Three Dog Recipes for the White House Chef

Over at Rule of Law, I have this review of David Horowitz’s latest book Take No Prisoners: The Battleplan for Defeating the Left (Regnery, 2104). Horowitz describes how Republicans and conservatives must learn to do political battle differently. He notes that too often, they are just too polite, too bland and too oriented toward discussing complicated policies.

Below are three recipes for dog should the White House chef get any special requests for old times sake. What that has to do with Take No Prisoners, you’ll just have to find out.

1. Anjing Panggang

(This just might be the spicy Indonesian treat President Obama used to eat)

One small dog

1 cup vinegar

3 tbsp salt

6 cloves garlic

20 spicy Thai peppers

3 pureed tomatoes

3 cups lemon juice

Burn off the fur over hot charcoal.

Carefully remove the skin while still warm and set aside for later. (It may be used in other recipes.)

Cut dog up into sections, about 12 to 16 large pieces.

In a food processor, mix all the marinade ingredients together. Put dog pieces into this marinade in a large container, then let it sit for at least 2 hours.

Put dog pieces on a charcoal grill, cover and let it burn over warm coals. Flip and baste occasionally for about 1 hour or until meat is tender.


2. Wu’uk Rica-Rica

(Also Indonesian. Perhaps Obama enjoyed rica-rica as well as Anjing Panggang)

4 to 6 pieces of dog.

2 tablespoons lime juice

2 medium chopped tomatoes

2 kaffir lime leaves

1 stalk of lemongrass

2 stalks basil

Red chili paste

3 teaspoons of grated ginger

Marinate dog in lime juice and salt for 30 minutes

Heat oil in wok and saute the chili paste and tomatos, lemon grass, sugar, salt, some water and lime leaves.

Add dog and cook until half done.

Grill dog on charcoal grill and serve with sauce.


3. Bosintang (“Woof-woof soup”)

Because this dish is Korean and not Indonesian, it is less likely this recipe would conjure culinary memories for the President. But if the White House chef wants to move dog away from the main course and to an appetizer, this might be a hit.

1/2 pound of sliced dog meat

2 cups of gravy

¼ cup of chopped green onion

1/8 chopped leek

¼ pound taro soaked in water

Sauce: teaspoon salt, crushed garlic clove, teaspoon chopped mint, ¼ teaspoon red pepper, water, teaspoon crushed ginger.

Boil dog meat with gravy and taro

Add vegetables and sauce and continue cooking for one hour

Add pepper and serve