by Winter Music 

Late at night, on the streets of many cities in the Pacific Northwest, instead of finding pizza joints or taco trucks, you’ll see pop-up vendors selling a different kind of late-night bite. A hot dog or sausage with cream cheese on the bun, smothered in onions. While they haven’t reached this far south yet, I plan to change that by sharing the secrets of Washington hot dog vendors with the good students of Cal Poly Humboldt.

Introducing the Seattle dog! Ranked by The New York Times Wirecutter as the best regional hot dog in America, this is a simple recipe. Whether you’re still getting used to the rain or you were born into it, a hit of Pacific Northwest nostalgia might just be the changeup in diet you need.

Ingredients:

1 hot dog or sausage 

1 hot dog bun (preferably sourdough)

1/4 onion

1-2 tbsp cooking oil or butter

2 tbsp cream cheese

3-5 jalapeño slices

Step 1:

Thinly slice your onion and cook in a pan on low heat in oil for 10 minutes or until translucent and browned.

Step 2:

Cut the hot dog butterfly-style, and cook separately until heated through and browned.

Step 3:

Spread cream cheese on each side of the bun.

Step 4:

Assemble with onions inside the cut of the hot dog, and add jalapeño slices on top. Don’t worry, they can’t hurt you as much as the Mariners have this year. 

Step 5:

Remember, these are hot dogs, not religious ceremonies, so make it your own and enjoy!

Winter Music is a junior English major and copy editor for the Lumberjack. You can reach her at wlm38@humboldt.edu.