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Published August 05, 2009, 12:00 AM

ONLINE EXTRA — HOT DOG HEAVEN: Manchego Cheese and Garlic Hot Dogs . . . Hot Dots with Dal and Red Onion Raita . . . Chili Hot Dogs, etc.

By: Herald Staff Reports,

Manchego Cheese and Garlic Hot Dogs

RELISH:

2 large heads garlic, top ½ inch cut off

5 teaspoons extra-virgin olive oil, divided

½ cup roasted red peppers from jar, drained and diced

1 tablespoon chopped fresh parsley

Coarse kosher salt

Pepper to taste

HOT DOGS:

6 grilled hot dog buns or 2½-inch-wide pieces ciabatta cut to hot dog length and split lengthwise

6 grilled all-beef hot dogs

2 ounces Manchego or hot pepper cheese

Sherry wine vinegar or balsamic vinegar

To prepare the relish: Preheat oven to 400 degrees. Place each head of garlic, cut side up, in center of square of foil; drizzle each with 1 teaspoon oil. Enclose garlic in foil. Place packets on oven rack; roast until garlic is tender, about 45 minutes. Open packets; cool 15 minutes.

Squeeze garlic cloves into small bowl. Mash enough to measure ¼ cup (reserve remaining garlic for another use). Transfer to bowl. Mix in 3 teaspoons oil, red pepper and parsley. Season with coarse salt and pepper.

Arrange the hot dog buns on plates. Top each with grilled hot dog, cheese, garlic relish and drizzle of vinegar.

Yield: Serves: 6.

Approximate nutritional analysis per hot dog: 375 calories (52 percent from fat ), 22 grams fat (8 grams saturated), 32 grams carbohydrates , 14 grams protein , 861 milligrams sodium , 37 milligrams cholesterol, 2 grams fiber .

Hot Dots with Dal and Red Onion Raita

DAL:

½ cup green or brown lentils

2½ cups water

1 teaspoon ground cumin

¼ teaspoon ground turmeric

Coarse kosher salt and pepper

RAITA:

½ medium red onion, cut into 4 wedges, then crosswise into paper-thin slices

½ cucumber, peeled, chopped

2 tablespoons chopped fresh mint

2 teaspoons minced seeded red jalapeno or serrano chile

2 teaspoons fresh lemon or lime juice

2 tablespoons plain yogurt

Salt and pepper to taste

HOT DOGS:

6 grilled hot dog buns, naan or pita breads

6 grilled all-beef hot dogs

Lemon wedges

To prepare the dal: Rinse lentils; place in medium saucepan. Add 2½ cups water, cumin and turmeric; bring to boil. Reduce heat to medium-low; cover and cook until lentils are tender, about 35 minutes. Drain, reserving cooking liquid. Mash lentils to a coarse sauce, adding reserved cooking liquid by tablespoonfuls if very thick. Season with coarse salt and pepper. Set aside.

While the dal is cooking make the raita. Combine all the raita ingredients and mix well. Set aside for 30 minutes.

Arrange buns or bread on plates. Top each with grilled hot dog, dal and raita. Serve with lemon wedges.

Yield: Serves 6.

Approximate nutritional analysis hot dog: 365 calories (44 percent from fat), 18 grams fat (7 grams saturated fat), 37 grams carbohydrates, 15 grams protein, 836 milligrams sodium, 30 milligrams cholesterol, 6 grams fiber.

Chili Hot Dogs

¼ cup instant minced onion

½ teaspoon oregano leaves

1 8-ounce can tomato sauce

2/3 cup water

Hot dog buns

½ teaspoon sugar

2 teaspoons chili powder

2 tablespoons cider vinegar

1 pound hot dogs

Combine instant minced onion, sugar, oregano, chili powder, tomato sauce, vinegar and water in 1½-quart saucepan. Mix well. Stir and cook 2 minutes. Add franks; cover and cook for 8 to 10 minutes, or until franks are hot.

Grilled Bacon-Wrapped Stuffed Hot Dogs

1 teaspoon ketchup

1 teaspoon Dijon mustard

4 large hot dogs, knockwurst, or kielbasa

½ ounce Cheddar cheese, cut into long sticks

2 tablespoons chopped onion

1 cup refrigerated sauerkraut, drained, roughly chopped

4 slices bacon

Vegetable oil

4 long hot dog buns

Prepare your grill for direct medium high heat.

Mix together the ketchup and mustard in a small bowl. In a separate bowl, mix the sauer-kraut with the chopped onion, set aside. Slice open the hot dogs, down the center, length-wise, forming a deep pocket in each, but not cutting all the way through. Coat the inside of each hot dog with the mustard ketchup mixture.

Place a strip of cheese deep within the pocket of each hot dog. Top with sauerkraut and onions. Encapsulate the cheese at the ends with the sauerkraut mixture as well, so that no cheese is exposed (otherwise it will drip out when cooking).

Wrap a strip of bacon around each stuffed hot dog, securing with toothpicks at each end. Make sure you wrap tight enough so that the stuffing stays in, but not so tight so that when the hot dog expands will cooking the bacon would tear.

Coat your grill surface with vegetable oil so that the hot dogs don’t stick. If you have a grill screen (a screen with smaller holes so that small pieces of whatever you’re cooking don’t fall through the grill), you can use it, just coat it with vegetable oil first and pre-heat for a couple of minutes. Place the stuffed hot dogs on the grill, stuffing side down. Grill for 2 minutes, until the bacon on that side is cooked, turn the hot dogs a quarter turn and grill for a couple more minutes. Continue to grill for a few minutes each on all sides until the bacon is cooked. Cover the grill in between turnings to help with the cooking.

During the last minute of cooking, open up the hot dog buns and place them open-side down on the grill to lightly toast.

Remove the hot dogs and buns from the grill. Remove the toothpicks fro the hot dogs, place them in the buns and serve.

Yield: 4 stuffed hot dogs.

Barbecued Hot Dogs

2 packages Miller’s Brand Colossal Beef Franks

¾ cup chopped onion 3 tablespoons butter or margarine

1½ cups chopped celery

1½ cups ketchup

¾ cup water

1/3 cup lemon juice

3 tablespoons brown sugar

3 tablespoons vinegar

1 tablespoon Worcestershire sauce

1 tablespoon yellow mustard

16 hot dog buns, split

In a saucepan over medium heat, sauté onion in butter until tender. Add celery, ketchup, water, lemon juice, sugar, vinegar, Worcestershire sauce and mustard; bring to a boil. Re-duce heat; cover and simmer for 30 minutes. Cut three ¼ inch deep slits on each side of hot dogs; place in a 2½-quart baking dish. Pour the sauce over the hot dogs. Cover and bake at 350 degrees for 40 to 45 minutes or until heated through

Fourth of July Tex Mex Hot Dogs

1 cup Cheddar cheese, finely shredded

½ cup crushed tortilla chips

2 green onions, thinly sliced (white and green parts)

3 tablespoons salsa

2 tablespoons mayonnaise

½ teaspoon chili powder

10 hot dogs

10 hot dog buns, split

In a bowl, combine the first six ingredients.

Cut a ½-inch deep lengthwise slit in each hot dog.

Spoon about 2 tablespoons cheese mixture into each hot dog.

Place in buns and then place on a baking pan and broil for 2 to 3 minutes or until cheese is melted.

Yield: Serves 10.

Crockpot Chili Dogs

1 pound hot dogs

1 large onion, chopped finely

2 15-ounce cans chili with beans

1 teaspoon chili powder

4 ounces shredded Cheddar cheese

Hot dog rolls

Combine the hot dogs, the chopped onion, the chili, and the chili powder in your slow cooker. Stir well. Put the cover on the cooker and cook on high for 3 to 4 hours or on low for 6 to 9 hours. Put the hot dogs in the rolls, use a spoon to add sauces and put cheese on top.

Classic Chicago Hot Dogs

8 Vienna all-beef hot dogs

2 pounds Idaho potatoes, unpeeled and straight cut (3 inches long by ½-inch thick)

8 hot dog buns with poppy seeds

1 cup minced onions

1 cup brunoise fresh tomatoes, seeded

1 cup yellow mustard

1 cup sweet pickle relish

Sport peppers, to taste

Celery salt, to taste

Preheat the fryer. Fill a stock pot ¾ of the way full with water and bring to a boil. Add the hot dogs, reduce the heat to a simmer and cover. Cook until the hot dogs are plump, about 6 to 8 minutes. Fry the potatoes until golden brown, about 4 to 6 minutes, stirring occasionally for even browning. Remove and drain on paper towels. Season with salt and pepper. Place the hot dogs in the buns. Start topping the hot dogs with 2 tablespoons of each: onions, toma-toes, mustard and relish. Top with sport peppers to taste and sprinkle a little celery salt on top. Place each hot dog in the center of a piece of deli wrap. Place the fries next to the hot dog. Wrap the dog and the fries up tightly and serve.

Yield: Serves 8.

Angels on Horseback

8 wieners

8 strips of cheese 2½ to 3 inches long by ¼ inch

8 thin sliced strips of bacon

8 Wiener buns

Toothpicks

Cooking forks

Slit lengthwise pockets in 8 wieners, long enough to hold one strip of cheese. Tuck in a strip of cheese into each pocket. Wind a strip of bacon around each wiener so the pocket and cheese are completely covered. Fasten each end of bacon to the wiener with a toothpick. Put each wiener on a cooking fork and bake over hot coals until bacon is cooked. When angel is done remove it from the fork and put in a wiener bun. Take out toothpicks before eating.

Bacon Cheese Dogs

Hot dogs

Bacon

Cheese slices

Toothpicks

Cut hot dogs lengthwise but not completely through. Place a slice of cheese in the hot dog where you have cut them; then close hot dog and wrap a piece of bacon strip around each one and put a toothpick in each end to hold dog together. Now put hot dog on a stick and cook over hot coals.

Pigs in a Blanket

Hot dogs — 2 to 3 per person

Canned biscuits — enough for each hot dog

Fold each piece of foil in half to form an 8-by-1- inch piece for each hot dog. Flatten biscuit and roll it around each hot dog. Covering all but the ends of the hot dog. Seal hot dogs in foil, allowing room for biscuits to expand. Place each foil package on hot coals. Turn very 3 to 4 minutes. Check one package in 10 minutes. Serve with hot dog sauce, cheese, catsup, mustard or pickle relish. Make a meal with beans and chips.

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