SPICY BACON HOT DOG
"I like to call this a Mexican tradition - every teenager has one after a night of dancing."
Provided by Marcela Valladolid
Time 25m
Number Of Ingredients 0
Steps:
- Pan-Fried Hot Dog
- Cook in a hot cast-iron skillet with a little oil, butter or bacon fat, about 5 minutes.
- Bacon and Onions
- Cook 4 chopped bacon slices in a skillet over medium-high heat until the fat has rendered, about 5 minutes. Add 1/2 thinly sliced onion; cook, stirring, until translucent, about 3 minutes. Stir in 1 tablespoon each soy sauce and lime juice and 1/4 teaspoon Worcestershire sauce.
- Mayonnaise
- Spicy Chips
- Spread 1 cup lightly crushed tortilla chips on a baking sheet and spray with cooking spray. Sprinkle with 1 tablespoon chili-lime powder (such as Tajen brand) and toss to coat. Bake at 350 degrees F until lightly toasted, 4 to 5 minutes. Let cool.
- Ketchup
- Yellow Mustard
FULLY LOADED BACON-WRAPPED HOT DOGS
Provided by Food Network
Time 25m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Carefully break 4 toothpicks in half. Wrap each hot dog in a strip of bacon and secure with a toothpick half at each end. Set aside.
- Bring a large skillet or grill pan sprayed with nonstick spray to medium-high heat on the stove.
- Add onion, bell pepper, and jalapeno pepper and cook until softened, about 4 minutes. Remove from the skillet/pan and set aside.
- Remove the skillet/pan from heat, re-spray, and bring to medium heat. Add bacon-wrapped hot dogs and cook until bacon is crisp and fully cooked and hot dogs are heated through, about 6 minutes, rotating the hot dogs several times to evenly cook the bacon. Set aside.
- Evenly spread mayo inside the buns. Remove toothpicks from the hot dogs and place a bacon-wrapped dog in each bun. Top each dog with a teaspoon of mustard.
- Evenly distribute veggie mixture among the dogs. Eat up!
LOADED BBQ BACON HOT DOGS
This recipe elevates the hot dog by loading it up with a quick red cabbage slaw, slathering it with homemade barbecue sauce and topping it off with crispy onions. My favorite go-to summer sauce is barbecue sauce. There is nothing I love better than making my own, whether for ribs, chicken, or, as in this case, for frankfurters.
Provided by Stuart O'Keeffe
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Bring the dogs to room temperature before cooking so they cook evenly. Prepare a grill or grill pan for medium-high heat. Cook the dogs, turning occasionally, until browned and heated through, 6 to 7 minutes. Keep warm.
- Meanwhile, mix the cabbage, mayonnaise, vinegar, onion powder and garlic powder together in a medium bowl. Set aside.
- In a large skillet, cook the bacon over medium heat, stirring occasionally, until crispy, about 5 minutes. Remove the bacon with a slotted spoon and set aside. Keep the bacon fat in the pan.
- To make the barbecue sauce, add the onion, garlic and thyme to the skillet the bacon cooked in and cook over medium heat for 3 minutes. Stir in the ketchup, molasses, brown sugar, cumin and mustard powder and simmer over low heat for 3 to 4 minutes. Discard the thyme.
- Grill the hot dog buns until toasted. Top the buns with barbecue sauce, a hot dog, cabbage slaw, bacon and fried onions. Enjoy!
LOADED HOT DOGS RECIPE BY TASTY
Here's what you need: plant-based hot dog sausages, hot dog rolls, vegan cheese, dijon mustard, spring onion, curry powder, almond milk, sugar, onion, sunflower oil, all purpose flour, cornflour, polenta, salt, almond milk, coconut cream, cucumber, avocado, red onion, fresh lemon juice, olive oil, salt and pepper
Provided by Lily Tyson
Categories Lunch
Yield 8 servings
Number Of Ingredients 22
Steps:
- For the curried mustard sauce, combine all the ingredients in a small saucepan over a medium heat and simmer for 2 minutes. Blend with a hand blender or in a food processor until smooth and set aside to cool.
- For the onion rings: Heat the sunflower oil over a medium-high heat until it reaches 180°C. (Test this before frying by placing one ring in the oil. If it bubbles immediately, the oil is ready.)
- Stir all the dry ingredients together in a large mixing bowl. Combine the almond milk and coconut cream in a separate mixing bowl.
- Dip each onion ring into the dry mixture, then dip into the wet mixture and then back into the dry mixture. Fry the rings in batches until golden and crisp (1-2 minutes). Drain on a paper towel and set aside.
- For the salsa, combine all the ingredients in a bowl.
- Lightly chargrill the hot dog sausages on a barbecue grid over medium-hot coals until heated all the way through. Slice each roll, lengthways, without cutting all the way through. Spread the roll with the curried mustard sauce, then add the hot dog sausages and top with salsa and onion rings. Add some vegan cheese for an extra treat.
- Serve.
Nutrition Facts : Calories 403 calories, Carbohydrate 52 grams, Fat 16 grams, Fiber 5 grams, Protein 13 grams, Sugar 10 grams
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