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Jasper's Jersey Shore Hot Dog




Source of Recipe


Chef Jasper White Jasper White's Summer Shack


List of Ingredients




4 each jumbo (4 ounce) Hot Dogs. preferably Pearl Brand
4 large (6 inch) Portuguese or Italian Rolls – or French Bread cut in 6 inch lengths

2 cups Italian Pepper and Potato Stew (recipe follows)

1. Griddle the hot dogs until well browned
2. Heat the rolls in the oven until nice and crisp.
3. Reheat the potato stew.
4. Stuff the hot dogs with the stew and serve at once.


Italian Pepper and Potato Stew

1 tablespoon chopped garlic
3 tablespoons olive oil
1 spanish onion, sliced
1 green bell pepper, sliced
½ teaspoon crushed red pepper flakes
½ teaspoon oregano
1 cup tomato sauce
1 large all-purpose potato (about 12 ounces), peeled, quartered lengthwise, sliced ½ inch thick and simmered in salt water until tender

Recipe



1. In a pan of lightly salted water, cook the potatoes for about 15 minutes until tender. Drain and reserve.
2. In a sauce pan, sauté the garlic in olive oil until it turns light brown. Add the onions, peppers, red pepper and oregano. Cook for 10 minutes or until it the peppers are soft.
3. Add the tomato sauce and cooked potatoes and bring to a boil. Turn off and let it sit for at least an hour. This can be made ahead and kept refrigerated.

Serves 4.