Hebrew National beef hot dog with homemade chili on a potato roll.
Preparation time: 5 minutes
The dog and the chili are leftover from our inaugural catering event. Oh, I am hearing the howls out there, the cries of "Foul!" Because there is nothing very sustainable here. In fact, I think it's a pretty safe bet that the meat on this bun came from a feedlot somewhere. In fact, the parent company is the evil ConAgra that we all love to hate so much.
But this is a perfect illustration of how far the rest of the world has to go to catch up with the ethicureans. Tens of thousands of people were fed at events all over the District of Columbia beginning over the weekend. How many of the ingredients do you suppose were local or organic or sustainably raised? Believe me, even the most liberal people we know don't bother to ask where the food comes from at a party--even when they're the ones throwing the party. We are just starting to see the beginnings of food conscious hosts out there asking for politically correct menus. Most people would choke on the additional cost.
So as professionals we consider ourselves to have feet in both worlds. We eat out of our garden, pastured eggs, grass-fed meats and dairy. But when we're cooking for others, we feel compelled to give them what they want, though for small affairs we can often sneak our home-grown products onto the menu.
From a health standpoint also this dog has nothing to bark home about. These are the jumbo Hebrew Nationals--quarter-pounders with 30 grams of fat in each. I cut one-third off mine, which still leaves a considerable portion of soy- and corn-based fat. (I am apologizing to my arteries as we speak). What we'll probably do is freeze the rest and save them for another party another day. Meanwhile, close your eyes and enjoy this rare and sinful treat....