Not All Hot Dogs Are Equal
Chef Flay Shares Favorite Regional Recipes
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Play CBS Video Video Flay Gives Franks For Regions Americans will eat about 7 billion hot dogs this summer, but not all franks are created equal. Early Show master chef Bobby Flay shows you how to reflect regional tastes.
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(CBS/The Early Show)
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Special Report Succulent Summer Burgers, dogs, and those lush summer fruits and veggies. Here are some stories to whet your appetite for the season.
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Section Summer Hot tips for a cool summer: movies, books, destinations, food, fashion and more.
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News Tools Recipes Galore Searching for a new dish? Get cooking with recipes presented on "The Early Show"!
Cincinnati Cheese Coney
Serves: 4-8
8 hot dogs, grilled
8 hot dog buns
Ball Park mustard, such as French's or Bertman
Chili (recipe below)
1 cup finely grated mild cheddar cheese
Diced white onions
Method:
Place grilled hot dogs on buns. Spread bottom half of each bun with a tablespoon of the mustard. Top each hot dog with some of the hot chili, a few tablespoons of the cheese and onions.
Cincinnati Chili
2 tablespoons vegetable oil
1 lb ground chuck
1 large yellow onion, finely chopped
2 cloves garlic, finely chopped
2 tablespoons ancho chile powder
1 teaspoon allspice
1 teaspoon cinnamon
1 teaspoon cumin
1/2 teaspoon ground cloves
1 can (6-ounce) tomato paste
2 cups water
1-ounce unsweetened chocolate, chopped
2 bay leaves
2 tablespoon red wine vinegar
Salt and freshly ground black pepper
Method:
Heat oil in a medium saucepan over high heat. Add beef and cook until golden brown. Remove beef to a plate. Add onions and garlic to the pan and cook until soft. Add the spices and cook for 1 minute. Add the tomato paste and water and whisk until smooth. Return the meat to the pan, add the chocolate and bay leaves and bring to a boil, stirring often. Reduce heat to medium and let simmer for 1 hour, stirring often. Season with the salt, pepper and vinegar.
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