Foodie Fryday - Steamies and Poutine

August 2011

Ex-Montrealers are always on the lookout for steamies in Toronto. These can be found everywhere in Quebec and border towns in Ontario for about $1. The term comes from steaming the hot dog - steaming a dog locks in the moisture rather than grilling which would blister the casing, thus leaking the flavour. 

Montreal steamie:

Grilling is the norm in Toronto when getting "street meat" AKA hot dog from a street vendor.

The Little Dog offer four types: Montreal's Lester's ($1.99), NYC's Nathan's Famous ($3.49), Chicago's 58's ($3.49), and a Veggie option ($3.49).

I opted for one Montreal and one Nathan's (having missed out on one in NYC a couple of weeks ago). I enjoyed the Montreal steamie the best even though the slaw was not the way you would get it served in Montreal. 

Montreal Hot Dogs "Steamies"

6 large franks (beef or chicken/pork mix)

6 large hot dog buns

Mustard to taste

1 onion, diced

Coleslaw

Steam-cook franks in a steamer or double-boiler. Toast hot dogs buns if desired. Place cooked franks in hot dog buns; top a squirt of mustard, a handful of diced onions and coleslaw. Serve.

 Montreal Hot Dogs (Steamies)Coleslaw for Steamies:

1/2 head of cabbage, finely diced

1 small onion, finely diced

1 stalk celery, diced

1/2 C mayonnaise

Black pepper to taste

Coleslaw: In a bowl, combine all ingredients. Mix well. Set aside.  

Note: "Steamies" are served three different ways in Montreal. They can be "All-Dressed" (topped with the works; coleslaw is sometimes substituted with sauerkraut), "Michigan" (topped with chili or spaghetti sauce, with or without mustard and onions) and "Supreme" (topped with coleslaw, mustard and onions; rarely served with ketchup of green relish).