Ultimate Jersey Ripper
armagazine.com/ultimate-jersey-ripper Heat a deep fryer or large saucepan with 6 cups vegetable oil to 350°F. Wrap each precooked hot dog with a slice of uncooked bacon and secure the ends with toothpicks. Fry, up to 2 dogs at a time, until browned and heated through. Drain on paper towels. (Let the oil return to 350°F after each batch.) Heat pushcart onions in a small saucepan. Put each hot dog in a bun, then top with onions and coarsely crushed corn chips.
*To make about 1½ cups of your own pushcart onions, stir together 2 cups sliced sweet onions, 1 cup ketchup, 2 tablespoons cider vinegar, 2 tablespoons water, and a pinch each of cayenne and cinnamon in a saucepan. Bring to a boil, then reduce heat to medium-low and simmer, covered, until onions are tender, about 25 minutes.
“If you too are feeling lazy on a Monday night
after a long day at work, do not try to save time by heating the cream cheese in the microwave.
Who knew cream cheese could explode!”
– CHERYL How can you go wrong with
deep-fried bacon and corn chips? These take a little more effort to make, but they’re worth it. Pushcart onions— named after the sidewalk vendors who topped their dogs with them—are essentially sweet onions cooked with vinegar, ketchup, and spices. You can buy them online or in stores on
the East Coast, or follow some simple steps* to make your own.