Italian Dog
Culinary Tools:
- Chef’s Knife
- 1½-quart Saucepan with Cover
Ingredients:
- 4 hot dogs, cut into 1-inch pieces
- 1 cup tomatoes, chopped
- ¼ cup white onion, minced
- ¼ cup fresh basil, chopped
- 2 teaspoons oregano, chopped
- 2 teaspoons garlic, minced
- 1/8 teaspoon red pepper flakes
- ½ cup mozzarella cheese, shredded
- Salt to taste
Procedure:
Using the Chef’s Knife cut the ingredients according to the directions. Place all ingredients, except mozzarella cheese, in the 1½-quart Saucepan. Cook at medium-high heat with the cover on and the Redy-cook valve open. When the valve whistles (about 10 minutes,) close it and reduce heat to medium. Cook for 10 additional minutes. Serve mixture inside each bun and sprinkle with shredded cheese.
TexMex Dog
Culinary Tools:
- Santoku Knife
- 2-quart Mixing Bowl
Ingredients:
- ½ cup avocado, peeled, seeded and diced
- ½ cup tomato, diced
- ¼ cup onion, diced
- 1 teaspoon garlic, minced
- 1 teaspoon Serrano chile, minced
- ¼ cup cilantro, chopped
- 2 tablespoons lime juice, freshly squeezed
- ¼ cup farmer’s cheese, crumbled
- 1 Serrano chile, sliced (optional for garnishing)
Procedure:
Using the Santoku Knife cut the ingredients according to the directions. Place all ingredients, except farmer’s cheese, in the 2-quart Mixing Bowl and combine well. Let the mixture sit at room temperature, for 20 minutes, and serve over hot dogs, previously cut lengthwise. Sprinkle with farmer’s cheese. If desired, garnish with sliced Serrano chiles.