Coming up on July 21, is National Hot Dog Day.
Lately, I have had a craving for hot dogs, so this was a welcome discovery. I am picky about hot dogs, though, and can’t get too excited about certain ones.
For example, if it says chicken or turkey on the label, I just can’t go for it. This goes back decades, actually, when the worst hot dog I ever had was a chicken one. Turkey wasn’t as bad, but I decided all those years ago that I was done with any and all poultry-based hot dogs.
I will admit that nowadays, those products may very well be much improved and even delicious, but I am evidently that “old dog” that has trouble learning new tricks. I don’t mean to give the impression that the millions of people who enjoy poultry dogs are on the wrong side of the tracks; it’s just a quirk of mine.
My favorite brand is Nathan’s, and they have a new type called restaurant style. To me, the new style is just the original recipe, which used to plump up nicely when cooked. A few years ago, I noticed the hot dogs would do just the opposite, shriveling into wrinkled meat sticks.
I contacted someone from the company, to inquire if they had changed the formula, and if so, why. I was told the only changes made were to make the hot dogs longer and skinnier, to fit the buns. I said no, they don’t plump anymore, they shrivel. Lo and behold, the restaurant style hot dogs appeared on the market, and they do plump up.
Maybe there is some benefit to letting manufacturers know if you like or don’t like changes they make. I went through this with a brand of cottage cheese, too. Always demand the best.
San Francisco hot dogs
I have had this recipe since 1986. Haven’t tired of it yet.
Frozen bread dough, white or wheat
Hot dogs
Ketchup
Mozzarella cheese, shredded
Bacon, fried and crumbled
1. Thaw dough. One loaf will cover about 6 hot dogs. Cut dough into equal pieces, according to how many hot dogs you wish to prepare. (You will have to eyeball this, as it not only depends on how many hot dogs you use, but their size, as well.)
2. Flatten and stretch dough to approximate shape of hot dogs and place one hot dog on each piece of dough Gather dough to enclose the hot dogs, pinching and sealing all seams. Let rise about 30 minutes (less if you use Rapid-Rise yeast).
3. Bake in preheated 350-degree oven until rolls are golden brown, about 15 to 20 minutes. Remove from oven.
4. Split rolls lengthwise, add about 1 tablespoon of ketchup to each one, followed by desired amount of Mozzarella cheese. Top each roll with bacon crumbles. Return them to the oven and heat until the cheese melts. Serve at once.
Hot dogs in puff pastry
1 sheet puff pastry (about 12-by-12-inches square)
12 hot dogs of your choice
1 egg, well beaten
About 1 teaspoon (or more) everything bagel seasoning
1. Preheat oven to 400. Line a baking sheet with parchment paper.
2. For chilled pastry: Unfold or unroll the puff pastry onto a clean work surface.
3. For frozen (then thawed) pastry: Sprinkle flour over a clean work surface. Place the pastry over and roll out thin into a square measuring about 12 inches on each side.
4. Cut the pastry into strips that are at least 1-inch shorter than the length of the hot dogs. You can adjust the length of the strips if you are concerned you won’t have enough pastry. A pizza cutter is a good kitchen tool to use for this task.
5. Place each hot dog on a pastry strip and roll it up tight, sealing the edges by pressing them together. Transfer onto the baking sheet and repeat with the rest. Make a few slits in the pastry.
6. Brush the hot dogs with egg wash and sprinkle with everything bagel seasoning.
7. Bake on the middle or lower rack in preheated oven for 15 minutes. After this time, check the hot dogs. If they look pale and not puffed, leave them 2 or 3 minutes longer, then check again. It could take up to 18 minutes, depending on your oven.
8. The hot dogs are ready to be removed from the oven when the pastry has become puffed and golden brown. Allow to cool slightly before serving them with your favorite condiments. Makes 12 servings.
Honey-Sriracha grilled hot dogs
8 hot dogs of your choice
8 hot dog or Hoagie rolls, split
1/4 cup Sriracha sauce
1/4 cup honey
2 tablespoons lime juice
1 tablespoon soy sauce
Coleslaw:
2 cups shredded coleslaw mix
2 tablespoons white wine vinegar (or seasoned rice vinegar)
1/4 cup mayonnaise
1 tablespoon sour cream
1 teaspoon sugar
Salt and freshly-ground black pepper, to taste
1. Cut hot dogs on a spiral, by starting at the top and holding a sharp knife on about a 30-degree angle. Slice each hot dog while turning the hot dog with your hand. Be careful not to cut all the way through.
2. In a mixing bowl, combine the Sriracha, honey, lime juice and soy sauce, mixing well. Set a small amount of the mixture aside to drizzle on the hot dogs later. Add the hot dogs to the bowl. Let them sit and marinate while you prepare the grill.
3. Once the grill is hot, place marinated hot dogs on prepared grill and brush a little more sauce over them. Save the remaining sauce for basting.
4. Grill until completely cooked, turning each hot dog over half-way through the cooking. Brush them with more of the sauce, and again about 1 minute before removing them from the grill. If desired, place the buns on the grill to toast them a little bit.
5. To make the slaw: In a mixing bowl, add the slaw mix. In a small bowl, whisk together sugar, vinegar, mayonnaise, sour cream, salt and pepper until completely mixed. Add the dressing into the bowl and toss thoroughly to coat the slaw mix.
6. To serve, place each hot dog on a bun. Top it off with some coleslaw and drizzle with a little more honey-Sriracha sauce. Makes 8 servings.
Hot dogs and beans
8 strips maple bacon, chopped
1 small sweet onion, chopped
8 all-beef hot dogs, sliced
1 tablespoon Worcestershire sauce
1/4 cup molasses or brown sugar
1 teaspoon liquid smoke
1 tablespoon apple cider vinegar
1 tablespoon stone-ground Dijon mustard
3 cans (16-oz. each) country-style baked beans
Additional bacon and some fresh parsley for garnish, if desired
1. Preheat oven to 375. Lightly grease a 2-quart baking dish.
2. Over medium-low heat in a large skillet, cook bacon until crisp. Use a slotted spoon to transfer to a paper towel-lined plate and set aside.
3. Remove all but 1 tablespoon bacon fat from the pan. Increase heat to medium and add chopped onions and sliced hot dogs to the pan. Cook and stir until onions are translucent, and hot dogs have begun to brown, about 5 minutes.
4. Place baked beans, hot dogs, onions, Worcestershire sauce, molasses or brown sugar, liquid smoke, apple cider vinegar, and Dijon mustard in the prepared baking dish and mix well.
5. Bake, uncovered, in preheated oven for 25 to 30 minutes, or until it has begun to bubble in the center. If desired, garnish with a bit of chopped, fresh parsley and crumbled, crisp bacon. Serve immediately. Makes 12 servings.