Author: Susanne at dishwithme.com
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Here is another childhood memory. Yep, a memory about Pierpoint Chili Dogs. But, so much more than that.
When I was a small child we used to go to this place in southern California called Pierpoint. It was right next to the ocean and I enjoyed watching the boats. There were regular boats, fishing boats, people fishing, kiddie activities to do, and seals that would put on a show for food, and, being a kid, this delighted me! The seals were my favorite part. They would really show off.
To this day I remember the smell…not of just the food, but the smell of the bait from the people fishing, the smell of the ocean, the smell of the fish we bought to feed to the seals. Some things like that just never leave a person. A smell can take you right back to another time and place.
Here is a little film about this special place. The footage is from way before my time, but if you have any interest, here is a video of Pierpoint. I fed those seals! Well, I am sure they were different seals, but I fed the seals there at that location.
Pierpoint offered a variety of restaurants serving different foods; Mexican food, Chinese food, fish and shrimp baskets, French fries, ice cream and there were also these amazing chili dogs. Chili dogs that I still remember after all these years…and I was a very, very small child at that time. These chili dogs were made in a unique way and I’ve never seen them done quite like this anywhere else…hence the name Pierpoint Chili Dogs.
There is still a place there called Pierpoint Landing, but it isn’t the same place. The place that I am referring to is long gone, unfortunately.
It’s funny, there really aren’t any unique ingredients on this chili dog, but the combination is so unique for a chili dog and so yummy. Don’t turn your nose up when you hear the ingredients. I’m hoping you’ll be really open-minded and try it.
HELPFUL HINTS FOR PIERPOINT CHILI DOGS
This recipe was chosen for today because it is Halloween and a very easy dinner is required for many who have little ones to get ready for trick or treating. I posted my Classic Meaty Chili recipe last Friday (10/28), so if you cooked it this weekend, you might have some left and can quickly throw some chili dogs together.
If you do not have left over chili, the only option, as far as I am concerned is Wolf brand chili. It’s the only canned chili I buy and I keep one or two cans of it in my pantry for something quick and easy like this.
The lettuce (yes, I said lettuce) must be iceberg and MUST be finely, finely shredded.
For the hot dog buns try to use super soft ones, just slightly warmed.
When cooking hotdogs, I don’t microwave them. I put my hotdogs in a pan with about a half cup of water and cook them on the stovetop. I cook them on the high side of medium-high and turn them often during the cooking process, about 5 minutes.
- 8 hot dogs I use beef
- 8 hot dog buns
- 4 Tablespoons yellow mustard ish
- 2 cups chili divided
- pepper juice I use Trappy's, sprinkled
- 1/2 cup shredded cheddar
- 1 cup iceberg lettuce very, very finely shredded
- 1/2 yellow onion diced
- 1 dill pickles sliced or diced
- peppers I use Trappy's
- Place the hotdogs in a pan and add about 1/2 cup of water. Cook on the high side of medium-high, turning often.
- Cook the dogs until the water dissipates, about 5 minutes.
- Prepare all of the toppings.
- Heat the buns just slightly. I use the microwave, but only for a few seconds, otherwise the bread will be hard and chewy.
- Spread yellow mustard on the hotdog bun.
- Place the cooked hotdog on the bun and cover it with some chili.
- Sprinkle some of the pepper juice from the bottle on top of the chili. Just a little.
- Add the shredded cheese.
- Add the finely shredded lettuce.
- Add the diced onions.
- Add the dill pickles
- Add a couple of the little peppers
- Drizzle more mustard over the top
- Ta-da! You've just created a Pierpoint Chili Dog!