We’re not eating nearly as much beef as we used to. But that doesn’t mean we’ve given it up altogether. These days, when I do cook beef, I like it to really give it flavor. When I saw this recipe from Chef Brian Luscher I was intrigued by the spicy and sweet rub he’d invented for Flank steak, one of my favorite cuts because it starts out with great beefy flavor.
Chef Luscher owns a restaurant in Dallas TX called Luscher’s Red Hots (2653 Commerce St., Deep Ellum, Dallas Tel: 214 434 1006). I digress at this point because I found Chef Luscher’s menu intriguing. I don’t know whether I need to tell you but a Red Hot is a hot dog, generally hailing from Chicago. An all beef frankfurter, what stands out about a Chicago Red Hot is not necessarily the dog itself but what surrounds it: Stuffed into a poppy seed
bun, the hot dog is topped with yellow mustard,
chopped white onions, bright green sweet pickle relish, a dill pickle spear,
tomato slices or wedges, pickled sport peppers and a dash of celery salt.
You’ll note that all that’s missing is Ketchup.
In Chicago, there’s a strong belief that ketchup is an unacceptable
condiment for a hot dog. Apparently, many Chicago hot dog vendors do not even
offer ketchup. I note that on Chef
Luscher’s menu, there’s a line that reads “Ketchup’s over on the counter”. This breach of Chicago etiquette likely
prompted the tagline: “Taste Texas Chicago Style”. In Texas, I assume ketchup is
permissible. And while Chef Luscher put ketchup on his counters, he did not put
his Dry Rubbed Flank Steak on the menu. I cannot think why not.
|Chef Luscher's take on a Red Hot|