By the time you read this post, you probably have heard about the end of Mad Men. It’s not the end of an era that we will no longer see more of it, but I admit I will miss seeing the ‘mature’ Don Draper & Peggy Olson the most.
I was not a fan of the series for the first fews seasons because I couldn’t bear all the back-stabbing, infidelity and most importantly, the lack of respect to women in the workplace. I managed to look past those because it has shown spectacular taste, from the very first show, in costume design; what can I say, I have always loved menswear & Audrey Hepburn. Observing all the suits/dresses each character wore, I am both impressed and reluctant to admit 1960s is one of my favourite eras in term of fashion and mannerism.
I imagine if I were to host a ‘Mad Men finale’ party, I would definitely make this hot dog for my guests because everything can be made ahead, and each person can assemble his/her own hot dog without bothering the host. (hahaha) I realise this dish is not very ‘gourmet;’ one might argue that it is not suitable for the attitudes of the big finale. Who cares? The guests are going to pay attention to the TV anyway, am I right?
I will report back whether I cry at the final episode or not; meanwhile, I hope you bookmark this post for your next outdoor party, kid party or even just a simple picnic in the park. 🙂
P.S. I do like the ending of Mad Men, and no, I did not cry… hahaha
- 2 cups self-rising flour
- 3 eggs
- 2 cups buttermilk
- 1/2 cup grated parmesan cheese
- a handful of micro kale
- salt & pepper
- non-stick oil spray OR olive oil, as needed
- 6 hot dogs, deep fried
- pickled red cabbage & bell pepper
- pre-made pesto, option
- sun-dried tomato pesto, option
- Blend all ingredients in the blender to combine. Spray the pan with non-stick oil spray or brush the pan with olive oil, and heat it over medium high. Pour 1/2 - 3/4 cup batter into the pan and cook for 2-3 minutes, flip & cook for further 2-3 minutes. Set aside.
- Serve hot dog on this pancake & top with pickled veggies (see pic). Serve it with pesto and/or sun-dried tomato pesto. Enjoy immediately 🙂
- 1/2 red cabbage, thinly sliced
- 1 red bell pepper, cored & thinly sliced
- 1 yellow bell pepper, cored & thinly sliced
- 1 orange bell pepper, cored & thinly sliced
- 2 cups water
- 1 cup white balsamic vinegar
- 1 cup apple cider vinegar
- 2 tbsp. sugar
- 1 tbsp. salt
- 4 mason jars
- 1 cup english snap pea, shelled & blanched
- Sterilize the jars by submerging the jars & lids in boiling water for 3 minutes, then dry them on a rack
- Put red cabbage, peas and bell peppers in the jars. Bring water & white balsamic vinegar in a saucepan to boil, then add sugar, apple cider vinegar, and salt; simmer for 2-3 minutes. Carefully ladle the liquid into each jar; leaving 1/2 inch space from the lid. Let cool and cap with lids. Keep refrigerated for a week.
- 4 oz. sun-dried tomato in olive oil, drained
- 1 clove garlic, peeled
- 1 tbs. pumpkin seeds
- 2 (4 oz.) fresh medium tomatoes
- 40g. cheddar cheese, cut in small cubes
- 1/4-1/2 cup olive oil
- 1 tbsp. grated parmesan cheese
- 5-10 basil leaves
- salt & pepper, to taste
- In a food processor, combine sun-dried tomatoes, garlic, pumpkin seeds, fresh tomatoes, basil leaves, parmesan, salt & pepper, and pulse to blend. With the machine running, pour in the olive oil through the food tube in a slow; steady stream, and process until smooth, stopping to scrape down the sides of the bowl as needed. Taste, and adjust the seasonings if needed. Set aside.
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