Thursday, February 25, 2010

Effortless Entree -- Recipe #19: BeeBeeFurter

Sometimes, I just don't feel like really cooking. As good as pasta sounds, as much as that chicken piccata is calling my name, I just can't muster the energy to break out all the pans and all the ingredients and spend an hour in the kitchen. On days like this, I take an easy way out with recipes like this one.

Though I guess that by my standards, I wouldn't consider this *technically* a recipe, since I don't really specify any measurements, it's a deliciously nitrate-ful plate of tastiness.

I grew up in a small town in eastern Connecticut. I have lots of good memories, and most of my family still lives there. In that town, there used to be a mall. The building is still there, but the vast majority of stores are long-gone. There was Puppy Love (a pet store that was like torture for two little animal-loving girls), Caldor, Shetucket Harness, the Candy Carousel (chocolate non-pareils = one of God's greatest creations), but more importantly... Bee Bee Dairy.

It was a little restaurant/diner that was a local icon -- though the one at the mall closed a few years ago, there's still actually a Facebook group dedicated to the restaurant being a landmark in Mystic, Connecticut. I can remember going with my mom when we'd stop at the mall, and I remember the first time she took us there specially for the recipe I'm about to share, known as the BeeBeeFurter.

It is just what it sounds like -- a hot dog special. It was made with a foot long frankfurter (though I had to substitute in my version, since our supermarket apparently doesn't sell footlong hotdogs), and TONS of fixins, most of which were up to you to apply from the four way condiment topper that was standard with Bee Bee's fare. At my mom's urging, of course, we tried it all. Even though it sounded odd at first, we managed to fit every available topping on top of that hot dog, and regret not one second of it.

By the way, not having a footlong dog didn't really detract from this. That's because I had the one part of this "recipe" that you truly need -- a buttered and pan-toasted (fried?) bun. It gives it that delicious greasy spoon taste.

It's not that this recipe is complicated. It's not that we had it all the time (or all of our cholesterol levels would be over 300). It's not that it's hard to make or SOOO crazy. But bottom line, it's delicious. The recipe below is intentionally vague -- add or subtract as you prefer. But this is the good ol' fashioned way that WE enjoyed our BeeBeeFurters.

hot dog (footlong preferable)
spicy mustard
diced onions
American cheese
hot dog bun

Cook hot dog -- either in butter in a pan, or boiled. I prefer boiled.

While preparing, cook bacon in microwave until very crispy -- place one piece cut into two pieces in the bottom of a microwave-safe bowl, cover with paper towel, and microwave on high for two minutes. Check to see how crispy it is (different microwaves have different temperature settings), and cook for lesser intervals until crispy.

...And I mean crispy.

Melt butter in a skillet on medium. When melted, add bun. Turn to toast the other side in butter. Repeat until both sides are crispy and golden brown but not burnt.

Remove bun, and line the bottom with cheese. Set the hot dog in the bun to allow the cheese to start to melt.

Add toppings of your choice and serve. Enjoy!


Amanda said...

Can I just say how much I love that you are using New England Style buns! When we lived in Washington I missed them so dearly and I know I will again when we head down south. They are the CORRECT hot dog buns.

As for Bee Bee Dairy they had an amazing cheese danish that I wish I had right now for breakfast!

Amy said...

Amanda, I totally agree! They are the RIGHT buns to use. I'll even pay the extra 75 cents at the store for them!

I miss Bee Bee's!