Best Greek Style Hot Dogs Recipes

GREEK-STYLE FLAMIN' CHEESE DOG

Steps:

• Slice the block of cheese in half lengthwise and then each half again in half to form 4 equal planks. Place the sliced cheese in the freezer for 15 to 20 minutes so it gets nice and cold.
• Heat a skillet over medium-high heat. Sear all sides of the hot dogs until crisp and golden, about 10 minutes.
• While the hot dogs are cooking, heat the oil in another medium cast-iron or stainless steel pan over medium-high heat. Dredge the cold cheese slices in the flour. If the flour doesn't stick to the cheese, you can sprinkle it first with a little water and then dredge in the flour. Shake off excess flour and gently place in the skillet. Sear the cheese, without moving, until golden brown, 1 to 2 minutes. Carefully flip the cheese and cook for another 30 seconds to 1 minute. If the cheese starts to melt in the pan, it's ok. Remove the pan from the heat. While the cheese is still sizzling, pour the brandy on the cheese and ignite with a lighter for that Opah! moment. Let the brandy burn for about 10 seconds, then squeeze the fresh lemon over to extinguish.
• Smear some Feta-Mint Tzatziki in each steamed bun, then top with a hot dog. Remove the cheese from the pan with a spatula and place on the hot dogs. Then top with some fresh cucumbers, cherry tomatoes and Pickled Red Onions. Boom.
• Grate the cucumber on the large holes of a box grater and place in a fine-meshed strainer or cheesecloth fitted over a bowl. Salt the cucumber and let sit 10 minutes. Then squeeze out any excess moisture. Add the strained cucumber into a bowl with the yogurt, feta, garlic and mint. Adjust the seasoning if necessary.
• Simmer the vinegar, water, sugar and salt until dissolved. Add in the onions, remove from the heat and let sit until it cools to room temperature. Transfer to a jar or resealable container and let sit overnight in the fridge.

GREEK STYLE HOT DOGS

Steps:

• Stir together yogurt, mayonnaise, cucumber, chives, dill, lemon zest, lemon juice. Add salt and pepper to taste.
• Cook sausages according to directions, or however you like.
• Place sausages in buns. Top with yogurt mixture and lettuce, red onion, tomato, cucumber and Greek dressng.
• Enjoy!

GREEK HOT DOG SAUCE

Steps:

• Brown the burger and drain.
• Put all ingredients in sauce pan and simmer for 1/2 - 2 hours. The longer it cooks, the better the flavor.

NEW ENGLAND STYLE HOT DOG ROLLS/BUNS (FOR LOBSTER ROLLS ETC.)

Steps:

• Combine the yeast and sugar with 1/4 cup of the warm water in a large bowl, or in the bowl of an electric mixer. Let stand for 5-10 minutes until the mixture becomes frothy. This allows the yeast to "bloom.".
• Add the salt and flour.
• Lightly beat 2 of the eggs with the milk and add this mixture to the bowl.
• Melt 3 tablespoons of the butter, and add this as well.
• Have the remaining 1/4 cup warm water ready.
• If you are mixing by hand, add some of the water and begin to mix, adding the water as needed.
• If using an electric mixer, attach the dough hook and jog the machine (turn it on and off) until the dough begins to form. This prevents the flour from jumping out of the mixing bowl.
• Add the remaining warm water as needed. The dough usually takes the full amount.
• When a soft dough has formed, knead for 5 minutes by machine, or about 8 minutes by hand.
• This is a soft bread and does not require as much kneading as chewier types. The finished dough should be soft but dense, and should not be sticky.
• Shape the dough into a ball and lightly oil it with the salad oil. Place it in a large bowl.
• Cover with plastic wrap or a slightly damp towel, and let rise in a warm place for about 1 hour, until doubled in bulk.
• Punch the dough down and move to a work surface. Lightly dust the work surface with flour.
• Shape the dough into a square.
• Using a knife, cut the dough into 13 equal pieces. This is best done by cutting 12 pieces and using scraps to make the thirteenth. If there is not enough dough for the thirteenth piece steal a little pinch off the others.
• With the remaining 1 tablespoon butter, lightly grease a baking sheet that is at least 15" long.
• Shape the dough into uniform 7" long tubular pieces, (or buy a New England Hot Dog Roll pan from the site above). It is important that all the pieces be the same length.
• Place the tube in a line, side by side, down the center of the baking sheet, leaving a 1/2" gap between them.
• Put the pan in a warm place, and let rise a second time.
• Prepare a thick egg wash by mixing the remaining egg with 2 tablespoons water.
• After 15-20 minutes, the tubes of dough will have risen enough that they will be touching.
• Generously brush the tubes with egg wash, return the pan to the warm spot, and let the dough rise until almost doubled in size, 10-15 minutes.
• Preheat the oven to 350°F.
• Place the buns in the oven, and bake for about 30 minutes, until deep golden brown.
• Let the buns cool on the baking sheet for at least 15 minutes, then run a spatula under them to make sure they are not sticking to the pan.
• Using 1 or 2 spatulas, carefully lift the baked dough in one piece onto a rack to cool. It is crucial that you NOT let the buns break or tear apart.
• After 1 hour, when the baked dough is completely cooled, move it in one piece to a cutting board.
• Using a serrated knife, slice down the center of each tube. You will lose half a tube on each end (which is why you need 13 tubes to make 12 buns). The place where the tubes met is now the center of each bun.
• They will open naturally when it comes time to stuff them, but you can make a small incision to ensure that this happens.
• Wrap the buns in plastic wrap until ready to use. If you do not intend to use all 12 buns, freeze the extras, and defrost when needed.
• Note:.
• To infuse the dough with the delicate flavor of saffron, chop 1 teaspoon saffron threads and add to 1/4 cup water in a small pan.
• Bring the mixture to a boil over med-high heat, then remove from the heat.
• Let cool to lukewarm, and substitute for the 1/4 cup water added for mixing.
• Since the dough will be golden to start with, look for a dark brown top before removing from the oven.