Brown Rice, Seaweed and a Dirty Hot Dog

Happy Birthday Bob Dylan
79 years young !

When searching for food that Bob Dylan likes it is hard to find. He is not the kind of music icon that writes a recipe book.

So to honor him I want to make a recipe for a line in “On the Road again“,
I asked for something to eat I’m hungry as a hog
So I get brown rice, seaweed and a dirty hot dog.

Display of Dirty Dog Sushi

I am thinking a Sushi, with brown rice which will be tough. wrapped in seaweed paper. There is a dish called dirty rice, which is a Cajun dish with all kinds of seasonings and garnish veg that give it a dark color.
What about making a dirty Cajun hot dog. How Dylanesque is that???

Hot Dogs in Dirty Water

However after googling Dirty Hot Dog I found a recipe for these Dirty Water Hot Dogs that are popular in New York with all the street vendors. It got it’s name from the water that the dogs sit in looks dark and dirty after hours of marinating, and new dogs just added to the same water.

How appropriate because Dylan cut his teeth with his singing in New York in the early 60’s, and spent a lot of time on the streets.

2 Qts. water
2 Tbs. red vinegar
1/8 Tsp. ground nutmeg
pinch ground cumin
Favorite hot dogs, not skinless!

Sabretts Onion Sauce

This is a knock off recipe but very good;

Large yellow onion, peeled and coarse sliced.
3 Tbs. cooking oil.
Pinch of Crushed red pepper and hot sauce to taste, optional.
1 Tbs. red vinegar
1/4 c. Tomatoe sauce or ketchup for sweeter version.

In covered 4 Qt saucepan, bring water to slight simmer, stirr in vinigar, cumin and nutmeg. Add up to two pack of dogs and cover for at least ten minutes. Enjoy with any toppings! For onion sauce, Heat oil and red papper in pan over medium heat, sautee onion 3 to 4 minutes, about half opaque. Reduce heat to just keep warm. Stir in vinegar and slowly add tomatoe to desired thickness. Serve dogs on warmed buns with warm onion sauce or kraut and any other toppings.

So now for turning the dirty dog into Sushi …..hmmmmm


Nori is the Japanese word for edible seaweed and in this case dried seaweed sheets that are used for Sushi. First eaten as a paste, Nori was then perfected in the 1700’s using Japanese paper making techniques. The industry itself was saved after all knowledge was lost in WW2 by a British lady scientist, whom a statue was erected in Japan she is called the “Mother of the Sea”. Read more here

First I cooked off the Short Grain Brown Rice and mixed it with a vinegar and sugar solution that was heated, and that gave it a nice sticky texture.

Dirty Dog Sushi, Ready to Roll

Then I made an onion sauce that is popular with the New York City hot dog vendors, cut the hot dog in half and mirrored it with dill pickle spears. Then I rolled it using a kitchen towel, brushing some water on the edge of the Nori so it would stick and hold the roll tight.

Layout, ingredients for Hot Dog Sushi

All the ingredients laid out.

I added a stick of Tillamook Cheddar to this roll

Korean Hot Dog Kimbap | HapaMama
Courtesy of Hapamama

Here is the vid of The song of Inspiration …..

Andalusian Pork Tenderloin with Green Olive Salad

Andalusian Pork Tenderloin with Olive Salad

At the Food History Cafe we proudly want to celebrate the complex cuisine of Spain. Andalusia is a a region in Southern Spain on the Mediterranean. It has had many influences that have all contributed to the colorful cookery that is diverse with spices, from cinnamon to saffron, and dishes for fish, foul, pork, rice, olives and tomatoes to name a few.

The influences come from Phonecians who planted olive trees, Muslims Moors that introduced irrigation and all kinds of spices, and Christians like Ferdinad, Isabella and Columbus that introduced the pig, tomatoes and potatoes. This dish celebrates the many influences of this culture.
You can read more about Andalusian cuisine in this article.

Pork Tenderloin Andalusian
2 pork tenderloins (3/4 pound each)

Spice Rub for Pork;
3 tablespoons olive oil
3 garlic cloves, minced
2 teaspoons paprika
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1/8 teaspoon cayenne pepper
1/8 teaspoon ground nutmeg

Green Olive Salad,
(Topping for Pork)
3/4 cup pimiento-stuffed olives, quartered
1/2 cup cherry tomatoes, quartered
1/4 cup chopped red onion
1-1/2 teaspoons capers, drained
1 tablespoon olive oil
1 tablespoon red wine vinegar
1 garlic clove, minced
5 pepperoncini’s sliced
2 tablespoons of chopped fresh parsley

Mix up the spice for the pork tenderloins

Rub the tenderloins with the spice

Sprinkle the olive oil and minced garlic on the pork and
coat well.

Marinate for a least a few hours or overnight.

Green Olive Salad

Combine all ingredients for olive salad

BBQ the Pork Tenderloin

Sprinkle the tenderloin with olive oil or non stick spray and bbq on medium heat till it reaches 150 degrees. This took me about 15 minutes but the time will vary . I turned it often to keep it from burning.

Let the pork rest for 15 minutes while you set the table. Then slice it about 1/4 inch pieces.

Serve extra Green Olive Salad on the side, we all loved a lot of it! We served Spanish Rice, and fresh Pea Shoots from the garden.

Beer Can Chicken

Beer Can Chicken doesn’t have a long history that I can find. The only one who claims to know is Steve Raichlen who appears on different cooking shows and wrote the BBQ bible.

The most important thing I have learned is it is not the beer. I’m not sure that the beer inside the can adds any flavor to the inside of the chicken but it doesn’t hurt. It is the standing up that I like best about this technique.
It gets good heat all the way around and a heck of a lot easier than setting up a rotisserie.

The technique I like is to make a paste with water, and flour or water, flour and oil, with your spice mix. Then you can brush it on.

Here is the recipe for this chicken here, that I call Brewmaster’s Chicken .

Eggs Ala Goldenrod

This is a recipe I thought would be fun for Easter, I found several articles in
newspapers around 1900 -1920 ,
Eggs Ala Goldenrod

It gets it’s name from the grating of the yolks over the creamed eggs. The finish looks like the small yellow delicate flowers of the Goldenrod plant. The recipes are simple white sauce with the whites of hard cooked eggs chopped into bite sized pieces, pour this sauce over, toast, muffin, biscuit or rice, and top with grated hard cooked egg whites. You can also press them through a sieve or ricer. Garnish with chopped parsley or a sprig.


This one is from the Marion County News, Hamilton Alabama, March 26, 1908

This one is from the Buffalo Courier, Feb 16, 1917
This suggests cutting the toast into points and
dipping it in water to soften a bit before putting
the sauce on it. Makes it tender enough to cut with a fork.
also it is pretty to put the toast points around the dish for garnish.

Ad found in the Buffalo Courier
Great deal !


I found this in a 1905 paper in Wilkes-Barre Pennsylvania

This one serves it over rice and surrounds it with a cooked spinach border. What you could do to make a nice presentation for company be it Breakfast,
Lunch or Dinner.

This is how easy the sauce is and how large to chop the whites.

Grating the yolks with a grater is simple and so pretty.

Maine Italian Sandwich

A true piece of Americana, is the Amato’s Italian Sandwich started at the turn of the 20th century in Portland, Maine and still going strong today.

Oddly enough it doesn’t contain the classic dry cured Italian meats but simply Boiled ham and white American cheese. It also isn’t on a crispy roll
But a soft french bread type roll. It has been said that it is not called Italian because of the ingredients as much as it is about the people that invented it, Giovani Amato and the people he sold it to, Italian dock workers in Portland, Maine.

The rest of the filling vegetables are sour pickle, tomato wedges, green pepper and olives, then a blend of olive and vegetable oil, then salt and pepper. That’s it.

Here is where I got the video from explaining a bit about the Maine Italian Sandwich

Italian Sandwich

This could also be be called a Hoagie, Sub Sandwich, Grinder,

Italian Sandwich

The Classic Italian Sub Sandwich that you would find in an Italian Deli, or specialty sub shop that advertises authentic Italian sandwiches has some basic similarities. You can trace the origins back to the early 1900’s, where it was developed to feed dock workers or other working men. Whether you call it a Sub, a Hoagie, a Grinder, a Hero, and advertised as Italian style, they all look very similar.

For more History of the Hoagie Sandwich

There are certain styles that remain popular and for certain reasons. I have talked to so many folks say that they remember the wonderful flavors of an Italian sub sandwich that had all those, salami type cold cut flavors and the Spices and crunch of the bread.

The Basic Flavors that make up the Italian Sandwich Flavor

The Cheese:
Provolone cheese, mild or smoked
Mozzarella cheese
These 2 choices I find excellent on an Italian sandwich.

The Meats:

you can mix and match, but here are the important categories
Salami, I divide into hard and soft

Genoa salami is a softer and milder salami,
Hard or Dry Salami’s are often less fatty but have a different texture and flavors than the Genoa. There are different styles and flavors and usually just called hard or dry Salami.

Ham, Capicolla or Coppa is a fattier ham made from the pork collar and seasoned with spice. You can also choose prociutto, or if you want a really milder choice, a deli ham or boiled ham is often popular.

Mortadella This is a Bologna type texture that is made with wine and spices and speckled with fatback.
You could also use a Bologna or Olive loaf

The Bread
Nice crust, just not too crispy. Large enough to hold the meats, and perhaps you want to pull some of the inside of the bread out so the meats stay in better and also a better proportion of meat to bread.

The Vegetables
Sliced Tomato
Sliced onions or strips. A popular way is to thin slice purple onion and soak in water for 15 min or so to remove part of the sting. You can also pickle the onions.
Lettuce. Most favored is Iceberg and shredded.

Pickle chips
Giardinera, or a relish called hot Giardinera

Olive oil
Red wine vinegar or Balsamic Vinegar
Oregano or Italian Seasoning
Salt and Pepper

The Construction
Here are some video’s on making a sub Sandwich

Here is a video from Sam’s Sub Shop in Pennsylvania

Sam’s Sub Shop

An Italian Sandwich made by the Chef from Bon Apetit Magazine

I liked this video, just by a home guy. He makes his own Italian dressing with garlic.

Uncle Wiggily’s Carrot Cake

I had fun researching the history of The Carrot Cake. The idea has been around for ages and ironically the popularity of carrots and ways to eat carrots other than as a side or in salads came about in a most unusual way.
Read more about The History of Carrot Cake here…….

Uncle Wiggily Longears is the main character of a series of children’s stories by American author Howard R. Garis This cake has nothing to do with Uncle Wiggily except the character often referred to carrot and lettuce cakes. I made this for my step daughter Traci and I thought she would love to have this called Uncle Wiggily’s Carrot Cake.

The Carrot Cake
2 1/2 cups (325g.) all purpose flour
1 1/2 teaspoons baking soda
1 1/4 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon nutmeg
1/2 teaspoon salt
2 cups (400g) brown sugar
4 large eggs
2 sticks butter melted
1 teaspoon vanilla extract
2 cups (180g) grated (small pieces) carrots (do not use packaged pre-shredded carrots they are too dry)
3/4 cup (92 g) chopped pecans
1 (8oz.) can crushed pineapple, put in a strainer and let the liquid drain off….I press with a fork to remove more liquid.

1 cup raisins
1 cup coconut

Cream Cheese Frosting

8 ounces cream cheese, softened
1/2 cup (1 stick or 113g) salted butter
1 tsp. vanilla extract
4 cups (512g) confectioners sugar

Heat the oven to 350°F.

1. Prepare 3 7-inch round cake pans. Butter pans generously or spray with baking spray, I like to put a wax paper or a commercial cake circle down for insurance. Especially if it’s not the newest pan.

2. Beat the sugar, butter, vanilla, and eggs in mixer until it is a light yellow, about 3 minutes. (If you have no mixer use a whip and blend well.)

3. In a separate bowl sift together flour, cinnamon, nutmeg, gonger, baking soda, baking powder, and salt. (Double sifting is recommended)

4. With the mixer on low speed, slowly and gently add in the dry ingredients. Mix until JUST combined. (Hey if you don’t have a mixer, just mix it by hand. )

5. Blend in the carrots, 1/2 cup pecans, pineapple, also the raisins and coconut if desired. (we left those out as the birthday girl didn’t want them.)

6. Divide the cake batter evenly in the pans and bake for 50 -60 min. until a toothpick comes out clean, and the cake is springy to the touch. Cool the cakes for 20 minutes while you construct the frosting.

7. Place softened (but not melted) butter, cream cheese, the vanilla and whip smooth with a hand or stand mixer, or just with a hand whip, until nice and smooth.

8. Add the sugar 1 cup at a time until fully incorporated.

8. Divide the frosting into 3 parts visually. Frost the first layer bringing the frosting to the edges so you have a nice thickness all the way to the edge, because we aren’t frosting the sides of the cake and it will look funny if there are empty spaces on the edge of the cake.

9. Top with a sprinkling of the remaining nuts for garnish.

General Tso’s Chicken

2 lbs Chicken Breast
1/ 2 cup Soy Sauce
3 tablespoons Cornstarch
2 egg whites

2 cups Chicken Stock
1/3 cup Hoison Sauce
1/3 cup low sodium Soy Sauce
1/4 cup Brown Sugar
1/4 cup Rice Wine Vinegar
2 teaspoons Sirachia Sauce

1 tablespoon minced garlc
1 tablespoon ginger
2 tablespoons olive oil

1/2 cup cornstarch
2 tablepoons sesame seeds

Garnish: 3 green onions sliced


1. Cut chicken into small 1/2 inch pieces
2. Add the soy sauce, rice wine vinegar, egg white and cornstarch , set aside to marinate.

3 Assemble ingredients for the sauce.

4. Heat oil on medium heat in wok or large skillet. Fry the ginger and garlic till you can smell the nice aroma.

5. Add the ingredients for the sauce and bring to a simmer. Cook until thickened. Reserve for later , clean pan for chicken.

6.Heat wok or large skillet again and add 1/4 cup oil to medium.

7. Add 1/2 cup cornstarch and a tablespoon of sesame seed in a pan. Bread about 12 pieces lightly in the mix to coat.

Add carefully about 8 pieces of chicken at a time in the skillet and cook turning when needed till done. Reserve chicken to a container.

Repeat with remaining chicken then coat with the sauce just enough to moisten well. Serve remaining sauce on side.

The traditional side to serve with General Tso’s is Broccoli florets and steamed rice. However I served this with stir fried vegetables.

Cottonseed Flour Recipes

To Help market Cottonseed Flour the Golden Rod company use to have recipe contests. The winner of one of these was Golden Rod Oatmeal Cookies, recipe is in this old advertisement.

Believe it or not Cottonseed use to be a viable source of flour which had no gluten but it had more protein and fat compared to wheat flour. During the first world war there were shortages all over so this was seen as a viable option , perhaps to keep your flour for bread and cakes and biscuits you could use cottonseed flour.

I can find cottonseed flour and cottonseed meal online for sale but it looks as if it is mostly used for fertilizer.

More information about Cottonseed Flour at the Old Foodies Blog

Cool but Gross Halloween Recipes

These are just fun

Brains on the Half Skull

2 med Potatoes

8 oz Thin Spaghetti

14 oz Spaghetti sauce

Preheat the oven to 400 degrees. Wash the potatoes and cut them in half crosswise. Place the potatoes cut side up on a baking pan and bake for 40 minutes. While the potatoes bake, prepare the spaghetti in a medium sized pot according to the directions on the package. Then carefully drain the cooked spaghetti in a colander over the sink. A few minutes before the potatoes are ready, begin to heat the sauce (blood) in a small pot. Remove the potatoes from the oven, and scoop out

the insides of the potatoes. You won’t need the insides for this recipe, the empty shells will serve as the skulls. When the sauce begins to boil, remove it from the heat and combine it with the cooked spaghetti to make brains. Put a scoop of bloody brains in each skull.

Cat Litter Casserole

1 c Bisquick

1 c Shredded Cheddar cheese

1 lb Ground beef, turkey or pork



2 c Long grain rice

3 3/4 c Water

2 ts Salt

2 tb Butter or margarine


lg Mixing bowl

Rectangular baking pan

Deep saucepan with lid


Paper towels

lg Spoon

Stainless steel pooper scooper

To make dumps: With an adult’s help, preheat the oven to 350 degrees F. Using clean hands, mix together the dump ingredients in a large bowl. Mold pieces of this mixture into various size/shape dumps.

Place so they don’t touch each other in an ungreased baking pan. Use two if they don’t all fit. With an adult’s help, bake the dumps for about 20 minutes or until they are all brown, firm and slightly crusty. While the meat cooks, put all four litter ingredients into a large saucepan. Then, with an adult’s help, heat on high until the water comes to a boil. Stir, turn heat to low and cover the pan. Simmer without lifting the cover for fourteen minutes. With an adult’s help, remove the saucepan from the stove and carefully (to avoid having your face

melted away by the steam), lift off the cover. Break apart, or “fluff” the rice with a fork and set pan aside. When dumps are done, carefully transfer them onto paper towels to drain. Spoon the rice and dumps into the now empty baking pan, leaving some dumps partially uncovered, the way Kitty does when he/she is in a hurry. Serves 8-10 litterbox lovers. Use pooper scooper to serve

Boogers On A Stick

1 jar cheeze whiz – 8 oz.

green food coloring

25 pretzel sticks

waxed paper

1 long handled spoon


Melt the cheeze whiz in the microwave or on top of the stove, according to directions on the jar. Allow the cheese to cool slightly in the jar. Using a long handled spoon, carefully stir about three drops of green food coloring into the warm cheese, using just enough to turn the cheese a delicate snot green. To form boogers: Dip and twist the tip of each pretzel stick into the cheese, lift out, wait twenty seconds, then dip again. When cheese lumps reach an appealingly boogerish size, set pretzels, booger down, onto a sheet of waxed paper. Allow finished boogers on a stick to cool at room temperature for ten minutes or until cheese is firm. Gently pull boogers off waxed paper and arrange on a serving platter. Serves 5 to 6 booger buddies.

Dead Ringer Cookies

The following is an urban legend but who knows there maybe some truth to it. They did make a coffin with a bell ringing device just in case they woke up. However this makes a nice story to take to a Halloween party.

If you are going to a Halloween party and need a last minute treat, how about making something with a real bit of goulish history behind them. Something that will give a chill when you tell them the history associated with these cookies.

England Buried Folks Alive…………………….

England is old and small and they started running out of places to burypeople. So, they would dig up coffins and would take their bones to a house and reuse the grave. When reopening these coffins, one out of 25 coffins were found to have scratch marks on the inside and they realized
they had been burying people alive.

So they thought they would tie astring on their wrist and lead it through the coffin and up through the round and tie it to a bell. Someone would have to sit out in the
graveyard all night (the “graveyard shift”) to listen for the bell, thus, someone could be “saved by the bell,” or was considered a “dead ringer.”

The Recipe 

1 cups butter, softened
1 1/2 cups white sugar
2 eggs
2 teaspoons vanilla extract
3 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
Flavorings and color, such as Licorice extract and black food coloring.

1 Cream butter and sugar. Add eggs and flavorings and mix well. Stir flour, baking powder and salt together. Add to batter and mix well.
2 CHILL 3-4 hours or overnight before using.
3 Roll cookies out approximately 1/4 inch thick and insert toothpick into the top of the cookie this is so you can tie a string to it.
4 Bake cookies at 350 degrees F (175 degrees C) for 8-10 minutes. This dough keeps well in a covered container in the regrigerator for a couple of weeks.
5 Tie a String through each cookie and make a loop at the other end to put on your finger.Then people can walk around with the cookie and say they just came from the grave, they were buried alive rang the bell and someone opened up the coffin and let you out.
You can also say that you are going to a grave site as they are going to bury someone and you have to tie a bell to the supposed corpse in case he comes alive after being buried.

Chicken Pox Pancakes


Pancake mix


Powdered sugar



Cutting board

Mixing bowl

lg Flat skillet



With an adult’s help, chop the berries into small chunks, allowing one or two per pancake face. Set aside. With an adult’s help, prepare the pancake mix according to package directions. When the pancakes are done, place each serving in a stack on a separate plate. For every two stacks of pancakes, you need to peel one banana. Carefully slice off the two ends and put one on top of each stack for a nose. Then cut two thin slices from each end for eyes. Then cut banana in half for a long curved mouth. Arrange the strawberry chunk chicken pox all around each face. Use clean fingers to drop a pinch of powdered sugar on each pox for a tasty bit of pus. Serves as many little polka dotted people as your heart desires.