Baltimore Bologna Hot Dog - Video Recipe

What do you get when you combine Baloney with a Hot Dog? You may not want to know.

Well, I'll spill the beans, you get a Baltimore Bologna Hot Dog. Locals call it a Baltimore Hot Dog. That's right, it's a regular Hot Dog wrapped in fried baloney with a smear of mustard, all tucked into a bun. 

The local paper, The Baltimore Sun, goes into greasy detail about the origins a click away here (quickly copy and paste the article before the paywall pops up). Basically, it was during the 1920s Depression that baloney started showing up with a hot dog in a bun to add extra calories and was popularized in the 1940's at a local deli run by Nathan Ballow. 

When you visit Baltimore get a Baltimore Bologna Dog at Attman's Delicatessen. There is a fun video visit when you click here. One notable difference between theirs and mine is they use three slices of baloney per hot dog. I use only one slice of baloney per hot dog. It could be that their hot dogs are longer or the baloney slices very thin? For my Baltimore Bologna Dog I cooked one grocery store bologna slice and one hot dog - it was a perfect balance.

        Baltimore Bologna Hot Dog

The main requirement for the recipe is that the baloney (or bologna) and hot dog are fried together so the greasy meaty flavors mix. I usually steam my hot dogs, but for a Baltimore Baloney Hot Dog you gotta go with the fried version. 

I do find that nowadays baloney and hot dogs are much leaner, so I used a teaspoon of oil to prevent the baloney and hot dog from sticking to the frying pan.

One note on frying baloney. Sometimes a slice of baloney will bubble up during frying. I will make a half-inch slice into the middle and press the slice to contact with the hot pan and get an even surface grilling.

Rotate the hot dog while grilling. Both hot dog and baloney are precooked so all you are doing is heating them both up and adding a little char or browning.

I like to steam my Hot Dog Buns, but you can grill or serve them right out of the bag. Click here Click here to see how I steam Hot Dog Buns.

Thank god that baloney, hot dogs, and buns are still cheap. I find them at my local Dollar Tree for just over a buck apiece. Use any favorites you have locally.

I still get mustard, ketchup, and sweet pickle relish for the same prices. 

The combination of Bologna and a Hot Dog is a killer combination, literally. You don't want to eat these too often, but as a tasty gimmick, it works. 

The flavors complement each other as they are similar. Some meat purveyors call baloney a large sliced hot dog. I find that baloney has more seasoning flavors, especially if you compare hot dogs made with mild pork and poultry.

I made my Baltimore Balogna Dog topped with mustard, but I would add sweet pickle relish or even sauerkraut next time. And believe me, there will be a next time! 

Baltimore Bologna Hot Dog - VIDEO      Play it here. Video runs 1 minute, 54 seconds.

My YouTube video link for viewing or embedding, just click here. just click here. 

Ingredients

• Hot Dog - any type like beef, pork, poultry, or vegan.
• Baloney - any favorite type, thick or thin-sliced.
• Hot Dog Bun - I like to steam mine. Okay to grill or serve right from the bag.
• Mustard - okay to add any favorite Hot Dog toppings.
• Vegetable Oil - 1 teaspoon. Leaner hot dogs and baloney may need some oil to keep them from sticking to a frying pan.

Directions

Nothing to this recipe. A Baltimore Bologna Dog has fried baloney and a fried hot dog.

Add a little oil to a frying pan or grill. You can fry the hot dog whole or slice it down the middle. 

Baloney may fry quicker than a hot dog, so it's okay to start the hot dog first for a minute then fry the baloney.

Don't fry the baloney too long, only a minute or two, or it will dry out. You want a slight browning on at least one side. (No need to brown both sides, just present Baltimore Bologna Dog with the browned side showing.)

I make a small slice or two in the middle of the baloney. It may bubble up so a small slice will let the air out from under the baloney. Press down in the middle to get even browning. I like to slice in the middle, not on the outer edge, so the baloney stays perfectly round.

When the baloney and hot dog are lightly browned add them to a hot dog bun. 

I like mustard on my Baltimore Bologna Dog, and you can add any other condiments you like including chopped onion, chili, sauerkraut, cheese, and pickle relish.

Pineapple Salsa - Video Recipe

Pineapple is not only for a Thai or Chinese stir fry, it makes a great salsa, too. This refreshing salsa combines the best of two worlds, sweet pineapple from Hawaii and spicy jalapeño from Mexico. 

I've made all kinds of salsas from scratch, just click on any name to view: tangy Roasted Salsa Verde (tomatillo,) Red Chili (2 dried types - but same recipe,) Pico de Gallo, and Mango Salsa.

I use canned pineapple, but fresh is even better. My local Latin market carries them for less than a dollar per pound, and if you live in Hawaii, then you know where (and when) to get them for sure. 

Of all the canned fruit out there pineapple holds up the best while peaches are a close second. Canned pineapple retains some crunchy texture, and doesn't seem to lose any tart sweetness.

Canned pineapple comes crushed, in chunks, or rings. It's all good. Just make the pieces bite-sized. I prefer pineapple in its own juice. If you use pineapple in light syrup, the pineapple will be a little sweeter, that's all. This recipe does not use juice or syrup, save that for a smoothie or cocktail.

I also used fresh jalapeño, but you can use the jar type as well. They will have a little vinegar taste, but that's okay, just drain them first. I also remove the jalapeño seeds and the inside pith when fresh cut. 

The other ingredients come cheaply and are easy to get at my local Latin grocer. Cilantro is now carried by most markets these days. I used red onion, but you can use cheaper white or yellow onion.

For my last taco party I set out a bowl of Pineapple Salsa and regular Red Chili Salsa. Guess which one disappeared first - yep, it was the Pineapple Salsa. 

Of course, cheap Tortilla Chips are what I serve Pineapple Salsa with, but if you have a Latin Grocery then get them freshly made. They cost an extra buck or so, but for a special occasion, I would indulge.

The fruity salsa is good in tacos and in burritos. Pineapple Salsa is even a light accompaniment to grilled chicken and fish.

For a fresh take on traditional tomato-based or red chili salsas, give my Pineapple Salsa a taste. All it takes is a little veggie chopping...and sweet pineapple!

Pineapple Salsa - VIDEO        Play it here. The video runs for 1 minute, 43 seconds. 

To view or embed from YouTube, click here.

Ingredients

• Pineapple - 15-ounce canned pineapple chunks, drained. About 2 cups.
• Onion - 1/4 chopped or about 1/2 cup. I used a red/purple onion, but okay to use a white or yellow onion. Add as much onion as you like.
• Lime or Lemon juice - juice of 1/2 lime. Okay to add more lime juice to taste. 
• Cilantro - 2 tablespoons chopped. Okay to add more or less to taste.
• Jalapeño - 1/4 chopped, optional. I removed seeds and white inner veins or piths. Okay to use jalapeño from the jar. Play with the amount to reach your spice level.

Directions

Add drained pineapple chunks to a bowl. 

Chop the onion into small pieces. I used about a cup. You can add more or less onion to taste.

Chop enough cilantro leaves to fill 4 tablespoons or 1/4 cup. Okay to add more or less to taste.

Add cilantro and onion to the bowl of pineapple chunks.

Squeeze in the juice of 1/2 lime or lemon. Okay to use lime juice from the jar. Add more or less lime juice to taste. A good trick to get extra lime juice is to slice it in half, then microwave it for about 10-20 seconds until warm. This will release more juice.

Finally, add a little chopped jalapeño at a time to reach the desired spiciness.

Mix well and serve with tortilla chips or crackers, in a taco or burrito, as a tasty cool side dish, or a topping on grilled fish.

Hindsight

This recipe is easy to double or triple for more guests.

You can adjust the ingredients to suit your taste - add more pineapple or less jalapeño, more cilantro, or leave out the onion.

When handling jalapeño make sure not to touch your eyes or lips or you will get burned. Be sure to wash your hands with soap after working with a jalapeño. The oil from a jalapeño is very hot to delicate body parts!

I like to slice the jalapeño lengthwise to cut out the white pith and remove the seeds. Discard the stem. You will have a little spiciness from jalapeno flesh, but not as much as when adding the seeds.

I used about a quarter of a large jalapeño, or about a tablespoon when chopped. If you like your salsa hotter then add more chopped jalapeno. 

If you are unsure about how much spiciness you can take, just add a little chopped jalapeño at a time and mix, then try salsa.

Labor Day Grillin' - Holiday Recipes

Labor Day is a day of rest for us working nine-to-fivers, yeah right! Well, don't sweat it, I'll do the heavy lifting with a wheelbarrow full of tasty recipes for you to choose from. And this Penny Pinching Proletarian has all the photo-illustrated cooking instructions laid out for my visiting toilers, with some videos sprinkled in at no extra charge. Labor Day Weekend is made for cooking!

Smoking Pastrami

 For this final summer holiday here at the Institute of Penny-Pinching, I'm getting out the BBQ grill for a backyard blowout. So read on and click on any highlighted recipe name below, and you'll be directed to my original blog post recipe page of eats, illustrated with yummy photos.

Let's start with the main meat course. This Chintzy Hash Slinger cooks with chicken because it's the cheapest.

And dark meat is the best bargain. I can even get boneless and skinless chicken leg quarters on sale for around 99 cents per pound at my local Latin market. They also sell 10-pound bags of plain whole-leg quarters for less than a dollar per pound.

Use your favorite BBQ sauce for a traditional red, white, and blue backyard poultry cookout. I just season cheap chicken pieces with salt and pepper and slather on the BBQ sauce. Before serving, slice into the thickest part of the chicken piece to make sure the juices run clean - no pink or red is allowed!

Next to chicken, pork is one cheap protein and I like to smoke it. Smoking thick, meaty Country-style Pork Ribs are a favorite. I boil the ribs until tender (you can also wrap them in foil and oven-roast), then throw them on the grill for an hour of smoke. This is a tasty shortcut to traditional all-day smoking. My blog post shows you how to smoke pork ribs 2 ways.

If you like a rack of ribs, then watch my video below for an eyeful of deliciousness. The video recipe features Pork Spare Ribs, and I've used this recipe for Beef Ribs, too.

 

What helps drive this great nation's economic engine is our mosaic of industrious cultures, so why not get multiculti and try my recipe for a grilled Thai-style Chicken Satay with a Peanut Dipping Sauce.

The Japanese version of grilled Shish Kabobs is called Yakatori. And the Japanese like to grill it all, even chicken livers. If that is too pungent for you it's okay to substitute liver with cubes of firm fish like salmon or halibut, and chicken fillets. Everything tastes better when served on a skewer.

Chicken Satay - ready for the grill.

Los Angeles has a bustling Koreatown, and I have had the pleasure of trying a few Korean BBQ joints. Enter one and you are enveloped in smoke from the tabletop grills, loaded down with marinated beef and chicken. I have my own cheap$kate version of Korean BBQ you can make for your next backyard gathering.

It's all about the marinade that mainly consists of garlic, soy sauce, and brown sugar. It's a potent combination you should try out sometime. Just click here for my Korean-style BBQ Chicken recipe. The photo below shows cheap, grilled boneless and skinless, dark meat leg quarters.

If you are glued to the widescreen TV for a baseball game, then you can't go wrong with grilled tube steaks. Click here to see how I traditionally do them.

They are the easiest fast food to make, and you won't have to put in any overtime for my wiener vittles. I have a couple of unusual recipes I think you will enjoy. And it's easy enough to replace cheap hot dogs with your favorite specialty sausages - if you're the artisanal type.

I usually get my hot dogs with just relish and mustard, but sometimes I like to mix it up. Here in Los Angeles, we have a uniquely constructed wiener sold by entrepreneurial sidewalk vendors called the L.A. Street Dog.

It's a crazy quilt combination of sautéed onion and bell pepper that's strewn over a bacon-wrapped wiener, then topped with mayo, mustard, ketchup, and finally crowned with a spicy jalapeño!

You've never had a hot dog like this - it's the Roman candle of finger foods. In my video below, I grill the bacon-wrapped wiener on the stovetop, but it's even better sizzling on your BBQ grill.

 
Allow me to introduce you to a Currywurst, which is a sausage or hot dog that's grilled and topped with a spicy sauce consisting of ketchup, Worcestershire Sauce, cayenne pepper, and curry powder (dried cumin). This Berlin, Germany delicacy started just after WWII as street food for British and American soldiers stationed there. It sounds like a weird combination of ingredients, but it works and it's so easy to make, so give it a go - it makes a great appetizer served with toothpicks.

Currywurst

Another Eastern European entree is made with grilled Sausages, Sauerkraut, and Beer. Now, these are ingredients that work well together! Again, I cooked this dish on a stovetop, but you can cook the sausages over an open fire for extra charred flavor.

To add some veggie crunch, try my bastardized version of a Chicago Dog. I can't get Day-Glow green relish out here in LA so I tweaked the Windy City's fast food classic by adding some bright green chopped lettuce along with traditional sliced tomato. Hopefully, Chicago tough guys will give me a pass for tweaking this culinary bad boy. And check out my wacky video below, where my Chicago Dog is the video punchline.

 

Hamburger is a backyard grill favorite that almost every working stiff lusts over. And boy, do I have a meaty South of the Border spin with my Mexi-Turkey Burger.

It packs a lot of flavor with the main ingredient, Mexican chorizo, which has a deep-flavored red chile taste, spiced with paprika, Mexican oregano, and garlic powder. And you can use regular ground beef instead of poultry. Get out the salsa for my Mexi-Burger.

My fave grilled hamburger is slathered with barbecue sauce and has sautéed mushrooms and cheddar cheese. What's yours?

Attention all you breadwinners, I have the perfect meal between 2 buns, Smoked Pork Butt Sammies! For lovers of smoked pork, the following entree will have you asking for seconds and thirds. I like to smoke a whole pork shoulder (or butt) when I throw a Labor Day BBQ party.

If you have traveled the South, then you've run across BBQ Pulled Pork. Mainly served between buns and topped with BBQ sauce, this crowd-pleasing self-serve sandwich has it all: smoky, tender pork that's seasoned with a dry rub of sugar and spice.

Pulled Pork Dry Rub

Click on any photo to see larger.

Just set out a tub of Pulled Pork along with hamburger buns, BBQ sauce, sliced onion, pickles, and Coleslaw, and get out of the way as the line forms. I have an easy gas grill smoking method you can see in my video below.

 
Pork Carnitas are my favorite tacos. While not done on a BBQ grill, it's still one of my go-to backyard holiday foods, so I gotta give you the recipe gratis, no charge. You can always give it a quick smoke pass to kick it up a notch. It really is the perfect party food because you get to sit back and let your friends do all the work and build their own tacos. Go to the following blog post to see some tasty Homemade Salsas for your taco - or scoop up with tortilla chips.

Carnitas Taco

And pork is still cheap these days, especially when it comes on sale at my local Latin market. So you won't break the bank feeding your lovers of all things porcine.

I seldom cook with beef because it's just too darn expensive for this wage earner, but when I splurge, it's for steak. I just season it with salt and pepper, that's it. Believe it or not, 3-ounce thin-sliced steaks do show up at my local Dollar Tree stores from time to time.

Sometimes I'll finish a steak with a little BBQ sauce. But if you want to impress your guests, then try out my Carne Asada recipe. Ribeye (or any favorite tender cut) is marinated in cilantro, green onion, garlic, lime juice, and a little ground cumin. When it's hot off the grill, chop the meat for Carne Asada Tacos or a Warm Steak Salad.

Carne Asada Marinade

If you are smoking meat, get your hands greasy and throw on a slab of corned beef brisket for Homemade Pastrami. I always freeze 2 or 3 corned beef briskets when they are on sale during St. Patrick's Day week.

My  Easy Smoked Homemade Pastrami recipe is as tasty as any Jewish Deli version - so says everyone I've served it to, and you don't have to leave me a tip. I think it's because the smoky flavor is more intensely fresh off the grill than from a deli where the pastrami has been sitting in the cold case for a few days. Hey, don't take my word for it, give it a shot, and get ready for an assembly line of high fives sure to come your way!

 

Seafood and a BBQ grill go together. For Grilled Fish, you have to have a delicate touch as fish is easy to overcook. But it's done quickly so you won't smell too smokey slaving over the grill.

Grilling a whole fish is the easiest way to do it. Of course, your guest may have to work overtime to pick out fish bones, but all that effort will be worth it if you cook the fish my way.

I have a deep-fried Fish Taco recipe that's easily adapted for outdoor grilling. Just leave off the batter and grill the fish for a lighter and healthier pescado. Check out my recipe for all the details, including a cool Creme Topping.

A bag of tortilla chips and a light Seafood Ceviche made with budget fake crab is a chill appetizer to greet the guests with.

Seafood Ceviche

For my vegetarian friends working for a living, and who've got off the conveyor belt of meat, the following recipes are for you. My sister Denise has a fave veggie Eggplant Burger (and easy enough to BBQ instead of frying pan sauteing).

 Eggplant Burger

Portabella Mushroom Burger

A tasty meat substitution is an earthy Portabella Mushroom Burger that's topped with grilled bell pepper and cheese (or use a cheese substitute).

Roast a few ears of corn to serve with the veggie burgers or go a little further and make my Roasted Cream Corn.

It's all about the veggie sides when you have a BBQ patio party. You can simply drizzle a little olive oil and season any fave summer veggie to grill over the fire.

 Braised Romain Heart

Click on any recipe name to get my recipe details for Sweet Potatoes, Grilled Bell Peppers, Zucchini with Herbs, and Braised Romain Hearts (originally done inside, but easy enough to do outside).

You gotta have Potato or Macaroni Salads when you grill meat. I have a colorful Peanut Coleslaw made with red cabbage. But a regular Coleslaw is good enough for me, like in the video below.

My Mom recently dropped by the cheap$kate kitchen and set off a flavor bomb: Cajun Potato Salad. It was so good I had to make a video to share her recipe with you.

 
Get your guests started with light salads such as refreshing Watermelon, Mango, and Spinach; hearty Black Bean & Corn; an exotic, but simple, Korean-style Cucumber Salad; a tangy Cuban Salad, or luscious Pears & Spinach with Herb Cream.

 

Watermelon, Mango & Spinach Salad

If you are doing burgers, then you want fries to go with them, and my double-fried French Fries do the trick.

I like a pot of beans on the stove simmering while I'm grilling. Cook them the day before, and they taste even better the next. Be sure to set out a stack of bowls so your guests can help themselves. I like to have some grated cheese and minced onion on the side.

My New Orleans friend, Miss Patty, has a delish Vegetarian Red Beans recipe for you, and I have my own Beef & Bean Chili and Cuban Black Beans recipe.

There is nothing better at stoking appetites than walking past the kitchen and inhaling the savory perfume of seasoned slow-cooking legumes.

Every holiday has its produce specials, so be sure to check out your local grocery fliers for all the holiday deals.

Labor Day is almost here, and this Parsimonious Culinary Artisan put in 12 hours, 8 days a week, cranking out the recipes for your use, royalty, and tax-free.

So get to work and click on any recipe name listed above and get all my tasty recipe details - it's the easiest and tastiest job you'll have all year!