Hot Diggity Dogs - serves 4 to 8
- 8 all-beef hot dogs
- Cooking spray
- 8 Whole-wheat hot dog buns
- Topping ingredients and instructions
- Option1
- 2 large carrots
- 1/2 cup sliced red onion
- 1 cup cider vinegar
- 1 cup water
- 2 teaspoons sugar
- 4 tablespoons mayonnaise
- 24 fresh jalapeño slices
- 8 teaspoons cilantro leaves
- Prepare and refrigerate.
- Shave carrots into ribbons with a vegetable peeler. Combine carrots onion, vinegar, water, and sugar in a medium bowl; let stand 15 minutes. Before serving, drain and discard pickling brine.
- Spread each hot dog bun with 1-1/2 teaspoons mayonnaise. Place 1 hot dog on each bun; top evenly with carrot ribbons and onion. Top each with 3 fresh jalapeño slices and 1 teaspoon cilantro leaves.
- Option 2
- Diced cucumber
- Diced tomatoes
- Chopped green onions
- Thin sliced dill pickles
- Fresh dill
- 1/2 teaspoon Dijon mustard
- Prepare and refridgerate
- Mix veggies in a bowl except dill pickles slices and add a splash of cider vinegar, 1/2 teaspoon mustard seeds, 1/2 teaspoon dijon mustard. Let sit for an hour or longer. Top grilled hot dog with the mixture then sliced dill pickles.
- Option 3
- 2 cups sliced red cabbage
- 1/4 cup sliced green onions
- 1 tablespoon olive oil
- 1 tablespoon lime juice
- 1/4 teaspoon kosher salt
- 1/2 teaspoon sugar
- 1 avocado peeled and diced
- Prepare and refrigerate
- Combine cabbage green onions, olive oil, lime juice, salt, and sugar. Chill, drain then place mixture on bottom of bun. Top hot dog with slices of avocado
Preheat grill to medium-high heat.
Steve pours Red Dog Rub on a plate, sprays the hot dogs with canola oil, and then rolls the hot dogs in the rub. Then off to the grill they go.
Place hot dogs on grill rack coated with cooking spray; grill 8 to 10 minutes, turning occasionally.
Serve with the toppings above.
