Avocado Bacon Spiralized Hotdogs

bacon avocado hotdogsIt’s rare that I find a technique that is life-changing. I love trying out new ways to do things. Mostly because they are novel and I’m always looking for ways to grow and learn in general. I’ll usually try something once or twice, but that’s about it. It’s on to the next obsession, the next trend, the next new way to do something.
spiralized bacon avocado hotdogBut this, oh man… It is such a simple technique but it makes the average hot dog 10000% tastier than what it was before. You simply stick a skewer into the sausage, take a knife and create a swirl pattern along the meat, which will result in a Slinky looking piece of meat. It does not look like much but once you cook it, the increased surface to volume ratio creates extra crisp, juicy, meaty goodness.
bacon avocado hotdogThe first time I made this on a grill, the neighboring party came over and asked what kind of meat I was cooking. Once they saw that it was just a hot dog cut up into a fancy shape, they amused at its novelty and went about their merry way. Little did I know that I was a monkey about to touch the monolith.
bacon avocado hot dogsI’ve eaten my fair share of hot dogs and this one is right at the top. Neck and neck with the deep fried hot dogs they sell at a local hot dog joint in my town. Yes, true to the busy spatula fashion, I had to jazz it up by adding bacon, avocado, Sriracha and Kewpie mayo. (Which by the way, if you can do it, you must. It is a serious flavor bomb.) But honestly, this post is really about the technique. Simply cutting it up in a spiral shape will be life changing. I promise.
bacon avocado hot dogs
Avocado Bacon Spiralized Hotdogs

Ingredients:
Hot dog sausage
Avocado, peeled and cut into thin slices
Bacon
Sriracha
Kewpie Mayo (yes, there is a difference between this and regular mayonnaise)
Potato hot dog buns
Skewers (I understand that this is not an ingredient but SO NECESSARY)

Instructions:

  1. Stick a skewer through the middle of a hot dog sausage. If it does not go straight and pokes out the side, pull it back and continue until you get it to the other end of the sausage.
  2. With a sharp knife, make a continuous spiral cut along the sausage, using the skewer as a guide to know how deep to cut the sausage.
  3. Spread a thin layer of mayo over potato hot dog buns and toast it in a heated frying pan.
  4. Remove toasted buns and cook sausage over medium heat until well browned and crispy.
  5. Remove sausages, turn heat to low and cook bacon until desired level of crispness.
  6. Top toasted hot dog bun with sausage, avocado slices, bacon, Kewpie mayo and Sriracha.
  7. Enjoy immensely.

Sausage and Spinach Pasta

Sausage and Spinach Pasta 3I have this silly mentality that as long a dish has dark leafy greens, it is somewhat healthy.  Peas, carrots, celery… those don’t fool me, but add kale, spinach, or broccoli to the mix and I’ll think that it’s nutritious.  So if you follow my train of thought, you can understand why I would proclaim that this pasta is nutritious and healthy.
Sausage and Spinach Pasta 6It’s really not though, I should know.  It’s rich without feeling heavy and gloriously creamy without being greasy.  In fact, it tastes so decadent that people were surprised I only used 4 tablespoons of butter for an entire pound of pasta.
Sausage and Spinach Pasta 1It starts with a pound of good Italian sausage, and when the sausage is cooked and the delicious brown bits are formed, you add your veggies.
Sausage and Spinach Pasta 2Then you start your béchamel sauce which is the key to having a pasta taste so creamy and finally, you add your freshly grated cheddar.  No, not the shredded bagged stuff, the seriously sharp, good stuff you get by the block. The dish comes together relatively quickly and the sauce requires only one pot. Oh, and the flavor? Explosive! 😉
Sausage and Spinach Pasta 4

Sausage and Spinach Pasta

Ingredients:
1 lb. sweet Italian sausage
1 lb. dried pasta (I used thin spaghetti)
½ lb. baby spinach
5 cloves of garlic, minced
1 large onion, diced
½ tsp. red pepper flakes
4 tbsp. unsalted butter
⅓ c. all-purpose flour
1 ½ c. whole milk
1 ½ c. chicken stock
6 oz. aged white cheddar, grated
salt and pepper to taste

Instructions:

  1. Bring a large pot of salted water to boil while you prepare the sauce.
  2. In a large, heavy bottomed pot cook the Italian sausage until cooked through and brown bits have formed on the bottom of the pan.
  3. Add the onion and cook until softened, then add the spinach, garlic and red pepper flakes until the spinach wilts and releases liquid.  Continuously scrape the bottom of the pot to remove the brown bits.
  4. Add the butter and once it melts, stir in the flour and cook until the mixture becomes pasty and smells slightly nutty.
  5. Slowly add in the chicken stock while stirring the mixture to avoid any lumps.
  6. Then, slowly add in the whole milk while stirring the mixture to avoid any lumps.
  7. Add the grated cheddar in small increments until completely incorporated.
  8. Simmer sauce while boil the pasta.
  9. Once the pasta is cooked and drained, add salt and pepper to the sauce to taste.
  10. Add the pasta to the sauce and stir until sauce is evenly distributed throughout the pasta.