But man, does she love everything buffalo! Buffalo cauliflower, buffalo pizza, Veggie Grill's Buffalo Bomber...hell, if they made buffalo breakfast cereal, she'd be all over it. Hmmm.... Hey, that's my idea, nobody steal it!
This "buffalo love" is a double edged sword, however. Sure, I get to make something buffalo whenever I wish, and hear no complaints. But I also don't get to experiment with different recipes, ingredients, etc. It can only be Frank's Red Hot Original, and margarine, and that's it! Therefore, I just try to find other things to drench in buffalo sauce. So on this, the second day of Well-Dressed Dogs week, in honor of The Wife, and 'Merica's celebration of independence, I give unto you The Buffalo Dog!
the buffalo dog
1. In general, when you make buffalo sauce, you don't want to bring the combined hot sauce and margarine to a simmer. The oils separate in a weird way giving you a very oily sauce. Not sexy. The key is to gently melt them together over low heat. This sauce is slightly different, since we have to bring the sauce to a simmer in order to unlock the thickening power of the arrowroot. I remedy this by only simmering the hot sauce with the arrowroot to thicken it first, then cutting the heat and slowly melting in the margarine. You end up with a thick, and uniformly smooth texture.
2. But does buffalo sauce need thickening? I usually don't thicken my buffalo sauce, since it adheres pretty well to battered and fried/baked things. The veggie dog, however, is smooth and very bad at getting sauces to stick to it. This is why I thicken the sauce, so it adheres to the dog better, and you don't get a saturated bun under a sauce-less dog. I'll have you know that I contemplated battering and deep-frying the dogs (and I probably will someday), but it's the 4th of July, and we're outside grilling, not inside deep frying.
3. For the slaw. If you're planning on storing the slaw for more than a day, you should pre-salt the cabbage by tossing it generously with salt, letting it drain in a colander for about 1 hour, then rinsing and drying it, before adding to the slaw. This will remove a good amount of the liquid, and prevent your slaw from getting watery. But if you're going to use it within a couple hours, no need to pre-salt.
4. I used a bit of a ranch style dressing for this slaw, but I'm thinking that tossing the slaw ingredients with a vegan Bleu Cheese dressing would be pretty phenomenal. I just didn't have any at the time. Follow Your Heart makes a great one!
1 cup Frank's Red Hot Original
1 cup vegan margarine
1 teaspoon arrowroot powder
6 jumbo hot dogs
6 hot dog buns
1 recipe Cool Ranch Slaw (see recipe below)
2 scallions thinly sliced, for garnish
cool ranch slaw
3 tablespoons vegan sour cream
1/4 teaspoon celery seed
3/4 teaspoon chopped fresh dill
1/4 teaspoon smoked paprika
1/4 teaspoon granulated garlic (powder is ok)
1/8 teaspoon granulated onion (powder is ok)
3 tablespoons non-dairy milk
4 1/2 cups shredded green cabbage (you can mix in some red cabbage for added color)
3/4 cup thinly sliced celery
3 medium sized carrots, shredded
Salt and pepper to taste
In a large mixing bowl, add the mayo, sour cream, celery seed, dill, paprika, garlic, onion, and milk. Whisk to combine. Add the cabbage, celery, and carrots. Mix. Season with salt and pepper to taste. Cover and store in the fridge until ready to use.