Here, one hot dog is waiting for a simple squiggle of ketchup while the second gets dressed with traditional relish and a slug of Maine-made Raye’s “Down East Schooner” Mustard. When the hot dogs are hot and ready, put them in the warm rolls and load on the toppings. We hear there might be red hot dogs in a few other pockets of the southern USA, but around here, red dogs are as Maine as lobster and blueberries. They’ve been making hot dogs since 1918 (“150 Years, 5 Generations, and 4 Million Hot Dogs Last Year” their Web site says), but once you venture further south you may only be able to find Kayem “Reds,” a red snapper-style dog made in Chelsea, MA. Bean & Sons is the foremost red snapper brand. Of course, some folks will say they like theirs steamed rather than toasted, and that’s okay, too.įor many Mainers, red snapper hot dogs are the perfect summer supper. Unlike the side-split rolls common throughout the rest of the country, top-split rolls not only stand up better on a plate after the hot dog and toppings have been piled on, but its flat sides are ideal for buttering and toasting, either on a grill or in a frying pan. More of a “home BBQ” hot dog than a roadside dog, red snappers are jarring to look at, but plenty tasty to eat.Īnd of course, like all good local hot dogs, they’re served in the traditional top-split New England hot dog bun, which are also a popular choice for all of the best lobster rolls. We also love serving this recipe up with a side of veggies.All New England hot dogs, like these red snapper hot dogs, are easily identifiable in top-split buns.Ī favorite mainstay at family barbecues and campsites all across Vacationland, these natural casing beef and pork franks earned the name “red snapper” because of their obvious color (just red dye) and the SNAP sound the natural casing makes when you bite into it. Red snapper is really delicious next to any starchy side that you like. Use as much as a teaspoon of your favorite spice blend over each filet for a blackened-style fish. This method also lends itself to a bunch of spices.Instead of olive oil, use ghee or melted butter for a richer flavor.
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