Remember in Green Eggs and Ham when Not Sam I Am refused the titular dish on a train and on a plane? Or how we will not have them here, there, or anywhere? Yeah that’s the exact opposite of what’s happening here.
The earthiness from the mushrooms sautéed with fresh thyme, the sweet nuttiness of swiss cheese, and tangy creaminess of crème fraîche instead of pizza sauce as a base is for lack of a better word, immaculate. In addition to the beautiful flavor balance using a single ingredient as the base instead of making a sauce is such a time saver!
I’m still not 100% sure if putting an entire sandwich through the tempura process was a stroke of genius or madness. See I have a very strong passion for hot ham and cheese sandwiches. I touched on it years ago with my croque madame recipe, but I needed more.
Part of the inspiration for this dish comes from the famous Disney parks monte cristo with blackberry preserves. The other half of the inspo comes from my love of Japanese techniques and flavors I tend to use more when I cook for myself vs. for the blog.
As soon as I took my first bite I was taken on a journey. This sandwich has crunchy, salty, sweet, fruity, spicy, and gooey all in one. It’s one of those things that’s perfect, but also its mere existence is terrifying at the same time.
Every so often I write a recipe that completely changes the game for me. A recipe that makes me proclaim to the void and all the gods, old and new that this will be my legacy. And let me tell you, managing to make crispy but oh so tender brussels sprouts that taste like the classic ground beef tacos you had as a kid is that moment.
And the process is simple: just drop the bad boys in the fryer for a few minutes and absolutely coat them with a super easy and basic homemade taco seasoning blend and that’s that on the sprouts. Then to top it all off I find the lemon-lime dip so fun. When you hear lemon-lime it takes you back to thinking about Gatorade, candy, fruit snacks, etc. But in all actuality it packs plenty of zing and coolness from the yogurt to cut through the spicy and semi-charred flavor of the sprouts. Every time I make this I’ll take a sample sprout to see how I did, and then I just keep going and going.
Back when I was about 20 I worked at the Lush store in Old Orchard mall right outside of Chicago. For those of you who don’t know, not only is it the mall they hang out in Mean Girls (even if the set is NOTHING like the real thing), but it’s bougie as they come. So bougie in fact they don’t even have a food court, just random nice restaurants scattered randomly throughout.
Most of these restaurants were the type of situation where you pay $15 for a burger at lunch time, and the fries and drinks are a la carte on top of it. But the main beacon of hope for my broke ass was the Auntie Ann’s located around the corner from Lush. It was literally the only thing I could afford in the whole mall to eat, and because of it I developed a weird addiction, maybe even passion for pretzel wrapped hot dogs. To this day I still get pretzel dogs almost any time I go into a mall. It’s in my code at this point.
Since a big point of cooking at home is having stuff you can’t just get anywhere, I added togarashi into the pretzel dough, and on top as well. For dunking I recommend either sweet chili sauce or Chinese hot mustard. This recipe got me 10 hot dogs and a few little pretzel nuggets. Continue reading “Togarashi Pretzel Dogs”→