Tag Archives: Wickle’s Pickles

Patty Melt on Dark Rye

Patty Melt on Dark Rye

  • Servings: 2
  • Difficulty: easy
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Patty Melt on Dark Rye
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This is my second patty melt post. The first I used Gina and Pat Neely’s recipe from their most recent cookbook. Love me some Gina. I remember liking it quite a bit so I thought I would try it again and maybe try a new sauce. Not sure where patty melts came from and why they are not called a hamburger but “real” diner patty melts must have four things; beef patty, rye bread, swiss cheese and caramelized onions.

For my burgers, I can really go any direction on sauces…mayo, mustard or ketchup. Probably Mayo and mustard edge out ketchup. So I wanted to make the typical secret sauces that are basically thousand island dressing. I backed off ketchup and added a few non-traditional ingredients for some tang and zip. It turned out okay probably not as good as the Neely version. I went with dark rye and in the future switch back to the lighter rye.

Ingredients (2):
3/4 lbs Grass Fed Ground beef (85-90%)
Rye Bread
4 tsp of Dukes Mayo
Swiss Cheese
Cheddar cheese
1 tsp of Worcestershire Sauce
Season Salt and Pepper
1 Red onion

Sauce
2 tbs of Dukes Mayo
1 tbs Stone Ground Mustard
1 tbs Ketchup
splash of soy
splash of Tabasco
splash of Sriracha
3 spoons of Wickles Pickles relish (2 for you and 1 for the sauce)

Directions:
1. The onions will take 20 minutes to caramelize so start by cutting the onion in strips. In a medium non stick pan on medium heat with a splash of oil, cook these for 20 minutes until dark and sweet like below. One tip is to continue to add a little water to keep them from burning. Just splash it every 3 minutes. IMG_9545

2. Mix up your sauce. You can use whatever floats your boat. I was just screwing around and whipped this one up. Basically Thousand Island or everyone’s secret sauce. The Soy, Tabasco and Sriracha are the outliers. Mix and put into fridge.

3. Form your patties into the shape of your bread and make it a little bigger to allow for shrinkage. To the beef I seasoned with “season salt”, black pepper and about 2 tsp of Ketchup and a splash of Worcestershire.

4. Let’s make some patty melts. Your onions are cooked and cooling. You get a large cast iron skillet on medium heat with a splash of oil. Cook your patties to medium rare and pull them out of the pan and let them rest with the onions.

5. Wipe that pan and put it back on the fire. Lower the temp to medium low. Now I learned this tip from Bon Appetit. Instead of buttering your bread you spread about a 1 tsp of Dukes Mayo on the outside (grill side down). Build your melt in the pan by adding the bread, swiss, patty, onions, cheddar and then spread your sauce on the bread and top it. IMG_9549

Put a heavy object on the patty melts to get them hot and crusty on the outside.
Upon the flip, remove the heavy object and stripe the top of the bread with mayo and then flip.
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Cut and serve.
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Cheddar Brat Dog Wickles Kraut

Cheddar Brat Dog Wickles Kraut
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I mentioned this early this week in a post about watching football and eating bad food. Jill always request that I whip up my nachos or my hot dogs. We went with the Cheddar and Beer Brat given the Packers were playing. We enjoyed these while watching the Packers beat our Cowboys. Cough…questionable “no catch” call. Even if the Cowboys scored Aaron Rodgers was playing unstoppable so with 4 minutes they likely would have scored anyway.

On to the dog. I posted a hot dog recipe called Mr Jones and Me Hot Dog. I loosely use that as my base for hot dogs. I love the sweet, spicy, mustardy, krauty relish concoction I make to top the dog. The blistered wiener and the creamy but sharp freshly grated cheddar just work together with that relish kraut. So good… So easy.

Lastly a shout out to Wickles Pickles. I have them listed as product I always have on hand. Both the relish and the pickles. Damn they are so good. Sweet, Sour and Spicy. You really need to try them.
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Ingredients:
Cheddar and Beer Brat
Shredded Cheddar Cheese
Sauerkraut
Wickles Pickles Relish
Pickled Jalapenos
Stone Ground Mustard
Soft Fresh Hot Dog Buns
Ketchup

Directions
It’s a hot dog people. There are two steps I take that might be unique.
1. I split my wiener in half and place a lid on top of them while they are cooking on medium heat. Jill and I like them partially black.

2. I put 2 parts kraut 1 part Wickles Pickles Relish and a handful of jalapenos diced up and mustard. I cook this on medium heat until it’s starting to dry out and crust up on areas.

3. Ketchup on one side of the bun and mustard on the other side. Lay the dog down, top with kraut relish and top with cheddar.
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“Mr. Jones and Me” Dogs

Mr. Jones and Me Dogs

  • Servings: 2
  • Difficulty: easy
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Mr. Jones and Me Dogs

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It’s fun hearing friends talk about their family traditions and foods they cook. One of our friends Sara, was telling us once about her family’s special hot dogs.   Franks wrapped with bacon and then sauerkraut that was cooked until semi crunchy.     So one holiday we were thinking hot dogs and decided to give her dog a shot. Over time we have taken their version and made it my own.

So I tip my hat to Mr. Jones and give him reference via the Counting Crows song Mr. Jones.   This is a storyteller version of Mr Jones and is my favorite http://vimeo.com/64669615

Sorry the audio on this vimeo version blows but worth a listen and get a hold of one with better sound. That said, I checked the link and listened to again.. Damn, Adam is still one of my favorite singers.

Ingredients (4 dogs)
White hot buns (soft and white) Gotta keep it low brow.
4 bun length dogs (good ones without all the junk)
1 cup of freshly grated cheddar cheese
1 cup of sauerkraut
3 tbs of dice pickled jalapenos
3 tbs of diced Wickles Pickles
2 tbs of spicy mustard
1 Modelo Beer
Condiments (ketchup, mustard, mayo…whatever wets your whistle)
1-2 strips of crispy bacon (cut into chunks)

Directions:
Really the only directions I would suggest are around the kraut and the hot dog.

1. I butterfly my dog by cutting a slit and opening it up without breaking it into two pieces. In a medium heated skillet and open them up face down with a little oil and a small lid on top of them to keep them flat. We like a little black on our dogs so I get a nice sear on the inside.   Once flipped put the lid on them again but I add a little beer and keep burning it off. It imparts some flavor and also steams them to stay moist.

2. Then in another pan I add my kraut, jalapenos and Wickles pickles and cook on medium to medium low heat. Once it dries out a bit I add beer and about 2 tbs of grainy mustard. I keep adding beer and burning it off.
Roast or microwave your bacon until crispy and break up in to a topping. You could do the bacon first and then the kraut in that same pan to infuse that flavor into the kraut. We had some already roasted so I just reheated it.

Assemble. We are ketchup and mustard hot dog people. Lay down whatever condiment pleases you. Then the dog, cheese, kraut and bacon in whatever order you please.
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