Monday, October 8, 2007

From the James "Beard" Files

This recipe from Congress Cooks! is not something I would ever prepare...but given the congressional c(r)ook and his choice of ingredients, it's just too good not to pass on....dare I say, toe tappin' good?

The Honorable Larry E. Craig

United States Senator, Idaho

Specialty Recipe

Super Tuber

Super Tuber is a great snack that uses one of my favorite vegetables: The Idaho Potato. Of course, I suppose any type of potato could be used, but I cannot guarantee that a Super Tuber made with anything but a true Idaho potato would taste as good. Sincerely, Larry E. Craig, United States Senator


1 hot dog, cook's choice

1 Idaho baking potato, 7 to 10 ounces

Mustard for dipping, any style

Other condiments as desired such as cheese sauce, sour cream, chili, chives, bacon pieces or black olives.

Wash and dry potato. Rub with shortening or butter. With an apple corer or small knife, core out the potato center (end to end). Push hot dog through the center. Bake until potato is cooked through.

To Microwave: Place on microwave safe plate; cover loosely (to avoid splatters). Microwave on high about 4 minutes per potato until fork tender.

To Bake in Conventional Oven: Preheat oven to 325 degrees. Bake for approximately one hour or until potato is fork tender.

To Barbecue: Wrap in aluminum foil and place above medium hot coals, turning at least once during cooking. Cook until potato is fork tender.

Serving Suggestions: Allow potato to cool slightly. Eat as a finger food, dipping in your favorite hot dog condiments (mustard is my favorite).

Suzanne Craig

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