself, mind you) on both sides of this coin—and often do.

What's my point? Reading a well-researched, well-documented account of American history, such as The Lost Tribe of Coney Island tends to sway me towards the side that says the darkside was always present. A lying, cheating, heartless swindler coerces an unsuspecting tribe of Igorrote from their home in the Phillipines with empty promises. He them displays them alongside "other freaks and curiosities" in a display that somewhat bends the confines of reality. And people pay to see it happen. I admit to being equally fascinated and revolted by this tale.

There's so much more to it, a recollection that spans several years, starting in February of 1905. This is a great book for a history buff or non-fiction reader, that is even written in a manner that will hold the attention of someone who prefers to read fiction (like myself). As Prentice says... "Ultimately, this is a story of a hero turned villain that makes us question who is civilized and who is savage."

Pretzel Dogs

Ever since I can remember, the two things I get most often when watching a sporting event - baseball...football...basketball...what-have-you... are warm, soft pretzels and/or a good dog or sausage.  Sure.  Sometimes nachos sneak their way in, but there's just something that screams EAT ME! from the pretzel and dog stalls and sellers.

So it should be no surprise that the little people sprung from my loins feel the same way, should it?  Huhn-uh.  No surprise at all.  We're very lucky to have a minor league baseball team that calls our city home.  I've been a baseball fan ever since I can remember.  There's a fabulous cart in the stadium selling dogs and brats you can smell before you've even pushed through the turnstiles.  And we can always count on a soft pretzel pebbled with fat grains of salt and wrapped in wax paper to shield our hands from the heat.  Dripping mustard and cheese.  Nothing like a sunny day, baseball with pretzels, dogs, and beer.

Or perhaps the crisp days of autumn.  Football games.  Fortunately we live in a college town with plenty of football madness.  And driving distance from "my" school.  And two to three hours drive from three pro stadiums.  Be it the walk to the stadium or tailgating outside - you can smell the fat and spices in the air and hear the sizzle as they turn brown over the fire.  Slather on the goodies and warm up with a sausage.  Walk into the stadium and grab run to the snack bar at halftime for a pretzel as big as your head.  And each child wants their own.  Nothing like a crisp autumn day with pretzels, dogs, and beer.

Or maybe winter is ending and a premature dose of spring is in the air.  March Madness.  College hoops (the only kind of hoops if you ask me - not a fan of pro-basketball).  While I love going to a game, I've always watched the Madness from my own (or somebody else's) living room.  But this doesn't mean we don't still crave our pretzels and dogs!  Oh no.  And perhaps...just perhaps...we crave them even more.  Since we can close our eyes and feel the rush of crowd, the squeak of the sneakers, the thumping of the ball; it's only natural that we should also crave those familiar foods.

So that is why it was the perfect time to head into the kitchen and combine our two favorites. Fat and chewy soft pretzels wrapped around tasty dogs, smoked sausage, and/or cooked brats. The kids and I made the dough in advance. They helped me roll out the dough, wrap the dogs, and fend off determined hotdog thieves. We all reaped the rewards as we chose our favorite items for dipping (mustard all the way, baby!), poured cold bevvies, and joined the hubs in the living room for what we realized was becoming a family tradition - sports, pretzels, dogs, and beer (or another age-appropriate liquid).

Pretzel Dogs

by Heather Schmitt-González

Prep Time: 1 hour 45 minutes

Cook Time: 12-14 minutes

Keywords: bake boil entree snack appetizer bread hotdogs sausage Super Bowl birthday American

6020346

Ingredients (8 full-size or 16 mini)

• 8 hotdogs or sausages (of the pre-cooked variety)

dough:

• 1½ c. warm water (110-115°F)
• 1 Tbs. granulated sugar
• 2¼ tsp. (1 package) active dry yeast
• 22 oz. (~4½ c.) all-purpose flour
• 2 tsp. salt
• 2 oz. butter, melted and cooled

water:

• ~3½ quarts of water
• 1 c. baking soda
• 1 large egg, beaten, with a splash of water

topping:

• coarse salt
• freshly ground black pepper

Instructions

make dough:

Combine warm water and sugar in the bowl of a stand mixer fitted with a dough hook. Sprinkle the yeast on top of the water and set aside for 5 minutes, until mixture is foamy.

Add the flour, salt, and melted butter. Using the dough hook, mix on low speed until well combined. Increase speed to medium and knead dough until it is smooth and pulls away from the side of the bowl, creating a ball of dough around the dough hook, ~5 minutes or so.

The dough will be soft, pliable, and just a bit sticky. Remove from bowl, form into a ball and place in an oiled bowl. Dust the top with flour, then cover with plastic and let sit in a warm place and allow to rise until doubled in size, ~1 hour.

Place baking racks in the center and upper third of the oven. Preheat oven to 425° F. Line two baking sheets with parchment paper, and lightly brush the paper with oil. (Don't skip the oiling - it’s important to brush the paper or the pretzels will stick!)

making the pretzel dogs:

Combine water and baking soda in a large pot and bring to a boil.

While the water comes to a boil, turn the dough out onto a clean, lightly oiled work surface.

If you are using whole dogs, divide dough into 8 pieces. If you are cutting the dogs in half, divide dough into 16 pieces.

You want to make a rope with each piece of dough. Start with the fingers of both hands in the center of the dough, and roll, moving your hands outward as you go. Roll the dough along the oiled surface until you have about a 24" (for whole dogs) or 12" (for half dogs) piece of rope.

Starting at one end, roll the dough around a hot dog gently (without stretching too much), pinching and sealing each end well.

When water has come to a boil, gently lower a few of the dough-wrapped dogs into the boiling water and allow to boil for 30 seconds. Using a skimmer (flat, slotted spatula), carefully remove them and place on the oiled parchment.

Brush with the egg wash and sprinkle each with some coarse salt and freshly ground black pepper.

Slide into the oven and bake until they are a deep, golden brown, ~12-14 minutes. Transfer to a wire rack and allow to cool a bit...but serve them warm!

notes:

When in doubt, use 2 trays - these need space around them to help the air circulate and brown them better.

If possible, I recommend weighing (as opposed to measuring) the ingredients. I found the weights to be EXACT. This dough is a dream to work with.

These are best enjoyed the same day that they are made. HOWEVER, if you don't eat them all right away, then double-wrap them in plastic wrap and store in the freezer. When ready to serve, remove them from the plastic. Wrap each one well in a piece of foil and bake in an oven preheated to 350°F for ~12 minutes, or until heated through.

adapted from Alton Brown and Joy the Baker

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I am sharing this post with:
This is my entry into Ott,A's Iron Chef Challenge: RED STAR YEAST
Yeastspotting

Wordless Wednesday: Fire Pit Cookin' - Corn on the Cob, Hotdogs, & S'mores

bonus "cool-cat" shot:

Moses wears his sunglasses at night...the future's so bright, he's gotta wear shades...

Homemade Corn Dogs ...for International Incident Party: Hotdogs

Hotdogs...love 'em or loathe 'em?  Caught somewhere in between?  I guess I'm an in-between-er in this debate.  I like them.  I've had boring ones and ones to swoon over.  Used them as an ingredient and as the star of the show.  Well, when I found out that the International Incident Party at Jeroxie this month was all about the Hot-diggity-dog, I knew I had to be in on it.  And I knew it would be the perfect opportunity for me to try making corndogs at home.  When Chris at Nibble Me This mentioned they were a favorite fair food of his and then proceeded to make them...I knew I wouldn't take me long to follow suit.  I mean.  I fall in the love 'em category when we're talking about a good corndog!  Funny thing though...I don't ever remembering ordering one at a fair.  Hmmm.  So I found myself wondering where I did normally order them.  I came up with the conclusion that I didn't order them anywhere.  I ate them in cafeterias.  Wha..!?  Or cooked them from frozen.  Double Wha..!?  Yeah.  Time to remedy that situation.  So basically...what I'm trying to spit out here...is that I'm making corndogs from scratch from now on.  And probably ordering one from the fair come summertime.

Corn Dogs

adapted ever-so-slightly from Nibble Me This

makes: ~ 8-12 dogs

1 c. all-purpose flour

½ c. yellow corn meal

1/3 c. sugar

1½ tsp. baking powder

1 tsp. Kosher salt

1 tsp. paprika 

¾ c. milk

1/4 c. yellow mustard

1 egg

2 tsp. vegetable oil

 ----------

oil for frying (I used coconut oil)

----------

8-12 hotdogs

skewers

----------

Mix the dry batter ingredients in a mixing bowl. Add in the liquid ingredients and mix thoroughly, then allow to sit for a few minutes.  Pour it into a tall, deep, narrow vessel for ease of dipping.

Preheat 2" oil in a wide pan w/ deep sides (or deep fryer or Dutch oven) to 375° F. 

Using paper towels, dry off your hot dogs.  Slide each onto a skewer.  Dip and twirl for a few seconds to let the excess batter slide off.

Place gently into the hot oil and allow to fry for ~2 minutes for a texture that is golden brown and a bit soft...add another minute or so for a darker, crisper crust.

I've always been one to do a half mustard-half ketchup dip.  Although I'm not against dipping in one or the other...or other condiments altogether...I just like 'em like that.  Pick your poison!

I made twelve corndogs before I ran out of dogs, so I had some left over.  I decided to try freezing them.  You know, just to see what would happen.  I layed them out on a parchment lined sheet until frozen, then transferred them to a freezer bag.  When it came time to re-heat, I put them in a preheated 350° F oven for ~15 minutes.  It works!!

*This post is linked to:

*re: DHoHD- Corndogs (fried food in general) is pretty horribly decadent.  Right!?

Chimichanga Dog

I admit it.  I like hot dogs.  Sometimes I flat-out crave them.  And chimichangas...well...they pretty much rock my world. So, when I saw the Chimichanga Dogs in the July/August 2010 edition of Food Network Magazine...I just knew I'd give in and make some sooner or later.  It's nice knowing yourself so well.  So, now that mama gets a few beautiful, peaceful, glorious hours to herself during the week hooray for the school year!, mama gets to do what she wants.  When she wants to.  And she even starts referring to herself as mama!?  In the third person, even.  Ooooookaaaaaaaaaay.  Mama like.  

I cannot begin to tell you how much I love waking up and walking the kids outside to wait for the bus.  Cool mornings.  Coffee in hand.  Autumn teasing.  And then.  ME TIME.  Breathe deep.  Put on the tunes.  Sing...dance a bit.  Read, write, cook, experiment...even cleaning seems dare I say almost enjoyable...um, no...easier.  I could do pretty much anything.  I could nap...watch a movie...I could even walk around in my skivvies or less.  But, on this particular day (not today...it's Saturday...two days ago) I decided to make a chimidog.  Not a whole families worth of chimidogs.  ONE. SINGLE. CHIMIDOG. 

Chimichanga Dogs

very slightly adapted from Food Network Magazine July/Aug. '10

hot dog

chile powder

flour tortilla

egg, beaten

flour

Monterey Jack cheese

to serve:

salsa

sour cream 

Rub hot dog with chile powder and wrap in a flour tortilla.  

Dip in beaten egg, then dredge in flour and deep fry in 350° F vegetable oil until golden. 

Sprinkle with Monterey Jack and bake at 375° F until cheese melts.  

Top w/ salsa, sour cream, and jalapeños.

Let me just insert here that it's a good thing I only made ONE. SINGLE. CHIMIDOG. 

Because in the midst all my elation and lightness and high hopes and cooking what I wanted, when I wanted it...I came across a food that was pretty UNimpressive. Not really much flavor going on. Ah well...win some, lose some.  Afterall, I have the whole school year to be impressed.

1 Post, 2 Food Network Inspirations

This week's Barefoot Bloggers challenge was chosen by Kate of Warm Olives and Cool Cocktails...and it was fabulous! At first I thought I wasn't going to be able to participate because I could not find fresh tuna ANYWHERE!!! It is not 4:26 in the p.m. of the day this recipe is due to be posted and guess what? I finally found some fresh tuna...but not much. I checked a few local grocers who I thought may have it (I'm in lake territory, not ocean) but was out of luck. While the kiddos and I were heading home from the library I decided to run into a different market to grab some lemons...and decided to check the seafood counter; you know, just in case. BINGO! There sat two lovely tuna steaks. Now, the recipe calls for Ahi and this was Yellow Fin, but I decided to throw caution to the wind and go for it...or didn't it say Ahi? Hmm, where'd I get that? Anyhoo... there were only the two and they totaled just under a pound, so I went ahead and halved the recipe. I happen to love fresh tuna...heck, any fresh seafood for that matter. But, it HAS to be super fresh or I get kinda creeped out (I know, weirdo). Hubby on the other hand is not a big seafood fan...and he's even less a fan of rare meat (of any kind...makes me cringe when he orders his steak well-done). So, instead of leaving the tuna steaks rare, I cooked them through so that he would help me eat the salad. In all my tuna-euphoria, I forgot that I didn't have a couple of other ingredients called for, so I ended up subbing horseradish for wasabi (just as good, I think) and leaving out the scallions and my one of my favorite foods, avocado. Tuna Salad by Ina Garten, The Barefoot Contessa (halved)

1 lb. tuna steaks (1" thick)

2 Tbs. olive oil, plus more for brushing

1 1/4 tsp. kosher salt, plus more for sprinkling I used Himalayan Pink sea salt

1/4 tsp. freshly ground black pepper, plus more for sprinkling

1 lime, zested

1/2 tsp. wasabi powder I subbed horseradish

3 Tbs. freshly squeezed lime juice

1 tsp. soy sauce

5 dashes hot sauce

1 avocado, diced I omitted this, boo hoo :(

1/8 c. scallions, sliced I omitted, didn't have

1/8 c. red onion, minced I just sliced them up thin

Brush tuna steaks with a little olive oil. Season with salt & pepper. In a piping hot pan, sear for one minute per side longer if your hubby won't do rare.

Mix the next ingredients (lime zest through hot sauce) well to make dressing I just put everything into a jar and shook like crazy.

Chunk the tuna and toss it with the onions and avocado. Pour over the marinade and toss gently. Serve.

This is seriously delicious! I almost wish I had cooked the tuna rare so that I'd have to eat it all by myself. Great choice, Kate. This paired wonderfully with a bottle of Pinot Grigio. Head on over to see what the other Barefoot Bloggers did with this recipe! And, since I did this so late in the day, I decided I'd just head on over to visit Tyler while I was at it. I was still barefoot and it was absolutely gorgeous outside, we went ahead and cooked up some of Tyler's dads awesome Chili Dogs. These were super simple, as well. Chili Cheese Dogs by Tyler Florence Eat This Book p. 186 slightly adapted Extra virgin olive oil 1 medium onion, chopped 1 pound lean ground beef 1 c. ketchup 1 tsp. chili powder 2 tsp. prepared yellow mustard Negra Modelo- few glugs Himalayan Pink Sea Salt freshly ground black pepper 4 hot dogs 4 hot dog rolls 1/2 c. grated Cheddar cheese Put a skillet over medium heat and drizzle in a 2-count of olive oil When the oil gets hazy, add the onion and cook, stirring, until it is soft and translucent, about 5 minutes. Add the ground beef, breaking it up with the back of a spoon, and cook until nicely browned, about 10 more minutes. Stir in the ketchup, chili powder and mustard and simmer for 15 minutes, or until thickened. Season with salt and pepper. Don't forget to add your extra ingredients (my additions), a few good glugs of negra modelo (before simmering) and the Pink Himalayan sea salt to season. Cook your hot dogs on the grill, or know what...any way you like them. Put your dog in your bun, spoon over the hot chili and sprinkle with cheese. Dig in! I actually forgot to take any photos until I had already bitten in (I was so excited to eat them). So, two great Food Network personalities and chefs, one post....double duty! Be sure to head over to Tyler Florence Fridays to find out what everybody else cooked up with Tyler! If you haven't entered my giveaway for the month of May yet, be sure to head on over and do so, it'll only take a minute :)