Haute Dog!

You want a good hot dog this week almost as much as you want a non-partisan Supreme Court.

“July 4^th: The High Holy Day of Summer n’ Sausages

“July Fourth. Just the date conjures up images of picnicking families gathering in the bright daylight to play frisbee, throw a tennis ball for the dog, and cluster around the barbecue-meister resplendent in his or her apron and hat, holding court behind the smoking grill. Plates are balanced on knees, seconds are plentiful, and everyone talks at once. As the dusk begins to fall families come closer together; they sit at the table talking of Fourths of July past, and how Aunt Sue’s legendary potato salad gets better every year. Desserts are brought out and ice cream is scooped. Then, for the fireworks everyone gets a second wind as they stand, mouths agape and heads craned back, to watch the sparkling spectacle of another year’s celebration of our country’s independence. The evening winds down in a slow, contented way, as hampers are packed, kids are sent on rubbish patrol, and cars head slowly home, each one full of sleepy people and one very awake driver.”

This was the headnote to a July Fourth menu in my 1997 book “Jody Maroni’s Sausage Kingdom Cookbook,” only my second cookbook but still one of my top faves.

On Thursday, celebrate responsibly, please. And know that instead of July 4^th this year, our country’s TRUE Independence Day is coming on November fifth. Vote as if your life depends on it. (It may not be your life, per se, that depends on it, but many, many lives—and states of sanity—do.)

And now for the bonus recipe, because when it’s this hot outside (109F incoming, folks!), what better way to consume your haute dog than in a coolio SALAD!

Garlic Sausage Salad with Corn, Watercress, and Bruschetta

Serves 4

This is a light and crisp, refreshing lunch or casual dinner salad. Grill the bread and the sausages not too long before serving and, for an even lighter dish, serve half a sausage per person—you’ll still get that great flavor!

Dressing:

2 tablespoons balsamic vinegar

2 teaspoons Dijon mustard, preferably Maille

1/3 teaspoon sea salt

8 grinds black pepper

1/3 cup walnut or olive oil

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4 links (about 1 pound total) pre-cooked pork and garlic sausages, or the sausage of your choice

2 tablespoons butter or olive oil

1 medium shallot, finely chopped

2 cups corn kernels (cut from about 3 ears)

2 generous tablespoons finely snipped chives

4 thick slices rustic French, Italian, or sourdough bread, toasted on the grill until slightly golden

1 garlic clove, peeled and halved crosswise

1 bunch watercress, tough stems removed, rinsed and fully dried

About 1/4 cup small, fresh dill sprigs (tough stems removed)

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In a small bowl, whisk the vinegar, mustard, salt, and pepper together, then drizzle in the oil in a thin stream, whisking all the time until the mixture is emulsified. Set aside until serving time.

Grill or broil the sausages until nicely marked, as usual (you know how to do this; remember they are pre-cooked; if you forgot, see Alison Roman, here at about 17 mins). Set aside.

In a medium skillet, melt the butter over medium heat. Add the shallot and cook for 1 minute, then add the corn and toss for 2 minutes more. Remove from the heat and let cool to room temperature. Stir in the chives.

Rub the toasted bread slices firmly with the cut ends of the garlic clove and place in the center of a dinner plate. Slice the sausages crosswise on a sharp diagonal, about 1/2 inch thick, and jumble atop the bruschette, dividing evenly.

Sprinkle the corn over the bruschetta and sausages and distribute the watercress evenly over the top. Drizzle the dressing generously over the salads. Scatter with the dill, and serve immediately.

“Did you know that if you tap the ❤️ at the bottom or the top of this email it will help others discover my publication and also MAKE MY DAY?” 

Tidbits For The Week of July 1, 2024

Brigit’s What I’m

CURRENTLY LOVING ➡️  Crispy diced guanciale from Etto, generously scattered atop Casey's Carbonara. 
THINKING ABOUT ➡️ The ridiculous amount of tasty fun I had writing this book: "Jody Maroni's Sausage Kingdom."
LISTENING TO ➡️ "Born in the USA," by Bruce of course! Let your petrified, hiding inner patriot out.