This is less of a recipe, and more of an idea that I’m working out in my head.
There is a restaurant near where we were living in Port-au-Prince called Epi D’or. It’s a favorite of missionary-types, because it’s about the closest you can get to fast-food. They have burgers, chicken nuggets, ice cream, desserts, and all sorts of good stuff.
But they also have hot dogs. And when I say hot dogs, I mean HOT DOGS. First, they take a foot-long sub and slather it with their “special sauce”. They toast the bun to melt the sauce in, then add one giant dog, cut in half. Add lettuce, tomato, onion, ketchup, mustard—tout bagay (the works). It’s nothing like the hot dogs I’m used to—which I love, by the way—it’s even better.
So the other day we tried to recreate these “Haitian hot dogs”. We didn’t have onions, so we skipped that, we didn’t have giant buns or dogs, so we went with the norm. And the only ingredient of the “secret sauce” that we know for sure is butter—so we used that as our sauce.
With all these modifications, and BOILED hot dogs, they were still very good. If we ever figure out the recipe for the “special sauce” I’ll let you know.
Nick
