Best Hot Dogs A La Rose Recipes

Hot Dogs a La Rose image

Provided by DrGaellon

Categories Meat

Time 35m

Yield 4 serving(s)

Number Of Ingredients 18

1 tablespoon canola oil
1 large onion, diced
4 garlic cloves, peeled and cut into thin matchsticks
1 1/2 tablespoons minced fresh ginger
1 small carrot, peeled and shredded
kosher salt
fresh ground black pepper
1 teaspoon turmeric
1/2 teaspoon ground mustard
1/4 teaspoon garam masala
1/2 teaspoon paprika (Hungarian sweet)
1/4 teaspoon ground cumin
1 (14 ounce) can diced tomatoes, drained
2 tablespoons ketchup
1 tablespoon deli mustard or 1 tablespoon spicy brown mustard
1 (12 ounce) package all-beef hot dogs, sliced about 1/8-inch thick (recommended brand -- Hebrew National)
1/4-1/2 cup water, if necessary
cilantro (optional) or parsley, minced (optional)

Steps:

Heat oil in a large skillet until shimmering. Add onion, garlic, ginger and carrot. Season with salt and pepper to taste. Saute until vegetables soften, 5-7 minutes.
Add turmeric, mustard, garam masala, paprika and cumin. Stir quickly for 20-30 seconds until spices bloom and become fragrant. Add tomato, ketchup and prepared mustard. Adjust salt and pepper if needed.
Add hot dog slices, stirring to coat. If sauce seems too thick, add some water. Cover and simmer 10-15 minutes over medium-low heat.
Taste for seasoning and sprinkle with chopped herbs if using. Serve with Indian chapatis or warmed pita bread.

Nutrition Facts : Calories 385.5, Fat 30.7, SaturatedFat 10.8, Cholesterol 47.5, Sodium 1165.7, Carbohydrate 16.3, Fiber 2.7, Sugar 9.7, Protein 12.2

Hot Dogs a la Rose 2 image

Provided by Aarti Sequeira

Categories main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 14

1 tablespoon canola oil
1 1/2 tablespoons minced fresh ginger
4 cloves garlic, peeled and thinly sliced
1 handful shredded carrots, optional
1 large onion, diced
Salt and freshly ground black pepper
1 teaspoon turmeric
1/2 teaspoon smoked Spanish paprika
1/4 teaspoon garam masala
2 tablespoons ketchup
1 large tomato, diced
One 12-ounce package hot dogs, sliced about 1/16-inch thick, such as Hebrew National
Handful fresh cilantro leaves, minced
Pita bread, cut in half and toasted, for serving

Steps:

Heat the oil in a large nonstick skillet over medium heat. When the oil is shimmering, add the ginger, garlic, carrots if using, onions and sprinkle with salt and pepper. Cook until the onions are softened and slightly brown around the edges, about 5 minutes.
Add the turmeric, paprika and garam masala and stir quickly, about 20 seconds. Stir in the ketchup and tomatoes, and taste for seasoning; add more salt and pepper if needed.
Add the hot dogs, stirring to cover them with the tomato mixture. Add 1/4 cup water if the mixture is too dry. Cover the skillet and simmer over medium-low heat, about 15 minutes.
Taste the hot dogs and season accordingly. Remove the skillet from the heat. Stir in the cilantro and transfer the mixture to a serving bowl or serve in the pita bread.

Nacho Dog image

Provided by Bobby Flay

Categories main-dish

Time 40m

Yield 8 hot dogs

Number Of Ingredients 20

2 ripe Hass avocados, peeled, pitted and coarsely chopped
1 large jalapeno, finely diced
3 tablespoons finely diced red onion
1 lime, juiced
2 tablespoons canola oil
3 tablespoons chopped fresh cilantro leaves
Salt
Freshly ground black pepper
4 plum tomatoes
4 tablespoons canola oil
Salt
Freshly ground black pepper
3 tablespoons red wine vinegar
2 teaspoons chipotle in adobo puree
3 tablespoons finely diced red onion
8 kosher beef or turkey or chicken hot dogs
8 hot dog buns, split 3/4 of the way through
1 1/2 cups grated white Cheddar
8 pickled jalapenos, thinly sliced
Fried blue corn tortilla chips, coarsely crumbled

Steps:

Combine the avocados, jalapeno, onion, lime juice, oil and cilantro in a bowl and gently mix until combined. Season with salt and pepper.
Heat the grill to high. Brush tomatoes with 2 tablespoons of the canola oil and season with salt and pepper. Place on the grill and grill until charred on all sides. Remove from the grill, slice the tomatoes in half, remove the seeds and coarsely chop.
Whisk together the remaining 2 tablespoons of oil, vinegar, chipotle puree and onion in a small bowl, add the tomatoes and stir to combine. Season with salt and pepper.
Preheat the grill to high. Grill hot dogs until golden brown on all sides, about 7 minutes. Remove to a plate. Place buns on the grill cut side down and grill until lightly golden brown, about 20 seconds. Place hot dogs in the buns, top with cheese, jalapeno, guacamole, salsa and tortilla chips.