Ul­ti­mate Jersey Rip­per

Allrecipes - - Road Trip -

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.

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