Recipe: Donnie’s Total Destruction Hot Dog
Wordsmith Donnie aka De Fenomeen has been rapping since a young age. He was discovered by Vjeze Fur from De Jeugd van Tegenwoordig, and ever since, things have been going well for him musically. Less well known is that he also has a chef’s diploma and has worked in the kitchens of various Amsterdam restaurants. So Donnie knows exactly what he’s talking about when he says: ‘If you don’t indulge in life, then what’s the point?’ He wrote an accessible cookbook full of crowd-pleasers and guilty pleasures that are nevertheless homemade, ‘with little junk’.
Donnie: ‘The total destruction hot dog was born on a filming day at AT5, when I was standing in the kitchen and all kinds of ingredients were being thrown at me. I grabbed the sausage, the bun, the sauce, the tempura, the pickle, the whole lot, and simply made my own version. I thought: it must be really delicious if you just deep-fry that hot dog, right? My girlfriend says: ‘You always want to be right,’ and this recipe is yet another piece of evidence that I am indeed always right, darling.’
How to make Donnie’s total destruction hot dog
- Peel and finely chop the onions.
- Heat a generous knob of butter in a heavy-based pan and gently fry the onions for 25–30 minutes. Stir them every 5 minutes. After about 20 minutes, the onions will start to brown and caramelize.
- Season with pepper & salt.
- Preheat the oven to the grill setting or to 220°C.
- Heat the deep fryer to 180°C.
- Cut the buns in half horizontally, brush the insides with a little olive oil and rub them with the garlic clove.
- Using a whisk, make a batter with the flour, egg yolk and beer or sparkling water.
- Coat the bockwursts in the batter and deep-fry them for a few minutes until golden brown.
- Place one bockwurst on the bottom half of each bun and place a slice of cheddar on top.
- Grill them together with the loose top halves in the oven for 2–4 minutes.
- Serve the hot dogs with the caramelized onions, pickle and ketchup, mustard and mayonnaise to taste.
- Poach one egg per hot dog if you really want to impress.
Donnie’s poaching tip: Bring a small saucepan of water to the boil. Meanwhile, line a small bowl or cup with plastic wrap. Grease the wrap with a little oil. Carefully crack the egg into the lined bowl. The yolk must remain intact! Twist the plastic wrap tightly closed at the top, leaving as little air as possible in the ‘bag.’ Carefully place the bag in the saucepan and poach the egg for 3–5 minutes. The water must not boil anymore! Remove the bag from the pan and carefully cut it open. If all goes well, you now have a beautifully poached egg with set egg white and a still-runny yolk.
Title: Donnie’s Cookbook
Author: Donnie
Publisher: Unieboek Spectrum
Price: €17,99
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