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Most people don’t know this but Ben and I used to be competitive eaters. It’s how we met, and more importantly, how we learned to develop recipes together. I was on the “hot dog circuit” in upstate New York, and Ben was working at Nick Tahou’s in Rochester. For those of you who don’t know about Nick Tahou’s, it’s a late night greasy spoon that is famous for serving a “garbage plate” that started “with a base of any combination of home fries, macaroni salad, baked beans, or french fries topped by your choice of meats and dressed to your liking with spicy mustard, chopped onions, and our signature Nick Tahou’s hot sauce.”
It’s fucking amazing.
Ben could eat 14 of them in 6 minutes. He was a golden god and made the hot dog circuit look more like the “soggy bun jamboree”. I was in awe….and I knew we would be great together. I just needed to lure him out of Rochester and back to Nebraska in time to catch the corn while it’s still soft. My mind, bolstered by several diverted grams of hot dog nitrates, heaved, raced, and turned while I soaked a few dozen buns to relax when…
I’m sorry. This is too painful. Here’s the zucchini recipe. You’ll need a blender.
The fish sauce should provide all the salt that is needed, but feel free to adjust to your own taste. The bright green color will fade in a day or two, but the dressing remains delicious for several days.
Thank for reading everyone! Let us know what you come up with. We can’t wait to see you all and please let us know if there are other recipes that you’d like us to post in our down (but not out) time!