May 5, 2010
Although this hot dog eating extravaganza was almost a month and a half ago, this food porn is just too good to leave sitting on a hard drive somewhere. If you missed the event, don’t fear! There’s another one coming up later this month – on May 22nd, to be exact – so plan ahead! If it’s anything like this last one, it’ll be a blast.
For those who don’t know, I used to be an avid yelper. I used to go to their events (both official and unofficial) all the time and meet new people, many of whom I now consider close friends. However, due to personal scheduling issues and changes in Yelp’s demographics, I haven’t been going to very many events recently. Javier J.‘s Bacon Wrapped Hot Dog event was my first event back in 2010.
Javier might be the most awesome event planner ever. Not only does the guy provide hundreds of free bacon wrapped hot dogs to almost fifty hungry yelpers but he goes all out on the condiments, bringing both traditional and non-traditional toppings. Forget just plain ketchup, mustard and relish – inspired by Dogzilla’s Japanese hot dogs, Javier packed yakisoba noodles, nori flakes, avocados and wasabi mayo. He didn’t just stop there though – he went even deeper into Asian fusion territory, bringing French baguettes and pickled vegetables for a “bun mi” and kimchi pickled radishes for a Korean dog.
I ate two of these hot dogs – one Japanese inspired and one Vietnamese inspired – but was still looking for that perfect combination. It was then I concocted the ultimate Asian-fusion loaded hot dog: the “Felly Dog”.
(Behold! The “Felly Dog”)
The Felly Dog consists of a veggie dog (yes, that’s right – a vegetarian hot dog) wrapped in bacon (why wrap vegetarian meat in real pork? why not?), topped with wasabi mayo, nori flakes, pickled carrots, avocado, kimchi radishes, with yakisoba noodles. I thought it was pretty tasty (but at that point, I was giddy off bacon wrapped hot dogs so I can’t guarantee that it’ll taste as good for you).
By the end of Javier’s event, I had eaten three whole hot dogs, two beers, two cans of soda, a couple vegan brownies and an individual sized bag of chips all by myself. (Not too shabby, if I say so myself!)
This was a great event.
March 13, 2010
I’ve come to realize the best moments in life occur when you’re sitting around a table with good friends and a bottle of wine. There really is nothing better.
Last weekend, I had one of these moments with 5 friends – a group we have since dubbed “The Potato Ball Crew” (i.e. “the PBC”). The rain may have been pouring last Saturday, but our wine may have been pouring harder. Six people, nine bottles of wine and a lot of good food…Safe to say, it was a good night.
(These wines paired well with our saliva.)
Our hostess for the night, Shelley (of Vinovents, who is now posting on CitySipper), was gracious enough to let us use her beautiful home for these festivities. Our dinner was rather hearty considering it was completely vegetarian; I might have I filled myself up on our delicious cheese platter with its chunks of brie and Stilton.
Although all the food was fantastic (minus my contribution to this classy potluck of Trader Joe’s frozen foods – I didn’t have time to cook!), my favorite dishes of the night were a unique edamame hummus (for which I think I’ll have to steal the recipe in the near future) and Shelley’s delicious farro salad. The fresh green beans and toasted hazelnuts were reminiscent of the green beans and walnuts at Petrossian, and the fried shallots were a savory addition to the dish. I enjoyed that salad so much, I’ve included the recipe below. I was told the total prep time of 45 minutes was misleading, but I personally think I was worth the effort.
To end: Thanks to my fellow Potato Ballers for a great night. I had a fantastically glorious time, and can’t wait for the next round!
Eat our balls!
Farro and Green Bean Salad
From: Food & Wine Magazine, May 2006
TOTAL TIME: 45 MIN
* 1 cup farro (7 ounces)
* 6 ounces thin green beans
* 1 cup pure olive oil, for frying
* 4 large shallots—3 thinly sliced, 1 minced
* 1 cup all-purpose flour
* 3 cremini mushrooms, thinly sliced
* 2 tablespoons sherry vinegar
* 1 tablespoon balsamic vinegar
* 1 garlic clove, minced
* 1 teaspoon thyme leaves
* 1/4 cup plus 2 tablespoons extra-virgin olive oil
* 3 tablespoons salted toasted hazelnuts, coarsely chopped
* Freshly ground pepper
- In a medium saucepan, cover the farro with 2 cups of water and bring to a boil. Cover, remove from the heat and let stand for 15 minutes. Drain the farro and return it to the pan. Add 2 more cups of water and a pinch of salt and bring to a boil. Cook the farro over high heat until al dente, about 10 minutes; drain well.
- Meanwhile, in a saucepan of boiling salted water, cook the green beans until crisp-tender, about 5 minutes; drain. Rinse the beans under cold water and pat dry.
- Heat the pure olive oil in a medium saucepan. In a small bowl, toss the sliced shallots with the flour, separating them into rings. Transfer the shallots to a strainer and tap off the excess flour. Add the shallots to the hot oil and fry over high heat, stirring, until golden, about 5 minutes. Using a slotted spoon, transfer the fried shallots to paper towels to drain thoroughly; season lightly with salt.
- Pour off all but 1 tablespoon of the oil from the saucepan. Add the mushrooms and cook over high heat, stirring, until browned. Transfer to a plate.
- In a medium bowl, whisk the sherry and balsamic vinegars with the minced shallot, garlic and thyme. Whisk in the extra-virgin olive oil. Add the farro, green beans, hazelnuts and three-fourths of the fried shallots and toss gently. Season with salt and pepper and transfer to a platter or shallow bowl. Garnish with the remaining fried shallots and serve.
Yield: 6 servings
December 25, 2009
Christmas Day is a day filled with presents, with tables overflowing with food, with family and holiday cheer…
…Well, not quite. Strange as it sounds, my family hasn’t really celebrated Christmas for past ten years or so. No Christmas tree, no gift exchange, no feasts – we just treat it as another day at home. This year was no exception; especially since we spent most of this week in Vegas for a family reunion, today is a day of recovery rather than festivity.
Although today may not be as eventful for me as it is for you, don’t worry – I got my holiday cheer on last week. One of my managers was nice enough to invite us over to his house for a little holiday get together and his wife put together one of the most impressive spreads I’ve seen in a while.
(Gingerbread men and gumdrops – oh my!)
Everything was basically made from scratch, from the crispy wonton skins filled with savory sausage to the perfectly decorated tiramisu cheesecake. The mac and cheese was cheesy, the shrimp were coated in a lick-your-fingers spice rub…There was a lot of good grubbing going on.
So like I said, I already got my holiday cheer this December and I hope all of you are getting yours now too!
Merry Christmas and happy holidays everyone!