Thursday, May 15, 2008


Do not be afraid of the hamdog. If you follow my simple steps, you can easily tame this mythical beast.

Step 1: Assemble your ingredients.

Step 2: Cook your hot dogs. Remember, garbage in, garbage out. So spring for the good stuff.

Step 3: Place 1/4 pound hamburger on a sheet of parchment paper or plastic wrap. Using a rolling pin, shape the meat into 1/4 inch thick square patty.

Step 4: Coat the hot dog in a thin layer of cornstarch to encourage sticking. Place a piece of cheese on the meat, place the hot dog almost to the edge of the beef.

Step 5: Roll up snuggly, using the paper to help tighten. Close up the ends.

Step 6: Wrap tightly in bacon. It will take 3 pieces of bacon. Insert skewers to facilitate moving the hamdog around.

Step 7: Mix breadcrumbs and Parmesan cheese. Dredge the formed hamdog in the breadcrumb mixture.

Step 8: Place the hamdog on a rack over a lined sheet pan.

Step 9: Bake at 400 degrees for 20 minutes.

Step 10: Eat. But get bigger buns.

If you follow my easy steps, you too can experience the artery clogging goodness of the
hamdog. Just don't use ketchup on perfection.

It is surprisingly good. Traditionally, this might be served with chili and a fried egg, but trust me... it's enough as it is.


david hayes said...

This makes me hungry/concerned for the future of my country.

The BlueToes said...

To be honest, it's really not as bad you might think. Very tasty, decadent, but not absurdly so. A rack of ribs is more likely to give you meat sweats that the hamdog.

Plazman said...

I just tried it. See my photos here. I enjoyed it, but felt sick after eating it. I had to give the second one to my dogs. Too much of a good thing, I guess. :-) Thanks for the inspiration.

Now if I could just figure out how to make Mac & Cheese.

- ...dan said...

Instead of Parmesan and breadcrumbs why not coat it in brown sugar then caramelize the brown sugar in the oven!

Adam said...

The next step down the food chain:

The BlueToes said...

Adam, that is genius. I've got to make one of those.

Pete Farmer said...

"Bake at 400 degrees"? Excuse me?

This dish screams to be deep-fried!