Hot Diggity Dogs - serves 4 to 8

Ingredients
  

  • 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

Instructions
 

  • 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.
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