Review: Sonic Chicago Hot Dog

Last weekend, I had the opportunity to try the new Chicago Dog at Sonic. I love Sonic and the whole retro drive-in concept. They have an amazing drink selection and their hamburgers are outstanding. However, I have to admit that I was disappointed with their take on Chicago's most famous dish, the Chicago Style Hot Dog. Most of the key players were there: the poppy seed bun, tomatoes, sport peppers, celery salt, etc. But they took a serious short cut on the most important ingredient - the HOT DOG!! As any Chicagoan knows, you cannot have a Chicago Dog without a genuine Vienna Beef hot dog. The hot dog from Sonic tasted like one that had a first name spelled O-S-C-A-R if you know what I'm saying. To make matters worse, the roller girl that delivered my order asked me if I wanted ketchup for my hot dog - a definite No-No in Chicago-land. In short, I was hoping that my visit to Sonic would transport me back to the Windy City. Instead I ended up in Naperville!

PS: I'm curious as to what the denizens of the Empire State think of Sonic's New York Dog. If there are any New Yorkers out there, feel free to respond.

Cheers.

Pork Tenderloin in Chipotle Mole Recipe

Last week, we had a half of a pork tenderloin left over so I tried making it with chipotle mole. It turned out really good so here is the recipe. You can slice pork tenderloin in chipotle mole thin and serve with tortillas and top it with red onion, lettuce, and
shredded Oaxaca cheese.

Recommended Equipment:
food processor
dutch oven

Ingredients:
2 tbsp olive oil
3 cloves garlic, diced
1 14oz. can diced tomatoes with green chiles
1 thin slice of light rye bread, well toasted
1/2 cup raisins
1/2 of a 7 oz. can of chipotle chiles in adobo sauce
1 tbsp sugar
1 tbsp unsweetened cocoa
1/2 tspn cinnamon, ground
1/4 tspn cloves, ground
1/4 tspn black pepper
1/4 cup white wine
3/4 cup orange juice
1 to 1.5 pound pork tenderloin
1 tbsp sesame seeds
Preparation:

1. Preheat oven to 325 degrees Fahrenheit.
2. Heat 1 tbsp olive oil in a skillet over medium heat.
3. Add garlic to the skillet and for 1 to 2 minutes.
4. Pour the olive oil and garlic into your food processor. Set skillet aside for later.
   
5. Add the tomatoes (with liquid) to the food processor.
6. Dice up the toast and add it to the food processor along with the chipotle chiles, cocoa, sugar, raisins, cinnamon, clove, and black pepper. Pulse the ingredients until they have formed a thick sauce.
7. Pour the contents of the food processor back into the skillet and add the white wine and orange juice.
8. Heat the mole mixture in the skillet over medium heat until it begins to boil. Then reduce heat to low.
9. Pour 1 tbsp olive oil into your dutch oven. Heat the oil over medium high heat.
10. Add the pork to the dutch oven and brown the meat evenly. Cook the pork for about 12 minutes. There should be a dark brown residue at the bottom of the dutch oven when you have finished.
11. Pour the mole mixture over the pork tenderloin. Using a wooden spoon, rub the mole over the brown residue left by the pork to incorporate it into the sauce.
12. Place the lid on the dutch oven and place it into the oven and bake for 25 minutes.
13. Meanwhile, in a small dry skillet, heat the sesame seeds over medium heat for about 4 minutes.
14. When the pork tenderloin has finished baking, remove it from the oven.
15. Cut the pork into medallions and serve with a sesame seed garnish.

Note: this dish is a little spicy so you may want to serve it with a side of plain yogurt as a balance.

Mexico

Butter Cream Icing Recipe

In a couple of days, I will be posting a recipe for a Brazilian Mother's Day cake. I usually use a lemon meringue icing for this type of cake. However, due to a lack of open space in our refrigerator, I needed an icing that would stand up better to room temperatures. So I tried it with this butter cream icing instead.

If you don't like the idea of using store bought icing for your cakes, try this butter cream frosting recipe. It serves as a base vanilla icing but you could tweak it to make other flavors as well. For example, you could add a teaspoon of lemon extract to make lemon icing. I have also used it with almond extract and hazelnut syrup.

Recommended Equipment:
stand mixer

Ingredients:
1 cup butter, room temperature
3 cups confection sugar
2 tspn vanilla extract
2 tbsp milk

Preparation:

1. Using a stand mixer, cream the butter and vanilla extract.
2. Gradually, mix in the confection sugar.
3. Beat in the milk. If the consistency of the icing is too thick at this point, feel free to add a little more milk to achieve the texture that you need.
   

France

Batida de Maça

Batida de Maça is a popular drink in Salvador, in Brazil's Bahia state during carnival. If you didn't already know, carnival is the huge celebration in Brazil leading up to Ash Wednesday and the beginning of Lent. Carnival is a little different depending on which part of Brazil you are visiting.

Rio is famous for its Samba Parade at the Sambadrommo and its many samba schools. In Salvador, carnival is just as famous with a rich history. You can read about it at the Carnival Brazil site. Regardless of where you celebrate it, be sure to have your share of batida de maças and other types of "batidas" or cocktails.

Recommended Equipment:
shaker

Ingredients:
1/2 cup cachaça
1 cup apple cider
juice of 1 lime
1 tbsp sugar
crushed ice

Preparation:

1. Add all of the ingredients to the shaker.
2. Shake until your arm hurts and serve.

Related Posts / Recipes:
Caipiroska de Kiwi
Caipirinha Recipe

Brasil

Curried Spinach Dip Recipe

This recipe for Curried Spinach Dip is very easy to make. If you like North Indian cuisine you will really like this dish as it uses many of the classic Indian spices like turmeric, cumin, and curry powder.

Curried Spinach works as a stand alone dip served with pita chips or you can use it for filling to make a Brazilian - Indian fusion appetizer called a Curried Spinach Pastéis.

Ingredients:
2 tspn olive oil
1 tspn cumin seeds, ground
1 tspn curry powder
1/4 tspn turmeric
1/8 tspn cayenne pepper
1 cube of vegetable bouillon
1 red onion, finely diced
2 cloves garlic, diced
1 10 oz. box frozen spinach
1/3 package of Philadelphia brand cream cheese
1/2 cup plain yogurt (I used Greek Gods brand)
salt and pepper to taste

Preparation:

1. Thaw the spinach and squeeze it to remove most of the moisture. Pull the spinach apart and put it into a small bowl to use later.
   
2. In a small bowl, mix the cumin, curry powder, turmeric, and cayenne pepper and set aside.
3. In another bowl, dissolve the bouillon cube in 1/2 cup of warm water and set aside.
4. In a skillet over medium heat, heat the olive oil.
5. Add the onion to the skillet and cook until it is clear and translucent, about 4 minutes.
6. Add the garlic to the skillet and cook for another 3 minutes.
   
7. Add the bowl of spices to the skillet along with the spinach.
8. Stir the spices and the spinach well, then pour in the vegetable bouillon.
9. Reduce the heat to low and simmer until you have cooked off most of the moisture, about 5 minutes. Remove from heat.
   
10. Mix the spinach together with the cream cheese and yogurt. Season with salt and pepper to taste.
11. Serve with pita chips or use as a filler for this Pastéis recipe.

Related Posts / Recipes:
Pastéis Recipe

Other Appetizers:
Olio Verde
Irish Nachos
Sago Pagoda

India

Canning 101

Rules:

1. Use jars made specifically for canning. Make sure they are not chipped or cracked.
2. For canning, use new flat metal lids with rubber seals.
3. Use new rings that twist around the top of the jars.
4. Wash the jars and lids in hot, soapy water. Then place them in plain hot (but not boiling) water until you are ready to use them.

Recommended Equipment:
tongs for handling jars in boiling water
water canner



Canning Process:

1. Fill the canner half full with water and place it over high heat. In a different pan, heat more water (1-2 quarts) and add the clean jars to sterilize them. Boil briefly. In a small saucepan, heat (but do not boil) the lids.
2. Prepare the food to be canned.
3. Remove the jars from the hot water and pour out any excess water.
4. Place these on a folded dish towel on the counter. Fill the jars with the prepared food, leaving 1/4 inch headspace for jams, jellies, and fruit sauces and a 1/2 inch space for tomatoes, salsas, and pickles.
   
5. Clean the rims and threads of the jars with a clean, damp cloth.
6. Place a hot lid on each jar top, then twist on a metal ring.
7. Place the jars onto the wire rack in the canner. Be sure the jars are not touching each other or the bottom or sides of the pot.
8. Add the boiling water to the canner until the tops of the jars are covered with 1 to 2 inches of water.
9. When the water returns to a full rolling boil, begin timing. Processing time differs according to what is being canned. Be sure the jars are covered with water at all times.
10. When the processing is finished, remove the jars and place them on a folded dish towel on the counter to cool.
11. When the jars are cool, check to make sure they are sealed. If the lid does not move when pressed in, this indicates a proper seal. You must have a proper seal on your canned goods or else they will spoil.
    

Courtesy of Laura C. Martin from her Green Market Baking Book [review]

Pineapple Rava Kesari Recipe

Pineapple Rava Kesari is popular in Sri Lanka as well as the southern Indian states of Tamil Nadu and Karnataka. It is often associated with weddings and other special occasions.

This Pineapple Rava Kesari has a consistency of thick porridge. It is slightly sweet with a subtle pineapple flavor. The dried cherries provide a tart contrast.

Most recipes for Kesari include ghee (a type of clarified butter) however I substituted canola oil instead. Different types of nuts can also be added to the Pineapple Rava Kesari for added flavor and texture.

Ingredients:
1 cup Rava (semolina flour)
1/4 cup canola oil
1 cup fresh pineapple, finely diced
1 1/4 cup sugar
2 cups water
1/2 tspn saffron
1/4 cup whole milk
1/4 tspn cardamom powder
dried cherries for garnish

Preparation:

1. Finely dice 1 cup of fresh pineapple.
2. In a small saucepan, heat the milk over medium until it is warm, then dissolve the saffron into the milk. Remove from heat and set aside.
3. In a skillet, heat the canola oil over medium heat. Cook the Rava until it is golden brown, stirring continuously.
4. In a large pot, add the water and the pineapple. Bring to a boil over medium heat for about 5 minutes.
5. Gradually add the fried Rava to the water and pineapple. Stir the mixture continuously so that no lumps form.
6. Add the saffron and milk mixture, cardamom, and the sugar and stir until all of the ingredients have combined. The mixture should have the consistency of a thick porridge.
7. Serve warm and garnish with dried cherries.
   

Sri Lanka