Steaming Hotdogs at Home

Tonight I was playing on the computer and thinking about the Nathan Hotdogs I was going to make for dinner.  We were going to grill them, but then Mother Nature Showered upon us (finally) and we decided to cook inside....I was making some stuffed mushrooms (see recipe below) LOVE them, when the thought occurred to me, I bet if I GOOGLE  "How to Steam a Hotdog" someone out there will know and has written an article.  LO and behold I was right! 

   I read a BLOG from a guy named Blake Roger and he had pictures (that is a great idea) and showed how to steam a Nathan hotdog easily.  I was impressed...I knew I could perform this magic on my stove and they would possibly taste DEVINE.....microwaved HD are OK, Fast, but NOT the tastiest!

So the mushrooms were in the oven and the baked beans were simmering in a pot on the stove (I only buy Bushes Baked Beans) so I filled my frying pan with water, just enough to cover the bottom, took out 2 Nathan Hotdoggys and turned my burner on my electric stove to medium high.

That water started boiling in NO TIME FLAT...so you put in the DOGGIES and wait until the water has all steamed away.......

Looking good, then you add 1 TBS of butter per doggie and I turned the heat down to low medium and just started rolling those dogs in that butter and they had plumped up from the steam (the steam also removes some of the salt) and now they were turning a nice brownish color and looking delicious. Popped the buns in the toaster and when they were done, so were the STEAMED HOTDOGS.

They were delicious,   I may NEVER cook them any other way.... !!!!!   I  Never knew that you could steam

hotdog so easily....YUM YUM EAT "EM UP!!!!

As far as the Stuffed Mushrooms go (these are the BEST) compliments of my sister Gayla Birns....

Stuffed Mushrooms:   Serves 4       12 medium to large mushrooms.   Remove stem and wipe caps with a paper towel to remove any dirt.  Do not wash mushrooms just wipe them off.  Set caps aside. Put the stems in a small food processor or blender.  To that add salt &  pepper ( about 1/2 teaspoon of each and always to taste ).    

Dice 1 small  onion

1/2 dry bread crumbs or panko

1/2 tablespoon finely chopped parsley

1/2 cup freshly grated parmesan cheese

3 - 4 tablespoons of butter                                                                                

In a small skillet melt butter and then add onions.  Saute until translucent (this is called sweating). Next add the stem mixture and  panko or bread crumbs, start with 1/4 of a cup....you might want a little more butter........ and saute over low heat.  You can add the cheese, 1/4 of a cup at a time.  Saute all together and add the parsley when finished.  Stuff each cap with the mixture and put in a Pam sprayed baking dish.   FANCY OPTION: You can be really gourmet here by melting extra butter and coating each cap and stuffing it with the above mixture.    Set aside until you are ready to bake.

Preheat oven to 350.  Any left over cheese or butter can be drizzled on top.  Pop in the oven for 15 - 20 minutes...... and I like to serve it with a wedge of lemon........

Please note:  When I say butter I use Smart Balance Original Spread and/or Sticks.....  I use Panko only......and for parmesan I use a good Locatelli Pecorino Romano......low in Carbs

PS:  for my FANCY PANTS OPTION - stuff the 'srooms and then use Spray butter

                                                                   (a little dab will do ya)!

Next time I will take a picture....that's all folks.....Enjoy!

Also the guy whose BLOG I read can be contacted by GOOGLING  --   

                                                          thepauperedchef.com  (CUTE)!!!

Check out his recent entries "How to Throw a Baja Fish Taco Party" and "In Praise of Cincinnati Chili"