The Brooklyn/Los Angeles Dodgers: a storied franchise dating back seemingly forever, rivals to the Western half of the country, recently purchased by a basketball legened, who seemingly has a key to the United States Tresury's printing presses. And as is fitting of such a historic, anchor franchise (to quote Bud Selig), they have a signature dish, the Dodger Dog.
The Scouting Report
Presumably, the Dodgers sold hotdogs at their games before they move to L. A. from Brooklyn, but it wasn't until they moved that they started calling them Dodger Dogs. I haven't really been able to figure out why the Dodger dog has become such a long-standing tradition. As far as I can tell, it's just your normal hotdog, though it does seem to be a lot bigger than your average ball-park hotdog. Because of that, it kind of bores me from a creative standpoint. If there are any Dodger fans, or baseball fans in general that have been to Dodger Stadium, that could fill me in on anything I'm missing there, that would be great :-)
Thankfully for this article, however, the Dodgers introduce a varient on the traditional Dodger Dog in 2011. They called it the Doyer Dog, named after the Spanish pronunciation of Dodger. Instead of your normal ketchup, mustard, and relish, this hotdog has things like jalapeños, shredded cheese, diced tomatoes and onions, and, based off internet pictures, some sort of crumbled meat product that I'm going to call chorizo sausage, because that sounds delicious. Doesn't that sound much more fun than a basic, ten-inch hotdog with the normal toppings?
Fun fact, if you live in Southern California, you can actually buy the links that they use at the stadium at your local grocery store. Farmer John Sausages is the company that makes them for the Dodgers, and they actually sell them in the deli section of most grocery stores.
Makes four hotdogs
4 hotdog buns
Shredded Cheddar and Montery Jack cheese
Two sliced jalepeños
1/2 tomato, diced
1/2 onion diced
1/4 lb. chorizo sausage
Brown the chroizo in a skillet until thoroughly cooked. Drain and set aside. On the grill, over medium heat, grill the dogs until lightly marked and slightly swollen,a bout five to seven minutes. Place the dogs in the buns and top with any combination of the abouve toppings, or maybe add some of your own!
By consuming them, we absorb their strengths. It's just like cannibalism. Only with a lower chance of contracting a horrible brain disease. ~ Jim McLennan Join Blake, (imstillhungry95) and Patrick (Turambar) as we explore the food and drink of our opponents throughout the season. Find us on Facebook, email us at firstname.lastname@example.org, or check out our past articles!!