Montreal eats its hot dogs steamed. The steamé, or steamie, is served in a soft, top split bun that has itself been steamed until it is warm and pillowy, and it comes all dressed, which in Montreal means a stripe of yellow mustard, finely chopped raw onion and a tangle of crunchy, vinegary coleslaw. The Montreal Pool Room, a snack counter that has been on the Main since the early 1920s, is credited with popularizing the combination, and the city's casse croûtes, its no nonsense snack bars, have served steamies by the dozen ever since.

They are cheap, quick and eaten two or three at a time, which makes them the right food for a crowd on the way to the Circuit Gilles Villeneuve. The only equipment you need is a pot of simmering water and a colander, and the coleslaw is better made an hour ahead so it has time to soften slightly and sharpen.

The coleslaw

Ingredients

• 3 cups (about 9 oz / 250 g) green cabbage
• 2 tablespoons (30 ml) white vinegar
• 1 tablespoon (15 ml) vegetable oil
• 2 teaspoons sugar
• 1/2 teaspoon fine salt
• 1/4 teaspoon black pepper

Method

1. Slice the cabbage into very thin strips, then chop across the strips until the pieces are no bigger than a grain of rice.
2. Toss the cabbage in the bowl with the vinegar, oil, sugar, salt and pepper. Leave at least 30 minutes, stirring once.

The steamies

Ingredients

• 8 all beef or beef and pork hot dogs
• 8 top split hot dog buns
• 1/4 cup (60 ml) yellow mustard
• 1 small white or yellow onion

Method

1. Fill the pot a third full with water and bring to a boil. Lower in the hot dogs, turn the heat to medium low so the water barely simmers, and heat for 5 to 6 minutes.
2. Set the colander over the pot, above the water. Open the buns slightly, lay them in the colander, cover with the lid and steam for 30 to 60 seconds.
3. Put a hot dog in each bun with the tongs. Squeeze a line of mustard along the top, spoon on a ridge of chopped onion, then top with a generous line of drained coleslaw.

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