These two hot dogs swing for the flavor fences

By Diane Lasswell / Assistant Director of Kitchen Operations, Quil Ceda Creek Casino

Take me out to the ball game! Or better yet, give me the ballpark cuisine at Quick Eats, the full-scale food truck located inside the new Quil Ceda Creek Casino.

With the start of spring training this month and the anticipation of seeing the Aqua Sox and Mariners swinging for the fences, the casino has just the ballpark fare to get you in the mood. At Quick Eats, exceptional hot dogs are the all-stars, and the variety is sure to please even the most diehard baseball fan.

We have an outstanding lineup sure to hit a home run with everyone. It includes the Quil Ceda Creek Dog (our version of the regional favorite Seattle Dog) with cream cheese, caramelized onion, bacon bits, shredded cheddar and jalapeños. We even build nachos on a hot dog and put it on a bun — the Nacho Dog. And don’t forget two “Hall of Famers”: the Chili Dog and Chili Cheese Dog.

We’re happy to share two other exceptional fan favorites to prepare at home. The “Philly Dog” is topped with sauteed green peppers, onions and melted cheese, and the Asian-influenced “Banh Mi Dog” comes with a zesty marinaded mix of crunchy daikon radishes, carrots, cucumbers, green onions, jalapeños and cilantro, drizzled with sriracha.

Any good ball club starts with fundamentals, and we feature New York-based Nathan’s Famous all beef hot dogs in all our creations. Dating back to 1916, these legendary dogs feature a secret family recipe and premium ingredients.

Whether you’re taking in the game at home or watching on one of the 50 screens at “The New Q” you can enjoy major league ballpark favorites!

The “Philly Dog”

The starting lineup:

1 hot dog bun

1 Nathan’s hot dog

4 tablespoons caramelized onions and sautéed green peppers

¼ cup Philly cheese sauce

Ingredients and preparation:

Philly Cheese Sauce — for final preparation below (serves 10)

1 tablespoon butter

1 tablespoon flour

2 cups milk

8 ounces white American cheese, cubed

¼ cup Monterey jack cheese, shredded

½ teaspoon salt

¼ teaspoon ground pepper (white or black)

Melt butter in medium saucepan. Add flour and cook for 1-2 minutes until light brown. Slowly add milk to butter-flour mixture. Cook 4-5 minutes until thickened.

Remove from heat and slowly mix in cubed cheese and Monterey jack cheese until melted. Cover and cook on lowest heat possible until it is fully mixed, stirring periodically.

Pepper and onion mixture — For final preparation below

1 tablespoon oil

1 green bell pepper, medium, sliced ⅛ inch thick

1 white onion, medium, sliced ⅛ inch thick

Preheat medium sauté pan over high heat. Add peppers and onions, cook and stir until the peppers are softened and onions are caramelized. Remove from heat.

Final preparation:

Place the hot dog in the bun and evenly spread onions and peppers over the dog. Top evenly with Philly cheese sauce.

The “Banh Mi Dog”

The starting line-up:

1 hot dog bun

1 Nathan’s hot dog

3 ounces banh mi slaw

1 ounce sriracha, drizzled

½ ounce cilantro leaves

Ingredients and preparation:

Banh Mi Slaw — for final preparation below (serves 8)

¼ cup cucumber strips

¼ cup julienned carrots

1 cup julienned daikon radish

4 green onions, diced

2 tablespoons fish sauce

1 cup apple cider vinegar

2 teaspoons sugar

Combine all the slaw ingredients and place in a covered container. Marinate for 20 minutes prior to serving.

Garnish

1 jalapeño pepper, sliced into coins

½ ounce cilantro leaves

Final preparation:

Place the hot dog in the bun and evenly spread ¼ cup of slaw over the dog; drizzle with sriracha and garnish with jalapeño coins and cilantro.

With more than 35 years’ experience in the restaurant and hospitality industry, Diane Lasswell is the Assistant Director of Kitchen Operations at the new Quil Ceda Creek Casino. She oversees and executes the menu at dining choices throughout the casino including The Landing, the innovative food hall experience at The Kitchen, and the Keg Bar.