5 Ingredients or Fewer

Dirt Water Dog

June  8, 2011
0 Ratings
  • Serves 4
Author Notes

Wha'choo lookin' at? Ah, the things we do for food52. The Dirt Water Dog is the epitome of New York City street food. It's been sitting there simmering in its bath of grayish water for days maybe on someone's cart on 6th Avenue. This is not your Papaya dog, which has a satisfying snap to it. And unlike the Chicago hot dog it's permissable (even desirable) to lay on the ketchup and bright yellow mustard. The only food that might be as typical of eating on the street in New York is pizza by the slice with its odd orange color, not to mention plenty of oregano and red pepper flake. But then you get into your falafels... Everything perfumed by the aroma of taxi and bus exhaust. Of course, we could venture in the direction of the Coney Island dog, which is unspeakable except as an object of horror. —pierino

What You'll Need
  • 4 all beef hot dogs, in natural casing (Hebrew National if available)
  • 4 hot dog buns
  • ketchup or chili sauce
  • yellow ball park style mustard
  1. Place the dogs in a shallow pan of simmering water. Go away for an hour or so, but check back from time to time to make sure the skins haven't burst. Don't think about using skinless dogs for this or they will likely decompose.
  2. If you want to be somewhat civilized warm up the buns.
  3. Lay on the condiments.
  4. How hard was that?

See what other Food52ers are saying.

  • Fran McGinty
    Fran McGinty
  • boulangere
Standup commis flâneur, and food historian. Pierino's background is in Italian and Spanish cooking but of late he's focused on frozen desserts. He is now finishing his cookbook, MALAVIDA! Can it get worse? Yes, it can. Visit the Malavida Brass Knuckle cooking page at Facebook and your posts are welcome there.

2 Reviews

Fran M. June 15, 2018
Where’s the sauerkraut?
boulangere June 8, 2011
Finally, someone who doesn't outlaw ketchup on a dog.