As our Airstream Safari rested between camping seasons, an orb-weaving spider spun a sticky, spiral-wheel shaped web* attached to the trailer’s rock guard and waited for the capture of its next prey.*
Under the pergola, Larry stir-fried meat, then vegetables, in a wok over a 250,000 BTU burner and then tossed them with pan-fried Cantonese-style egg noodles that were golden “brown, firm and crispy on the outside, and yellow, moist and soft on the inside, a combination of texture that is classically Chinese.** (See “How to make chow mein with Ken Hom“.*)
For my turn in our outdoor kitchen, I made my version of the Sonoran hot dog, based on a recipe adapted from Robb Walsh’s The Tex-Mex Grill and Backyard Barbacoa Cookbook.
A Sonoran-style hot dog is a grilled bacon-wrapped hot dog placed in a toasted bolillo (Mexican-style bun) and topped with your favorite condiments. I prepared bowls of chopped tomato, onion, avocado, grated cheese, refried beans, and fresh salsa verde (made by Larry).
The grill was fired up and the dogs were cooked until the bacon was crispy (about 7 minutes).
The bolillos were toasted and the pocket was lined with refried beans, avocado and cheese. The cooked dog was placed inside and topped with chopped onions, tomatoes, salsa verde and squiggles of a blend of mayo, Tabasco, and lime (or lemon) juice.
Earlier this month, The Huffington Post said, “Make Sonoran Hot Dogs, And You’ll Never Go Back.” The history of the Sonoran hot dog can be traced from Hermosillo, Sonora, to New York, Los Angeles, and Tucson. Perhaps TBM has earned enough dietary credits to do another Tucson Sonoran Hot Dog test!
*This is a link to a YouTube video.
**Asian Vegetarian Feast: Tempting Vegetable And Pasta Recipes From The East, Ken Hom, William Morrow and Company, New York, 1988, p. 150-151.