Steam Whistle Dog with Roundhouse Sweet Potato Medallions
This recipe was submitted by Gerry Gagnon, from Liaison College.
"My name is Gerald Claude Gagnon. I was born July 27, 1960, in Oshawa, Ontario. After having tinkered in the kitchen from a very young age (much to my mother’s dismay), I embarked on my culinary career at the age of thirteen, where I began working at one of the most popular burger joints in town. After working there for five years and graduating high school, I decided to become a licensed machinist.
After graduating from Durham College, I started my apprenticeship at Dowty Aerospace, and received my license as a machinist. And after another five years in the machine shop, I transferred to the Research and Development Lab, conducting test on Landing Gears. However, due to a restructuring of the company, I found myself laid off.
From there, I made my way into the auto industry as a machinist and then returned to school while working. I achieved my Millwrights License, which kept me employed for another 15 years, until last fall, when I was permanently laid off.
Now, having always enjoyed cooking, but never understanding what really makes things “tick” when it comes to cooking, I enrolled in the cook basic, cook advanced, as well as the personal chef diploma programs. Who knows where this will lead?
With the passion that I have had for cooking, I’m sure good things are just around the corner; and if nothing else, supper around my house is going to get a lot tastier."
Yields 6 servings.
Ready in 45-60 mins.
Preheat oven to 350 degrees F (175 degrees C), with oven rack in middle. Roughly chop shallots and set aside. Peel and slice the sweet potatoes into 1/4" (6mm) thick slices and place on well-oiled cookie sheet. Reserve half the oil called for in this recipe, as there will be another sheet of sweet potato slices to do.
Slice cheddar cheese into 1/4" (6mm) thick slices. Then place the bacon slices on the pizza pan. Place wieners in lasagna dish and place shallots randomly in dish and pour Steam Whistle Pilsner to approx. 1/4" (6mm) deep.
Take out PC Gigantico buns. Your oven should be at the correct temperature, so place wieners in oven along with sweet potato slices. After approx. 15 mins., turn over wieners and sweet potatoes if desired browning has occurred. Finish the wieners and sweet potatoes to your liking (should be approx. 25 - 30 mins). Remove sweet potatoes and pour remainder of olive oil in pan and repeat to cook second sheet of sweet potatoes.
Add the bacon strips to the oven. On the lower rack, place the sweet potatoes. The bacon should take about 15 mins. Watch the bacon and sweet potatoes, and after approx. 15 mins., remove bacon and turn over potato slices and finish cooking them (approx. 10 mins. more).
Assemble Steam Whistle dogs with sliced cheddar and lay 2 strips of bacon on each. In the lasagna pan, drain off beer and shallots, quickly wipe moisture off and place hotdogs side by side, three at a time in a dish and place in oven to melt cheese. At this time, remove the sweet potatoes and apply liberal amounts of mango chipotle seasoning. When the three dogs are done toasting, remove and assemble the second set of three. Repeat toasting. At this time, return the other sweet potato slices to pan and finish browning and add seasoning.
Plate all six dogs with sweet potato medallions and garnish dogs to your liking. Grab yourself a Steam Whistle Pilsner and enjoy the game!
- 1.1 lb (500 g) European Veal Wieners (from Deli)
- 1/2 lb (250 g) Bacon (12 Slices)
- 1/4 lb (125 g) Canadian Cheddar (Old)
- 1 lb (450 g) package of PC Gigantico Sesame Seed Hot Dog Rolls
- 3 Shallots
- 3 Sweet Potatoes (Approx. 6 oz or 170 g each)
- 1/8 cup (30 ml) Olive Oil
- La Grille - Club House Chipotle Mango Seasoning