Its official the Dogfather Diner's first day back out on the streets is tomorrow Saturday 3rd March, at North cross rd street market, East Dulwich, South London SE22. 11 - 4 'ish.

After weeks of painstaking contemplation and research whilst on the beaches of Western Australia tomorrow we are going to road test the "Sour Mash Dog" the first of a couple of new Hot Dog combinations.

My description of the Sour Mash Dog is :-

The first food items to be placed on the warm roll is a combination of smashed roasted potatoes and cabbage thats been sauteed in a little butter and pepper, on top of this combo i crumble some cheddar cheese, crisp up two rashers of the beautiful sweet and salty streaky bacon, chop these into bacon chips and sprinkled over the above then place the beef dog aloft and pour over my home made white sauce thats a bit heavy on the whole grain mustard and a wash with a bit of the ol'Jack Daniels.

 Like i said this is a road test, works for me at home lets see if it does out on the street !

Look forward to catching up ... Cooper.

Yallingup beach, in the south west of Western Australia. 

The "Mexican Elvis" Hot Dog is inspired by my love of Mexican food and is my fresh take on the ol'chilli dog - a classic American diner staple.

Working on the first few batches of the Mexican Elvis sauce i felt the texture of the mince beef against the texture of the hot dog could be and should be improved, I definitely wanted something more luxurious, a deluxe beef hot dog ... this resulted in using chuck steak in the sauce of which is slow cooked shredded then added to the mix with pinto beans, red beans, mixed peppers and warming spices like cumin, coriander and many other ingredients that i will keep to myself ... the sauce is completed when mixed with a cinnamon and cayenne pepper laced beef gravy along with a finishing touch of freshly squeezed  lime juice. The beef and bean sauce is intentionally made mild (heat - chilli, wise) so you can control the heat factor by choosing the right amount of finely chopped Jalapenos to suit. 

The Mexican Elvis is served on a bed of cheddar cheese and grilled onions with the beef dog resting atop which is covered in the Beef Steak 'n' Pinto bean sauce and topped off with guacamole, cheese sauce and finely chopped Jalapenos as previously mentioned ... ENJOY