R
Triv
ia
s
e
p
e ci
Hist
o
ry
T
NS
O
I
DI T
A
R
Nino’s Guide to One of America’s
Favorite Culinary Treasures
A
lthough the history of sausage goes back a long way, hot dogs are as American as apple
pie. There's no sure etiology of the term hot dog, but two theories are the most prominent.
The popularity of the term hot dog is generally attributed to sports cartoonist T. A. "Tad"
Dorgan, who caricatured German figures as dachshund dogs just after the turn of the 19th
century. His talking sausage cartoons generally denigrated the cheap wieners sold at Coney Island,
crassly suggesting they contained dog meat. It was such bad publicity that in 1913, the Chamber of
Commerce actually banned use of the term "hog dog" from signs on Coney Island. The term actually
first appeared in print in the Oxford English Dictionary in 1900.
German Americans brought us wienerwurst, German for Vienna sausage, which eventually shortened to wiener. Other German immigrants referred to smoked sausages as bundewurst, German for
dog sausage. By the late 1920's, weinie roasts became the rage, with guests bringing their own hot
dogs to roast over an open fire.
Credit for putting the hot dog into a warm bun and topping it with various condiments goes to Harry
Magely, catering director of New York City's Polo Grounds, who reportedly instructed his vendors to
cry out, "Red hots! Get your red hots!" Also credited for the idea of warm buns is Charles Feltman, of
Feltman's Gardens in Coney Island amusement park. Corn dogs were introduced in 1942 at the
Texas State Fair, created by Texan Neil Fletcher.
© Nino Salvaggio Marketplace 2005
* Americans consumed more than 20 billion hot dogs in 2001, 9 billion of
which were purchased in retail stores!!
* Americans consumed 7 billion hot dogs between Memorial Day and Labor Day.
* Americans will eat 26.3 million hot dogs in major league ballparks -- that's enough to
stretch from Dodgers' Stadium in Los Angeles to Pittsburgh Pirate's PNC Stadium!
* On the Fourth of July, Americans will enjoy 150 million hot dogs!
* More hot dogs will be eaten at Los Angeles' Dodgers' Stadium - 1.5 million in
2001 - than in any other major league ballpark in the country!
* The Council estimates Americans will consume more than 2 billion hot dogs during
National Hot Dog Month this July!
How do you like YOUR Dogs?? Here are the regional traditions
from New York to L.A.!
New York
Version 1
Right off the cart with Steamed Onions and a Pale
Yellow Mustard
Version 2
Sauerkraut, Grey Poupon Mustard, Chopped Onion, Red
Sweet Pepper Relish and Celery Salt Optional
Down South
Many Southerners like their Dogs with Numerous Condiments and
“Dragged through the Garden” (Topped With Cole Slaw)
Kansas City
Out West
Chicago
Topped with Sauerkraut and Swiss Cheese in a Sesame Seed Dog Bun
Westerners eat more Poultry Dogs than any other part of the country.
The Windy City likes their Dogs with yellow mustard, (some folks like
Grey Poupon Dijon Mustard), dark green relish, (sometimes substituted
with a dill pickle spear), chopped raw onion, tomato slices, and topped
with a dash of celery salt on a poppy seed hot dog roll. Add-ons include
shredded lettuce and sport peppers. WHEW !!
The Motor City
Back here at home, we Detroiter’s are fond of both Pork and Beef Dogs
and like our “Coney’s” with a thin, bean less chili, chopped raw onion
and a spicy salad mustard.
July was designated National Hot Dog Month by the U.S. Chamber of Commerce in 1957
© Nino Salvaggio Marketplace 2005
The Hawaii
an Dog Cas
ups
Bourbon P
1/2 cup dice
d green pep
rs
per
1/2 cup dice
ut in quarte
d onion
ot Dogs, C
H
d
n
u
o
p
1
1 tablespoo
up
nm
2 cups ketch rown sugar
1/8 ounce ca argarine
b
k
n pineapple
ar
d
3/4 cup
chunks
1/4 cup cider
on
rb
ou
vinegar
b
p
3/4 cu
nion
2 tablespoo
s minced o
ns brown su
gar
2 tablespoon water
2 tablespoo
ng
ns soy sauce
1/2 cup spri
1 large can
roximately
pork and bea
mer for app
m
si
ns
d
6 hot dogs,
an
g
sliced and d
e everythin
iced into qu
1. Combin
arters
in saucepan.
30 minutes
1. In large
skillet, sauté
onion an
tender. Being
icks.
with toothp
careful not to d green pepper in margar
ine until 2. Serve
burn them.
2. Add rem
aining ingred
servings.
ients and sim
. Makes 8
3
mer for 15 m
inutes.
Co n e y
3. Makes
Burrito
4 servings.
Se
SAL
THE DETROIT CONEY
serole
4 ea
1 TBSP
1 Pint
4 ea
1/3 cup
1/2 Cup
AD
Serves 8 persons
2 heads
1 Quart
2 Cups
½ Cup
½ Cup
6 buns
Iceberg Lettuce
Chili
lf and sliced finely
Red Onions, cut in ha
¼ inch angle slices
Green Onions, cut in
)
sing (see recipe
Mustard Crème Dres
ns
Hot Dog Bun Crouto
1 to 2 cups
OPTIONAL:
se
ee
Ch
r
da
½ cup
Shredded Ched
m
Sour Crea
ing
place in a large serv
d
an
s
ce
pie
ch
in
1
warm
t lettuce into
Method: Tear of cu
Heat chili until quite
ili.
ch
e
th
r
fo
er
d
nt
in the ce
ce. Arrange sliced re
tu
let
e
bowl making a well
th
by
e
ad
m
ce and
into the well
er and around lettu
but not hot and pour
ov
ns
to
ou
cr
n
bu
g
and hot do
gredients
onion, green onion
Serve. (Optional in
.
lad
sa
e
tir
en
er
ov
e
drizzle Mustard Crèm
salad if desired)
er
ov
can be arranged
1 ½ cup)
DRESSING (Makes
MUSTARD CRÈME
Mayonnaise
Sour Cream
rd
Yellow Salad Musta
uce
Worcestershire Sa
)
Hot Sauce (Tabasco
1 cup
½ Cup
½ cup
1 tsp
dash
frigerated.
gether well. Keep re
to
s
nt
ie
ed
gr
in
all
Method: Stir
rves 4 p
p
Hot Dog
s
Vegetab (Cut 1/4” x 2” S
le Oil
ticks)
Nino’s F
ire
10” Soft house Chili
F
Choppe lour Tortillas
d Onion
/ Green
Shredde
On
d
To Taste
Cheese Monterey Jack ion
Yellow M
ustard
1. S a
uté stick
s
o
f hot do
m ed
2. Ad ium heat until lig g in vegetable o
d chili to
il over
htly brow
ho
3. Lay
n
out 1 flo t dogs and re-h ed.
u
e
r
a
to
t
together.
rtilla and
one cup
o
p
3 tbsp o f hot dog mixture lace approxima
tely
f shredd
,
2
tbsp of o
ed
mustard
nions,
and the cheese and a
4. F o
s
b
quirt of
ottom th
ld the b
ir
dog and ottom edge of th d of the tortilla.
chili garn
e tortilla
a roll ap
proxima ish, and roll forw over the
tely 1 to
ter.
1 1/2 inc ard to make
5. B u
h in diam
rrito can
ebe eaten
cassero
o
ut of
le
dressed dish, side by sid hand of placed
in
w
e
at 350F ith additional ch with others an a
d
for 20 m
ili and c
h
inutes a
nd serve eese. Bake
.
Creole Dog Casse
role
1/2 cup
1/2 cup
1 TBSP
4 Slices
4 ea
2 Cups
1/2 cup
2TBSP
1/2 tsp
To Tas te
Serves 4
Onions, Diced 1/2 inch
Green Peppers, Diced
1/2 inch
Cajun Seasoning
Bacon, Cut in 1/2 inch
slices
Hot Dogs, Sliced in 1/4
inch Disks
Cooked Rice
Diced, Canned Tomato
es, Drained
Basil, Fresh, Chopped
Dry Oregano, Crushed
Salt & Pepper
Method: Cook bacon in
a medium size sauté pan
until crisp. Add the
onions and peppers to
the pan and continue to
cook until the onions and
peppers are tender. Add
remaining ingredients
and cook 3 to 5 minute
over medium to medium
s
low heat until all ingred
ients are heated
through. Serve in a cas
serole dish.
© Nino Salvaggio Marketplace 2005