You are here: Home / Hot Dogs

Hacienda Hot Dogs Recipe

March 22, 2010 By admin Leave a Comment

“This yummy creation with taco sauce and refried beans makes inexpensive hot dogs taste great,” Kelly Williams relates from La Porte, Indiana. “I sometimes like to wrap the hot dogs with a strip of bacon before baking them.”

• 8 Servings
• Prep/Total Time: 30 min.

Ingredients
 • 8 Chicago-style beef hot dogs (4 ounces each)
• 1 cup (4 ounces) shredded Colby-Monterey Jack cheese
• 1 bottle (8 ounces) taco sauce
• 8 hot dog buns, split
• 1 cup refried beans
• Shredded lettuce
• 1 large tomato, chopped
• 24 pickled pepper rings
• Minced fresh cilantro

Directions

  1. Cut a lengthwise slit three-quarters of the way through each hot dog and to within 1/2 in. of each end. Fill pocket with 2 tablespoons cheese.
  2. Place in an ungreased 13-in. x 9-in. baking dish. Pour taco sauce over hot dogs. Bake, uncovered, at 350° for 15-17 minutes or until cheese is melted.
  3. Spread the inside of each bun with 2 tablespoons refried beans. Layer with lettuce, hot dog, tomato, pepper rings and cilantro. Yield: 8 servings.

Source: Taste of Home

Filed Under: Hot Dogs Tagged With: , ,

Pigs in a Blanket

March 11, 2010 By admin Leave a Comment

This tasty recipe for pigs in a blanket is a Super Bowl party favorite — and great everyday snack.

INGREDIENTS:

(Makes about 4 1/2 dozen)

  • 2 pounds (about 60) mini hot dogs
  • Cheddar cheese, cut into small pieces, optional
  • Caramelized Onions, optional
  • 1 large egg
  • All-purpose flour, for work surface
  • 1 box (17 1/2 ounces) frozen puff pastry, thawed
  • Poppy, sesame, or mustard seeds, optional
  • Mustard, for serving
  • Ketchup, for serving

DIRECTIONS:

  1. Cut hot dogs lengthwise 3/4 of the way through. Insert a piece of cheese or 1/2 teaspoon caramelized onions into each hot dog, if using; set aside. If not using cheese or onions, poke hot dogs several times with the tip of a knife.
  2. On a lightly floured work surface, working with one sheet of puff pastry at a time, roll into a 14-by-11-inch rectangle. Cut lengthwise into seven 1 1/2-inch wide strips. Cut each strip crosswise into 4 rectangles, each about 3 1/2 inches long.
  3. In a small bowl, beat together egg and 1 tablespoon water; set aside. Line baking sheets with parchment paper or a nonstick baking mat; set aside. Place a hot dog on the narrow end of one piece of pastry. Roll to enclose, brushing with some of the beaten egg to adhere; transfer to prepared baking sheet. Repeat process with remaining hot dogs and pastry. Brush the tops of puff pastry with egg and sprinkle with seeds, if using. Transfer to refrigerator and let chill for 15 minutes.
  4. Preheat oven to 450 degrees.
  5. Transfer baking sheets to oven and bake until puffed and golden, about 20 minutes. Let cool briefly before serving with mustard and ketchup.

Source: Martha Stewart’s Tailgating Recipes

Filed Under: Hot Dogs, Tailgating Recipes Tagged With: ,

Beer-Braised Bratwursts with Onion Recipe

March 5, 2010 By admin Leave a Comment

INGREDIENTS

  • 2 teaspoons black or brown mustard seeds
  • 1 teaspoon caraway seeds
  • 1 tablespoon unsalted butter
  • 12 bratwursts
  • 2 medium white onions, sliced into 1/4-inch-thick rings
  • 1 1/2 cups (12 ounces) brown ale, such as Newcastle
  • 12 hoagie rolls
  • 1 cup plus 2 tablespoons Sweet Hot Mustard

INSTRUCTIONS

  1. Place mustard seeds and caraway seeds in a small resealable plastic bag and crush with a meat mallet or rolling pin.
  2. Melt butter in a Dutch oven or a large, heavy-bottomed pot with a tightfitting lid over medium heat. When the foaming subsides, add 6 of the bratwursts and cook, turning, until browned on all sides, about 10 minutes. Remove to a plate and repeat with remaining bratwursts.
  3. Reduce heat to low, add crushed seed mixture and onions, and season generously with salt and freshly ground black pepper. Cook, stirring occasionally, until onions have softened and are beginning to brown, about 30 minutes. Add reserved bratwursts and any accumulated juices, nestling the brats in the onions. Pour in beer and braise bratwursts, turning once, until they are completely cooked through, about 30 minutes. Season with salt and pepper to taste.
  4. Toast hoagie rolls and spread about 1 1/2 tablespoons mustard on each. Place a bratwurst in each bun and cover with onions.

By Amy Wisniewski

Filed Under: Beer Recipes, Hot Dogs, Sandwiches Tagged With: ,

3 Hotdog Toppings with Personality

January 29, 2010 By admin Leave a Comment

Throw an assortment of hot dogs and bratwurst on the grill, and give them a personal touch with some homemade condiments. These three toppings – Beer-Steeped Sauerkraut, BBQ Chili, and Crunchy Corn Relish can be a great addition to your hotdog grilling!

Beer-steeped Sauerkraut (Serves 12 hotdogs)

  • 1 pound(s) sauerkraut
  • 6 ounce(s) beer
  • 2 tablespoon(s) sugar
  • 1 teaspoon(s) chili powder

In a medium saucepan, heat sauerkraut, beer, sugar, and chili powder over medium heat to boiling. Reduce heat to low and simmer 20 minutes to let flavors blend.

BBQ Chili (Serves 16 hotdogs)

  • 1 tablespoon(s) canola oil
  • 1 cup(s) chopped onion
  • 1 cup(s) chopped yellow bell pepper
  • 2 teaspoon(s) chopped garlic
  • 1 pound(s) ground beef
  • 1 cup(s) barbecue sauce
  • 1 tablespoon(s) tomato paste
  • 1 tablespoon(s) prepared mustard
  • 2 teaspoon(s) Worcestershire sauce
  • 1 teaspoon(s) chili powder
  • 1 teaspoon(s) ground cumin
  • 1/4 teaspoon(s) salt
  • 1/4 teaspoon(s) pepper
  • Shredded cheddar cheese and chopped onion, for garnish

In a large nonstick skillet, heat oil over medium heat. Add onion, bell pepper, and garlic. Cook, stirring frequently, 5 minutes or until softened. Add beef, breaking it up with back of a spoon and cook, 5 minutes or until no longer pink.
Add barbecue sauce, tomato paste, mustard, Worcestershire sauce, chili powder, cumin, salt, and pepper. Reduce heat to low and cook 5 minutes, until flavors are blended and mixture is thick.

Crunchy Corn Relish (Serves 16 hotdogs)

  • 2 tablespoon(s) canola oil
  • 4 cup(s) corn kernels
  • 1 cup(s) diced red bell pepper
  • 1/2 cup(s) diced red onion
  • 1/2 cup(s) tomatillo relish
  • 1/3 cup(s) chopped fresh cilantro
  • 1 tablespoon(s) fresh lime juice
  • 1 teaspoon(s) coarse salt
  • 1/4 teaspoon(s) cayenne pepper

In a large nonstick skillet, heat oil over medium-high heat. Add corn, bell pepper, and onion and sauté about 5 minutes, until crisp-tender. Stir in relish, cilantro, lime juice, salt, and pepper to combine. Let cool to room temperature and refrigerate until ready to use.

Filed Under: Hot Dogs, Sausage Recipes, Tailgating Condiments, Tailgating Recipes Tagged With: ,

Bacon Burger Dogs

January 19, 2010 By admin 1 Comment

Bacon Burger Dogs were discussed at length on “The Cosby Show” in the 80′s.  While we never saw Cliff and Theo Huxtable eating Bacon Burger Dogs, we at johnnyroadtrip.com were sufficiently impressed to try to make our own version.

Time Required: For prep, it takes a while the first time you make them; allow an hour for 15 BBD’s.  After that you get the hang of it.  Cooking time is 20-20 minutes.

Skill Required: Minimal cooking skills needed; tremendous gastrointestinal skills required, and possibly a cardiologist or at least a defibrillator

Ingredients:

  • About 6-8 ounces of ground beef per Bacon Burger Dog (BBD)
  • One top-notch hot dog per BBD; use long-and-narrow dogs, not the shorter and plumper variety
  • Two strips of bacon per BBD
  • Sub/hoagie roll
  • Ketchup and/or mustard; this is up for debate and depends on personal preference.  While hot dogs generally call for mustard-only, and hamburgers ketchup-only, many feel that the BBD can handle both.  Many also feel the BBD requires no condiments or possibly only chili or chopped onions.  Please excuse us for rambling, but this important topic deserves our time and consideration.

Steps:

  • Grab a handful of ground beef and spread it out flat in the shape of a square that is not as long as your hot dogs; you want about 6-8 ounces per BBD
  • Place a hot dog on the beef and roll it up
  • Press the beef together so the hot dog is wrapped up; the ends of the dog should stick out
  • Wrap the burger/dog combo in two strips of bacon, so that the bacon runs diagonally around the Burger Dog
  • Grill for 20-30 minutes over medium heat; you want the beef to cook without burning the bacon
  • Serve on a sub roll or hoagie roll
  • See pictures below for inspiration

Condiments are a personal preference; ketchup, mustard, and chili are all acceptable, in any combination.  Chopped onions are a nice touch as well.

Credit: JohnnyRoadtrip.com

Filed Under: Beef tailgating recipes, Hot Dogs, Tailgating Recipes Tagged With: , , ,

Turkey Hot Dogs Tailgating

November 9, 2009 By admin Leave a Comment



El Macho Turkey Hot Dogs from Jon McLemore
Turkey Hot Dogs
Split Hot Dog Buns
1 tablespoon Spicy Mustard
1-2 tablespoons Spicy Salsa
1 slice Cheddar Cheese
1 tablespoon chopped onions
1/2 teaspoon diced jalapenos

Filed Under: Hot Dogs, Tailgating Recipes Tagged With: ,