Curly Dogs

Spring around here is about BBQ and wildlife! Keeping the birds and animals safe while doing a bit of grilling on the side as well as gardening.

Here's a fun trick to get those spiraly, bouncy "Curly hotdogs" Simply stick a thin kebob skewer into one and then place flat on a cutting board and begin slicing on a diagonal and in one straight slice... as you slowly roll the hotdog (with the help of the skewer) it turns and you end up slicing lower and lower like the stripes on a candy cane! And voila!! Remove the skewer and you've got this fun spiral then just grill them up.

-1 pack hotdogs (We used 100% beef because they got so brown and caramelized, yum!) 

- 1 kebob skewer (or more, but you remove them once you're done) 

- cutting board

- sharp knife

Check out the video below for more of a visual instruction.
Heated grill and you're all set!

Spaghetti with Hotdogs

A childhood favourite and probably one of the first recipes I made on my own!
While watching an episode of the Big Band Theory I was shocked to hear that it's Sheldon Cooper's favourite meal too,  he mentioned wanting spaghetti with little slices of hotdogs in it  ^_^

This is such a tasty recipe for all ages but kids love it!





As always we do things from scratch around here (but don't let that discourage you because it is as easy as 1-2-3, or opening a jar of premade sauce!)

- 1 pack hotdogs (one large frankfurter per person or two per person of the smaller hotdogs) 

- 2 tbsp plain oil
- 1 tbsp olive oil
- 3/4 jar passata (italian strained tomato puree)  

(OR use a can of whole tomato, strain from liquid and puree until it's a smooth tomatoy sauce) 

- Salt & Pepper to taste

- 1 tbsp sugar (I use coconut sugar to keep it healthy)

- 2 cloves garlic, just crushed

-1 slice of green bell pepper (optional, it adds a nice flavour if simmered in the pasta sauce and removed later)

Chop your hotdogs into rings, I used shopsys all beef. Place saucepan on heat with oil, sautee hotdog rings on both sides until golden. 

Remove and set aside. 

Now in the same saucepan over medium high heat add olive oil, crushed garlic and let it sautee until fragrant a few seconds (don't let the garlic burn!). Add in your passata (it's an italian pureed tomato that comes in a tall glass jar)  Sautee on medium heat in the oil until it smells good, this is to get the sugars caramelizing in the tomato and remove that "raw" flavour.  

Cover at this stage with a lid because it will splatter all over your kitchen.  It takes about 3 minutes.

Season sauce with salt and pepper, add sugar and piece of green bell pepper (optional) 

Now cover and simmer on low until your pasta water is boiled and you've boiled your pasta too.  

Spaghetti (cook enough according to person's and directions)

Strain and keep some of the pasta water, add the pasta back into the pot with the 1/3-1/2 cup pasta water and add your sauce + hotdogs    Let it heat for about 30 seconds on the same heat you were boiling the pasta then cover, turn heat off and let it stand until it meddles (about 3 minutes - Can straighten up the kitchen at this point and get the plates out)

Now serve and enjoy! It doesn't need any cheese or anything, perfect as is!

Easy Custard

Custard

2 3/4 cups milk

7 large egg yolks (or more)

1/2 cup sugar

1/4 cup sifted corn starch

Vanilla

2 tbsp butter, chopped in cubes and at room temperature

Directions:

In a heavy bottom saucepan bring the milk to a simmer over medium heat.

Meanwhile in another heavy bottom saucepan whisk your egg yolks, sugar and corn starch together until you get a creamy yellow mixture.

When the milk simmers at the point just before boiling remove from heat, get your whisk ready and pour a bit into your egg mixture whisking to temper it..... now it's safe to add it all and whisk.

Set the pot back onto the heat (medium-medium low) and whisk until it thickens.

Have a bowl and a strainer ready (the strainer just for a smoother finish but mine had no lumps or anything) Once it thickens strain it into the bowl (scraping the strainer to get it all through)

Begin stirring in your butter cubes, little at a time until it's all incorporated, luscious, smooth and shiny.

Cover with a cling wrap to avoid a film in the top of your custard and let it cool, then you can set it in the fridge.

Here it's served with slices of banana and in the last shot a dollop of honey whipped cream (leftover from the beehive cupcakes)