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Soul Dogs

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 Here is the recipe to make Soul Dogs, featured on Good Day New York's Good Day Cafe:

Soul Dog

1 tablespoon unsalted butter

1 large onion, thinly sliced

½ cup barbecue sauce

4 bacon slices, cooked and crumbled

8 hot dogs, butterflied

8 freshly made Buttermilk Biscuit Buns (recipe follows)

4 cups Cheesy Grits (recipe follows)

Melt the butter in a medium frying pan and add the onions. Sauté over medium heat until the onions are translucent and soft and beginning to brown, about 5 minutes. Mix in the barbecue sauce and crumbled bacon, and keep the mixture warm over low heat while you cook the hot dogs. Cook the hot dogs according to your preferred method. Split open each biscuit bun and top each with a hot dog, ½ cup of grits, and a spoonful of barbecued onions. Place the other half of the biscuit bun on top.

Buttermilk Biscuit Buns (Makes 8 buns)

4 cups all-purpose flour

4 teaspoons baking powder

1 teaspoon baking soda

2 teaspoons granulated sugar

1 teaspoon salt

8 ounces (2 sticks) cold unsalted butter, cut into 8 pieces

1 ½ cups plus 2 tablespoons cold buttermilk

Preheat the oven to 450°F.

Whisk together the flour, baking powder, baking soda, sugar, and salt in the bowl of a food processor (or a mixing bowl if you're doing it by hand).

Add the butter and pulse quickly (or cut it by hand into the flour mixture with two knives or a pastry blender) until the mixture resembles coarse meal. Add the buttermilk and process until the dough gathers in moist clumps, about 10 quick pulses. If you're mixing by hand, stir the mixture with a rubbere spatula until the mixture forms a moist, sticky dough.

Transfer the dough to a lightly floured surface and pat it into an 8 x 12-inch rectangle. Cut the dough into 8 even rectangles with a sharp knife and place them on an ungreased cookie sheet. Bake until the biscuits are light brown on top, about 10 to 12 minutes. Serve immediately. Biscuits are best eaten within a few hours of baking, but they can be stored in an airtight container for up to 1 day.

Cheesy Grits (Makes about 4 cups)

2 cups whole milk

1 ½ teaspoons kosher salt

1 cup coarsely ground cornmeal

½ teaspoon freshly ground black pepper

4 tablespoons unsalted butter, at room temperature

1 cup shredded sharp cheddar cheese

Combine the milk, 2 cups of water, and the salt in a large pot over medium-high heat and bring the mixture to a boil. Gradually whisk in the cornmeal. Once all the cornmeal has been incorporated, turn the heat to low and cover the pot. Cook for 20 to 25 minutes, whisking every few minutes to prevent lumps, until the mixture is creamy.

Remove the port from the heat, add the pepper and butter, and whisk to combine. Once the butter is melted, gradually whisk in the cheese a little at a time. Serve immediately.

Salty Dog

8 grilled hot dogs

8 hot dog buns, buttered and toasted

1 batch Spicy Roasted Red Pepper Coleslaw (recipe follows)

32 fried whole-belly clams (recipe follows or frozen store-bought)

Bread and butter pickles, minced, for garnish

Place the hot dogs in the buns and top each with the coleslaw and 4 fried clams. Sprinkle a few minced pickles on top

Spicy Roasted Red Pepper Coleslaw (Makes about 3 cups)

1/3 head red cabbage, thinly siced

1/3 head green cabbage, thinly sliced

1 large carrot peeled and shredded

½ (7-ounce) jar roasted red peppers, minced

8 bread and butter pickle slices, minced

1 teaspoon Sriracha

¼ teaspoon garlic powder

1 teaspoon grainy mustard

1 tablespoon red wine vinegar

2 tablespoons mayonnaise

Salt and freshly ground black pepper

Mix all of the ingredients together in a large bowl. Serve immediately or cover with plastic wrap and refrigerate for up to 2 days.

Cornmeal-Crusted Fried Clams (Makes 32 clams)

4 ½ cups yellow cornmeal, divided

1 ½ cups cake flour, divided

32 cherrystone or steamer clams

2 cups peanut oil (or enough to come 2 inches up the sides of your pot)

1 ½ teaspoons salt

In a shallow bowl, whisk together half of the cornmeal, half of the flour, and 2 cups of water, forming a batter.

In another bowl, stir together the remaining cornmeal and flour. Dip the clams in the batter, shaking off any excess, then dredge them in the cornmeal-flour mixture to coat.

In an electric skillet or deep pot, heat the oil to 375°F. Fry the clams, a few at a time, for 4 to 5 minutes or until golden brown. Transfer the fried clams to a paper towel-lined plate, sprinkle them with salt, and serve immediately.

Weenie Rangoon

1 head garlic

1 teaspoon olive oil

1 teaspoon peeled and freshly grated ginger (or ¼ teaspoon dried ginger)

3 scallions, white and light green parts, chopped

1 tablespoon sesame oil

1 teaspoon rice vinegar

24 egg roll wrappers

8 hot dogs, cut into thirds

4 cups peanut or vegetable oil (or enough to come 2 inches up the sides of the pot)

Rangoon sauce, for serving (recipe follows)

Preheat the oven to 400°F.

Slice off the top quarter of the garlic head and place it on a square of aluminum foil. Drizzle the garlic with the oil. Wrap the goil around the garlic and bake the garlic for approximately 30 minutes, or until it's very soft.

Squeeze the cloves out of the skins into a bowl. Mash the garlic with a fork. Add the ginger, scallions, sesame oil, and vinegar. Mix together.

Evenly divide the spice paste among the egg roll wrappers, spooning it into the center of each one. Place 1 hot dog piece on top of each mound of spice paste and fold the egg roll wrapper around it, twisting it at the top to make a little bundle . Repeat with the remaining hot dogs and egg roll wrappers.

Heat the peanut oil in a large, deep pot to 375°F.

Fry the bundles a few at a time, being careful not to crowd the pot, until they're browned and crisp, about 1 minute. Transfer the cooked bundles to a paper towel-lined plate. When all the rangoons are fried, serve them immediately with the sauce for dipping.

Rangoon Sauce (Makes about 1 ¼ cups)

½ cup plum sauce (found in the Asian section of the grocery store)

1 tablespoon low-sodium soy sauce

½ cup rice vinegar

1 tablespoon Dijon mustard

1 scallion, white and light green parts, chopped

1 teaspoon peeled and grated fresh ginger (or ¼ teaspoon dried ginger)

½ teaspoon red pepper flakes

Mix all the ingredients together in a bowl.

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