The day we went to DiMaggios
No hot dogs were on the menu
I looked at my brother
And suggested another
“Let’s try a different venue.”
But my father is much more loyal
“Let’s give this place a try.”
So we ordered food —
I don’t want to be rude —
But the tastelessness made me cry.
My favorite thing to order
Had been the Cooperstown
A dog topped with relish —
Really quite delish
With bacon sprinkled around
I went home on a quest to make one
And played with some recipes
Apple relish is yum
With bacon crumb
An American delicacy
When I served one to my father:
He said, “You need to take this down there –
The way this is done –
Hey- it’s a home run.
You’re a winner!” Now I’m going to share.
True story — our favorite restaurant in Cooperstown changed hands and they took our favorite menu items off the menu, so I worked to recreate “The Cooperstown Hot Dog” at home.
Here’s how to do it:
Apple relish recipe —
1/2 cup sugar
1/2 cup vinegar
1 tsp salt
1 tsp celery salt
Peel and slice apples. Slice onions and cut in half. Cook forever or a couple of hours. Add sugar and vinegar. Cook a little longer. Add seasoning. Cook some more.
I adjust the amount of sugar based on the variety of apple. I never add more than 1/2 cup, but sometimes I add less. Taste it while it’s cooking and make adjustments. This is a very forgiving recipe and you can’t really make it wrong.
Use a good quality hot dog. I usually use Nathan’s.
Use fresh rolls. Believe or not, old stale rolls just don’t cut it. Toast the rolls just a little on the grill.
Grate up some New York Cheddar cheese. Cook a few slices of bacon. Crumble them.
Cook the hot dogs on the grill.
When the hot dogs come off the grill, sprinkle some cheese on them so it melts. Top with apple relish. Sprinkle with bacon bits.
Note: the relish keeps well in the refrigerator and tastes even better about three days later.