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.
Goldmine frankfurters and onion dinnerPrint Pin
- 1/4 cup water
- 1/4 cup ketchup
- 1/4 cup Dijon mustard
- 1 tablespoon steak sauce
- 1 teaspoon lemon juice
- 1 kilogram frankfurters cut into rings (if you cut them diagonally, they look more interesting)
- 2 onions peeled and sliced into thin rings
- 3 tablespoons butter
- Mix together the water, ketchup, mustard, steak sauce and lemon juice 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.