Green Dogs

Moat of the food I make is pretty straightforward. Sometimes, though, there's stuff in the house I might experiment with. Just to see if some flavors or textures might work. Like today, for example. 

We've got Hebrew National hot dogs in the freezer, that I've been thinking about for days. I really like hot dogs. And Hebrew National are just the best dogs. No, seriously, I have non-Jewish friends who agree with me and swear by them. For lunch, I boiled a pair (ran out of propane last night, no grill today).

Interestingly, we've got spinach in the fridge. I took a couple of ateamer bags (plain spinach, which we just weren't interested in) and I thawed them. They were in my eggs the other day... but today a fried some up in a pan, adding garlic powder, becausethe flavors work. .

Potato buns (non dairy, Incidentally) with some yellow mustard at the bottom. Laid in the dogs, and topped them with the garlic spinach, then some pickled relish.on top of that.

There you go, my green dogs! Obviously those hot dogs have that satisfying snap to them. Having that nicely "pan fried" layer of spinach added a groovy texture, a subtle flavor, and the added bold sweetness of the garlic mixed nicely with that familiar hot dog flavor. 

That relish on top, with both sweetness and acid had a cool juxtaposition against the bottom layering of the mustard and its vinegar-driven acidic tang. Fantastic for an interesting and delicious lunch.

And, hey, technically it was all kosher!