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Hot Dogs: Three Ways

Source of Recipe

From "Back Around the Table" by David Venable


Recipe Introduction

"Hot dogs! Hot dogs! Hot dogs! We've got 'em three ways: chili cheese dogs! Southern slaw dogs! Chicago-style dogs! Toppings know no limits when it comes to wieners, franks, red hots, or whatever they're called in your part of the country. Here are three of my favorite ways to dress them up. You can make any or all of the toppings in advance, so everyone can assemble their own combinations. I have always preferred all-beef dogs because I love their rich flavor. Hot diggity dogs!"

List of Ingredients

â—¦ 24 all-beef hot dogs
â—¦ 16 plain and 8 poppy seed hot dog buns



Recipe

Preheat the grill to high heat.

Evenly score 16 hot dogs along their length. For the Chicago hot dogs, use a knife to make an "X" at both ends of eight hot dogs. Grill all of the hot dogs for 4 minutes per side. Toast the buns.

Makes 24 servings



Chili Cheese Dogs:

Chili:
â—¦ 2 tablespoons canola oil
â—¦ 1 cup finely chopped onions
â—¦ 2 cloves garlic, minced
â—¦ ½ pound 80% lean ground beef
â—¦ 1 (1-ounce) packet chili seasoning
â—¦ ¼ teaspoon cayenne
â—¦ 1 (14.5-ounce) can crushed tomatoes
â—¦ 1 cup canned kidney beans, drained and rinsed
â—¦ ½ teaspoon kosher salt
â—¦ ½ cup (2 ounces) shredded yellow extra-sharp Cheddar
â—¦ ½ cup (2 ounces) shredded pepper Jack
â—¦ Spicy mustard

To make the chili, heat the canola oil in a large skillet over medium-high heat. Add ½ cup of the onions and sauté until soft, 4 to 5 minutes. Add the garlic and cook until fragrant, about 1 minute. Add the beef and cook until the meat loses its pink color, using a wooden spoon to break up the beef as it cooks.

Add the chili seasoning and cayenne and stir well. Add the tomatoes, kidney beans, and salt and bring to a boil. Lower the heat and simmer for 5 to 6 minutes.

To assemble the Chili Cheese Hot Dogs, put the hot dogs on eight toasted plain buns and top each with some chili, a sprinkle of Cheddar and pepper Jack, chopped onion, and a squeeze of spicy mustard.



Southern Slaw Hot Dogs:

Coleslaw:
â—¦ 2 tablespoons cider vinegar
â—¦ ½ cup mayonnaise
â—¦ ¼ cup buttermilk
â—¦ 2 tablespoons sugar
â—¦ ¼ teaspoon celery salt
â—¦ ½ teaspoon kosher salt
â—¦ ½ teaspoon freshly ground black pepper
â—¦ 1 (14-ounce) bag coleslaw mix, finely chopped
â—¦ 1 (16-ounce) can baked beans with bacon, onions, and brown sugar
â—¦ Spicy mustard

To make the coleslaw, whisk together the vinegar, mayonnaise, buttermilk, sugar, celery salt, kosher salt, and pepper in a bowl. Add the coleslaw mix and toss well. Cover and refrigerate for 1 hour before serving.

Put the baked beans in a saucepan over low heat and let simmer for 20 minutes.

To assemble the Southern Slaw Hot Dogs, put the hot dogs on eight toasted plain buns and spoon some beans and coleslaw onto each one, followed by a squirt of spicy mustard.



Chicago-Style Hot Dogs:

â—¦ ¼ cup yellow mustard
â—¦ 8 dill pickle spears, cut in half lengthwise
â—¦ 1 large tomato, cut into ¼-inch slices
â—¦ ¼ cup sweet pickle relish
â—¦ 16 peperoncini sweet peppers, cut in half
â—¦ ½ cup finely chopped red onion
â—¦ Celery salt

To assemble the Chicago-Style Hot Dogs, put the hot dogs on the toasted poppy seed buns and squirt some yellow mustard on each one. Top each with 2 pickle halves, 2 tomato slices, some pickle relish, 2 sweet peppers, some red onion, and a sprinkle of celery salt.