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New England Eddie Dog Extravaganza




Source of Recipe


Brian Flagg, Executive Chef Jasper White's Summer Shack


List of Ingredients




Ingredients:
1 loaf Boston Brown Bread * - cut into 3/4 inch slices
2 cups Boston Baked Beans *
4 Pearl Hot Dogs - 4 ounces each
2 cups Cole Slaw (your favorite recipe)
Butter
Vegetable oil for frying

Recipe



1. Heat 4 inches of oil in a large pot to a temperature of 325
2. Lightly butter four slices of brown bread and toast on a warm skillet.
3. Heat baked beans and hold warm.
4. Slice the hot dogs lengthwise but do not cut all the way through. Butterfly the cut hot dog open, and lie it skin side down on a cutting board. Cut crosswise slits 1/4 inch deep and 1/4 inch apart down the entire length of the dog.
5. Drop the Dogs into the hot oil, and cook for 2 1/2 minutes. They will curl as they cook. Remove from oil and drail on paper towels.
6. Put 2 slices of toasted brown bread on each plate. Stand one dog up on each piece of bread. Put 1/2 cup of baked beans in each “hot dog cylinder”
7. Serve with cole slaw.

Serves 2.