Cooking With Caitlin: Hot dog! 3 recipes inspired by Reds Opening Day and Findlay Market

CINCINNATI - With this offering, WCPO is pleased to welcome food blogger Caitlin MacEachen Steininger as a contributor. She has been tickling the food fancy of her family and friends since third grade. Check back each Monday for a new recipe!

After you soak up the sunshine at the Findlay Market Opening Day Parade , head straight to the market itself and take a quick spin through its signature shops and flavors.

Just about everything you need for a homemade celebration of our beloved Redlegs may be found in that Elder Street block in OTR; all the rest will be found in your own kitchen pantry.

Here we’ve gathered a trio of our tastiest hot dog designs inspired by the all-American order of this baseball day, taken to the next level with Findlay faves.

1. Get fired up! Start with Spanish chorizo from Kroeger + Sons, a perfectly crusty baguette from Blue Oven Bakery, an onion and pepper from Daisy Mae’s, and finish with a homemade gastrique:

Red Wine Vinegar Gastrique
1 Small Onion
1 Red Bell Pepper
2 Tbsp. Capers, drained
1/4 cup Raisins
1/2 cup Red Wine Vinegar
Salt + Pepper
Olive Oil
Fresh Parsley

Instructions:
1. Prep your ingredients: Thinly slice the onion and bell pepper. Drain the capers and soak the raisins in the vinegar.
2. In a sauté pan combine a couple tablespoons of olive oil, the onion, and bell pepper. Turn to medium-high heat and cook until the vegetables are tender and caramelized.
3. As the onion and pepper cook, grill the sausages and cut the baguettes into pieces as long as the links. Halve the hunks of bread, keeping a spine of crust intact.
4. Once the onions are golden brown, add the raisins, vinegar, and capers, and cook until the vinegar has reduced by half. Season to taste with salt and pepper and remove from the heat.
5. Assemble the sausages and bread, top with the hot gastrique, and finish with a healthy tear of fresh parsley leaves.

(For the gastrique): Prep Time: 10 Minutes Cook Time: 20 minutes Yields: 1-2 Cups

Tips + Tricks:
**The sweetness of the raisins, the bite of the vinegar, and the saltiness of the capers complement the heat of the chorizo; the parsley brightens the total experience.
**Save any leftovers of the gastrique to top a grilled steak, breast of chicken, or layer on a sandwich with a fatty, rich cheese.

2. Easy cheesy. Grab Irish Potato Sausage from Kroeger + Sons, Salted Rye from Blue Oven Bakery, a hunk of Sharp Cheddar from Silverglade’s, and finish this dog with sprouts and apples from Daisy Mae’s caramelized in your own kitchen:

Caramelized Sprouts + Apples
1 lb. Brussels Sprouts
1 Honey Crisp Apple
6 Tbsp. Butter
1/2 cup Apple Cider Vinegar
Salt + Pepper Instructions:

Instructions:
1. Prep your ingredients: Finely dice your apple. Thinly slice the sprouts, discarding the stems.
2. In a sauté pan combine the butter, apple, and sprouts. Turn to medium-high heat and cook until the sprouts and apples have caramelized and turned golden brown.
3. Add the apple cider vinegar and reduce by half. Season to taste with salt and pepper.
4. Grill the sausages and cut the bread into slices twice the width of the links. Halve each piece of bread, without cutting through completely, to create a fold for the sausage.
5. Assemble the sausage and bread, top with warm sprouts and apples, and finish with finely shredded cheddar cheese.

(For the sprouts and apples): Prep Time: 15 Minutes Cook Time: 15 Minutes Yields 1-2 Cups

3. That's got some zip! Back to Kroeger + Sons for their Bier Mett (made with Christian Moerlein beer). Grab the Ohio Grist Loaf from Blue Oven, a slab of goetta from Eckerlin Meats, some horseradish cheddar from Silverglade’s, and a bunch of green asparagus from Daisy Mae’s:

Instructions:
1. Prep: Blanch the asparagus in salted water. Crisp the goetta in a dry pan. Grill the sausage, topping the links with horseradish cheddar to melt just as they finish cooking. Slice the bread into pieces twice the width of the links; halve each piece of bread, without cutting through completely, to create a fold for the sausage.
2. Assemble the sausage and bread. Layer asparagus into each sandwich, and finish with crispy crumbles of goetta. 

You can find recipes, tips and ideas on the Cooking With Caitlin blog.

(All photos courtesy of Cooking With Caitlin)

And there's more (food!) on WCPO.com:

Print this article Back to Top

Comments

or Subscribe now so you can share your opinion! It’s only a penny for a month trial.