You’re damn right it is. We spent an unseemly amount of time crafting this baby (no regrets). We perfected the consistency of the sauce. We obsessed over that cheese. We toasted that bun.
Rest assured, when you bite into this you won’t just hear a faint whisper of “SKOL”; you’ll be eating a damn good dog.
Available exclusively at Uncle Franky’s Northeast and Fridley.
Make it myself
- Butter bun and toast face down on a hot griddle. Slice hot dog almost in half lengthwise. Cook hot dog cut side down on a hot griddle for about two minutes. Flip hot dog and cook the other side for about two minutes more.
- In a large skillet cook ground beef with salt and pepper, about seven minutes. Add the soup, frozen vegetables and the onion. Cook until heated through
- Place hot dog in toasted bun, top with hotdish, Cheez Whiz, deep-fried tater tots and ketchup.
- 1 hot dog bun
- 1 bun length beef hot dog
- ½ bag frozen green beans
- ½ bag frozen sweet corn
- 1 lb 85% lean ground beef
- 1 medium onion, chopped
- 1 can cream of chicken
- 1 can cream of mushroom
- ¼ tsp salt
- pepper to taste
- Cheese Whiz
- mini tater tots, deep fried
A DOG IS BORN
Remember Grape Gate? The uproar caused when the New York Times decided that representative Minnesotan-cuisine included something called Grape Salad? (We don’t recommend you Google it, unless you’re fond of uncontrollable dry-heaving.)
It appears the recipe was picked without consulting anyone who lived in Minnesota, had travelled to Minnesota, or could approximate its general location on an unlabeled map.
Fast-forward - We were recently at popular Minneapolis hot dog joint Uncle Franky’s enjoying good weather and slamming Chicago Dogs, Coney Island Dogs and the like. In between bites, we contemplated what made those dogs representative of their namesakes.
We looked to our (legitimate) culinary legacy for inspiration and headed for the kitchen. When the mist cleared, the MPLS Dog was born.