HOT DOGS WITH TOPPING BARS-BETTER THAN BURGERS
The 4th of July has conjured images of grilled food ever since WWII when outdoor grills became standard backyard features. The picture of a grill over flames, loaded with burgers on one side and hot dogs on the other became an icon for this American holiday. But about 1970, hot dogs began to fade from that scene. Probably, those little glass boxes with them rotating on spits which appeared on every lunch counter, played a part. Hot dogs became considered a cheap snack.
However, they still had public appeal as proven by a beach snack bar which opened in the 1980s, and has become tradition, in an exclusive New Jersey resort. It serves nothing but pricy hot dogs, offering, in addition to ‘specials’, over 40 toppings mix-and-match. It’s always crowded with a line waiting to be served. People still want ‘dogs’, they just want good ones dressed up-‘gourmatized’ if you will.
This is something to consider today, with the 4th and the summer ahead. Hamburger has doubled in cost since 1999, no longer with the choice of cut, just fat content. If your celebration includes small children who abandon, drop and throw finger foods, that’s an expensive waste. Hot dogs offer a reasonable alternative. To see more recioes for hot dogs go to Sept. 26, 2013.
So give your wallet a break and get credit for innovation. Serve hot dogs with a toppings bar at your next cookout. Some of the recipes below suggest specific types of hot dogs, but there are so many varieties on the market, vegan, chicken, beef, classic, that there should be no dietary restriction problems in choosing which one, or ones, to serve.
Hot dogs are now made in so many varieties, classic with pork, beef, turkey, chicken, even veggie, that dietary restrictions no longer apply. Some of the recipes below suggest specific dogs, but use your own judgement. Just pick a brand which can hold its own with the topping flavors.
Buns are another option. The traditional side-split is most popular, but I’ve always liked the New England style- a slice of bread about 2 inches thick, toasted on both sides and sliced almost through in the center. I think Pepridge Farm carries them. Another option is tortillas. They can be kept in the grill warmer and they were created to hold lots of toppings, so they’re perfect here. I can verify they’re less filling and a lot neater than buns.
Two tips on buns:1)If the recipe includes melted cheese, prepare several hot dogs and it them snugly into a pan. Place the pan I the grill warmer or a 250 deg. oven for 5-7 min. The cheese evenly melts and the buns crisp.
2) To make a ‘boat’ which holds more toppings, open a bun and laying it flat, make 2 shallow slits on both sides about 1 inch up from the bottom and ending about 1 inch short of the ends. Fold the sides up and the curved ends to meet, pressing them closed with wet fingertips.
Finally the toppings; they do take thought at first but if you know the number you’re serving and their general taste preferences, (Do they like spicy? Love cheese? Choose Italian or Mexican?) you’ll soon have the favorite toppings narrowed down. You can always expand for a change or for guests, but the basics of a toppings bar will become pantry staples for quick meals. Once you feel secure, adding extras is easy. See he list of favorite, pantry stable toppings below.
RECIPES
These first 6 recipes are from: https://www.ballparkbrand.com/recipes
Late Summer Dog
15 oz. pack Beef Hot Dogs
1 peach, sliced
8 slices cooked bacon
8 ounces grape tomatoes, halved
¼ cup crumbled goat cheese
Prepare your franks however you like.
Grill the peach slices over high heat. Look for a golden color on all sides. It takes about 30 seconds per side. Nestle the hot dogs and bacon into the buns. Top with peaches, tomatoes and crumbled goat cheese.
Guacamole Dog
15 oz. pack Beef Hot Dogs
2 avocados
½ cup diced red onion
1 lime, juiced
1 tablespoon diced jalapeno
2 tablespoons freshly chopped cilantro
½ cup diced tomatoes
Prepare your franks however you like. Mash the avocados in a mixing bowl. Stir in onion, lime juice, jalapenos, cilantro and tomato. Put the hot dogs in the buns and top with a (generous) scoop of that homemade guacamole
Sweet and Spicy Dog
1 (15 ounces) pack Classic Hot Dogs
1 (13.5 ounces) pack Hawaiian-style hot dog buns
8 slices cooked bacon
1/2 cup pineapple and pepper jelly or relish
1/4 cup crumbled blue cheese
Prepare your franks however you like. Put the hot dogs in the buns. Layer with bacon, jelly and blue cheese, and chow down!
Chopped Salad Dog
15 ounces pack Lean Beef Hot Dogs
1 head romaine lettuce
½ cup diced red onion
½ cup diced tomato
2 hard-boiled eggs, diced
¼ cup crumbled blue cheese
¼ cup balsamic dressing
Prepare franks however you like. Clean the lettuce and separate the leaves. Place the hot dogs into the lettuce leaves and top with onions, tomatoes, eggs and blue cheese.
Finish with a drizzle of balsamic dressing, and enjoy.
Caramelized Onion Dog
15 oz. pack Beef Hot Dogs
1 yellow onion, thinly sliced
4 slices Havarti cheese, cut in half
1 tablespoon freshly chopped thyme
Prepare franks however you like.
Heat a well-oiled skillet over medium-high heat. Cook the sliced onions until tender. Add small amounts of water as you go so they don’t burn. Place the hot dogs in the buns. Layer on the onions and cheese. Finish with a sprinkle of thyme.
Chef’s tip: For a fast solution for caramelized onions, look for sautéed or caramelized onions in your grocery store’s freezer
Chicago Dog
15 ounces pack Bun Size Classic Hot Dogs
1 (13 ounces) pack Ball Park® hot dog buns
1 tablespoon yellow mustard
1 tablespoon green relish
1 tablespoon chopped raw onions
1 tablespoon fresh tomato
1 pickle spear
Celery salt (to taste)
1 tablespoon sport peppers
Prepare the franks however you like. Put the hot dogs in the buns. Place tomato slices and a pickle spear between the dog and the bun. Load them up with relish, yellow mustard, onions, sport peppers and celery salt.
Here are more recipe suggestions from: https://weekendatthecottage.com/best-hot-dog-recipes/
The I Wish We Were in Hawaii Hot Dog! Grilled pineapple, red onions, and teriyaki sauce.
The Italian-American Hot Dog! Grilled onions and bell peppers, ketchup, and pepperoncinis.
The I Wish We Were in Mexico Hot Dog! Grilled corn, cotija cheese, cilantro, and mayo.
The Chicago Dog! Pickled peppers, diced tomatoes, yellow mustard, and chopped onions
The Deli Dog. Sauerkraut, curry mustard (stir together a little curry powder + Dijon mustard), and everything bagel seasoning.
The Banh-Mi-But-Make-It-A-Hot Dog Dog. Sriracha mayo (literally just stir together sriracha and mayo), jalapeño, pickled carrots, and cilantro.
Tex-Mex. jalapinos, lime-cilantro mayo, Monterey jack cheese, corn salsa
Country Fare. ketchup, mustard, relish, shredded cheddar, dill pickles, beef chili-optional beans
Pizza Dawg. pizza sauce, mozzarella, sliced green olives, mushrooms onions &peppers –mixed
Bacon Mac&Cheese.bacon, mac &cheese, coleslaw, blue cheese crumbles
Sloppy Dawg.Sloppy Joe sauce, cheese, onions and other sloppy Joe toppings optional
Suggested supplies to have on hand for impromptu hot dog nights when a quick dinner is needed, from: https://themodernproper.com/hot-dog-toppings
BBQ sauce! Any kind will do.
Chili + hot dog = chili dogs!
Baked Beans with or without bacon, mustard and ketchup
Coleslaw. A quick version can be made with shredded lettuce, mayo, mustard and celery seed
Cheese. Just cheese, any cheese. Shredded. And lots of it.
BLT Dog. Bacon, lettuce, tomato on a hot dog. Don’t skimp on the mayo!
Bacon. Just bacon. Well, maybe some mayo, too.
Sauerkraut. mustard optional
