By Paul Suplee, MBA, CEC, PC-3

I know I wrote about hot dogs at some point last year, but at this point I’m so tired I can’t see straight. I’m sitting in an airport writing this. In fact, this is my second airport today with my daughters, as the airline at the first airport completely botched our flight. After three hours of finding ourselves stuck on the tarmac (the stuff of legends and YouTube videos), they finally threw in the towel and redirected us.

For us, it meant a $120 cab ride across New York and some nonstop seats to Costa Rica on a different airline. Chalk that one up as a total loss for airline number one. But you can’t leave people stranded on a tin can on an airstrip for three hours. The trip that has been destined to fail from the start is living up to its self-assumed reputation, but that’s not only a story for later; that could be a chapter in a book all in its own.

We sit in the gaudy, punk-nostalgic “CBGB Pub” in Newark’s C Terminal, and I can’t help but to laugh at what they’re trying to pull off. If you don’t know about CBGB, it was an iconic punk club for many decades. Now, it’s a mere spit-and-polish, kitschy representation of America’s lust for clinging to nostalgia. But the food ain’t half bad.

As I bite into my hot dog, I savor the flavors, the bite of the Kobe frankfurters and the crisp, tart & sweet nuances of the curtido. Theirs did not have avocado chunks in it, but I immediately thought that it needed it. I just added some to a cheese tray yesterday and it was perfect. Next week I’ll grab some Kobe hot dogs from Toby at Gilbert’s Provisions and knock this dish out of the park. None of it is guesswork, as I’ve made everything on the list countless times. But together, it is a flavor marriage that surpasses every stadium dawg, boring and drab. They simply transcend the usual fare of the seventh-inning stretch.

If you have any of the bacon jam left over from last week, that is a complete natural on this as well; the more the merrier. Homemade mustards continue to complement and complete these beasts and by performing the simple act of crushing potato chips and/or corn chips on your sandwich (oh, lord, let’s don’t have that argument again; yes, it is a sandwich) you will add crunch, salt and flavor that you simply cannot get from anything else.

The dog is gone, the drinks have been consumed and our seats secured (finally) on a proper flight. Now all I need is some sleep. It’s been a while; approximately 30 hours at this point. Who knows? Maybe that’s why I’m sounding like a broken record with these hot dogs.

Kobe Mayhem Dog
Enough for 4 dogs

4 5-ounce or larger Kobe beef hot dogs
4 Pretzel rolls
Bacon jam (as needed, from last week)
1 cup Avocado-onion Curtido (recipe follows)
1/2 cup Homemade cheese goo (recipe follows)
Potato chips or corn chips, as needed
Assorted homemade mustards & mustard seeds

1. Poach the dogs or steam them and set aside, keeping hot until ready to fire
2. Toast rolls to warm through, as you don’t want them crispy
3. Place the dogs in the buns and top with everything else, trying at least to pretend that everything stays within the parameters of the bun
4. Crumble some chips/corn chips and serve

Avocado-Onion Curtido
Makes 2-3 cups

1 1/2 cups Shredded cabbage
Shredded carrot, red cabbage and red pepper as needed
1 tsp. red pepper flakes
1/2 tsp. Thyme leaves
1 firm avocado, peeled and cut into half-inch cubes
1/2 Red onion, julienne
4 garlic cloves, roasted and smashed
2 cups White vinegar
1/2 cup Granulated sugar
Salt & Pepper, as needed

1. Place the vegetables and seasonings in a bowl and toss well
2. Bring the vinegar and sugar to a boil and remove from heat, allowing to cool for at least five minutes
3. Pour this solution over the vegetables, ensuring that all vegetables are submerged. If they are not, try a narrower container or place everything in a Ziploc bag and squeeze out the air
4. Refrigerate for at least two hours and serve from that point and up to a few weeks

Homemade Cheese Goo
Makes 1 quart (there’s never enough)

2 cups Heavy cream
1/2 cup Whole milk
1 ounce Flour
1 ounce Butter
6 Roasted garlic cloves, all squishy and toasty
1/4 cup Good parmesan cheese
1/2 cup Sharp white cheddar cheese
1/4 cup Shredded provolone
1/4 cup Goat cheese (completely optional)
Salt & Pepper as needed

1. Bring the milk and cream to a simmer and make a roux out of the flour and butter
2. Add the roux to the milk and bring to a low boil, at which point you will see it begin to thicken slightly
3. With the cream hot, start sprinkling in the cheeses and allow them to melt through
4. Finish with the goat cheese last as it won’t take any time to melt
5. Season and adjust your seasonings as you see fit
6. Keep warm until ready to use. This will also hold well in the refrigerator for up to seven days, as long as it is cooled and stored correctly