{"id":3661,"date":"2020-08-08T09:07:30","date_gmt":"2020-08-08T13:07:30","guid":{"rendered":"http:\/\/tchakayiti.com\/home\/?p=3661"},"modified":"2022-10-11T21:51:12","modified_gmt":"2022-10-12T01:51:12","slug":"hot-dogs-burgers-fries","status":"publish","type":"post","link":"https:\/\/tchakayiti.com\/home\/hot-dogs-burgers-fries\/","title":{"rendered":"Hot dogs, burgers, & fries \u2026"},"content":{"rendered":"

I don\u2019t pretend to reinvent these world renown staples, especially not burgers. Endless chefs from different corners of the world can prepare a meaner\u00a0 burger than I ever could. Plus, I live in a household that believes a burger should remain a burger.\u00a0<\/span><\/p>\n

My family\u2019s idea of a burger remains traditional\u00a0<\/span><\/h2>\n

It should consist of a burger bun, a well-seasoned beef patty, lettuce, tomato, onions, mayo, mustard, ketchup, and the occasional pickles. Nothing more, nothing less. And definitely no beef substitute. A burger should neither be spicy nor sweet. According to them, at least. If I were to listen to them, I probably would never explore altering burgers. But, I simply don\u2019t. And that\u2019s how the burger below came to life. \"Pineapple<\/span><\/p>\n

I served them pineapple glazed burgers with mango ketchup & mashed breadfruit fries<\/span><\/h2>\n

In doing so, I was giving in to a craving for bright and sweet summer flavors. This longing translated into incorporating pineapple and mango to the mix with hints of rum and piment bouc. I could have gone for the usual grilled pineapple slices, of course. But, truthfully, that cooking method doesn\u2019t excite me.<\/span><\/p>\n

Instead, I used the boozy pineapple glaze I prepared last year for <\/span>my pineapple chicken kabobs<\/a><\/span>, and my own take on <\/span>Chili Pepper Madness’<\/span> pineapple-<\/a>mango ketchup.\u00a0 Paired with a juicy and well-marinated patty, this burger conquered the adventurous palates at my table.<\/span><\/p>\n

I served my burgers alongside soft pillowy veritab fries \"These<\/span><\/h2>\n

Our traditional breadfruit\u00a0 fries tend to be too crunchy for my taste. Instead of just deep frying the raw vegetable, I cooked and mashed it first using the same <\/span>breadfruit dough from my waffles and cod pies<\/span><\/a>. When rolling out my dough, I kept it thick so as to obtain squared sticks that resemble thick-cut potato fries.\u00a0<\/span><\/p>\n

HOT DOGS<\/span><\/h2>\n

As far as hot dogs are concerned, my family shows more <\/span>open-mindedness<\/span>.\u00a0<\/span><\/h3>\n

To them, the essence of a good hot dog lies in the sausage. And I feel the same way. It<\/span>\u2019s <\/span>all in the beef.\u00a0 Though I welcome meat variations in burgers, when it comes to hot dogs I don\u2019t negotiate my juicy beef franks.\u00a0<\/span><\/p>\n

\"\"<\/p>\n

While they do\u00a0 remain slightly traditional in their choices, my family members agree that hot dogs toppings can vary slightly according to one\u2019s palate. They, thus, welcomed my introducing them to pickled shallots, a bright and fresh cucumber slaw and revisited condiments.<\/span><\/p>\n

I complemented our hot dogs with homemade sweet molasses mustard and a garlic lime mayo<\/span><\/h2>\n

Sweet molasses mustard\u00a0<\/span><\/h3>\n

Adapting honey mustard, I mixed yellow mustard with gros sirop, as we call molasses here, and a sprinkle of pepper. Everyone loved that mixture. I typically cannot eat hot dogs without a mustard and ketchup duo. But this time, surprisingly, my palate only asked for the sweet molasses mustard.\u00a0<\/span><\/p>\n

Garlic Lime Mayo\"Garlic<\/span><\/h3>\n

This mayo sauce, which resembles an aioli,\u00a0 paired well with both the shallots and salsa. I don\u2019t call it aioli because I follow no directions when preparing it. I simply mix mayo, lime juice, garlic seasoned with pepper, piment bouc, paprika or chili depending on the day.\u00a0<\/span><\/p>\n

Naturally, I had to serve fries with my hot dogs\"Julienne<\/span><\/h2>\n

I opted for shoestring yuca fries\u00a0<\/span><\/h3>\n

Again, straying from traditional cuts and cooking methods, I mandoline sliced my yuca in julienne instead of cutting it into sticks. This allowed the fries to become a hot dog topping for some extra crunch.\u00a0<\/span><\/p>\n

As you can see, I did not\u00a0 actually reinvent these world renown staples. I simply tweaked my toppings and condiments according to my taste. I leave it up to the pros to revisit the patties and sausages. For now at least.\u00a0<\/span><\/p>\n

<\/div>
\n
\"Pineapple<\/div>\n<\/div>\n

Toppings for hot dogs, burgers & fries...<\/h2>\n
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Today\u2019s recipes don\u2019t include proportions on purpose. These sauces taste better when you adapt them to your taste. Feel free to adjust them as you see fit.<\/div>\n
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\n\t<\/path><\/g><\/g><\/g><\/svg><\/span> Print Recipe<\/a>\n\t<\/path><\/g><\/g><\/svg><\/span> Pin Recipe<\/a>\n \n<\/div>\n
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Ingredients
<\/div>  <\/h3>

For the molasses mustard<\/h4>
  • Yellow Mustard<\/span><\/li>
  • Molasses<\/span><\/li>
  • Pepper<\/span><\/li><\/ul><\/div>

    For the spicy lime mayo<\/h4>
    • 3<\/span> tbsp<\/span> mayo<\/span><\/li>
    • Juice of 2 limes<\/span><\/li>
    • 3<\/span> heads of garlic finely chopped<\/span><\/li>
    • Salt<\/span><\/li>
    • Pepper<\/span><\/li>
    • Paprika<\/span><\/li>
    • Cayenne<\/span><\/li>
    • Chili<\/span><\/li>
    • Piment bouc chopped<\/span><\/li><\/ul><\/div>

      For the breadfruit fries<\/h4>
      • 1<\/span> veritab<\/span> breadfruit<\/span><\/li>
      • 2<\/span> tbsp<\/span> of salt<\/span><\/li>
      • Water<\/span><\/li>
      • Oil for frying<\/span><\/li><\/ul><\/div>

        For the cucumber salsa<\/h4>
        • 1<\/span> cucumber cut in julienne<\/span><\/li>
        • 1<\/span> carrot cut in julienne<\/span><\/li>
        • Piment bouc chopped<\/span><\/li>
        • Lime juice<\/span> to taste<\/span><\/li>
        • Salt & Pepper<\/span> to taste<\/span><\/li>
        • Olive Oil<\/span> to taste<\/span><\/li><\/ul><\/div>

          For the yuca fries<\/h4>
          • 1<\/span> yuca<\/span><\/li>
          • Salt<\/span><\/li>
          • Oil for frying<\/span><\/li><\/ul><\/div><\/div>\n

            Instructions
            <\/div> <\/h3>

            For the molasses mustard<\/h4>
            • Mix the ingredients and set aside<\/div><\/li>
            • For the spicy lime mayo<\/div><\/li>
            • Mix the ingredients and set aside<\/div><\/li><\/ul><\/div>

              For the cucumber salsa<\/h4>
              • Mix the ingredients and cool in the fridge for at least 30 minutes<\/div><\/li><\/ul><\/div>

                For the breadfruit fries<\/h4>
                • Wash the breadfruit and cut it in half<\/div><\/li>
                • Place the pieces in a saucepan and cover completely with water<\/div><\/li>
                • Add salt and cook thoroughly<\/div><\/li>
                • Let the fruit cool and remove the peel<\/div><\/li>
                • Mash the breadfruit and form a dough ball<\/div><\/li>
                • Cut into thick sticks<\/div><\/li>
                • Deep fry in hot oil until golden<\/div><\/li><\/ul><\/div>

                  For the yuca fries<\/h4>
                  • Wash and peel the yuca<\/div><\/li>
                  • Using a mandoline slicer, cut it in julienne into tin strips<\/div><\/li>
                  • Fry in hot oil until golden<\/div><\/li>
                  • Drain and season with salt<\/div><\/li><\/ul><\/div><\/div>\n\n\n\n
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                    <\/div><\/path><\/g><\/g><\/svg><\/span>
                    <\/div><\/div>\n\n
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                    <\/h2>\n","protected":false},"excerpt":{"rendered":"

                    I don\u2019t pretend to reinvent these world renown staples, especially not burgers. Endless chefs from different corners of the world can prepare a meaner\u00a0 burger than I ever could. Plus, I live in a household that believes a burger should remain a burger.\u00a0 My family\u2019s idea of a burger remains traditional\u00a0 It should consist of a burger bun, a well-seasoned beef patty, lettuce, tomato, onions, mayo, mustard, ketchup, and the occasional pickles. Nothing more, nothing less. And definitely no beef substitute. A burger should neither be spicy nor sweet. According to them, at least. If I were to listen to them, I probably would never explore altering burgers. But, I simply don\u2019t. And that\u2019s how the burger below came to life. I served them pineapple glazed burgers with mango ketchup & mashed breadfruit fries In doing so, I was giving in to a craving for bright and sweet summer flavors. This longing translated into incorporating pineapple and mango to the mix with hints of rum and piment bouc. I could have gone for the usual grilled pineapple slices, of course. But, truthfully, that cooking method doesn\u2019t excite me. Instead, I used the boozy pineapple glaze I prepared last year for my pineapple chicken kabobs, and my own take on Chili Pepper Madness’ pineapple-mango ketchup.\u00a0 Paired with a juicy and well-marinated patty, this burger conquered the adventurous palates at my table. I served my burgers alongside soft pillowy veritab fries Our traditional breadfruit\u00a0 fries tend to be too crunchy for my taste. Instead of just deep frying the raw vegetable, I cooked and mashed it first using the same breadfruit dough from my waffles and cod pies. When rolling out my dough, I kept it thick so as to obtain squared sticks that resemble thick-cut potato fries.\u00a0 HOT DOGS As far as hot dogs are concerned, my family shows more open-mindedness.\u00a0 To them, the essence of a good hot dog lies in the sausage. And I feel the same way. It\u2019s all in the beef.\u00a0 Though I welcome meat variations in burgers, when it comes to hot dogs I don\u2019t negotiate my juicy beef franks.\u00a0 While they do\u00a0 remain slightly traditional in their choices, my family members agree that hot dogs toppings can vary slightly according to one\u2019s palate. They, thus, welcomed my introducing them to pickled shallots, a bright and fresh cucumber slaw and revisited condiments. I complemented our hot dogs with homemade sweet molasses mustard and a garlic lime mayo Sweet molasses mustard\u00a0 Adapting honey mustard, I mixed yellow mustard with gros sirop, as we call molasses here, and a sprinkle of pepper. Everyone loved that mixture. I typically cannot eat hot dogs without a mustard and ketchup duo. But this time, surprisingly, my palate only asked for the sweet molasses mustard.\u00a0 Garlic Lime Mayo This mayo sauce, which resembles an aioli,\u00a0 paired well with both the shallots and salsa. I don\u2019t call it aioli because I follow no directions when preparing it. I simply mix mayo, lime juice, garlic seasoned with pepper, piment bouc, paprika or chili depending on the day.\u00a0 Naturally, I had to serve fries with my hot dogs I opted for shoestring yuca fries\u00a0 Again, straying from traditional cuts and cooking methods, I mandoline sliced my yuca in julienne instead of cutting it into sticks. This allowed the fries to become a hot dog topping for some extra crunch.\u00a0 As you can see, I did not\u00a0 actually reinvent these world renown staples. I simply tweaked my toppings and condiments according to my taste. I leave it up to the pros to revisit the patties and sausages. For now at least.\u00a0 Today\u2019s recipes don\u2019t include proportions on purpose. These sauces taste better when you adapt them to your taste. Feel free to adjust them as you see fit.<\/p>\n","protected":false},"author":1,"featured_media":3666,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","spay_email":"","footnotes":"","jetpack_publicize_message":"Hot dogs, burgers, & fries with a summer Caribbean twist"},"categories":[56,4],"tags":[],"class_list":["post-3661","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-idea-casserole","category-recipes"],"yoast_head":"\nHot dogs, burgers, and fries with a Haitian twist | Tchakayiti<\/title>\n<meta name=\"description\" content=\"Pineapple glazes burgers with ketchup, molasses mayo...discover how I revisited burgers, hot dogs and fries to bring a summer Caribbean twist.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/tchakayiti.com\/home\/hot-dogs-burgers-fries\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Hot dogs, burgers, and fries with a Haitian twist | Tchakayiti\" \/>\n<meta property=\"og:description\" content=\"Pineapple glazes burgers with ketchup, molasses mayo...discover how I revisited burgers, hot dogs and fries to bring a summer Caribbean twist.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/tchakayiti.com\/home\/hot-dogs-burgers-fries\/\" \/>\n<meta property=\"og:site_name\" content=\"Tchakayiti - 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