If you are like me, the thought of anything with Jalapeños or Habaneros in it just makes your mouth water. That is why I had to try out the Bacon Jalapeño Cheese Dog. Made with thick cut premium bacon, Nathans hot dogs, and premium cheddar cheese, this is sure to be a unique eat you will come back to over and over. Now, what is so special about this Bacon Jalapeño Cheese Dog? Well, let’s take a look.
For this recipe, I am going to be starting off with the best hot dogs on the market, Nathans. If you disagree, you are just plain wrong and I feel sorry for you. Nathans is an American staple and worth our praise.
A word for the wise here, you always want to use the best quality ingredients for everything that you do. That goes for everything in life. Life is too short to save a dollar on crappy ingredients.
Bacon Jalapeño Cheese Hot Dogs
Made with thick cut premium bacon, Nathan's hot dogs, and premium cheddar cheese, this is sure to be a unique eat you will come back to over and over.
Slice your hot dogs down the middle all the way through. Next, slice your cheese into small strips that can be placed on top of half of the hot dog. Next, add the cheese to the middle of the hot dog. Add as much cheese as you would like.
Take raw strips of bacon and wrap the hot dog all the way. Make sure it is tightly wrapped.
Grill on a griddle to cook all the way through.
Slice the tops and bottoms off of your jalapeños and then slice down the middle, not cutting all the way through. Remove the white membrane and seeds.
Take the hollow jalapeno tubes and wrap the bacon chedar dog in it. Place these on a griddle as well and make sure to cook the jalapenño so it becomes softer.
Place in your bun and smother with mustard or cheese sauce.
There is nothing better than a good homemade alfredo sauce. I have often asked myself, How do you make Alfredo Sauce from scratch? Many people do not know how to make Alfredo Sauce from Scratch. It is super easy and will change your life. You will never want to pay for one of those flavorless bottles of sauce again.
History of Fettuccini Alfredo
Between restaurants, cookbooks and supermarket shelves, Alfredo sauces vary widely, both in style and quality. Here’s a rundown of fettuccine Alfredo’s history and sauce variations.
The original dish was an extra-buttery version of an Italian standard, fettuccine al burro — fettuccine with butter and Parmigiano-Reggiano cheese. It was created in Rome in 1914 by chef Alfredo di Lelio and served at his restaurant, Alfredo’s. Legend has it that in 1927, silent-film stars Mary Pickford and Douglas Fairbanks discovered this dish while honeymooning in Rome. Upon returning to Hollywood, they served it to friends; soon, fettuccine Alfredo was popular — but in a new, American guise.
According to The Italian-American Cookbook by John Mariani and Galina Mariani (Harvard Common Press, $19.95), since American butter and parmesan cheese lacked the richness of their Italian counterparts, cream was added to the sauce to compensate. This version became an Italian-American classic. Although popular in the United States, it never took root in Italy.
Ultimately, Alfredo sauce became a victim of its own popularity. Supermarkets began selling ready-made Alfredo sauces, thickened with flour or cornstarch and sometimes made with cheap ingredients. Many chain restaurants began using the pre-fab sauces, too. Noodles tossed with this convenience product can’t compare with this recipe for fresh fettuccine Alfredo made with Parmigiano-Reggiano, unsalted butter and fresh cream. Sure, you can make the original Roman recipe now that true Italian Parmigiano-Reggiano is widely available; but the version with cream is divine, and worthy of an occasional calorie splurge.
Cuban Picadillo…Anyone that has ANY Cuban blood in them can make Picadillo from scratch, it’s a known fact. It is the most basic of recipes that are simple to make, doesn’t break the bank, and is done in a matter of minutes. When I was growing up, this was one of my mom’s go-to recipes when there wasn’t a lot of time and people were hungry. I mean, how basic can you get with ground beef, olives, and tomato sauce and spices.
Origins of Picadillo
Many picadillo recipes derive from the one that Nitza Villapol put in her cookbook “Cocina Criolla,” published in 1954. Villapol, a writer and television host, was the closest thing Cuba has had to a Julia Child. Her shows were broadcast there for more than 40 years, and her cookbooks were a mainstay of Cuban home cooking from the 1959 revolution until her death in 1998.
Cortina’s first picadillo was a Villapol recipe, she said. Her mother had packed her off to Gainesville with the cookbook. “It was probably just beef and raisins then,” she said of her early attempts at the dish. “The first time, I skipped the tomatoes entirely.”
Picadillo roughly translates from the Spanish as “mince.” The dish bears some resemblance to American sloppy joes, or to hash. Some cooks use tomato sauce in the base. (Cortina’s mother, for one.) Others insist on fresh tomatoes.
In a large skillet, start to brown the ground beef with the green pepper and onion.
Once browned, drain the grease from the saucepan.
Combine all the other ingredients and simmer for 5-10 minutes.
Remove that Bay Leaf and serve it up over some rice and add the cilantro and WHAM, you will be craving Mojitos and Cuban Cigars in no time.
There is a topic of hot debate among Cuban households, and that is the addition of Potatoes and Raisins to the mix. My family are Picadillo purists and those things are blasphemy. If you would like to adulterate the recipe with raisins and potatoes, be my guest. The wonderful thing about Picadillo is that it is very forgiving, so experiment away!
If you are anything like me, you love everything Disney.
When I go out to Disneyland, I love to just take everything in. From the little details and hidden Mickeys around the park, to the AMAZING treats found scattered around the park. I managed to track down the recipe for the Hot Cocoa that is served at different locations around the Disney Properties.
I will continue to post Disney recipes as I find them.
Worlds Best Hot Cocoa (Disney Recipe)
'Tis the season for keeping warm and spending time with family. What better way to do both, then with a mug of the best Hot Cocoa known to man. This quick and easy recipe will be a hit anywhere you go.
One thing has divided foodies since the dawn of the Drive Through. No, it isn’t how to make the perfect Pizza Crust or Who makes the best BBQ. It’s who makes the best Burgers, specifically available in Utah.
I have had my share of Burgers in my life and I am ready to impart my wisdom on the world. I chose from burgers that are available to me and that I have tried before. Some will be obvious choices and some will be places you have never heard of, so let me know down in the comments below if you agree or disagree with my list.
In-N-Out: The Double Double (Animal Style)
Growing up in So. Cal, I was blessed to live in the promised land for the best burger ever made, the Double Double. Starting out with the Sponge Dough Buns and a special sauce that they call “Spread,” This burger has 2 all beef patties, cheese, Lettuce, Tomatoes, and Pickles. What makes it Animal Style is the fact they squirt some Yellow Mustard on the patty while cooking it. Top that off with sauteed onions and this is heaven on a bun.
If you are feeling extra hungry, you can order from their secret menu, which consists of Neopolitan Shakes (Chocolate, Vanilla, and Strawberry mixed), 3×3 (3 Patties, 3 Cheese Slices), 4×4 (4 Patties, 4 Cheese Slices, the Flying Dutchman (2 Patties and cheese with no bun) and many more.
5 Guys is a special one because this burger you can have with any topping you want. Customizable with thousands of different combinations, one thing remains constant. The quality of their meat, cheese, and buns that make 5 Guys a hit. If you arent in the mood for a burger, they also have Hot Dogs, Grilled Cheese, and BLT’s.
Two hand-formed patties, grilled to order – with two strips of crispy bacon and two slices of Kraft American Cheese – all on a soft, sesame seed bun.
Now I did a whole write up on Burger Bar a while back, but it is worth mentioning again. This classic burger joint does burgers the right way. Cranking out classic burgers as big as your head. The burgers are classic with an all beef patty, special sauce (Thousand Island), Onions, tomatoes, lettuce, on a super soft bun. I’m not kidding about the size of the burger. It is almost 3 times bigger than a normal burger. You can also order the Big Ben Burger as a double or triple.
Burger Stop was featured in Diners, Drive-Ins, and Dives with Guy Fieri a while back, which may explain the lines all the time. Burger Bar is only found in Roy Utah.
Crown Burger: Crown Burger
What can I say about Crown Burger other than PASTRAMI BABY! I cannot think of a more classic combination to put on a burger than Beef, melted cheese and a huge pile of thick cut pastrami. Served with their amazing fries and Fry Sauce, it doesn’t get much more Utah than that. Crown burger has been serving Utah since 1978 and has recently expanded to its 7th store along the Wasatch front.
They do serve more than just Burgers including Pastrami Sandwiches, Corn Dogs, BBQ Beef, and Burritos.
Burger Stop: The Deuce
Opened in 1993, this 1950’s diner has been cranking out the classics and becoming a fixture in the Davis County community of Layton. They aren’t just a Burger joint as they serve Breakfast items in the morning as well. They embrace their 1950’s vibe by also hosting classic car shows every few months featuring the best of what made America great. What Burger Stop is really famous for is their 2 lb challenge burger called The Deuce.
For $18.99, you can participate in the Deuce Challenge with the signature 2lb burger with Ground Beef, 5 slices of cheese, 4 strips of thick cut bacon and topped with special sauce and onion rings. Finish it in less than 30 minutes and you get a t-shirt to lay claim to your conquest.
To be completely honest, I get a hankering for each of these burgers at different times. Each one satisfying my craving, but if I had to choose, life or death, I would have to choose the Crown Burger. It’s unique and delicious Pastrami is often imitated, never duplicated. Now I know a lot of you guys will disagree, but for me, that is the one burger that I crave the most.