There was a ball of arepa dough in the refrigerator left unused from a previous project. There were also a few veggie dogs (Big Franks®) unused from an opened can. The obvious course of action was to wrap the dogs in the arepa dough and fry them with a little oil.
It wasn’t necessary to sear the ends but I did for a few seconds anyway.
It must have been a leftovers kind of day because I decided to make use of a boiled potato, unused at a previous meal. I did a potato cauliflower mash seasoned with young green cayenne chili (with seeds), red ripe cayenne chili (without seeds), onion chives, kosher salt and pickled garlic chives buds.
This spring I went to great lengths to eradicate garlic chives from the yard, but as you can see, there are a few leftovers that survived my efforts and they are now budding out, ready to flower and go to seed. I have ceased maintenance efforts in the garden (obviously) for the duration of the hot season. Besides, after major surgery, activities such as digging up garlic chives is prohibited, but the least I could do is snip off the flower buds to prevent more seeds from being broadcast about the yard.
To make use of the garlic chives buds I pickled them with hot apple cider vinegar, mustard seeds, agave nectar and a little salt.
After the garlic chives buds had marinated in the hot vinegar mixture for an hour or so I added them to the potato cauliflower mash.
I especially enjoyed the arepa dogs in this simple meal. The arepa dough forms a crunchy chewy crust unlike the soft cornbread coating on a typical corndog.