
I first encountered these hot dogs in Bucaramanga after ML took me to the nearest hot dog vendor in town. After asking for a regular hot dog, my eyes popped out of my sockets when I saw what came out of the back. You could barely make out the footlong hot dog popping out on either end of the gooey, mountainous mass on top of the bun. These hot dogs aren’t your usual street vendor types. Besides the hot dog and the bun, they are stacked with an abundant amount of pineapple sauce, mayonnaise, cheese, ketchup, mustard, tartar sauce, onions, and crushed potato chips. And if that isn’t enough, they are topped with a fried quail egg! Needless to say, one hot dog is enough the satisfy the greatest of hungers.
Here is a more toned down but still well stacked recipe for a colombian hot dog.
For the pineapple sauce, take about a cup of cut pineapple cubes and toss in a blender with the juice of half of a lime, a tablespoon of sugar and a teaspoon of corn starch. Blend until you have a smooth consistency.
The hot dogs are traditionally boiled in water for 5-10 minutes until plump. Once cooked, spread some light mayonnaise on the bun (if you so desire), and place the hot dog. Add ketchup, mustard and the pineapple sauce created above. Crush some rippled potato chips in your hand and sprinkle them over the hot dog and serve.
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Making my first trip to the farmers market by Grand Army Plaza this year, I picked up some fresh mackerel from the fish stand. Mackerel is the type of fish you want to get as fresh as possible since it has a poor shelf life. Now I usually cook this very flavorful fish in a very minimal way – sprinkle some salt and pepper, sear in a pan and serve with a wedge of lemon. Today however, I came across this recipe from Mark Bittman and decided to give it a go.
Ingredients
1/2 cup soy sauce
1/3 cup sake or dry (fino) sherry
1 tablespoon sugar
2 tablespoons rice vinegar or white wine vinegar
5 or 6 thin slices peeled fresh ginger
Finely grated zest of 1 lemon
3 or 4 crushed garlic cloves
4 mackerel fillets, about 1 pound total, skin on
Cooked white rice for serving
Chopped scallions for garnishMethod
1. In a 12-inch skillet with a cover, mix together all ingredients except fish, rice and scallions. Add 1/2 cup water. Bring to a boil and simmer over medium heat for about 5 minutes, uncovered.
2. Add fish skin-side down and simmer until cooked through, 7 to 10 minutes. (You can hasten cooking a bit by covering pan, but it is not necessary.) Spoon a fillet and some sauce onto a mound of white rice; garnish and serve.
via Recipe of the Day: Mackerel Fillets – Bitten Blog – NYTimes.com.
The sauce is quite delicious by itself and a good accompaniment to the rice. Sprinkling a few drops of lime adds a nice tang to the sauce.
On my recent trip to India, we took a day trip down to Agra from Delhi renting a car and driver for under $100. It was my first time visiting Agra in over 10 years and it’s always a breath-taking experience. To see the Taj Mahal up close is truly an incredible experience that leaves you in awe at the skilled craftsmanship of these 17th century builders and architects. Makes you wonder if we can even reproduce something like this with all the technological and scientific progress in the past 400 years.
The one thing that has changed since I last visited is the sheer number of people that come visit this city. Thousands of tourists from around the world and the country seemed to have flocked to the city the day we were there. Perhaps being a Saturday and a couple days before Holi might have explained the large number of Indian tourists. I was also very shocked and dismayed by the dirty, crowded streets leading up to the Taj – street peddlars and store clerks harassing you, anorexically thin camels and horses used to transport tourists to the entrance gates and the smell of camel and horse feces that permeates the air.
Ignoring this rather unwelcoming aspect, a visit to Agra is an absolute must for anyone visiting North India and will leave you spell bounded at the culture, history and architecture of the city.
9AM: Sikander Fort
Built in the early 17th century, this is also known as the Tomb of Akbar the Great, where the great Mughal king was buried. It’s architecture is typical of the tombs built during this period with an elaborate gateway leading into a long wide path up to the monument. Built with marble and sandstones (rocks common at this time) it is amazing in its intricacy and detail – form the minute carvings on pillars and walls to the macroscopic symmetry and beauty of the entire structure.
11AM: Taj Mahal
There isn’t much to add to this man made wonder as words and pictures can’t describe the how breath taking this monument is. Built in nothing but snow white marble, this awesome structure stands out as the jewel of architecture during the Mughal period. The microscopic and macroscopic beauty is astounding and to think that this was built more around 400 years ago with none of the tools, machines and technology available today. To quote a witty T-shirt found all over India: “Via Agra – Man’s greatest erection for a woman”.
3PM: Red Fort
This massive fort, originally the built by the Rajputs in the 11th century, was made the capital of the Mughal Empire by Akbar during the 16th century. You can spend an entire day walking through the various “wings” of this fort in awe of the architecture and layout. It has been well preserved by the Indian government and provides a beautiful glimpse into life during these golden years of India.