{"id":7280,"date":"2010-05-10T04:00:33","date_gmt":"2010-05-10T08:00:33","guid":{"rendered":"http:\/\/www.ourgrandmotherskitchens.com\/?p=7280"},"modified":"2010-05-10T08:31:01","modified_gmt":"2010-05-10T12:31:01","slug":"ballpark-food-ii-fenway-franks","status":"publish","type":"post","link":"https:\/\/ourgrandmotherskitchens.com\/?p=7280","title":{"rendered":"Ballpark Food II: Fenway Franks"},"content":{"rendered":"

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I mentioned in my last post<\/a>\u00a0that hot dogs are the top-selling concession item at Fenway Park in Boston. I suspect that they dominate the menu in ballparks all over the country.<\/span><\/span><\/div>\n
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I\u2019m still enough of a kid to love hot dogs, and I have a feeling I\u2019ll never outgrow my fondness for these warm, portable meals.<\/span><\/span><\/div>\n
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Fenway Park is pretty specific about what it calls the Fenway Frank. The offical\u00a0Red Sox hot dog features brown mustard–not yellow!–with a little relish on a New England-style\u00a0bun. Feel free to vary this recipe by using your own favorite condiments.<\/span><\/span><\/div>\n
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I didn\u2019t make relish for this post since the ingredients aren\u2019t yet in season. I did bake hot-dog buns, however, with the help of my mother and sister-in-law. A New England-style hot-dog bun has soft sides. If you\u2019d like your sides more crispy, just place your rising buns a little farther apart.<\/span><\/span><\/div>\n
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As you can see from the photo above, my family\u2019s own baseball player is now a convert to home-made hot-dog buns\u2026\u2026\u2026<\/span><\/span><\/div>\n
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Fenway Franks<\/a><\/strong><\/span><\/span><\/div>\n
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Ingredients:<\/em><\/span><\/span><\/div>\n
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1 New England-style hot-dog bun (see recipe below)
\n1 hot dog (Fenway Park serves Kayem franks, which are made in Chelsea, Massachusetts, and steams them. I like to grill them.)
\nbrown mustard and relish (preferably homemade) to taste<\/span><\/span><\/div>\n
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Instructions:<\/em><\/span><\/span><\/div>\n
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Split the bun in the middle. Insert the hot dog into the bun, and cover it with mustard and relish. Makes 1 frank. Be sure to spill mustard and relish all over yourself as you cheer for your favorite team!<\/span><\/span>\u00a0<\/span><\/span><\/div>\n
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New England Hot Dog Buns<\/strong> (from King Arthur Flour<\/a>)<\/span><\/span><\/div>\n
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King Arthur Flour notes that this dough should be very relaxed so the buns will be soft and tender. When you\u2019re adding the flour, don\u2019t overdo it; just add enough after the first 3 cups to make the bread kneadable and to keep it from sticking to you or the board.<\/span><\/span><\/div>\n
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Ingredients:<\/em><\/span><\/span><\/div>\n
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1 tablespoon granulated sugar
\n1 packet active dry yeast
\n1\/4 cup warm water (105 to 115 degrees\u2014slightly warmer than lukewarm but not hot)
\n1 cup warm milk (ditto)
\n1 tablespoon melted butter
\n1 teaspoon salt
\n3 to 3-3\/4 cups flour<\/span><\/span><\/div>\n
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Instructions:<\/em><\/span><\/span><\/div>\n
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In a large bowl, dissolve the sugar and then the yeast in the warm water. Add the milk, the butter, the salt, and 1-1\/2 cups of flour to the yeast mixture. Beat vigorously for 2 minutes.<\/span><\/span><\/div>\n
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Gradually add more flour, 1\/4 cup at a time, until the dough begins to pull away from the sides of the bowl. Turn the dough out onto a floured work surface.<\/span><\/span><\/div>\n
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Knead until you have a smooth, elastic dough.<\/span><\/span><\/div>\n
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Place the dough in an oiled bowl. Turn once to coat the entire ball of dough with oil. Cover with a tightly-woven dampened towel and let rise until doubled. King Arthur Flour says this will take about an hour; in my house it took quite a bit longer.<\/span><\/span><\/div>\n
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Turn the dough out onto a lightly oiled work surface. Divide it into thirds, and divide each of those into thirds again so that you have nine pieces. Roll them into little balls.<\/span><\/span><\/div>\n
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Roll the balls into cylinders, 4 1\/2-inches long. Flatten the cylinders slightly and place them on a well-seasoned baking sheet 1\/2 inch apart so they’ll grow together as they rise.<\/span><\/span><\/div>\n
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Cover with a towel and let rise until almost doubled\u2014an hour or so. Keep an eye on the buns; if they rise too fast, they\u2019ll stick to the towel and make a mess. (Can you tell I\u2019m writing from experience?) If you can find a way to lightly cover the buns with a box or something do that instead to avoid the danger of sticking.<\/span><\/span><\/div>\n
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Fifteen minutes before you want to bake your buns, preheat your oven to 400 degrees. Bake the buns for 20 minutes or until they are a nice golden brown.<\/span><\/span><\/div>\n
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When the buns are done, remove them from the baking sheet to cool on a wire rack.<\/span><\/span><\/div>\n
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Makes 9 buns. This recipe may be doubled.<\/span><\/span><\/div>\n
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\n<\/span><\/span><\/p>\n

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\u00a0 I mentioned in my last post\u00a0that hot dogs are the top-selling concession item at Fenway Park in Boston. I suspect that they dominate the menu in ballparks all over the country. \u00a0 I\u2019m still enough of a kid to love hot dogs, and I have a feeling I\u2019ll never outgrow my fondness for these […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":"","_jetpack_memberships_contains_paid_content":false,"jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false}}},"categories":[7,22],"tags":[1177,1176,1179,1174,1175,1180],"jetpack_publicize_connections":[],"aioseo_notices":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/ourgrandmotherskitchens.com\/index.php?rest_route=\/wp\/v2\/posts\/7280"}],"collection":[{"href":"https:\/\/ourgrandmotherskitchens.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/ourgrandmotherskitchens.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/ourgrandmotherskitchens.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/ourgrandmotherskitchens.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=7280"}],"version-history":[{"count":14,"href":"https:\/\/ourgrandmotherskitchens.com\/index.php?rest_route=\/wp\/v2\/posts\/7280\/revisions"}],"predecessor-version":[{"id":7296,"href":"https:\/\/ourgrandmotherskitchens.com\/index.php?rest_route=\/wp\/v2\/posts\/7280\/revisions\/7296"}],"wp:attachment":[{"href":"https:\/\/ourgrandmotherskitchens.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=7280"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/ourgrandmotherskitchens.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=7280"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/ourgrandmotherskitchens.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=7280"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}