Hot-Dog, Colorado.

A few weeks back, I have thrown to myself the challenge of cooking more world food and experimenting this new type of travels through food tests, from my own kitchen, with no plane tickets in hand but a whisk, a saucepan or a spatula instead. My plan is a World Tour, but I also have decided to insert a special Tour of America in between. I have cooked national dishes one can find everywhere, such as Carrot Cake or yummy Nachos. As far as American local cuisine is concerned, I have only “been” to New-York, California, Alabama and to Texas, and today we’ll go back to the West and stop by Colorado.  After a quick research, it seems to be stating the obvious to say that people from Colorado like to use green chile a lot, especially on top of beef. While researching, I also found out that they have, like other American States, their own local Hot-Dog’s favorite, and of course it includes green chile. They call it the Denver-Dog. 

Hot-Dog from Denver Colorado

It is to be noted though that green chile is more of a basic ingredient in the modern cuisine of the neighbor state of New Mexico. For the needs of the Colorado cuisine, green chile often is cooked for making the famous green chile sauce. Contrary to other kinds of sauces that accompany cooked dishes or fast-food offerings, this green chile sauce is consumed while still warm. And oh boy, the hotness of this sauce is unbelievable. Spicy food lovers, welcome to my kitchen! 

Whereas I really intended to stick to one of the original recipes I’ve researched online, I just couldn’t for the only reason that we can’t find here in France the same kind of hot green peppers. So I had to adapt, as I often have to, to the available ingredients of my market. I have replaced the jalapeños by a softer pepper (corne de boeuf) and the green chile by some Moroccan hot green pepper. Also, at this time of the year (= winter = no BBQ season), it is almost impossible to lay eyes on beef sausage in regular supermarkets, so I have chosen for the matter  poultry/chicken sausages instead. 

 

INGREDIENTS (for 4 servings)

  • For the green chile sauce: 1/2 yellow or white onion, thinly minced
  • 2 cloves of garlic, minced
  • 1 tbsp of vegetal oil
  • 1 tbsp of cumin
  • 1 tsp of salt
  • 1 large cup of water
  • 2 tbsp of flour
  • 1,5 cup of Colorado green chile (or here, 2 Moroccan hot green pepper), very thinly minced
  • For the Hot-Dogs: 4 buns
  • 4 sausages (preferably beef, but chicken is fine)
  • 8 small tsp of heavy sour cream
  • the Chile sauce
  • 1/2 red onion, chopped
  • 2 jalapeños (or here, French corne de boeuf), chopped

 

DIRECTIONS

  1. Prepare the sauce in a heavy bottom saucepan. Heat the oil and cook the yellow onion for about 10 minutes on medium heat.
  2. Add garlic and cumin.
  3. Wait about 30 seconds for the aromas to pop out, then add the flour.
  4. Stir continuously for about a minute, then pour the water, the salt and the green chile.
  5. Bring to a boil, and let simmer for 15 minutes till it thickens to the right consistency. If there’s still too much water in the end, you will use a spoon to drain the water and mostly use the “solid” parts of the sauce for your hot-dogs.
  6. During that time, chop the red onion and the jalapeños (or the corne de boeuf).
  7. Grill the sausages in a pan.
  8. Meanwhile, heat the buns 45 seconds in the microwave oven.
  9. When the sausages are done, insert them in the buns and cover with the hot green chile sauce while it’s still warm.
  10. Dollop a bit of heavy sour cream on top of the sausages too.
  11. Top it all with a mix of thinly chopped red onion and jalapeños.

The leftover of green chile sauce can be used on top of various other dishes, such as beef, eggs prepared as huevos rancheros, and although I haven’t read about it anywhere yet, I guess it could be nice as well with an Asian chicken or beef with green bell pepper stir-fry (I’m gonna have to try that soon!!)

If you are into “everything-Colorado”, you’re more than welcome to click here and read my post about the visit of the famous “French Colorado” of Rustrel, in Provence, in Southern France.

 

Before you go, did you know my first cookbook got published? It’s called Cookbook #1: A French Girl’s Cooking Adventures in Her Kitchen, and it’s available online, you’re just a click away, RIGHT HERE!

Created and Written by Sophie Rebibo-Halimi, © 2016 All Rights Reserved.

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4 comments

  1. […] I’ve never been there before though, so it’s all gonna be about imagination and research ! After a quick search, it seems that if people are not too much into a green chile beef sort of dish, one of the other very popular dishes of Colorado is grilled lamb rack with herbs, and polenta. Has anyone got any good recipe to share? On my side, I’ve tried at home the Colorado style Hot-Dog, and it was delicious! […]

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