Directions
Serve grilled hot dogs on hoagie rolls with cheese sauce, sauteed peppers and onions, and a dash of hot sauce.
Saturday, March 12, 2011
Surf Dogs
Directions
Toss 1/2 cup chopped pineapple with 1 tablespoon each lime juice and diced red onion, red bell pepper and scallion; season with cayenne, salt and black pepper. Grill hot dogs, brushing with teriyaki sauce. Serve on grilled buns with the pineapple salsa.
Toss 1/2 cup chopped pineapple with 1 tablespoon each lime juice and diced red onion, red bell pepper and scallion; season with cayenne, salt and black pepper. Grill hot dogs, brushing with teriyaki sauce. Serve on grilled buns with the pineapple salsa.
Boston Terriers
Directions
Saute 1 diced onion with 1/4 pound chopped bacon. Add 1 cup white beans, 1/2 cup ketchup, 1/2 cup water and 1 tablespoon each brown sugar, mustard and cider vinegar; add hot dogs and simmer until thick. Serve on toasted buns.
Saute 1 diced onion with 1/4 pound chopped bacon. Add 1 cup white beans, 1/2 cup ketchup, 1/2 cup water and 1 tablespoon each brown sugar, mustard and cider vinegar; add hot dogs and simmer until thick. Serve on toasted buns.
Sausage-and-Pepper Dogs
Directions
Halve hot dogs lengthwise; saute in olive oil with sliced bell peppers and onions. Add some chopped garlic, a pinch each of cayenne and fennel seeds and a splash of water. Serve on toasted hoagie rolls.
Halve hot dogs lengthwise; saute in olive oil with sliced bell peppers and onions. Add some chopped garlic, a pinch each of cayenne and fennel seeds and a splash of water. Serve on toasted hoagie rolls.
Hot Diggity Dogs
Directions
Serve grilled dogs on grilled buns with shredded jalapeno jack cheese and sliced pickled jalapenos.
Serve grilled dogs on grilled buns with shredded jalapeno jack cheese and sliced pickled jalapenos.
Siberian Huskies
Directions
Tuck boiled hot dogs into potato buns; top with potato salad, beet horseradish and chopped hard-boiled eggs. Drizzle with Russian dressing.
Tuck boiled hot dogs into potato buns; top with potato salad, beet horseradish and chopped hard-boiled eggs. Drizzle with Russian dressing.
Jerk Chicken Dogs
Directions
Sprinkle jerk seasoning on chicken dogs; grill. Serve on grilled buns with lettuce, jalapenos and a mix of equal parts mango chutney, mayonnaise and jerk sauce.
Sprinkle jerk seasoning on chicken dogs; grill. Serve on grilled buns with lettuce, jalapenos and a mix of equal parts mango chutney, mayonnaise and jerk sauce.
French Poodles
Directions
Melt sliced brie on grilled hot dogs; serve on sliced baguette and top with chopped cornichons and dijon mustard.
Melt sliced brie on grilled hot dogs; serve on sliced baguette and top with chopped cornichons and dijon mustard.
Po' Boy Dogs
Directions
Serve grilled hot dogs on grilled buns with remoulade sauce or Creole mustard, shredded romaine and pickled okra. Sprinkle with Creole seasoning.
Serve grilled hot dogs on grilled buns with remoulade sauce or Creole mustard, shredded romaine and pickled okra. Sprinkle with Creole seasoning.
Pizza Dogs
Directions
Simmer hot dogs in marinara sauce. Spoon onto toasted buns and sprinkle with grated mozzarella and parmesan, and dried oregano; broil until the cheese melts.
Simmer hot dogs in marinara sauce. Spoon onto toasted buns and sprinkle with grated mozzarella and parmesan, and dried oregano; broil until the cheese melts.
California Dogs
Directions
Serve boiled tofu dogs on whole-wheat buns with diced avocado and cucumber, sprouts and shredded carrot. Drizzle with green goddess salad dressing.
Serve boiled tofu dogs on whole-wheat buns with diced avocado and cucumber, sprouts and shredded carrot. Drizzle with green goddess salad dressing.
Hog-Tied Cheese Dogs
Directions
Score hot dogs lengthwise; stuff each with a stick of cheddar. Wrap with bacon and grill until crisp. Serve on soft buns with fried onions.
Score hot dogs lengthwise; stuff each with a stick of cheddar. Wrap with bacon and grill until crisp. Serve on soft buns with fried onions.
Frito Dogs
Directions
Serve grilled hot dogs on crusty buns with bean chili, shredded cheddar, pickled jalapenos and crushed Fritos.
Serve grilled hot dogs on crusty buns with bean chili, shredded cheddar, pickled jalapenos and crushed Fritos.
BLT Dogs
Directions
Fry thick bacon strips until crisp, then fry hot dogs in the drippings. Serve on toasted buns with mayonnaise, shredded lettuce, diced tomato and the bacon.
Fry thick bacon strips until crisp, then fry hot dogs in the drippings. Serve on toasted buns with mayonnaise, shredded lettuce, diced tomato and the bacon.
BBQ Dogs
Directions
Grill hot dogs, brushing with barbecue sauce. Serve on toasted buns with coleslaw and more sauce.
Grill hot dogs, brushing with barbecue sauce. Serve on toasted buns with coleslaw and more sauce.
Bacon-Wrapped Splitters
Directions
Score hot dogs lengthwise; wrap with bacon and fry in 350 degree F vegetable oil until the bacon is crisp. Serve on soft buns.
Score hot dogs lengthwise; wrap with bacon and fry in 350 degree F vegetable oil until the bacon is crisp. Serve on soft buns.
Chili Cheese Dogs
Directions
Tuck grilled hot dogs into soft buns and top with ground-beef chili and shredded cheddar.
Tuck grilled hot dogs into soft buns and top with ground-beef chili and shredded cheddar.
Pekingese Dogs
Directions
Sprinkle hot dogs with five-spice powder; grill, brushing with hoisin or plum sauce. Serve on toasted potato buns with sliced cucumbers, scallions, cilantro and more sauce.
Sprinkle hot dogs with five-spice powder; grill, brushing with hoisin or plum sauce. Serve on toasted potato buns with sliced cucumbers, scallions, cilantro and more sauce.
New York Street Dogs
Directions
Serve boiled hot dogs on soft buns with sauerkraut and spicy brown mustard.
Serve boiled hot dogs on soft buns with sauerkraut and spicy brown mustard.
Chimichanga Dogs
Directions
Rub hot dogs with chili powder and wrap each in a flour tortilla. Dip in beaten eggs, then dredge in flour and deep-fry in 350 degree F vegetable oil until golden; sprinkle with cheddar and bake at 375 degree F until the cheese melts. Top with salsa, sour cream and jalapenos.
Rub hot dogs with chili powder and wrap each in a flour tortilla. Dip in beaten eggs, then dredge in flour and deep-fry in 350 degree F vegetable oil until golden; sprinkle with cheddar and bake at 375 degree F until the cheese melts. Top with salsa, sour cream and jalapenos.
Bruschetta Dogs
Directions
Toss 2 diced tomatoes with 1 chopped garlic clove, 1 tablespoon balsamic vinegar, 2 tablespoons olive oil, some torn basil and salt. Serve grilled hot dogs on toasted Italian buns; top with the tomato mixture and drizzle with olive oil
Toss 2 diced tomatoes with 1 chopped garlic clove, 1 tablespoon balsamic vinegar, 2 tablespoons olive oil, some torn basil and salt. Serve grilled hot dogs on toasted Italian buns; top with the tomato mixture and drizzle with olive oil
Taco Dogs
Directions
Wrap grilled halved hot dogs in grilled flour tortillas; top with shredded cheddar, lettuce, salsa and sour cream.
Wrap grilled halved hot dogs in grilled flour tortillas; top with shredded cheddar, lettuce, salsa and sour cream.
Vidalia Dogs
Directions
Season a bowl of flour with salt and paprika. Soak a thinly sliced Vidalia onion in buttermilk, then dredge in the flour and deep-fry in 365 degree F vegetable oil until crisp; season with salt. Serve boiled hot dogs on soft buns with the onions and barbecue sauce.
Season a bowl of flour with salt and paprika. Soak a thinly sliced Vidalia onion in buttermilk, then dredge in the flour and deep-fry in 365 degree F vegetable oil until crisp; season with salt. Serve boiled hot dogs on soft buns with the onions and barbecue sauce.
Tangy Hot Dogs
Ingredients:
1 (16 ounce) package hot dogs, chopped
1 medium onion, chopped
1 teaspoon vegetable oil
1/4 cup all-purpose flour
1/2 teaspoon ground mustard
1/4 teaspoon pepper 1 cup finely chopped celery
1/2 cup water
1/2 cup ketchup
1/2 cup shredded, processed American
cheese
8 hot dog buns, split
Directions:
1. In a large saucepan, saute hot dogs and onion in oil until onion is tender. Sprinkle with flour, mustard and pepper. Stir in celery, water and ketchup until blended. Cook and stir over medium heat for 10 minutes; remove from the heat. sTir in cheese. Spoon about 1/2 cup hot dog mixture into each bun.
1 (16 ounce) package hot dogs, chopped
1 medium onion, chopped
1 teaspoon vegetable oil
1/4 cup all-purpose flour
1/2 teaspoon ground mustard
1/4 teaspoon pepper 1 cup finely chopped celery
1/2 cup water
1/2 cup ketchup
1/2 cup shredded, processed American
cheese
8 hot dog buns, split
Directions:
1. In a large saucepan, saute hot dogs and onion in oil until onion is tender. Sprinkle with flour, mustard and pepper. Stir in celery, water and ketchup until blended. Cook and stir over medium heat for 10 minutes; remove from the heat. sTir in cheese. Spoon about 1/2 cup hot dog mixture into each bun.
Southwestern Hot Dogs
Ingredients:
1 cup finely shredded Cheddar cheese
1/2 cup crushed tortilla chips
2 green onions, thinly sliced
3 tablespoons salsa 2 tablespoons mayonnaise
1/2 teaspoon chili powder
10 hot dogs
10 hot dog buns, split
Directions:
1. In a bowl, combine the first six ingredients. Cut a 1/2-in.-deep lengthwise slit in each hot dog. Spoon about 2 tablespoons cheese mixture into each. Broil for 2-3 minutes or until cheese is melted. Serve on buns.
1 cup finely shredded Cheddar cheese
1/2 cup crushed tortilla chips
2 green onions, thinly sliced
3 tablespoons salsa 2 tablespoons mayonnaise
1/2 teaspoon chili powder
10 hot dogs
10 hot dog buns, split
Directions:
1. In a bowl, combine the first six ingredients. Cut a 1/2-in.-deep lengthwise slit in each hot dog. Spoon about 2 tablespoons cheese mixture into each. Broil for 2-3 minutes or until cheese is melted. Serve on buns.
Seattle Cream Cheese Dogs
Ingredients:
1/4 cup butter
1 Walla Walla or other sweet onion, thinly
sliced
1 (4 ounce) package cream cheese 4 hot dogs, or your favorite sausages
4 hot dog buns
brown mustard
sauerkraut (optional)
Directions:
1. Preheat grill or grill pan for medium-high heat.
2. Melt butter in a skillet over medium heat. Add onions, and cook slowly until the onions have softened and turned deep brown, about 15 minutes. Warm the cream cheese over low heat in a small skillet until very soft.
3. Grill hot dogs until well browned. Lightly grill hot dog buns on both sides.
4. To assemble cheese dogs, spread warm cream cheese on toasted hot dog bun, add hot dog or sausage, top with onions, mustard and sauerkraut, if desired.
1/4 cup butter
1 Walla Walla or other sweet onion, thinly
sliced
1 (4 ounce) package cream cheese 4 hot dogs, or your favorite sausages
4 hot dog buns
brown mustard
sauerkraut (optional)
Directions:
1. Preheat grill or grill pan for medium-high heat.
2. Melt butter in a skillet over medium heat. Add onions, and cook slowly until the onions have softened and turned deep brown, about 15 minutes. Warm the cream cheese over low heat in a small skillet until very soft.
3. Grill hot dogs until well browned. Lightly grill hot dog buns on both sides.
4. To assemble cheese dogs, spread warm cream cheese on toasted hot dog bun, add hot dog or sausage, top with onions, mustard and sauerkraut, if desired.
Bacon-Cheese Dogs
Ingredients:
8 slices bacon
8 all-beef hot dogs
8 hot dog buns 8 slices Swiss cheese
1/2 cup barbeque sauce, or amount to
taste
1 small red onion, diced
Directions:
1. Preheat an outdoor grill for medium-high heat. Lightly oil grate, and set 4 inches from the heat.
2. Place the bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain on paper towels.
3. Place hot dogs on grill; cook until browned, 5 to 8 minutes, turning once, or until done to suit your taste. Lightly grill hot dog buns.
4. To assemble sandwiches, place a slice of cheese and bacon on each roll. Add a hot dog, top each with 1 tablespoon barbeque sauce, or desired amount, and red onion.
8 slices bacon
8 all-beef hot dogs
8 hot dog buns 8 slices Swiss cheese
1/2 cup barbeque sauce, or amount to
taste
1 small red onion, diced
Directions:
1. Preheat an outdoor grill for medium-high heat. Lightly oil grate, and set 4 inches from the heat.
2. Place the bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain on paper towels.
3. Place hot dogs on grill; cook until browned, 5 to 8 minutes, turning once, or until done to suit your taste. Lightly grill hot dog buns.
4. To assemble sandwiches, place a slice of cheese and bacon on each roll. Add a hot dog, top each with 1 tablespoon barbeque sauce, or desired amount, and red onion.
Chicago-Style Hot Dog
Ingredients:
1 all-beef hot dog
1 poppyseed hot dog bun
1 tablespoon yellow mustard
1 tablespoon sweet green pickle relish
1 tablespoon chopped onion 4 tomato wedges
1 dill pickle spear
2 sport peppers
1 dash celery salt
Directions:
1. Bring a pot of water to a boil. Reduce heat to low, place hot dog in water, and cook 5 minutes or until done. Remove hot dog and set aside. Carefully place a steamer basket into the pot and steam the hot dog bun 2 minutes or until warm.
2. Place hot dog in the steamed bun. Pile on the toppings in this order: yellow mustard, sweet green pickle relish, onion, tomato wedges, pickle spear, sport peppers, and celery salt. The tomatoes should be nestled between the hot dog and the top of the bun. Place the pickle between the hot dog and the bottom of the bun. Don't even think about ketchup!
1 all-beef hot dog
1 poppyseed hot dog bun
1 tablespoon yellow mustard
1 tablespoon sweet green pickle relish
1 tablespoon chopped onion 4 tomato wedges
1 dill pickle spear
2 sport peppers
1 dash celery salt
Directions:
1. Bring a pot of water to a boil. Reduce heat to low, place hot dog in water, and cook 5 minutes or until done. Remove hot dog and set aside. Carefully place a steamer basket into the pot and steam the hot dog bun 2 minutes or until warm.
2. Place hot dog in the steamed bun. Pile on the toppings in this order: yellow mustard, sweet green pickle relish, onion, tomato wedges, pickle spear, sport peppers, and celery salt. The tomatoes should be nestled between the hot dog and the top of the bun. Place the pickle between the hot dog and the bottom of the bun. Don't even think about ketchup!
Monte Cristo Hotdog
Ingredients:
1 tablespoon butter
1 all-beef hot dog
1 hot dog bun 1 slice Swiss cheese
2 tablespoons strawberry jam
Directions:
1. Melt the butter in a flat-bottomed pan over medium-high heat. Slice the hot dog length-wise about 3/4 of the way through; place onto the pan with the cut-side down along with the hot dog bun. Cook both until golden brown; flip and cook the other side until golden brown. Remove the bun from the pan and spread the strawberry jam over the inside of the bun; set aside. Meanwhile, top the hot dog with the slice of Swiss cheese. Place a lid over the hot dog and continue cooking until the cheese has melted, about 1 minute. Place the hot dog in the bun to serve.
1 tablespoon butter
1 all-beef hot dog
1 hot dog bun 1 slice Swiss cheese
2 tablespoons strawberry jam
Directions:
1. Melt the butter in a flat-bottomed pan over medium-high heat. Slice the hot dog length-wise about 3/4 of the way through; place onto the pan with the cut-side down along with the hot dog bun. Cook both until golden brown; flip and cook the other side until golden brown. Remove the bun from the pan and spread the strawberry jam over the inside of the bun; set aside. Meanwhile, top the hot dog with the slice of Swiss cheese. Place a lid over the hot dog and continue cooking until the cheese has melted, about 1 minute. Place the hot dog in the bun to serve.
Detroit-Style Coney Dogs
Ingredients:
4 hot dogs with natural casings
1 hot dog rolls, sliced
1 small onion, diced 1 (10 ounce) can chile sauce without
beans
4 tablespoons prepared yellow mustard,
or to taste
Directions:
1. Preheat an outdoor grill for medium-high heat.
2. Place hot dogs on the grill; cook until browned, 5 to 8 minutes, turning once, or until done to suit your taste. Lightly grill hot dog rolls.
3. Meanwhile, place the chile sauce in a small microwave-safe bowl; cook 1 minute. Stir, and cook 1 minute more.
4. Place hot dogs on buns. Top each with chile sauce, onion, and 1 tablespoon mustard, or to taste.
4 hot dogs with natural casings
1 hot dog rolls, sliced
1 small onion, diced 1 (10 ounce) can chile sauce without
beans
4 tablespoons prepared yellow mustard,
or to taste
Directions:
1. Preheat an outdoor grill for medium-high heat.
2. Place hot dogs on the grill; cook until browned, 5 to 8 minutes, turning once, or until done to suit your taste. Lightly grill hot dog rolls.
3. Meanwhile, place the chile sauce in a small microwave-safe bowl; cook 1 minute. Stir, and cook 1 minute more.
4. Place hot dogs on buns. Top each with chile sauce, onion, and 1 tablespoon mustard, or to taste.
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