Staying In No. 5
It's the 4th of July. Makes me want a hot dog real bad.
I may be freshly jaded from the presidential debate, but that’s not going to stop me from eating a bunch of hot dogs on Thursday.
Specifically, Chicago Dogs—an all-beef variety smothered in sweet green pickle relish, yellow mustard, chopped onion, and tomato and cradled between a steamed poppyseed bun.
I’m well aware of the questionable food and labor practices that go into the making of a hot dog. But I’m going to ignore my November-election dread and my knowledge of how hot dogs are made and just enjoy the day.
If you are leaning into your jadedness and want to read more about why hot dogs are so bad, then may I suggest the book Raw Dog, written by comedian turned food historian Jamie Loftus. As an added bonus, you’ll also stop eating at the Costco food court.
✨ Inspo ingredients for the week: feta, spinach, and hot dogs ✨
DINNERS
One-Ingredient Marinated Chicken | Extra-Green Pasta Salad
Spinach and Onion Tart | Arugula Salad
Tofu with Chili Oil and Soy Sauce | Rice
Chicago-Style Hot Dogs | Watermelon, Mint, and Feta Salad | Corn on the Cob
LUNCH
Chickpeas in Garlicky Yogurt
BREAKFAST
Waffles
Notes:
Buy extra spinach so that you have enough for the pasta salad and the tart. The tart will also keep well for breakfast or lunch throughout the week.
I knew I wanted to do a watermelon salad, but I wasn’t sure if I wanted to stick with a traditional version or do something different. If you’re looking to be the edgy guest at the BBQ, try this recipe.
If you have any leftover watermelon, you can turn it into agua fresca by putting it in the blender with a little sugar, extra water, some of that mint, and a dash of lime.
The chickpeas recipe is super versatile. Have leftover cucumber? Radish? They are perfectly acceptable substitutes for zucchini.
One-Ingredient Marinated Chicken
Sheela Prakash | Bon Appetit
Last week we did a pickle brine, this week we’re doing a feta brine.
If you’ve ever marinated chicken in buttermilk or yogurt, here’s another lactic option for you: feta. Just grab any 8oz or more feta container from the grocery store, take about 1/2 cup of its liquid brine, pour it over chicken breasts or thighs, and let sit for 8-24 hours.
That’s it. But here’s the full recipe from Bon Appetit.
Extra-Green Pasta Salad
Andy Baraghani | New York Times (Gifted Link)
You obviously expect this recipe to call for a lot of greens. And it does. The sauce is built from a combination of snap peas, spinach, and basil, although arugula would be a fine substitute. The unexpected ingredient is miso. It “does a lot of the heavy lifting, imparting a salty, almost Parmesan-like quality.”
My new boss also moonlights as a chef and recommended I try Brown Rice Miso, so you know I went to New Seasons and bought it ASAP. See how I well take direction? How I’m open to feedback? Willing to learn?
Anyways, this recipe is very straightforward. Boil the pasta. Blend the rest of the ingredients. Mix.
Spinach and Onion Tart
Martha Rose Shulman | New York Times (Gifted Link)
Use leftover spinach from the pasta salad to make this tart. It relies on this whole-wheat pie crust that seems really forgiving and easy to make.
I am going to make a few adjustments to the tart based on reader comments.
Instead of steaming the spinach, I’m going to cook it in my Dutch oven with a little olive oil and then squeeze out the excess liquid before returning it to the pan to cook alongside the onions.
Whole milk vs low-fat.
I might add mushrooms.
Silken Tofu with Chili Oil and Soy Sauce
Chichi Wang | Serious Eats
This recipe calls for zha cai, which is basically the pickled stem of a mustard plant. You can find it at H Mart or other Asian grocery stores in the refrigerated section. It adds a nice acid to this simply dressed tofu dish that takes max 5 minutes to prepare and serve alongside rice. But if you don’t have zha cai on hand, feel free to omit.
Chicago-style Hot Dogs
All Recipes
My first Chicago Dog was not in the Windy City, but at Mudd Dogs in Manzanita, OR. Mr. Mudd (RIP) and his wife own a little food cart that they’ve parked in their driveway at the tail end of the town’s main strip. The hot dogs are the “real deal” and proceeds funds local school initiatives. Go next time you’re on the coast!
There’s not really a recipe for Chicago Dogs, per se. But here’s a link to All Recipes.
Watermelon, Mint, and Feta Salad
Kenji Lopez Alt | Serious Eats
Here’s how you find a good watermelon, according to Kenji.
Knock on it. If it sounds hollow, pass. You want a juicy melon.
Check to make sure there’s a clean break from the stem.
Pick a melon that is heavier than it looks.
I’m sure you’ve had this salad before, and already know just how refreshing it is. The only risk you run when bringing this side dish to a potluck is that somebody else made it, too.
Cucumbers and Chickpeas in Garlicky Yogurt
Deb Perelman | Smitten Kitchen
I love any dish that includes fried chickpeas. Some recipes make you remove the shell for extra crisp, but that’s such a pain. Especially for a quick lunchtime salad, frying on the stovetop in a little olive oil is perfectly fine.
This recipe can be whipped up in less than 15 minutes. It’s easy for me to do because I work from home, but this would also travel well disassembled. Simply grate some garlic into plain yogurt, top with vegetables like zucchini or cucumber, and sprinkle with chickpeas. Serve with pita or bread and it’s the perfect summer lunch.
The Best Waffles of All Time
Melissa Clark | The New York Times (Gifted Link)
I’m obsessed with my waffle maker. If I had to choose to keep one appliance in my kitchen, it’s a close race between by blender and my waffle maker. This recipe from Melissa Clark is guaranteed to please. If you’re feeling luxurious, top with fresh whipped cream and Oregon strawberries.
