Hot Dog Bar ~ Hot Dog 5 Ways
Serves: Each recipe makes approx four hot dogs
Ingredients:
Mexican Charred-Corn Dog
- 2 cups corn
- 2 teaspoons vegetable oil
- 2 sliced scallion whites
- salt & pepper to taste
- 2 Tablespoons mayonnaise
- 2 teaspoons lime juice
- Cotija or Feta cheese
- Sliced scallion greens
- Chile Powder
Banh Mi Dog
- 2 Tablespoons white vinegar
- 1 teaspoon sugar
- 2 shredded carrots
- 1/2 teaspoon coarse salt
- mayonnaise
- cucumber, thinly sliced
- 2 jalapenos, sliced
- cilantro leaves
Frank & Beans
- 4 slices cooked bacon
- 1 cup baked beans, warm
- white onion, diced
- yellow mustard
Hawaiian Dog
- pineapple wedges, fresh
- red onion, cut in rounds
- sugar
- salt
- cayenne pepper
Reuben Dog
- 1/4 cup mayonnaise
- 1 Tablespoon ketchup
- 1 Tablespoon sweet pickle relish
- 1/2 teaspoon Worcestershire
- salt & pepper
- 1 cup Swiss cheese, shredded
- 1 cup sauerkraut, drained
Directions:
Mexican Charred-Corn Dog ~ Assembly
- In a skillet, cook 2 cups corn until browned. Add 2 teaspoons vegetable oil and sliced scallion whites, cooking until scallions are tender. Season with salt and pepper. Combine mayonnaise and lime juice. Top hot dogs with corn mixture, lime mayonnaise, crumbled Cotija or feta and sliced scallion greens. Sprinkle with chili powder.
Banh Mi Dog ~ Assembly
- Stir together vinegar and sugar until sugar is dissolved. Stir in carrots and coarse salt; let sit 10 minutes. Top hot dogs with mayonnaise, cucumber, carrots, jalapeno and cilantro leaves.
Frank & Beans ~ Assembly
- Place cooked hot dogs in buns with a slice of bacon. Top with baked beans, white onion and yellow mustard.
Hawaiian Dog ~ Assembly
- Lightly oil pineapple and red onion; grill until tender. Chop and season with sugar, salt and cayenne pepper. Top hot dogs with pineapple mixture.
Reuben Dog ~ Assembly
- Combine mayonnaise, ketchup, relish and Worcestershire; season with salt and pepper. Top hot dogs with Swiss cheese and sauerkraut and sauce.
Cathy owns her vineyard and winery in the Willamette Valley of Oregon. She is a food writer for Davis Life Magazine and blogs daily about wine, food and everyday living. She lives with her husband and two sons. You can visit her at noblepig.com.