Since July 23 is National Hot Dog Day, the chef thought it might be nice to see the variety of things you can put on your hot dog. There are relishes, onions, mustard, ketchup, sauerkraut, which everyone knows. But how about the items listed below?
CONEY ISLAND STYLE DOGS
8 Angus Beef Franks
1 lb. ground beef
1 can (15 ounces) Sloppy Joe sauce
8 hot dog buns
1 cup prepared cole slaw
Prepare franks according to package directions. Keep warm.
Cook and stir meat in large skillet until browned; drain meat. Stir in sauce; simmer over low heat for 10 minutes.
Serve heated franks in buns; top with Sloppy Joes mixture and cole slaw. Serve immediately.
VEGGIE DOGS
4 Lean Beef or Pork Franks
4 whole grain or whole wheat hotdog buns
1/2 cup chopped celery
1/2 cup chopped cucumber
1/2 cup chopped seeded tomato
1/4 cup finely chopped onion
1/4 teaspoon celery seed (optional)
Prepare franks according to package directions.
Fill buns with franks. Top each with vegetables and celery seed, if desired. Serve immediately.
FIESTA DOGS WITH FRESH AVOCADO SALSA
4 Lean Beef or Pork Franks
1/2 avocado, peeled, cored and chopped
1/4 cup chopped seeded tomato
2 tablespoons finely chopped red onion
2 tablespoons chopped cilantro
1 jalapeno pepper, seeded, chopped
2 teaspoons fresh lime juice
4 hot dog buns
Cook franks according to package directions. Combine avocado, tomato, red onion, cilantro, jalapeno pepper and lime juice.
Fill buns with franks. Top each with fresh avocado salsa; serve immediately.
NACHO HOT DOGS
4 Franks
4 Hot Dog Buns
½ cup prepared queso cheese sauce from a jar, heated
2 Tablespoons chopped jalapeño peppers
½ cup flavored tortilla chips, crushed
Cook franks according to package directions.
Fill each bun with a frank. Top each with 1/4 of heated cheese sauce, jalapeño peppers and crushed tortilla chips. Serve immediately.
HAWAIIAN DOGS
4 lead franks or hot dogs
1/2 cup chopped fresh or canned pineapple
1/4 cup finely chopped red onion
1 jalapeno pepper, seeded, chopped
2 teaspoons soy sauce
4 hot dog buns
Prepare hot dogs according to directions. Combine pineapple, red onion, jalapeno pepper and soy sauce.
Fill buns with "dogs". Top each with pineapple salsa; serve immediately.
STUFFED HOT DOGS
1 pkg. Angus Beef Franks
2 teaspoon spicy brown mustard
1 cup (4 oz.) shredded cheddar cheese
½ teaspoon Worcestershire sauce
¼ teaspoon dry mustard
8 slices pre-cooked bacon
1 pkg. whole grain or white hot dog buns
Preheat broiler on High. Combine mustard, cheddar cheese, Worcestershire sauce and dry mustard in a small bowl.
Slit the hot dogs lengthwise down the center, forming a deep pocket, but not cutting all the way through.
Fill pockets with cheese mixture. Wrap a slice of bacon around each frank and secure both ends with wooden toothpicks. Place on broiler pan.
Broil for 4 to 6 minutes or until bacon is crisp and cheese is melted. Serve in bun.
MANGO SALSA TOPPED DOGS
4 Lean Beef or Pork Franks
1 cup chopped fresh or jarred mango
1/4 cup black beans, drained, rinsed
1/4 cup canned corn, drained
2 tablespoons finely chopped red bell pepper
2 tablespoons chopped cilantro
1 jalapeno pepper, seeded, chopped
2 teaspoons fresh lime juice
1/4 teaspoon ground cumin
4 hot dog buns
Prepare franks according to directions. Combine mango, black beans, corn, red onion, cilantro, jalapeno pepper, lime juice and cumin.
Fill buns with franks. Top each with fresh mango salsa; serve immediately.
Hope you enjoy these many different ways to top a "dog."