If you get a chance to try a latke, do it. Esty Greenberg from the Alaska Jewish Campus gave me a lesson on how to make the salty potato pancakes, which are traditionally served during Chanukah. She didn’t have a recipe, Etsy is from the ‘a little pinch of this, a sprinkle of that,’ school. Here’s what I do know, you need about six potatoes, an onion, three-ish eggs and oil. Etsy says any kind of oil works fine, although most people recommend using peanut oil. She grated the potatoes and finely chopped the onion. Eggs were added into that mix until the consistency was slightly runny looking.
She scoped up a spoonful and put it in a pan with hot oil. After about five-ish minutes Etsy flipped the latkes.
They kind of look, and feel, like traditional pancakes although it’s salty. You can eat them with sour cream or applesauce. I really liked the salty, sweetness of the applesauce and latkes.
I think I’ve found a new food tradition for my family.
Latkes for Dinner
IHOH, International House of Hot Dogs
Have you noticed the little white trailer off Northern Lights and Eagle Street beside Trend Setters? IHOH is written in big rainbow colored text across the front of the building, it’s short for International House of Hot Dogs.
Rodolfo Portillo, who’s originally from Mexico, opened it about two weeks ago.
He buys his hot dogs from Indian Valley Meats and serves them about 10 different ways.
There’s the Bombay Dog for the folks who are dieting. It has vegetarian sausage, soy sauce, sauteed portobello mushrooms, caramelized onions, homemade pesto, pepper jack or Swiss cheese and homemade chipotle crème.
The Hawaiian Dog is the most popular with either beef or pork sausage, sauteed ham, bacon, onions and pineapples.
For something a little spicy try the Mexican Dog. It’s wrapped with bacon and then topped with caramelized onions, pesto, pico de gallo sauce, pesto and chipotle crème.
I tried the Texan Dog. It’s a beef hot dog with homemade chili, cheddar cheese and diced onions. Rodolfo drizzled cheese sauce on top.
I loved it.
I asked Rodolfo why he thinks his place is special, why should someone grab a hot dog here when there are tons of places for a quick lunch in Anchorage.
“I do everything from scratch,” Rodolfo said, “I roast the poblano peppers, make my own pico de gallo sauce, pesto and I want to make my own blue cheese.”
Even though IHOH has only been open for a few weeks, it’s become pretty popular already.
While I chatted with Rodolfo he had a steady stream of customers. Mostly people who were driving by and decided to check the place out.
I can see IHOH becoming a lunchtime favorite for many people in town.
Not logged in