Quote:
Originally posted by iajafer:
I neglected to mention...we then deep-fry and eat the dawgs  |
No, dogs are better grilled and served with a sweet and spicy sauce, as below:
Ingredients:
Hunks of skinless dog meat (6 to 8 ounces each), trimmed and rinsed
salt and freshly ground black pepper
Crushed red chile flakes
3 cloves garlic, minced
2 tablespoons chopped fresh rosemary, flat-leaf parsley, or other fresh herb
1/4 cup fresh lemon juice, plus 4 lemon wedges for serving
1/4 cup extra-virgin olive oil; more for drizzling
Directions:
Lightly wet a hunk of dog with cold water and set it between two sheets of plastic wrap. Pound it into a broad, flat sheet about 1/4-inch thick, using a meat pounder, the side of a heavy cleaver, or a skillet. Pound the other hunks the same way and arrange them on a baking sheet.
Generously season each hunk on both sides with salt and pepper and a pinch or two of chile flakes. Sprinkle both sides with the garlic and rosemary. Drizzle both sides with the lemon juice and olive oil and pat into the meat with your fingertips. Refrigerate the hunks for 20 minutes while you prepare the grill.
Heat a gas grill to high or prepare a hot charcoal fire. Brush and oil the grill grate.
Arrange the dog hunks on the grill grate and grill until cooked and firm to the touch, 1 to 2 minutes per side. (Use a long, wide spatula to move and turn the hunks.) Transfer the hunks to a platter or plates. Drizzle with olive oil and serve immediately with a sweeet chilli sauce.
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