Fourth and Four Fabulous Football Franks

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by Chef Ivan Flowers, by Frank R. Footer, Fournos Restaurant

azfamily.com

Posted on October 21, 2009 at 10:50 AM

Updated Wednesday, Oct 21 at 11:03 AM

“Hawaiian Sunset”
Grill three thin slices of pineapple, and then sprinkle with ground coriander
Wrap hot dog with pineapple slices
Place hot dog in bun
Mix diced papaya and sweet red onion with ketchup, mayonnaise and ketchup
Place on top of dog

“Blue Torpedo”
Mix crumbled Gorgonzola cheese with crispy bacon crumbles and slowed Baked
Beans along with fresh diced tomatoes and chopped cilantro

“Weekend in Vermont”
Combine Dijon mustard with a dash of maple syrup and Piquant Roasted Peppers
Grate Vermont Cheddar Cheese and combine with mustard pepper mixture
Place Mustard mixture on dog, then finish with minced garlic pickles 

Warm Red Potato Salad
Cut 4 pounds of red potato into medium dice
Place ½ cup canola oil into a large sauté pan and bring to medium heat
Sauté potatoes for 15 minutes till caramelized and somewhat soft
Let cool for 10 minutes
Place in a large bowl and add ¼ cup chopped tarragon, ¼ cup rice wine vinegar
Add 1 cup mayonnaise, then salt/ pepper to taste
Serve warm 

Yield: serves 6
 
 

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