TRAVELBLOG POST #5 - CURACAO: KNIT SO FAST, BUDDY

KNIT SO FAST, BUDDY ...

There you have a finished hand-sock with a perfectly grafted toe.  Not too shabby, if I say so myself.  I am relieved that I have finished with the dreaded Kitchener stitch yet again.

And there you have the tools of my downfall.  That's no innocent ball of yarn and that is definitely not an innocent set of size 1 double-pointed needles.  Those are the components of a terrible psychological condition called Second Sock Syndrome.

The Kitchener stitch always leaves me cranky.  My neck is sore and my eyes hurt, but I absolutely cannot finish the toe decrease without grafting it closed.  That would be even worse than Second Sock Syndrome, that's First Sock Sacrilege.  So it's done, and now I want to sit in bed, relax, eat a piece of chocolate, and read some more of my new Patricia Cornwell.  Knit so fast, buddy, you've got another sock to cast on first!

Oh crap.  Rule Number One, the Doctor always lies ... sorry, wrong Rule Number One.  Rule Number One of sock knitting is that upon finishing one sock, you have to immediately cast on the second sock, thus seriously reducing your chances of falling victim to Triple S.  It's not foolproof, but it helps.  So I gritted my teeth, so to speak, and cast on 64 ridiculously small stitches.

If I was really bound and determined to get this second sock underway, I would start the first row, which is a simple knit 2, purl 2 rib, and then move on to the second row, which would require me to divide the 64 stitches across 4 needles and then join them so I can knit in the round.  That's the part that brings out my clumsy side and makes the Kitchener stitch look like a walk in the park.  That's the part that's not getting done.  That's me, the rule-breaker.  The rebel.  The passive aggressive libertarian.  The rational anarchist.

Tomorrow is another day and anyway, I'm on vacation.  Which reminds me, we are underway again and headed to Curaçao.

Ahhhh, Curaçao - what an absolutely lovely island.  Our tour guide was even better than from yesterday's tour on Aruba, and he was pretty good.  I took a bunch of photos, a lot of them with my friend Chris A. (no relation to Cookie A) in mind.  She is crazy about Key West and the islands; deep blue water and white sand beaches make her smile.

Curacao is a beautiful island,  Most of the homes and properties are well-tended, and there is less visible poverty. I love how organized Curaçao is (at least according to our guide), and how the public schools require the study of at least 4 languages, including Dutch, English, Spanish, and the native language which is a composite language itself, with availability and encouragement to learn German and French.

I enjoyed learning more about the history of the Dutch presence in the islands.  And the Jewish presence as well; the oldest extant Sephardic congregation in the Western Hemisphere is on Curaçao.

My Dutch relatives, the Nathans (Natan?) arrived in the U.S. during the 1700's, way before my Sarif, Albert, Osherowitz, Teitelbaum or Galanter relatives made it here from Mother Russia.  Unfortunately, I have no information prior to their arrival in the States.  I don't know if they were Sephardic or Ashkenazic.

I do know that once I have access to the internet again, I am going to do some lengthy research on the family through Ancestry, on Dutch Jewry, the connection to the Inquisition, and most important, what kind of food did they eat?  Besides worstenbroodjes, I mean.  Sephardic Jewish cooking is quite different from what most Americans think of as traditional Jewish cooking, which follows Ashkenazic traditions.  Think Middle Eastern versus Eastern European.

And while you're thinking about that, I'm getting ready to do this thing - knitting that first row in the round (hereinafter, just round.  Although it should be called knitting in the square.)

Curacao in Curacao

Free tasting!

Knitting in the square: all you need is practice, young grasshopper.

The approach to the Curacao Museum.

Now crossing over the halfway point of the vacation, I am relaxed enough to admit I feel no guilt over leaving the office for an entire week.  It's the way the world should work - my colleagues are graciously covering for me, and I will (and always have) gladly return(ed) the favor at any time.  I really worked my tiny heiny off preparing each and every case.  I met with every case manager, took notes, asked questions, made suggestions.  I love working with social workers.  They never cease to amaze me with their level of devotion to the families they serve.

Looking through a doorway at the Curacao Museum

Early night.  Delicious sleep.
                                                                                             

Mise en Place - Absolutely Unauthentic Singapore Noodles

Mise en place (French pronunciation: ​[mi zɑ̃ ˈplas]) is a French phrase which means "putting in place", as in set up. It is used in professional kitchens to refer to organizing and arranging the ingredients (e.g., cuts of meat, relishes, sauces, par-cooked items, spices, freshly chopped vegetables, and other components) that a cook will require for the menu items that are expected to be prepared during a shift. The practice is also effective in home kitchens.

The cruise is already a memory, and we are Home.  Sitting on my couch with my furry kids, watching the news, searching the net for stir-fry recipes.  We've already been to Publix, put things away, moved right back into our comfortable routine.  I feel good.

We had stir-fry from the Mongolian grill one day for lunch onboard.  It was pretty good, but I felt it lacked that garlic-ginger punch to bring it up to another level.  I was sure I could do better, so of course I had to buy the ingredients in Publix and of course I had to work out a recipe right there and then, and of course I had to try the recipe right there and then.  Sometimes, my enthusiasm is only exceeded by my stupidity, and this was one of those times.  I was more tired than I realized and while stir-fry is simple to cook, it is exhausting to prepare.  Before you fire up your wok, it is critical that every single ingredient be prepped and ready to go.  That is mise en place, and never is it more important than when you are cooking stir-fry dishes.

Absolutely Unauthentic Singapore Noodles

The Meat:

6 oz. frozen extra small cooked shrimp, defrosted under cold water, patted dry, and sprinkled with the garlic pepper blend (next time I will try this with 8 oz. of medium shrimp)

12 oz. boneless pork (I used boneless butterflied chops, about 1/2 inch thick), marinated and cooked according to directions below

Pork Marinade:

1/2 cup hoisin sauce

2 tablespoons orange blossom honey

1 tablespoon soy sauce

2 tablespoons white wine

1 teaspoon sesame oil

1 tablespoon Heinz ketchup

Place the pork into a ziploc bag.  Combine the marinade ingredients in a 1-cup glass measuring cup, then pour over the pork.  Seal the bag, turn it several times to insure all of the pork is coated, and then place into the refrigerator for 4 hours.

Pour a shallow layer of water in the bottom of a roasting pan. Place a wire cooling rack in the pan and put the pork on top, reserving 2/3 cup of the marinade. Roast the pork at 425 degrees for 15 minutes then turn the heat down to 350 degrees and continue cooking for 15 minutes more, carefully and generously brushing on the remaining marinade as you go.  Finish with not more than a minute under the broiler.  Let cool and cut into thin strips.  Do not discard any liquid left in the bottom of the pan; it's made up of water, juices from the pork, and any of the marinade that dripped down, and may be used to moisten the noodles at the end.

The Noodle:

1 - 8 oz. package Hokan Chinese Noodles (Mein), cooked according to package directions, rinsed in cold water, left to drain completely in colander

The Spice:

3 tablespoons curry powder (or more to taste)
2/3 cup reserved marinade
4 garlic cloves, crushed and chopped
2 tablespoons peeled and grated ginger root

1/4 teaspoon crushed red pepper flakes
Garlic pepper blend

The Vegetation:

1 thinly sliced medium carrot, blanched in boiling water for 2 minutes, drained and set aside

1/2 very large onion (Vidalia or other sweet onion), slivered

1 small green bell pepper, thinly sliced

3 small stalks bok choy, white and some green parts, sliced (definitely using more of this next time)

1 -16 oz. bag Publix frozen Japanese Blend (broccoli, green beans, red peppers, mushrooms), defrosted under cold water, well-drained in colander  (the next time I prepare this, I plan on using more fresh vegetables instead of this frozen mix.  Probably broccoli florets, green beans, and cauliflower, blanched like the carrots, fresh shittake mushrooms, and a fresh red bell pepper.  Maybe some bean sprouts. I am also going to hit the Asian food aisle for canned sliced water chestnuts.)

1/2 cup frozen corn (also 1/2 cup frozen peas.  I just did not have any in the freezer.)

The Big Finish:

2 eggs, beaten with a pinch of salt and a splash of sesame oil
4 tablespoons peanut or canola oil

Preparation:

First, take a look at the photo at the beginning of the post.  That is my final mise en place of ingredients, lined up in the order they will be going into the wok (I use an electric wok, which was set up to the right at the time I shot this.)  It takes a lot of work to get to this point, but it is the only way to prepare stir-fry.  Right to left: the garlic-ginger-curry powder mixture; fresh vegetables; frozen vegetables; eggs beaten with sesame oil; cooked pork and defrosted, seasoned shrimp; and the noodles, which have been tossed with the remaining marinade and curry powder.  Most if not all of these components can be prepared hours ahead of time, even the day before.  Take everything out of the refrigerator about a half hour before you are ready to start cooking.

To the cooked noodles, add half the curry powder, and the 2/3 cup of reserved marinade. Toss together well until the noodles are well coated. Set aside.

In a small bowl, combine the garlic, ginger, red pepper flakes, and the remaining curry powder and set aside. 

Set up separate bowls of the following: the fresh vegetables; the frozen vegetables; the cooked pork and shrimp; and the beaten egg.

Heat the oil in a wok until smoking, then add the garlic and ginger mixture. Stir-fry for 30 seconds until fragrant, then add the fresh vegetables. Stir-fry for a couple of minutes, then push to the side of the wok and add the egg. Allow to cook undisturbed until almost set, then scramble into the other ingredients in the wok. Add the defrosted vegetables, the shrimp, and the pork; toss together and then cook covered for several minutes until the broccoli is soft but not mushy.  Remove the cover. Finally add the noodles and toss everything together for a couple of minutes until it's all well combined.  If the stir-fry seems dry, add some of the liquid from the pan in which the the pork was cooked (cook down first if a bit if too watery).

It turned out to be a darn fine stir-fry. Upon reflection, it was well worth the ill-timed effort on my part.

TRAVELBLOG POST #4 - KOKOMO

KOKOMO

Aruba, Jamaica, ooh I want to take you,
Bermuda, Bahama, come on pretty mama ...

This afternoon we will be arriving at Aruba, so it only makes sense that last night I dreamt I was in ... New Paltz.  Even stranger, it was a follow-up I had to a dream several years ago, in which I drove up to New Paltz, on the sly, looking for ... what? ... I can't remember.  But the sky was terribly overcast and so was my mood.  Anyway, in Episode 2, I had traveled to the SUNY campus there - my home-away-from-home for two very formative years - to see my old dormitory.  Apparently I was the producer of a TV show that was based on my years at the college.  Who knew my life was that interesting?  Only in my dreams, obviously.

Robert in front of the Alto Vista Chapel

The building had weirdly been stucco painted white, an anomaly in the Shawangunk Mountains where it just keeps snowing until the entire mid-Hudson Valley is filled to the top. College Hall was comprised of the oldest dorms on campus, built in the late forties or very early fifties.  Our basement was a bona fide bomb shelter, at least what passed for a bomb shelter back then.  Eerie, especially the cinder blocks piled up under every above-ground window, and the closets full of army surplus food.  I think the expiration dates are still out in the future.  Must be delicious.  My dream took place in a strange, reactionary world where the students were locked in at night, and had no freedom even during the day to leave campus.  How I was getting away with this TV show about life in the hippie dippy seventies was unknown to the me in the dream.  What was also unknown was why it was urgent that I drive home to my parent's house, because I was not allowed to take a hotel room and stay over the night.  The dream ended about then, right after one of the students showed me the window of a high rise dorm (nonexistent) through which a sniper had shot and killed two other students.  Now that I think about it, the dream was all about how the bucolic campus had turned into Fort Apache, The Bronx.  Let's hope there is no Episode 3.

Today is a very special day having nothing to do with the upcoming Best of Aruba Island Tour.  It is my parents-in-law's anniversary, and - are you sitting down? - it is number 71.  Yes, seventy-one.  Seven One. Big seven, Big one.  They were married on December 9, 1943.  It was World War II, a very different time and place.  They worked hard, raised three great sons and one daughter-in-law (I was only 19 when I started dating Rob), and have been blessed with six grandchildren, two great-grandchildren, and one great-grandchild-to be. I could not have asked for better, more loving, or more supportive in-laws.  Happy Anniversary, Mom and Dad!

Aruba is a very interesting island.  I enjoyed the history lesson, especially the connections to Holland (I'm one-eighth Dutch, you know) and New York (I'm 100% New York), the beautiful shots I got of water and white caps and natural bridges, a teeny tiny chapel, little lighthouse, and a chance to glance on homes belonging to Will Smith and the late Whitney Houston.

The California Lighthouse

Food winner of the day came from a visit to the Mongolian grill at Ji Ji Asian Kitchen.  I got smart and picked thin noodles, the type you get in a Singapore noodle dish.  Lots of veggies.  Pork, black bean sauce. Chopsticks.  Good lunch.

Above-ground mausoleums; reminded me of pictures from New Orleans

This has been a great cruise so far.  There are even other knitters onboard - well, one other knitter, one crocheter, and a cross-stitcher. I am catching up on sleep.  My Advil consumption has plummeted.  My anti-sea sickness wrist bands are working perfectly.  I feel good.  About damn tootin' time, too, after a year I am glad to say goodbye to.

 Had to snap this photo - this is the door of another tour bus!  Love it!

Aruba is a volcanic island, and those are volcanic rocks.  Apparently it is tradition in some culture there to place other rocks on top of the volcanic formations.  Reminds me in a way of a Jewish cemetery, except on Aruba it is done for the purpose of making wishes (I hope I'm remembering this correctly.)

The "Baby Bridge" at Arikok National Park

That reminds me - what are you all doing for Christmas and New Year's Eve?  And for my fellow MOTs (Members of the Tribe), what are you making to go with the all-important potato latkes?  All of these are important holidays for food planning, folks.  Now brisket goes naturally with the latkes, as does homemade applesauce.  And as soon as I get back to Florida, I'm going to arrange a bank loan so I can afford to purchase a nice big piece of brisket.

Rapidly approaching sunset, near the California Lighthouse 

Tropical paradise.   I stuck to my bottled water Arnold Palmer. 

Seriously, those are their license plates.  Truth in advertising!

Rabbit Tracks in the Snow - Happy Hanukkah

Oh the weather outside is frightful
But the fire is so delightful
And since we've no place to go
Let It Snow! Let It Snow! Let It Snow!

When I got into my car this morning, it was officially fifty-six degrees Fahrenheit. I say officially because the front of my house, like the front of the courthouse, faces north.  There is never ever EVER any sunlight there. So it always feels at least 10 degrees colder than the rest of the street. Practically freezing.  Throw in the wind tunnel that is trapped there, and you might even find yourself  searching for a pair of gloves.

And while I am worried about frostbite, my friend and fellow attorney Tony Richardson is dreaming about snow.  The man wants to SEE snow.  He wants to EXPERIENCE snow.  He wants a white Christmas.  In Central Florida.  Good luck, buddy.

It is scarf weather, my friends.  Not cold enough for a sweater (except in front of the courthouse), but a not-too-heavy scarf wards off the Florida chill, as well as an overworked air conditioner.  When it comes to scarves, I am set in my ways, and those ways are hand knit or hand crocheted.  Like socks, once you have worn a well-made hand knit scarf, there is no turning back.

I love lace knitting, so you will see lace patterns show up on most of my socks and many of my scarves.  I love the look, I love working the patterns.  Most of all, I love the results.

I have designed a number of scarves (and socks, and mittens) but this is one of my favorites because of the lace pattern, which I believe is called "Oriel" or sometimes "Cathedral Windows."  This is worked totally in acrylic baby yarn from Hobby Lobby.  So soft.

This is the scarf I wrapped around me today.  The pattern is from a very talented designer and prolific blogger, Alison Jeppson Hyde.  She calls the pattern "Rabbit Tracks" and provides the pattern on her blog at this link:

Rabbit Tracks Scarf Pattern

For my scarf, which I call "Cat's Paw", I added a fourth repeat of the pattern, so it looks like there are four paws moving across the fabric.  I also followed her suggestion for the lacy edging.

I purchased her book Wrapped in Comfort some years ago, and I completed one of her wonderful shawls.  I'm crazy about hand knit shawls.  Her patterns are gorgeous.  Gorgeous.  And there is a story behind each one.

I used Paton's "Lace" for this - if I remember correctly, I used two skeins.  Nice yarn to work with and very reasonably priced.

The year is streaking to the end, and tonight is the first night of Hanukkah.  Happy Hanukkah to my family and friends!  May your lives shine as brightly as the candles on the menorah.  And may your latkes never get soggy!

TRAVELBLOG POST #3 - SUNDAY CALLS TO ME

SUNDAY CALLS TO ME

Finally settled in, I think.  You never realize how tightly wound you are from everyday stressors until you are able to move out of that environment and can then feel yourself start to unwind.   Yesterday, I felt like an old-fashioned clock, with the internal wires loosening and unwinding.  By the time I woke up this morning, I felt like something approaching normal.  Last night I got all dressed up and ate lobster, then went with my best boy to watch a show.  I hate to admit that I dozed through the show - part of that unwinding process.

There was a cooking demonstration yesterday at the Fahrenheit 555 Steakhouse.  Mushroom Cappuccino (don't expect to see this on Starbucks' menu); Baby Leaf Spinach and Mushroom salad (damn blue cheese); some kind of chicken dish (very good); mac n' cheese, which was one of the best I've eaten; and a tiramisu that had 3 different liquors in it.  Given my total inability to imbibe, I took half a teaspoon to taste, and put it down.  Holy macaroni, what the hell was THAT?  And one old geezer sitting near us complained, "you didn't even try it!"  Not a dessert for kids, by the way.  I think the geezer had already scarfed his down before I even lifted my spoon, which might explain his impertinence.

Of course I got the recipes, what do you think?  I took pictures, too.

Which brings us to Sunday morning breakfast, and this nifty niche with tables and Oriental music, the type they play at Kobe's, the Japanese steakhouse we like.  A rather nice improvement to the Lido deck, which has always had the aspect of a high school cafeteria.  The lady sitting next to us - portly, but not grotesquely so - just ate more food for breakfast than I am capable of eating in a week.  I used to be able to eat fairly large quantities of food, especially when I was a teenager, but I never came close to that. My father-in-law, who had a healthy appetite and came from a family of happily voracious eaters, could not have managed that.  My entire digestive system is cringing from having to watch. Time for some Serenity.

Such a nice place for adults to hang out.  We were able to snag one of those cute half-bubble wicker things, with a circular seating mat inside, just the right size for two.  We read books, I napped, we snacked, I finished my book, we saw a waterspout forming out in the distance.  Rob took pictures. I started another book.  A lady passed by our bubble and complimented my socks.  She asked if I had made them, and when I responded in the affirmative, she gave me a thumb's up.

And now we are at a proper tea.  I only drink tea when I am sick, so this is a special event.  I am having a scone and some Devonshire cream with my tea.  This reminds me of a lovely going-away party we had given for our former supervisor, Dianne, complete with all types of tiny sandwiches and sweets.  And hats, big hats that would have looked at home on female coiffed heads at the Kentucky Derby, or the wedding of Prince William and Catherine.

Circle back to the knitting, which is a big part of my relaxation package. This year has been a bust for finished projects.  Our car travel was down, my lunch hours became practically nonexistent, my time at home was absorbed by the home refit and taking care of my poor sick Ira and our new little rescue Chelsea.

And then I rebooted the blog at the beginning of October, and boy, does that absorb time!  Happy time, productive time (the boys are eating very well) , but nonetheless time away from my needles.  For this trip, after much consideration and consultation (with myself) I decided on one "inside" project - a very large log cabin afghan that really can't be worked on outside while sitting in the sun - and a couple of small, "outside" projects.  Since I have about 10 pairs of unfinished socks, each in their own ziploc bag, it was easy to choose.  One easy, peasy sock, the one I always carry in my purse, the one the Yarn Harlot calls "plain vanilla"; one medium difficulty sock, of my own design, involving yarn overs and strategically placed decreases; and one crazy-ass pattern by the amazing designer Cookie A.  Not that I expect to finish any one of them, but making progress is enough for now.

Knit socks are some of the most wonderful items of clothing you will ever wear.  Once you've worn hand-knit socks, you can never go back, no matter how cute and crazy your store-bought socks might be.  The hardest part is figuring out what shoes to wear, and in what size.  I wear oversized clogs.  Extremely comfortable for casual days and for standing on my feet for long periods of time.  One of these days I am going to break down and buy myself a pair of see-through clogs to wear with my hand-knit beauties.

This evening we had our reservation at Fahrenheit 555, and since it is a steakhouse, I ordered lamb.  Lobster bisque (ooh-la-lah!) and a Caesar salad redolent of garlic and anchovies.   Rob ordered a cowboy steak that mooed when you poked it with a fork.  That's how he likes it.  Me, I like them rare, but not mooing.  I love steak - Rob and I grew up in an era when beef was eaten several nights a week in the average middle class home - but truth be known, I love lamb even more, especially the really good stuff.  Tonight was the really good stuff.                                                                                                  

Kielbasa and Kraut

I have been making this dish for well over 35 years.  I think I got it from the back of a Hillshire Farms label, tweaked it a bit (come on, you knew I'd say that) and perfected it, at least according to the men in my life.

1 pound kielbasa, halved lengthwise and sliced into half moons
2 sliced onions
1 - 14.4 oz. cans Bavarian sauerkraut, drained
salt, pepper
caraway seeds
1 cup sour cream
1 heaping tablespoon mayonnaise
1 tablespoon Wondra flour (optional)

Place the onions on the bottom of a large deep skillet.  Cover the onions with the sliced kielbasa; cover the skillet and steam over medium-low heat until the onions are soft.  Remove the cover and stir in the sauerkraut, salt, pepper and caraway seeds.  Heat through and take off the heat.

Just before serving, mix the mayonnaise with the sour cream to make a smooth sauce.  Over low heat, stirring, add the sauce slowly to the kielbasa.   Add more pepper if necessary.

I usually serve this with buttered egg noodles, but since I've learned the ways of spaetzle making, I think that would be a splendid side dish offering.  This is also good with a side of potato pierogen.  I always use frozen, but would love to try making my own.  Maybe someday.

TRAVELBLOG POST #2 - SATURDAY NIGHT (DEAD)

SATURDAY NIGHT WISH-I-WAS-DEAD

Saturday Night Live at 40??? I must have missed the last 35 years, and watching this tonight, I remember why.  And what is going on with Nicki Minaj's tuchus?  As my Pop used to say - about me, by the way - her backside is big enough for six pinochle players and two kibbitzers.  Years ago, my oversized booty was a source of great consternation and embarrassment, especially when trying to fit into an airline seat in coach.   Despite the popularity of songs like "I Like Big Butts and I Cannot Lie", the big-bootied still have to cope with airline seats.  I can't imagine that they can ALL afford to fly first class.

We missed our first night's dinner.  The ship started rockin' and rollin' and I was caught without those special wristbands I wear to keep seasickness at bay. Taken in combination with the chocolate martini I'd been sipping for an hour and a half, I was not feeling my best.  Okay, actually I was pretty much passed out after chewing on a couple of Bonine.  The Bonine was terribly bitter, but preferable to that awful seasickness hangover-type feeling. Now that I'm awake, I'm steady on my feet and the wrist bands are working, but the headache is a skull splitter.  Fortunately, this cruise has all night pizza and other snacks and so we head upstairs. Good night, nurse!

Bobby Darin singing "Beyond the Sea" during breakfast - how perfect!  Breakfast on the Sunshine compared to breakfast on the Ecstasy, Sensation, Dream and Triumph: absolutely the same!  The cooked stuff is okay, plus there are copious amounts of fresh fruit, cold cuts, breads and muffins, and little danish.  Eating breakfast is nothing more than an annoyance for me, but I love sitting by a window with my coffee, watching the baby whitecaps peak and quickly fade away.

Tonight is "cruise elegant" where we all get to play dress up for dinner.  Rob and I have skipped it for years, ever since we switched to "your time" dining.  I used to enjoy getting seated with strangers - nice to meet new people from very different parts of the country - but after the one table where some of the guests had bonded rather uncomfortably during the martini-testing hour, we decided we liked each other's company enough to get a table for two.  But we also decided that for this trip, we would enjoy the elegant aspects for a change.  As long as we don't have to put up with crazy drunk middle age strangers.

There are a couple of new eating opportunities onboard this ship.  In addition to the Lido buffet (called the Marketplace on this ship) and the regular dining rooms (Sunrise, Sunset - oh hell, there goes another ear worm),   Ji Ji Asian Kitchen, Cucina del Capitano, Fahrenheit 555, Bonsai Sushi, and other assorted taste bars and bistros tucked in unexpected places.  Oh, and Guy's Burger Joint.  The man is amazing and the burgers aren't bad either.  Actually, quite good.  Great fries and toppings.  And to think I voted for the other guy (Reggie) to win.

He's a Bird Dog - Rodeo Dog Macaroni and Cheese

Johnny is a joker (he's a bird)
A very funny joker (he's a bird)
But when he jokes my honey (he's a dog)
His jokin' ain't so funny (what a dog)
Johnny is a joker that's a'tryin' to steal my honey (he's a bird dog)

Without a shadow of a doubt, New York hot dogs are much better than Chicago hot dogs.  While I love all the toppings and the poppy seed roll on a Chicago dog, the dog itself is barely meh.  Although I've never been in Chicago, except once in 1977 while changing planes on my way back from Hawaii, I have been able to experience Chicago dogs right here in Kissimmee.  The place is called Willy's Wieners,  and that's all I'm going to say about that except their food products are from Chicago, so it's fair to say their dogs are pretty representative of what folks are eating in the Second City.  I like Willy's a lot, and it's not their fault I grew up eating Hebrew National and Nathan's and even Sabrett hot dogs, all of them representing the very pinnacle of dog-ness.  Maybe Sabrett is not quite the pinnacle but it stands pretty darn close, and as "dirty water" hot dogs go, it is nose and tail above the Chicago dog.  Pah.  Second City, second-class dog.  But Willy's also has fried corn bites which are beyond awesome. Obviously not from Chicago.

The inspiration for this macaroni and cheese dish came from the Rodeo Dog I ordered from Willy's recently.  I was trying to come up with another dish to leave for Cory while we were at sea for the week, which coincided with one of my rare but fruitless attempts to eat a hot dog.  My fault, not Willy's.  The toppings were awesome, but after two bites I pulled the dog out of the bun, and just kept enjoying the bun and toppings.  Again, my fault, not Willy's.  I'm still having trouble eating.

So I made some notes from my ideas:

Macaroni and cheese (use Ragu cheddar sauce)
Hot dog (Nathan's) - cut up and cooked in oven, grease drained on paper towels
Bacon (not thick cut) - cut up and cooked in oven, grease drained on paper towels
Grilled onions (use regular white onions)
Barbecue sauce (drizzle on top)
More cheese on top of everything (shredded cheddar)

After some more thought, and searching through my pantry, fridge, and freezer, this is what I actually prepared:

8 oz. ziti macaroni, cooked al dente
1 - 16 oz. jar Gourmet Gardens Loco Cheese Dip (contains tomatoes, jalapeños, bell peppers)
1/3 cup milk or half-and-half
3 cups shredded sharp cheddar, divided
1 onion, slivered (I used one half of a sweet onion, but cut it lengthwise into thin slivers)
2 tablespoons olive oil, divided
1/2 pound bacon, cut crosswise into 1 inch squares
4-5 Nathan's frankfurters (with natural casing) cut into 1 inch pieces
salt, pepper, Emeril's Essence
barbecue sauce (I used sauce from Jimmy Bear's BBQ in St. Cloud)

Butter the inside of a 2 quart deep casserole.  Combine the cheese dip with the cooked macaroni.  Stir in the milk, then 1 cup of the shredded cheese, salt, pepper and Essence to taste.  Set aside.

Preheat oven to 425 degrees.  Lay out the bacon in one pan, the hot dog pieces in the other.  Drizzle one tablespoon of the olive oil over the hot dogs.  Place both pans in the oven and bake until done,  Don't let either meat get over-browned.  Remove each from the pans with a slotted spoon and place on paper towels to drain.  Lower the oven's temperature to 350 degrees.

Heat the remaining tablespoon of olive oil in a nonstick skillet over medium-high heat.  Add the onions.  Do not add any salt.  Sauté slowly until the onions caramelize nicely.  Lower the heat has needed so that the onions don't burn.  When most of the onions are browned and sweet, take off the heat and set aside.

Now construct the casserole:  pour the macaroni into the buttered casserole.  Spread one-half cup of cheese over the macaroni.  Place the hot dogs next.  Drizzle some barbecue sauce all over the hot dogs.  Next place the bacon pieces over the top, starting with the spots that are not covered with the hot dogs.  Then spread the onions evenly over the bacon.  Now drizzle more barbecue sauce over the onions, but don't use too much sauce.  You don't want the barbecue sauce to override the flavors of the other ingredients.  Finally, top the casserole with the remaining cheese, and put the dish in the oven for 25 minutes until the cheese is melted and the sauce is bubbly.  Serve by spooning straight down, so each portion includes the macaroni plus all of the delicious toppings.

Yup, it was good.  Really good.  Probably the New York hot dog that made the dish.  Next time I make it, though, I'm going to make my own cheese sauce for the macaroni.  Maybe even use some smoked cheese.  I'll let you know.