HIBACHI-STYLE HOT DOG
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 1h35m
Yield 8 servings
Number Of Ingredients 32
Steps:
- Heat a large cast-iron griddle over medium heat.
- Cut a 1-inch-thick round from the center of the onion and separate it into rings (reserve the remaining onion for another use). Stack the rings directly on the griddle from largest to smallest so they form the shape of a volcano. Pour the brandy INSIDE the onion stack. Carefully, using a stick lighter, ignite the brandy and watch in awe. Once the flames subside, tumble the stack and dice the onions. Add the mushrooms, zucchini, yellow squash and carrot. Season with salt and pepper and saute until tender, about 10 minutes.
- While the vegetables are cooking, add the hot dogs to the griddle. Cook, turning, until the hot dogs are nicely seared on all sides and the score marks have opened up, about 6 minutes. Brush on the teriyaki sauce and cook until the hot dogs are sticky and shiny!
- Place the dogs in the buns, brush with more teriyaki sauce and top with the Pickled Hibachi Relish and a tight squiggle of Yum Yum Sauce. Sprinkle with toasted sesame seeds. Serve with the hibachi vegetables on the side.
- Preheat the oven to 350 degrees F. Line a sheet pan with parchment paper.
- Place the buns on the prepared sheet pan, brush with the melted butter and sprinkle the tops with sesame seeds. Bake for 4 minutes.
- Put the zucchini, yellow squash and carrot in a medium heatproof bowl.
- Bring the vinegar, salt, sugar and 3/4 cup water to a boil in a saucepan. Immediately pour into the bowl with the vegetables, then let cool on the counter until room temperature. Transfer to a resealable container and refrigerate for at least 1 hour. The vegetables will stay good for up to 2 weeks refrigerated.
- Combine the mayonnaise, vinegar, tomato paste, butter, sugar, paprika, granulated garlic, hot sauce and onion powder in a medium bowl, whisk together and season to taste. Transfer to a squeeze bottle or resealable container and store in the refrigerator.
CHICAGO HOT DOGS
Don't travel to the Windy City for this classic Chicago-style Hot Dog-it has all of the required components: an all-beef hot dog, yellow mustard, sweet pickle relish, tomatoes, onions, dill pickles, sport peppers, and celery salt.
Provided by Liz Tarpy
Categories Dinner
Time 18m
Number Of Ingredients 9
Steps:
- Prepare the grill: Heat a charcoal or gas grill to medium heat, 350°F. You should be able to hold your hand over the grill for about 3 seconds before it's too hot.
Nutrition Facts : Calories 419 kcal, Carbohydrate 66 g, Cholesterol 14 mg, Fiber 7 g, Protein 15 g, SaturatedFat 4 g, Sodium 1615 mg, Sugar 12 g, Fat 12 g, UnsaturatedFat 0 g
MISO HOT DOG WITH WATERMELON RADISH, SESAME SEEDS AND NORI
Steps:
- Cook the hot dogs according to the package directions.
- Combine the mayonnaise and miso paste in a medium bowl. Set aside.
- Thinly slice the radishes on a mandoline. Cut the slices into thin wedges.
- Brush the buns with the miso-mayonnaise mixture. Place a hot dog in a bun, top with more miso-mayonnaise, then sprinkle with sesame seeds, radishes, mint, cilantro, chives and nori. Enjoy.
KOREAN HOT DOGS
Reinvent the hot dog with a tasty Korean twist. In place of onions and ketchup, try kimchi and spicy mayonnaise topped with carrot and sesame seeds
Provided by Sophie Godwin - Cookery writer
Categories Dinner, Lunch, Snack, Treat
Time 20m
Number Of Ingredients 9
Steps:
- Cook the hot dogs following pack instructions. Mix the honey, mayo, gochujang and vinegar in a bowl.
- Split the buns in half, put a hot dog in each and divide the kimchi between them. Drizzle with the spicy mayo, then top with a few carrot ribbons and some sesame seeds.
Nutrition Facts : Calories 536 calories, Fat 36 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 6 grams sugar, Fiber 2 grams fiber, Protein 15 grams protein, Sodium 2.5 milligram of sodium
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