Welcome to Wiener Wednesdays, kiddies! I’m so sorry that it’s been a couple weeks without a wiener-related post, but I’ve been doing that whole synergy thing with the Cock-a-Doodle and the Beef Tongue! But whatever. Today is a true WIENER WEDNESDAY!
Now, I know that Dinner is Served is all about the retro recipes, but every once in a while I come across something that I just have to make, even if it wasn’t published before 1980. So this dish is from the 2000’s but that doesn’t make it any less historical. Or hot doggy.
You remember Larry Craig, right? He’s the Idaho senator who was in the Minneapolis airport bathroom and did a little tap dance in the stall and was then arrested for disorderly conduct because his little Icky Shuffle is apparently some code to solicit some boy-on-boy action.
Long story short, it ruined his career and he resigned.
And what does that have to do with this week’s Wiener Wednesday dish?
Well, the Super Tuber is the recipe that Larry Craig contributed to the Congress Cooks! recipe collection.
Super Tuber is a great snack that uses one of my favorite vegetables: The Idaho Potato. Of course, I suppose any type of potato could be used, but I cannot guarantee that a Super Tuber made with anything but a true Idaho potato would taste as good.
Sincerely, Larry E. Craig, United States Senator
Ingredients: 1 hot dog (cook’s choice), 1 Idaho baking potato, 7 to 10 ounces Mustard for dipping (any style). Other condiments as desired such as cheese sauce, sour cream, chili, chives, bacon pieces or black olives.
Wash and dry potato. Rub with shortening or butter. With an apple corer or small knife, core out the potato center (end to end). Push hot dog through the center. Bake until potato is cooked through.
To Microwave: Place on microwave safe plate; cover loosely (to avoid splatters). Microwave on high about 4 minutes per potato until fork tender.
To Bake in Conventional Oven: Preheat oven to 325 degrees. Bake for approximately one hour or until potato is fork tender.
To Barbecue: Wrap in aluminum foil and place above medium hot coals, turning at least once during cooking. Cook until potato is fork tender.
Serving Suggestions: Allow potato to cool slightly. Eat as a finger food, dipping in your favorite hot dog condiments (mustard is my favorite).
It’s a potato. With a hot dog stuffed in it.
The disgraced senator who was arrested for cruising in an airport bathroom submitted a recipe that is a hot dog shoved into a potato. You can’t make this shit up.
And then the weenie goes into the buttered potato!
And then I nuked it.
I was thinking more about the potato than the hot dog so I topped it with sour cream, shredded cheese, black olives, bacon, and red onion.
The verdict: It was OK?
I mean, it tasted like a loaded baked potato. With a hot dog. I only ate half the hot dog because it really had no business being in there. Maybe if I had gone the mustard/ketchup/malt vinegar route it would’ve been more like a hot dog/french fry all-in-one-wonder-dish. But whatever.
Happy Wiener Wednesday, everyone!
Also, I just want to remind my friends in DC/NOVA/Baltimore that by being a Dinner is Served 1972 reader you can get $25 off your first order (minimum $50) with Relay Foods!
They are the lovely folks that made Tongue (Italian Style) possible. Just enter the code 1972 during checkout (and seriously, how cool is it that I have my own frickin’ code?) and you get the discount!
If you feel so inclined, you can read about my experience ordering with Relay Foods here. Readers’ Digest version: I was very pleased and will order again.