Tag Archives: Hot Dogs

Shishito Dogs

Shishito Dogs

Shishito peppers are somewhat annoying – there I said it. Their growing season is quite short – I mean, not sour cherry short, but much shorter than I’d prefer seeing as I’ve completely fallen in love with them. Also, they can be hard to find. I have relatively easy access to about seven or eight grocery stores plus a few farmer’s markets, and I can never count on them being there, even during their height of seasonality. Like I said – annoying!

Shishito Dogs

But, their irritating qualities are quite forgivable for being so unique and delicious. The heat level can vary with these guys. Some batches I’ve made have barely registered on the spice scale where others have blown our heads off.

Shishito Dogs

If you can get your hands on a batch, you should totally put them on hot dogs. It’s probably my favorite shishito preparation yet, and I don’t anticipate being able to top it anytime soon.

Shishito Dogs

Everything about this hot dog is perfect. Highly recommend! Enjoy!

Shishito Dogs

Source: Bon Appetit Magazine, July 2016

Ingredients:

SPICY MAYO:
½ cup mayonnaise
3 tbs sambal oelek
1 tbs unseasoned rice vinegar
Salt to taste

BLISTERED SHISHITO PEPPERS:
6 oz. shishito peppers
2 tbs olive oil
Salt and pepper, to taste
2 tbs unseasoned rice vinegar

8 hot dogs, warmed/charred
8 hot dog buns, toasted if desired
Toasted nori sheets
Sesame seeds, for sprinkling

Directions:
To make the SPICY MAYO: Mix the mayo, sambal, rice vinegar and salt until smooth. Set aside.
To make the BLISTERED SHISHITO PEPPERS: preheat a grill or indoor grill pan over medium-high heat. Toss the peppers with the olive oil and season with salt and pepper. Grill, turning occasionally, until tender and blistered all over, about 3 minutes. Toss in a bowl with the rice vinegar. Let cool, then remove the stems.
You can use the grill to char/warm your hot dogs and toast the buns for convenience.
To assemble: spread one or both sides of the bun with spicy mayo – your preference there. Add a hot dog to each bun, then line one side of the bun with toasted nori sheets. Top the dog with the peppers, then sprinkle sesame seeds on top. Serve immediately.

Mexican Hot Dog Tacos

Mexican Hot Dog Tacos

I actually made this recipe last summer, trying to use up an excess of corn tortillas before they spoiled, and while this is a great summer recipe (I could totally see chowing down on this after a day at the pool), I also think it’s quite appropriate to share at this time of year: you know, when winter is winding down and the weather is showing hints of warming up consistently, and it’s almost time to start thinking about how we might look in a swimsuit, but we can bury our heads in the proverbial sand just a few weeks longer.

Mexican hot dog tacos

The Mexican hot dog is a crafty delicious thing that I’m pretty sure was not invented by a cardiologist, but rather enterprising street cart owners who capitalized on drunk people exiting dance clubs and wanting something a little greasy. It’s a hot dog split in half lengthwise, stuffed with jalapenos and cheese, then wrapped in bacon to seal it all up. Putting such a thing in a tortilla and dousing it with salsa to make a taco is one of the best things ever.

tomato based salsa

Bookmark this recipe for your next splurge day. I promise it’s so worth it. Enjoy!

Mexican Hot Dog Tacos

Source: adapted from Dos Caminos Tacos by Ivy Start

Ingredients:

TACOS:
6 hot dogs
2-3 oz. sharp cheddar cheese
About 18 slices of pickled jalapeno
12 slices bacon
6 corn tortillas, warmed

SALSA:
Canola oil, for greasing
4 ripe Roma tomatoes (about 1 lb.)
2 unpeeled cloves garlic
1 medium white onion
1 small jalapeno
1 dried chile de arbol, stemmed
1 tsp freshly squeezed lime juice
1 small bunch fresh cilantro, coarse stems removed
Kosher salt

Directions:
First make the SALSA: position a broiler rack about 8 inches from the broiler, or as close as you can get while still being safe.
Pour a little canola oil onto a thickly folded paper towel, then wipe it all over a rimmed baking sheet. Place the tomatoes, garlic, onion, jalapeno, and chile de arbol on the prepared baking sheet. Tomatoes and jalapeno should be skin side up. Broil until the skins are charred and somewhat blackened.
Leave the blackened skin on the vegetables and let them cool until you can handle them. Take the garlic and squeeze the flesh out from the skins over your blender or food processor. Add the tomatoes, onion, jalapeno, chile de arbol, lime juice, and cilantro to the blender. Process until you get that chunky-smooth texture of restaurant salsa. Add salt to taste – you’ll need a good bit of it. Set the salsa aside to cool down to room temperature.
For the TACOS: with a very sharp knife, cut each hot dog open lengthwise, making a slit but not cutting all the way through, so you could open the hot dog like a book.
Slice the cheese into strips, then cut those strips lengthwise so they will fit nestled into the slit you just cut into the hot dogs. Place the cheese strips into the cut open hot dogs, using as many as you need to fit the entire length of the hot dog. Wedge 2-3 (depending on their size) pickled jalapeno slices into the open hot dogs. It’s fine to squish them in there. Now wrap each hot dog in 2 slices of bacon, securing with toothpicks at the ends.
Preheat your grill, indoor or outdoor is fine, to medium-high heat. I used an indoor grill for this to prevent the inevitable fiery flare-ups that would have happened (thanks to the bacon fat) on the charcoal grill outside. Drizzle or wipe down the grill with a touch of canola oil to prevent sticking, then place the bacon-wrapped hot dogs on the grill cut side up. When the cheese has mostly melted, flip the hot dogs and continue cooking until the bacon is crisped up and browned. The whole thing will take 10-12 minutes total. Remove the hot dogs from the grill with tongs, then carefully remove the toothpicks.
To serve, place 1 hot dog in a warmed tortilla and spoon some salsa over top. Serve immediately. You’ll likely have extra salsa – serve with tortilla chips for dipping and refrigerate the leftovers for a snack later.

Pigs in Jalapeno-Cheddar Blankets with Jalapeno Mustard Dipping Sauce

Pigs in Jalapeno Cheddar Blankets with Jalapeno Mustard Dipping Sauce

My obsession with pigs in a blanket, that ubiquitous, classic and a-little-bit-trashy party food, has quite the long history. I literally can’t remember ever not going gaga over these little treats. Fortunately for me, they showed up often enough: Super Bowl parties, sometimes at Family Christmas, birthday parties…

Pigs in Jalapeno Cheddar Blankets with Jalapeno Mustard Dipping Sauce

Since Matt and I cut out (most!) processed food from our diet, I’ve been missing my pigs for quite a long time. They are usually made with canned croissant dough, and since I switched to making all dough (except puff pastry) from scratch, they just haven’t made an appearance.

pigs in jalapeno cheddar blankets with jalapeno mustard dipping sauce

Thus, the reason why excited really doesn’t begin to describe my feelings upon finding a version of pigs in a blanket in Lisa Fain’s most recent book where the dough is made entirely from scratch!! Giddy though I was, I sort of made the knee-jerk assumption that the dough would be complicated. Turns out, nope! I was totally wrong on that one. This dough couldn’t be easier – a first-grader could probably do it – and it’s incredibly tasty.

Pigs in Jalapeno-Cheddar Blankets with Jalapeno Mustard Dipping Sauce

This recipe has a bit of a Tex-Mex spin what with the jalapenos and cheddar, but I’d encourage everyone to take this method and really adapt it to your own tastes. Since my taste buds love Tex-Mex, I left it as is, but my brain began spinning with all the different flavor profiles you could do here. I can’t tell you how thrilled I am to have this little trick up my sleeve now, and it should definitely be in your arsenal too! Enjoy!

Pigs in Jalapeno Cheddar Blankets with Jalapeno Mustard Dipping Sauce

Source: The Homesick Texan’s Family Table by Lisa Fain

Ingredients:

DOUGH:
8 oz. cream cheese, at room temperature
8 tbs (1 stick) unsalted butter, at room temperature
1 ½ cups all-purpose flour
½ tsp kosher salt
¼ tsp cayenne
½ cup (2 oz.) shredded sharp cheddar
1 jalapeno, stemmed, seeded, and minced

32 cocktail size hot dogs

DIPPING SAUCE:
½ cup mayonnaise
¼ cup prepared yellow mustard
1 jalapeno, stemmed, seeded and minced
1 clove garlic, minced
1 tsp chopped fresh cilantro
¼ tsp ground cumin
Kosher salt, to taste

Directions:
First make the DOUGH: using a wooden spoon or sturdy rubber spatula, mix together the cream cheese and butter in a large mixing bowl until smooth. Stir in the flour, salt, cayenne, cheddar, and jalapeno until a soft dough forms. Divide the dough in half, shape each piece into a ball, wrap in plastic wrap, and refrigerate at least 30 minutes.
Preheat your oven to 375 F. Either lightly grease or line two baking sheets with parchment paper or silpats. Set aside.
On a lightly floured work surface, with a floured rolling pin, roll one of the dough halves in an 11-inch circle. With a sharp knife or pizza cutter, cut the circle into 16 equal-sized wedges, like slicing a pie. It does not matter one bit if the edges of the circle are jagged, as long as each wedge is about the same size.
To assemble the pigs, gently lift one of the dough triangles, and starting at the wider end opposite the point, roll the dough around one of the cocktail hot dogs. Place the blanketed pig on the baking sheet and repeat with the remaining dough triangles. Now repeat this whole process with the second disc of dough.
Bake, uncovered, for 20 to 25 minutes, or until the crust is lightly browned.
While the pigs are baking, make the DIPPING SAUCE. In a medium bowl, stir together the mayonnaise, mustard, jalapeno, garlic, cilantro, and cumin. Add salt to taste and chill until serving.
Serve the pigs warm with the dipping sauce.

Barbecued Sloppy Hot Dog Sandwiches

barbecued sloppy hot dog sandwiches

In what has ended up being my longest blogging hiatus yet, I’ve spent some time thinking and researching the food blogging scene in general, and wondering if I should continue this space. To make a long story short, yes I will keep blogging – because I want to, not because it makes much sense.

Food blogging has become quite a big business, and quite a crowded and competitive industry. The steps needed to just keep up, let alone pull ahead, are simply steps I don’t wish to take. Because there are now so many of us, ad revenue is stretched pretty thin, and I don’t want to do sponsored posts or accept swag. But I started this game about five years too late to financially get away with taking that stance. Also, my food photography isn’t the worst I’ve ever seen, but it’s not competitive, and I don’t enjoy photography in general enough to motivate myself to get much better. Another thing – it’s very important to Matt and me to eat dinner together as many nights as possible, but that means we eat after dark due to work schedules; ergo, bad conditions for food photography.

Barbecued Sloppy Hot Dog Sandwiches

I’ve also wondered if I really contribute anything, mainly because I don’t have too much original content here. I love recipe development, but I also genuinely love working through my cookbook collection. I learn so much from chefs and cooks far more experienced than me, and I thoroughly enjoy sharing what I’ve learned and accomplished.

So here we are: I’ve decided that for me, this space isn’t going to be a business. I’m very fortunate to have other avenues to earn a living, and I don’t really need any income off this blog. So I’m not going to pursue it anymore. I’m going old school with the blog – this space will be a hobby, and a place where I share my love of cooking and improving my kitchen skills. My food styling and photography will continue to impress pretty much no one, but this space will be lots of fun. And pretty adventurous too.

Barbecued Sloppy Hot Dog Sandwiches

I wanted something really special to share as my first blog “back”, so to speak, and what better recipe than one of my grandmother’s? This is a wonderfully messy, tasty comfort food dish that takes little time to whip up. My mom and her siblings grew up eating this regularly, and while I don’t specifically remember having this as a kid, the recipe was passed to me when I got married. It’s kind of like a sloppy joe sandwich made out of hot dogs but in a hoagie roll instead of a hamburger bun. The sauce, which is pretty much a simple, homemade barbecue sauce, is perfectly balanced between spicy and sweet. I hope y’all enjoy it!

Barbecued Sloppy Hot Dog Sandwiches

Ingredients:
1 (8 count) package hot dogs, each cut in half lengthwise and then across in roughly 2” pieces
4 tbs unsalted butter, divided
1 onion, chopped
2 garlic cloves, minced
4 tbs Worcestershire sauce
¾ cup ketchup
3 tbs brown sugar
1 tbs yellow mustard
A dash or two of hot sauce, to taste
Black pepper, to taste
Kosher salt, if needed
4 hoagie rolls or large hot dog buns
Melted butter, for brushing the hot dog buns

Directions:
Preheat a large skillet over medium-high heat. Add 1 tbs butter and once melted add the hot dog pieces. Crisp them up and render the fat, stirring occasionally. Once they are browned and crisped, remove them with a slotted spoon to a paper towel lined plate. Add the onion to the skillet (do not wipe it out) and saute until softened. Add the garlic and saute another 30 seconds.
Now add the Worcestershire, ketchup, sugar, and mustard. Add the hot dogs back in and simmer for about 15 minutes, until thickened, stirring occasionally. Add the last 3 tbs butter and let them melt. Stir them into the sauce. Add hot sauce and black pepper to taste. Taste the sauce and add salt if needed.
Brush the insides of the hoagie rolls with melted butter and toast under the broiler until lightly browned. Spoon the hot dog mixture into the rolls and serve immediately.

Nacho Dogs

Nacho Dogs

Happy Tuesday. Moving sucks.

Enough about me – we should instead talk about combining two comfort/junk food classics into one incredibly tasty meal. This is for sure something to be saved for splurge day. Believe me, it’s worth it.

Which brings me to what I have discovered through my journey of shedding some pounds, and is actually a pretty important point. My new philosophy (one of them anyways) is to spend my calories the way I spend my money. No one would purposely go out and spend their hard-earned money on say, clothes that they found ugly, or that didn’t fit right; or a book you have no desire to read, or a genre of music you know you don’t enjoy. We spend money wisely, on things we know we’ll use and enjoy.

Nacho Dogs

It’s really the same with food. If I’m spending more calories than usual on a meal or snack because I’m allowing a small or occasionally a large splurge, then I’m going to do everything I can to make sure I’ll really enjoy it. Good ingredients, things I know I like, and savoring every bite.

Nacho Dogs

These nacho dogs were worth it. They’re kind of like the Kardashians – a bit over the top, and a bit trashy, but making no apologies. (Speaking of which, please, oh please watch this video if you haven’t seen it. My sides were hurting from the laughter). Unlike the Kardashian’s show though, these hot dogs were extremely enjoyable and good. Like I said, worth every extra calorie. Enjoy!

Nacho Dogs

Source: Bobby Flay’s Barbecue Addiction by Bobby Flay

Ingredients:
4 plum tomatoes
Olive oil
Kosher salt and black pepper, to taste
3 tbs red wine vinegar
1 large chipotle in adobo, minced
3 tbs finely diced red onion
Small handful of cilantro leaves, minced
8 good-quality beef or turkey hot dogs
8 good-quality hot dog buns, split (I used brioche – so delicious)
1 ½ cups grated Monterey Jack cheese
½ cup sliced pickled jalapenos
Guacamole (homemade or good quality store-bought)
Tortilla chips, coarsely crumbled

Directions:
First make the salsa: preheat your indoor or outdoor grill to high for direct grilling. Brush the tomatoes with olive oil and season to taste with salt and pepper. Grill until charred on all sides, about 6 minutes total. Remove the tomatoes from the grill, and let cool enough so you can handle them. Slice in half, scrape out the seeds, and coarsely chop.
In a small bowl, whisk together 2 tbs olive oil, red wine vinegar, minced chipotle, red onion and cilantro. Add the tomatoes and stir to combine. Season to taste with salt and pepper.
Now cook the hot dogs. Grill the hot dogs until golden brown and lightly charred (if you like) on all sides, about 7 minutes total. Remove to a plate, then grill the buns, cut side down, until lightly golden brown and toasted, about 20 seconds.
To assemble this wonderful hot mess: place a hot dog in the bun, then top with cheese, jalapenos, guacamole, salsa, and crumbled tortilla chips. Serve immediately.