Small Plates: Cheffini’s and “The Ginger & White Cookbook”

DINING OUT

CHEFFINI’S HOT DOGS, DOWNTOWN CONTAINER PARK, 707 FREMONT ST.

Cheffini’s, from Daniella and Jose “Chepe” Villamil, opened in June as an outgrowth of the late-night hot dog cart that the couple and partner Fabian Arias operated for the past four years, usually in front of Emergency Arts on Fremont Street. The Downtown Container Park version, which is in the space formerly occupied by Pork &Beans, offers the same specialty hot dogs with a few twists, the product of the new location’s larger kitchen space. The couple also operate the adjacent The Black Cup coffee window, which serves a variety of coffee drinks. Here’s a sample of the Cheffini’s menu:

Hot dogs: Cheffinis (with onions, tomatoes, jalapenos, mozzarella, potato chips, pineapple sauce, mustard, mayo and ketchup), $5.99; El Mexicano (bacon, cherry-pepper relish, green sauce, chipotle-guava, garlic aioli, onions, tomato, avocado and cilantro), $6.99; Crunchy Dog (onions, red peppers, bacon bits, potato chips, seaweed, sriracha mayo, mustard and fry sauce), $6.99; Panchero Dog (dry chorizo bits, caramelized onions, red bell pepper aioli and chimichurri), $6.99; The Grandfather (pork belly, red bell peppers, caramelized onions, potato chips, spicy mayo, basil aioli and pickled mango, topped with a fried quail egg), $8.99; and Moshi Moshi (caramelized onions, seaweed, jalapeno, wine sauce, spicy mayo, sesame seeds), $6.99.

Sides and sliders: Sliders (with bacon, cheddar cheese, tomatoes, caramelized onions and fry sauce), $7.99; yuca root fries, $2.50; french fries, $2.50; cheese fries, $7.99; sweet potato fries, $2.50; three empanadas, $5.

Sauces: Pineapple, chimichurri, fry sauce, aji, chipotle-guava, sriracha, green, spicy mayo, wine sauce, cherry-pepper relish, 50 cents each.

Hours are from 11 a.m. to 11 p.m. Sundays through Thursdays, 11 a.m. to 1 a.m. Fridays and Saturdays. Call 702-527-5799.

NEW BOOKS FOR COOKS

RHUBARB &ALMOND CRUMBLE CAKE

2 sticks unsalted butter, softened, plus extra for greasing

1 1/8 cups superfine sugar

3 free-range eggs, beaten

3 teaspoons vanilla extract

1¼ cups all-purpose flour

1 teaspoon baking powder

½ teaspoon baking soda

¾ cup ground almonds

2/3 cup sour cream or plain yogurt

11 ounces rhubarb, very thinly sliced

Heavy cream, for serving (optional)

For the crumble topping:

½ cup all-purpose flour

½ cup light brown sugar

½ teaspoon ground cinnamon

½ stick unsalted butter, softened

1 tablespoon water

1¼ cups sliced almonds

Preheat the oven to 350 degrees. Grease an 8-inch round springform cake pan and line the base with a disk of nonstick parchment paper.

Cream the butter and the sugar together in a bowl until pale and fluffy. Beat in the eggs and vanilla extract, a little at a time, then fold in the flour, baking powder, baking soda and ground almonds. Beat in the sour cream or plain yogurt until the mixture drops off the spoon slowly, then pour half of it into the prepared pan. Arrange the sliced rhubarb on top, then cover with the remaining cake batter.

To make the crumble topping, put the flour, sugar and cinnamon into a bowl; add the butter and blend with your fingertips until the mixture is crumbly. Add the water and the sliced almonds and mix together with a blunt knife. Scatter the lumpy mixture over the cake and bake for 50 to 60 minutes.

Bake until a skewer inserted into the center of the cake comes out clean. Allow to cool in the pan for 10 minutes, then transfer to a wire rack until just warm or completely cold. Serve in slices, with the cream drizzled over the top, if desired.

Serves 8.

Recipe from “The Ginger &White Cookbook” by Tonia George, Emma Scott and Nicholas Scott (Mitchell Beazley; $19.99)

— Heidi Knapp Rinella