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Recipe Friday: Dog-gone It
Recipe Friday: Dog-gone It
Catersource
July 1, 2022
5 Min Read
Hot dogs are so solidified in American tradition, that it only makes sense that National Hot Dog Month (July) happens to coincide with America's birthday on the Fourth of July.
Today we bring you recipes from Nathan's Famous Hot Dogs, most well known for its annual hot dog competitive eating competition on the Fourth of July. So, fire up those grills and get ready for a dog-gone Fourth of July weekend.
Fiesta Taco Dog
Yield: 8
Ingredients
1 T olive oil
1 lb lean ground beef
2 T taco seasoning
1 package hot dogs
1 package hot dog buns
1 cup shredded iceberg lettuce
1 ½ crumbled queso fresco
3 ea. plum tomatoes, chopped
¼ chopped fresh cilantro
Method
Heat oil in a large skillet over medium-high heat. Add ground beef and cook, stirring occasionally until well browned, about 5 to 8 minutes. Stir in taco seasoning and cook until fragrant, about 1 minute.
Cook your hot dogs your favorite way. We suggest pan-fried with butter!
Place each hot dog in a bun and top with ground beef, lettuce, queso fresco, tomato and cilantro.
Cheddar Dog Spring Roll
Yield: 8
Ingredients
1 package hot dogs
8 ea. large egg roll wrappers
Olive oil
1 cup shredded cheddar cheese
Method
Heat oven to 350 F.
Lay out an egg roll wrapper in a diamond shape.
Sprinkle on a couple of tablespoons of cheese at one end.
Place the hot dog on the cheese.
Fold the egg roll wrapper over the hot dog.
Secure the edges of the egg roll wrapper with a bit of water.
Place the hot dog wontons on a large oil greased baking sheet.
Brush each wonton generously with olive oil.
Bake for approximately 12 to 15 minutes.
Cool before serving with ketchup, mustard, and other toppings.
Pineapple Daiquiri Dog
Yield: 8
Ingredients
1 package hot dogs
¼ cup agave nectar
¼ cup rum
1 ea. small pineapple, cut into ¼'-thick strips
Vegetable oil, for grilling
2 ea. jalapenos, seeded and minced
1 ea. small red onion, minced
2 ea. limes, juiced
1 cup fresh cilantro, finely chopped
Salt
Pepper
1 package hot dog buns
Method
Combine agave and and rum in low, wide baking dish. Add pineapple and toss to coat. Marinate for 1 hour, tossing occasionally.
Preheat grill to high and coat grates with oil. Grill pineapple until charred, 2 to 3 minutes per side. Remove from grill and let cool.
When pineapple is cool enough to handle, dice and add to mixing bowl with jalapenos, onion, lime juice and cilantro. Toss to combine, and season with salt and pepper, to taste. To add extra rum flavor, add leftover marinade, to taste.
Cook your hot dogs your favorite way. We suggest pan-fried with butter!
To serve, place hot dog in bun and top with pineapple salsa.
Green Goddess Dog
Ingredients
1 package hot dogs
1 ea. ripe avocado, pitted and quartered
1 cup plain nonfat greek yogurt
1 ea. lime, juiced
1 ea. garlic clove, minced
5 ea. green onions, trimmed, divided
¼ cup fresh parsley, plus more for serving
¼ cup fresh basil
Salt
Pepper
1 package hot dog buns
2 cups baby arugula
Method
Combine avocado, yogurt, lime juice, garlic, 4 green onions, parsley and basil in bowl of food processor. Process until smooth. Season with salt and pepper, to taste.
Cook your hot dogs your favorite way. We suggest pan-fried with butter!
To serve, place hot dog in bun and drizzle with avocado yogurt sauce. Thinly slice remaining green onions and sprinkle over hot dog with baby arugula and parsley. Serve any remaining avocado sauce for dipping.
Elote Dogs
Yield: 8
Ingredients for the Street Corn
1 tsp olive oil
4 ea. ears fresh corn, kernels cut off the cob
½ tsp chili powder
½ lime, juiced
2 T chopped cilantro, plus more for serving
Salt, to taste
Ingredients for the Chipotle Mayo
1 cup mayonnaise
2 ea. Chipotle peppers in adobo, stemmed and seeded, plus 2-3 T adobo sauce
½ lime, juiced
Salt, to taste
Ingredients for the Hot Dogs
1 package hot dogs
1 package hot dog buns
½ cup crumbled cotija cheese
Lime wedges, for serving
Method
Heat oil in large skillet over medium heat. Add corn and cook, stirring frequently, until lightly charred, about 5 minutes. Transfer to a large bowl and combine with chili powder, lime juice, and cilantro. Season with salt, to taste.
While corn cooks, combine all the ingredients for chipotle mayo in a blender or food processor and process until smooth. Taste and add adobo sauce for extra heat.
Cook your hot dogs your favorite way. We suggest pan-fried with butter!
To serve, place hot dog in bun and top with corn mixture. Drizzle with chipotle mayo and top with Cotija cheese and cilantro. Serve with lime wedges.
Elvis Dog
Yield: 8
Ingredients
1 package hot dogs
8 ea. slices bacon, chopped
½ yellow onion, sliced thin
½ cup water
1/3 cup apple cider vinegar
¼ cup maple syrup
2 ea. ripe bananas, chopped, whole
½ cup creamy peanut butter, warmed
Salt
Pepper
1 package hot dog buns
½ cup roasted peanuts, chopped
Method
Crisp bacon in large heavy skillet over medium-high heat. Remove bacon from skillet with slotted spoon and drain on paper towels. Discard all but 2 teaspoons of bacon fat. Add onions and saute until tender, about 5 minutes. Stir in water, vinegar and maple syrup. Bring to simmer, reduce heat to medium-low and stir in bananas and all but 1 tablespoon of crisp bacon. Continue to simmer, stirring often, until thickened, about 20 minutes. Season with salt and pepper, to taste. Remove from heat and let cool.
Cook your hot dogs your favorite way. We suggest pan-fried with butter!
To serve, spread banana bacon jam on each bun and add hot dog. Drizzle with warmed peanut butter and sprinkle with reserved bacon and roasted peanuts.
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