We have an early game in Minnesota. Being close to lunch time, and sticking with the theme, the Nordic folks love them some Smørrebrød (Open Faced Sandwich). One of which being the common Frankfurter (pølse).
So in honor of the Vikes and our past coach Dennis Green, The Cards will be the Big Weiner in town !!
Lets prepare the toppings
1 cup mayonnaise
1/2-3/4 cup white onion, finely chopped.
1/2-3/4 cup kosher style pickles, finely chopped.
1/4-1/2 cup fresh parsley, finely chopped.
Curry powder (to taste)
1/8 tsp. dry mustard or 1 tsp good whole grain mustard.
A little salt (to taste)
Peel and thinly slice 2 medium yellow onions and soak in milk for about 5 minutes. Heat oil in a large skillet or deep fryer. Take a handful of onions and run them through a dish of flour with a fork to coat. Fry in batches, stirring as needed to brown them evenly. Drain on paper towels and season with a little salt.
The Active Roster
8 frankfurters (the long Nathans brand works good as Danish Pølser or Røde Pølse (red sausage,) are hard to come by in AZ
8 hot dog rolls
Bread and Butter pickles or thinly sliced cucumber
The Game Plan
Start by grilling the franks being careful not to split or pierce the skins.
Split the hot dog rolls and put 2 on each plate. When the franks are done place into the rolls. Run a good amount of remoulade sauce and ketchup along the top. Add the pickles/ cucumber slices and top with the crispy onions.
Carefully slice 1/3 of a russet potato into paper thin slices using a mandolin or sharp knife and dry them thoroughly with paper towel. (You don't want to cut too many slices at a time as they start to turn color waiting for their turn in the oil.) Fry in the same oil you used for the crispy onions until desired crispness and color. Place to drain on paper towel and season with coarse salt.
Grab a Beer, Enjoy, and GO CARDS!!