We were on our way home from the movies (Robin Hood, if want to know) on Sunday evening when my daughters noticed the moon. A shiny crescent with the rest of the sphere a shade of gray that was just visible and a star right above it. Sam asked me if that was Venus, I said I didn’t know (I thought the star was much too near the moon to be Venus) but we all agreed that the sight was just picture perfect.
But preparing dinner was a more pressing matter than taking photos of the moon, no matter how extraordinarily beautiful it was. As soon as we entered the house, I took a vacuum sealed pack of frankfurters from the freezer, dumped it in the sink and submerged the pack in water to let it thaw for a few minutes. I peeled and sliced an onion and mixed a sauce. I retrieved the franks, slit the package open (the franks were still semi-frozen), put a frying pan on the stove and melted some butter. While the butter melted, I sliced the sausages. Meanwhile, Sam prepared the salad.
Five minutes later, dinner was ready. I transferred the contents of the pan to two serving bowls and took photos. Then, while the helper put plates and glasses on the dining table, I ran out of the house to look for the beautiful moon. Ten minutes earlier, it was hovering above the palm trees at the far end of the clubhouse. But by the time I was ready for it, it was no longer there. Well. Can’t have everything every time, can I? At least, dinner was good.
And just why is it called Goldmine frankfurters and onion dinner? Well, there was this place along Katipunan Avenue called Goldmine that we frequented back in college. We’d have beer and, when we could afford it (which was really rare), we’d order pulutan. One of my favorites was something similar to this frankfurters and onion dish. So now you know.
Ingredients
- 1 k. of frankfurters, cut into rings (if you cut them diagonally, they look more interesting)
2 onions, peeled and sliced into thin rings
3 tbsps. of butterFor the sauce:
1/4 c. of water
1/4 c. of ketchup
1/4 c. of Dijon mustard
1 tbsp. of steak sauce
1 tsp. of lemon juice
Instructions
Mix together all the ingredients for the sauce.
Melt the butter in a non-stick pan. When hot, add the sliced sausages and cook over high heat until the sausage slices are lightly browned in spots.
Add the onion, separating the rings. Cook, tossing often, just until the onion rings soften a bit.
Pour in the sauce. Toss to coat every piece of sausage and onion.
Turn off the heat, transfer the sausages and onions to serving bowls and serve at once. Great with bread or rice.
Cooking time (duration): 10 minutes
Number of servings (yield): 4
Meal type: lunch / supper
this dish will surely be a hit with my son ! i don’t know what’s with hotdogs and kids really . i love your serving bowls connie.
Re serving bowls. Those were the last two pieces at Robinson’s. There was a green one but it was chipped. Too bad.
Don’t worry you will get to see another thin crescent moon with Venus nearby on June 15 but the star might not be directly above it.
Im used to cooking my hotdogs this way, now let me try the franks =)
Oh, goody! I’ll set up the camera on my tripod as soon as the sun sets. And I’ll remember to cook early too hehehe
I always prepare this for breakfast! It’s simple and easy to make
Yummy!
Reading your college day memories, I couldn’t help but giggle. My college friends and I frequented Aunt Mary’s back in the days. Like you, we always didn’t seem to have enough lakwatsa budget, but unlike your group, we’d order pulutan first and then split a beer or two among us. Ha ha ha.
Thanks for sharing. For some reason, naglalaway ako ngayon sa Filipino spaghetti with hotdogs!
That’s food tripping, not beer drinking hahahaha
just curious connie, did u add a little oil to your butter because everytime i cook butter on a high heat, it burns fast !
No, I didn’t. The trick is to cook fast and to keep everything moving.
i have angus beef frank and used your recipe it was so good…:))
Used to eat at Goldmine rin; too bad they’re not there anymore.