How to Make an Italian Hot Dog

An Italian Hot Dog you want to know? What is it? Well it’s a Jersey thing, and you’re not gonna find them anywhere else other the in-and-around Newark, New Jersey and some of the towns surround it. Burgers and Hot Dogs are really big in Jersey and there once was a guy named James “Buff” Racioppi who first served this thing called the Italian Hot Dog. James and his Italian Buddy’s used to have many a card game in Newark’s 9^th Ward way back when. One day Jimmy’s wife threw together something for her husband and card playing cronies to eat. She fried up some Sweet Bell Peppers, Potato, Onions, and Hot Dogs, and when everything was finished frying she put it all between some bread and served it to all the hungry card players. Well everyone just loved the sandwiches and whenever they played cards they begged for her to make the Italian Style Hot Dogs. These Hot Dogs were so popular and everyone just love them that Jimmy decide to open a little stand and sell them. You know the rest, the Italian Hot Dogs were a huge success and Jimmy Buffs Hot Dog empire was born (1932 in Newark, New Jersey). And oh by the way, Jimmy Buff Racioppi is the one who always gets credit for inventing this awesome culinary delight, but the real inventor was Jimmy’s wife Mrs. Racioppi.   My Dad used to take use to all the Diners, Hot Dog & Burger Joints around. We’d go to Jimmy Buffs maybe 3 or 4 times a year. My mom learned how to make these tasty Italian Hot Dogs and we’d have them at least once a month when we couldn’t make it down to Jimmy Buffs. My mom made them so good, they were just as good as Jimmy Buffs. Now you can make them too.


INGREDIENTS :

4 Hero Rolls
1 small Red Bell Pepper and one Green, seeded and sliced
2 medium Onions, peeled and sliced
8 best quality Hot Dogs
2 Idaho Potatoes, peeled and slice ¼” thick
Salt & Black Pepper
¼ cup Canola Oil

Place the potatoes in a small pot of water. Add 1 tablespoon Salt. 

Bring the water to a boil and cook the potatoes at the boil for 2 minutes. 

Turn heat off and drain the potatoes in a colander, shaking off as much water as possible.
Add 1/3 of the oil to a medium frying pan. Turn heat on to medium and add the Hot Dogs. 

Fry the Hot Dogs until they get golden brown and crunchy on all sides, about 8-10 minutes. Turn heat off and leave in pan covered with aluminum foil. Place the ¾ of the oil in a large frying pan and heat to high. 

Put the potatoes in the frying pan and season with a little salt & Black Pepper and fry the potatoes on high heat for 6 minutes. Add the Bell Pepper to the pan, turn down the heat and cook the peppers with the potatoes on low heat for 10 minutes, stirring as you cook. Add the onions, season with Salt & Black Pepper and cook the onions with the Peppers & Potatoes over low heat for 8 minutes.

Put the Hot Dogs in with the Peppers, Onions, Potatoes and cook on very low heat for 2 minutes. In the mean time, split the rolls in half but not all the way through, leaving a sort of hinge on one side of each roll. Place in the pan that the Hot Dogs cooked in, turn heat on to high and toast the rolls until they get a little crunchy.

Place two Hot Dogs on each roll and fill each roll with some of the Peppers, Onions, & Potatoes mixture. Serve to your buddy’s and enjoy. The HALF & HALF The half & half is even better that the regular Italian Hot Dog. To make one, instead of putting 2 Hot Dogs in each roll with the Peppers, Onions, & Potatoes, you cook up some Italian Sausages and put one Hot Dog and one Sausage Link into each roll with the Potato, Onions, and Peppers and you’re all set with a Italian Hot Dog Half & Half. You’re gonna Love It!



Excerptd From THE RAUGU BOLOGNESE COOKBOOK  by Daniel Bellino-Zwicke        

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THE RAT PACK

 

The RAT PACK

Dino Frank Joey Sammy Marilyn & Peter

Dean Martin, Frank Sinatra, Joey Bishop

Marilyn Monro & Peter Lawford

 

Sunday Sauce

When Italian-Americans Cook

Big Dogs of Italian Wine New York

Winemaker of Sassicaia & Punica Wines SEBASTIANO ROSA

with Author Daniel Bellino Zwicke and Roberta Morrel of Morrel Wines

Get Toegther for a lillte Wine and Chat at Kobrand Italian Portfolio Tasting

at The Bowery Hotel, New York, New York

Alberto Chiarlo with Author Daniel Bellino-Zwicke

Alberto Chiarlo the proprietor of Michele Chiarlo  Wines 

of Piedmonte got together for a tasting of Alberto's latest vingtages

of wine, including Barbera Le Orme, Barolo Tortoniano 2010,

Michele Chairlo Barbaresco 2011, Barolo Cerequio 2010,

and Barolo Canubi Michele Chairlo 2007 & 2001 Vintgaes ..

Daniel said the whole line-up of wines was absolutely Amazing! everything was in perfect balance, full of flavor and a joy to drink.

Emelia Nardi with Daniel Bellino-Zwicke

Tatsing some Great Brunello and Rosso di Montalcino

The 1999 Il PARETO From Nozzole Was ROCKING !!!

I normally don't go crazy for non-native Italian Varietals when drinking Italian Wine. That said, I absolutely loved the 1999 Vintage of Tenuta Nozzole's "Il PARETO" a 100% Cabernet Sauvignon based wine that was amazing. It was full of flavor,perfecting and a absolute Joy to Drink. I loved It!

The WINES From MASI Where Also AMAZING !!!

Masi Agricola

I loved all of the Amarone 's that Masi was showing at the Italian Portfolio Tasting ..

The were showing Amarone Mazano 2007 which was really nic and heavy on the prune flavors.

The 2007 Amarone Campolong was awesome as was the Amarone Costera 2009 ..

My favorite Amarone of the day was Seregho Aligheri 2008 which is one of the few wines in the world aged in large Cherry Wood Cask .. The wine was AMAZING !!!

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The RAGU BOLOGNESE COOKBOOK

GRANDMA BELLINO'S ITALIAN COOKBOOK

Recipes From My Sicilian Grandmother

by Daniel Bellino Zwicke

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SUNDAY SAUCE

When Italian-Americans Cook

by Daniel Bellino-Zwicke

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The Badass Cookbook Has Arrived

I'm Proud to Anncounce the publication of my latest cookbook, The BADASS COOKBOOK   ....  Awesomely Badass Recipes You Don't Have to Be a Badass to Use it, The RECIPES ALREADY ARE  I had a lot of Fun writing this one .. As most of you know, I primarily write Italian Cookbooks .. This is my second forray into non-Italian Cookbooks and into the World of American Cooking and America's Favorite Foods of which this book, The BADASS COOKBOOK has the Best of The Best of America's Favorite Dishes ... Dishes Like Fried Chicken, BBQ SPARE RIBS, Bobe Sucking BBQ Sauce, The Worlds Best Potato Salad, Blue Ribbon Meatloaf, Cowboy Chili, Badass Barbecued Chicken, New England Clam Bake, Sloppy Joes, Badass Guacamole, and Much More ... It's all in The Badass Cookbook, including The Best Chocolate Chips Ever and How to Cook The Perfect STEAK ... THE BADASS COOKBOOK is Available in PAPERBACK & KINDLE Editions on AMAZON.com  

The Bomber Taylor Ham & Egg Sandwich

 

THE JERSEY BOMBER

"Simply Called The BOMBER"  !!!

THE BOMBER  

Here’s a Breakfast Sandwich that’s really Badass. It’s called the Bomber. It’s made with all sorts of things that a Badass might like, or anyone who has quite the hearty appetite. It’s a Breakfast Sandwich made with Home Fries, Bacon, Taylor Ham, and Eggs, and it’s a doozy, I’m sure you’ll agree. It’s made for breakfast, but it’s great any time of the day.  

INGREDIENTS :  

2 Eggs 2 slices of Taylor Ham 2 slices of Bacon Home Fries, from recipe in the book 1 Kaiser Roll, or Hero Roll  Place the eggs in a small bowl and add a pinch each of Salt & Black Pepper and beat.  

Cook the Taylor Ham in a skillet with a couple tablespoons of oil. Cook over medium heat until the Taylor Ham is lightly browned on both sides, about 4 minutes.  

Remove the Taylor Ham from pan and set aside. Add the Bacon to the pan and cook on medium heat to the degree of doneness you like your Bacon. I myself don’t like it as hard and crispy as others, so you cook it according to the way you like it.  

Remove the bacon from the pan and set aside with the Ham. Drain off most of the grease from the pan, leaving enough behind to cook the eggs in. Cook the eggs scrambling them until full cooked.  Split the roll in-half and add a few slices of Home Fries to the bottom half of the roll. 

Top the Home Fries with the eggs, then add the Taylor Ham and top with the Bacon. Top the sandwich with the top half of the roll, serve and enjoy.

  The BOMBER is just one of many great recipes in Best Selling Cookbook  author Daniel Zwicke 's latest book, The BADASS COOKBOOK.

  The Badass Cookbook is Coming !!! KINDLE EDITION September 9, 2015 PAPERBACK EDITION The BADASS COOKBOOK, Available Septemeber 17, 2015

  GET IT !!! IT'S BADASS as CAN BE ... And That's GOOD !!!

The BADASS COOKBOOK

by Daniel Zwicke

IT'S FRIGGIN BADASS !!!!

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The DUDE ABIDES

The DUDE

Jeff Bridges

The Badass Cookbook Is Coming

THE BADASS COOKBOOK

The Latest From Best Selling Author Daniel Zwicke

A MEAT EATERS ANSWER to THE THUG COOKBOOK

IT'S FUCKING BADASS

And Badass is AWESOME as CAN BE !!!

LOOK For THE BADASS COOKBOOK Sometime in September 2015

RECIPE :

BADASS GUAC

Guacamole That Is !!!  

INGREDIENTS :


  1⁄2 cup finely chopped white onion
  2 Jalapeño Peppers, seeded and minced
  2 tbsp. finely chopped Fresh Cilantro
  Salt, a pinch
2 medium Hass Avocados (ripe) 2 Plum Tomato, chopped to a medium dice  
Cut Avocados in half. Remove the pit. 
Scoop out pulp and put into a medium size glass mixing bowl.  
Mash avocado with a potato-masher or back of a wooden spoon to break down the avocado.  

Add all remaining ingredients and mix with a wooden spoon.  Serve with Tortilla Chips, and or use as an ingredient for Burritos & TACOS ..