Saturday, March 12, 2011

Philly Dogs

Serve grilled hot dogs on hoagie rolls with cheese sauce, sauteed peppers and onions, and a dash of hot sauce.

Surf Dogs

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

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

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

Serve grilled dogs on grilled buns with shredded jalapeno jack cheese and sliced pickled jalapenos.

Siberian Huskies

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

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

Melt sliced brie on grilled hot dogs; serve on sliced baguette and top with chopped cornichons and dijon mustard.

Po' Boy Dogs

Serve grilled hot dogs on grilled buns with remoulade sauce or Creole mustard, shredded romaine and pickled okra. Sprinkle with Creole seasoning.

Pizza Dogs

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


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


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

Serve grilled hot dogs on crusty buns with bean chili, shredded cheddar, pickled jalapenos and crushed Fritos.

BLT Dogs

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

Grill hot dogs, brushing with barbecue sauce. Serve on toasted buns with coleslaw and more sauce.

Bacon-Wrapped Splitters


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

Tuck grilled hot dogs into soft buns and top with ground-beef chili and shredded cheddar.

Pekingese Dogs


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


Serve boiled hot dogs on soft buns with sauerkraut and spicy brown mustard.

Chimichanga Dogs

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


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


Wrap grilled halved hot dogs in grilled flour tortillas; top with shredded cheddar, lettuce, salsa and sour cream.

Vidalia Dogs


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


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
8 hot dog buns, split


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


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


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


1/4 cup butter
1 Walla Walla or other sweet onion, thinly
1 (4 ounce) package cream cheese 4 hot dogs, or your favorite sausages
4 hot dog buns
brown mustard
sauerkraut (optional)


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


8 slices bacon
8 all-beef hot dogs
8 hot dog buns 8 slices Swiss cheese
1/2 cup barbeque sauce, or amount to
1 small red onion, diced


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


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


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


1 tablespoon butter
1 all-beef hot dog
1 hot dog bun 1 slice Swiss cheese
2 tablespoons strawberry jam


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


4 hot dogs with natural casings
1 hot dog rolls, sliced
1 small onion, diced 1 (10 ounce) can chile sauce without
4 tablespoons prepared yellow mustard,
or to taste


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.