Vincent Price's Stuffed Frankfurters

Vincent Price at a ballgame handing his wife some frankfurters

As I said in the podcast You're the Wurst!!! my favorite cookbook is Mary and Vincent Price's A Treasury of Great Recipes. It's a fantastic collection of recipes from long forgotten restaurants around the world along with a few family recipes from the man himself (along with his wife Mary).

The pictures are great, most of the recipes are gorgeously classic and a few of the recipes are super quaint and of-their-time.

This is one of those recipes........ Well it was up until  few years ago.

This recipe would have been considered overkill or novelty with the way it's made, but in the last few years ridiculous recipes have become de rigueur for food sites to get clicks and eyeballs on their sites.

While it is a bit antiquated in the way it is written (I have adjusted the recipe to be easily followed), it could definitely be a featured recipe in a BuzzFeed video. It has everything today's crazy cooks want: meat, cheese, butter and bacon. You can't lose!

I love hot dogs and eat them often but I've yet to make this recipe. I will damn sure make this in the next few weeks though. The more time I've spent with this recipe the more it calls to me like a siren song that can't be denied after fighting a fruitless fight. Oh well, there are worse things in the world than eating a cheese filled, bacon wrapped hot dog right?

Let's ghoul this! (see what I did there?)

Mary and Vincent Price's Stuffed Frankfurters

4 Frankfurters (hot dogs)
1 tablespoon butter
2 medium onions
2 slices of sharp cheddar cheese- Let's call it enough cheese to fill 4 hot dogs
4 Strips of bacon
4 hot dog rolls
mustard

Special equipment:
toothpicks

• Saute the onions in the butter in a pan over medium heat until the onions are soft and light brown.

• Cut a lengthwise slit into the hot dogs

• Fill the hot dogs with the cooked onions

•Top the onions with enough cheese to cover the length of the dog.

•Wind one slice of bacon around the stuffed hot dog in a spiral until the dog is covered. Secure the bacon in place with toothpicks.

• Place under a boiler and cook until the cheese is melted and the bacon has browned. Alternately, you can cook in a pan until crisp.

• Place the dogs onto a bun and top with mustard (the only condiment you should use).

Enjoy!


You can double this recipe perfectly for a whole pack of hot dogs (not the buns though), but I wanted to present the recipe as it was written.

If you make this, please post a pic for us on our Facebook page. You can also reach us on our Instagram page or Twitter page.

Thanks for reading and listening.

Cheers,
John

Mary and Vincent's Bread

©2014 John Houser III

Today is a snowy day in Baltimore and I have the day off. I was making cream of tomato soup and grilled cheese sandwiches for my wife and son when I ran across a recipe in A Treasury of Great Recipes by Mary and Vincent Price for herb bread that looked intriguing. The original thing that caught my eye was that the bread called for powdered ginger to be mixed in with dough ingredients but that it also called for "powdered chicken stock" (AKA chicken bouillon) which basically replaces the regular salt with a flavored salt. 

I was so enamored with the recipe that I immediately started on the bread (not to worry, my wife and kid were out playing and wouldn't be back for a while, they got their soup and sandwiches when they came in from the cold).

 I had to adjust the recipe to fit what I had in my pantry because I do not have powdered chicken stock but I do have chicken stock base with is reduced down chicken stock that when mixed with water becomes a descent substitute fro real chicken stock. I unashamedly use the stuff and fuck you for judging me. 

©2014 John Houser III

I also had to figure out a weight for the flour because using "3 cups" of flour will get you a different bread every time. The flour might be packed tighter of looser depending on how hard or light you scoop it so I picked a weight used for the recipe. Luckily for me (and you) it turned out a beautiful product. This way the recipe will be consistent every time it is baked. I also used bread pans that were lined with parchment paper for easier release (instead of greasing them). 

©2014 John Houser III

The resulting bread is a soft and luxurious loaf  that has a tight crumb, is great for sandwiches (I wish I'd have had it for the grilled cheeses) and has a faintly earthy and herb-y scent and flavor. The crust is even and thick with a fantastic crunch. Roast beef or smoked turkey would be perfect for it. 

I only have pictures of the final product because I never had any plans to put this recipe up but it was so damn easy, delicious and lovely that I felt the need to post it up. 

©2014 John Houser III

A slather of soft butter and a sprinkling of  Maldon salt and fresh ground black pepper made for a great snack. My son ate three large slices, crust and all (well.... he ate most of the crust). When I dipped the bread, just plainly buttered, into a big bowl of chili I wondered why I ever used cornbread. 

Cheers!


The recipe is after the jump.