LEFSE HOT DOGS WITH FENNEL SLAW
These are inspired by the street hot dogs they serve in Norway, that come wrapped in a flatbread that is similar to lefse. Lefse is a Norwegian flatbread made with riced potatoes. They sell it here in the supermarket, but if you can't find it you can substitute your favorite flour tortillas-or try making make lefse; I have a fun recipe!
Provided by Molly Yeh
Categories main-dish
Time 25m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Combine the sour cream, cider vinegar, celery seeds, a pinch of salt and some pepper in a medium bowl. Add the fennel, fronds and onion and toss together. Taste for seasoning and adjust if needed.
- Whisk together the mustard and lingonberry preserves in a small bowl.
- Heat a cast-iron grill pan over high heat.
- Split the hot dogs almost in half lengthwise. Oil the grill pan, then grill the hot dogs on the first side until charred in spots, 2 to 3 minutes. Flip and grill on the second side until charred and heated through, another 2 to 3 minutes.
- Add each hot dog to a warmed piece of lefse, then top with the lingonberry mustard sauce and fennel slaw.
SWEET, HOT MUSTARD SLAW
I enjoy a wide variety of coleslaws, but this mustard slaw may be my fave. The combo of hot and sweet has a proven track record for pleasing palates. Salting and massaging your cabbage first (aka 'cassage') will help draw out water, which sweetens up the flavor, as well as produce a flexible, yet still crunchy texture, which I think is lacking in many other 'chop and mix' recipes. Garnished here with chives and chive blossoms.
Provided by Chef John
Categories Salad Coleslaw Recipes With Mayo
Time 1h30m
Yield 4
Number Of Ingredients 8
Steps:
- Halve and quarter the head of cabbage and cut out the core. Slice across into 1/2-inch ribbons. Place cabbage in a bowl and sprinkle in salt. Massage cabbage until it begins to soften, about 1 minute. Let rest for 10 minutes, tossing occasionally. Transfer cabbage to a colander and rinse well under cold water. Let drain thoroughly.
- Mix mayonnaise, Dijon mustard, grain mustard, honey, cayenne pepper, and vinegar together in a large bowl.
- Squeeze cabbage as dry as possible and add to the dressing. Mix until thoroughly combined. Cover top in plastic wrap and refrigerate at least 1 hour. Toss and taste before serving.
Nutrition Facts : Calories 156.1 calories, Carbohydrate 13.8 g, Cholesterol 5.2 mg, Fat 11.1 g, Fiber 2.9 g, Protein 1.6 g, SaturatedFat 1.7 g, Sodium 1770.9 mg, Sugar 8.1 g
RUTT'S HUT HOT DOG SLAW
Rutt's Hut is a famous destination for "Rippers" Hot dogs deep fried, in Clifton N.J. This recipe is from a newspaper recipe of Mrs. Anne Fedorchak Rutt- 417 River Road -Clifton N.J.
Provided by ace7455 2
Categories Low Protein
Time 3h
Yield 1 Quart, 4 serving(s)
Number Of Ingredients 13
Steps:
- Combine first 5 ingredients in a large bowl, toss to combine.
- Allow to sit 2 hours.
- Rinse the mixture thouroghly with cold water.
- Rinse the mixture thoroughly with cold water. Drain and squeeze to remove excess liquid.
- Combine vegetables with the water and vinegar in a large pot.
- Bring the mixture to a low boil, cover and simmer 1 hour.
- Stir the celery seed, mustard seed and sugar into the vegetables.
- Mix the ground mustard, turmeric and flour together in a bowl. Carefully spoon 2 Tbs. boiling water into the mustard mixture. Stir to form a paste.
- Add the paste back into the boiling vegetable mixture cook and stir until thickened. About 5 mins more.
Nutrition Facts : Calories 482.8, Fat 0.8, SaturatedFat 0.1, Sodium 7117.8, Carbohydrate 118.4, Fiber 4.4, Sugar 106.5, Protein 2.9
CHILI HOT DOG
Steps:
- In a skillet over medium heat, grill the hot dogs and toast the buns until golden. Dress the hot dogs with the Chili, Slaw, ketchup, mustard and chopped onions.
- In a large stockpot set over medium heat, add the beef, tomato juice, dehydrated onions, chili powder and mustard. Simmer for 3 hours.
- Place the cabbage in food processor and pulse to coarsely chop. Mix in the dressing and chill until ready for use.
HOT MUSTARD SLAW
This is one of Lora Cupp Vandegrift's recipes. It was submitted by her daughter, Tamara Vandegrift Easley, Rolla MO. Tamara says, "Mom often served it with fried chicken. Obviously it was before you could buy bags of coleslaw mix at the grocers. It sounds weird but tastes delicious."
Provided by Tona C.
Categories < 60 Mins
Time 40m
Yield 3 cups, 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Shred cabbage.
- Cut bacon into pieces and fry until crisp.
- Beat 1 egg. Add sugar, vinegar and mustard. Mix well.
- Add egg mixture to bacon and its grease, stirring rapidly for a minute and then pour hot dressing over cabbage.
- Serve hot.
Nutrition Facts : Calories 125.7, Fat 6.6, SaturatedFat 2.1, Cholesterol 60.6, Sodium 174.5, Carbohydrate 13.1, Fiber 2.7, Sugar 10.6, Protein 4.7
COLOMBIAN HOT DOGS
Make and share this Colombian Hot Dogs recipe from Food.com.
Provided by gailanng
Categories Colombian
Time 30m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- For the Sauces:
- Pink sauce: In a small bowl combine the ketchup with 1 tablespoon mayonnaise. Stir until combined; set aside.
- Garlic cilantro mayo: Finely chop the garlic clove, add to a small bowl with the remaining 2 tablespoons of mayo. Finely chop cilantro and add to the mayo. Add in the lime juice and mix until combine; set aside.
- The third sauce is just plain yellow mustard.
- For the Hot Dogs:.
- Lightly coat a large skillet with the olive oil. Gently, partially slice the hot dogs vertically before placing them in the skillet. Toss with the oregano and cumin. Cook for about 10 minutes, or until the skin has bubbled up and lightly browned.
- For the Cabbage Slaw:.
- Place the sliced cabbage in a bowl. Add in the vinegar, salt, and olive oil. Mix until combined. Serve immediately, the vinegar will wilt the cabbage.
- To Assemble:.
- Toaste the hot dog buns then top with a hot dog. Add a bit of the garlic cilantro mayo, the pink sauce, and mustard. Place some of the thinly sliced onion on top, then top with the avocado slices. Add some of the cabbage slaw, and top with the shoestring fries.
Nutrition Facts : Calories 528.4, Fat 39.9, SaturatedFat 9.2, Cholesterol 26.7, Sodium 1035, Carbohydrate 33.5, Fiber 5.1, Sugar 7.2, Protein 10.9
CHILI SLAW DAWGS
This is one of my all-time favorite Atlanta eats: the chili slaw dog, in the style of the Varsity drive-in theater. That combination of crunchy cole slaw, crispy-skinned hot dog, and spice chili is the best in the world.
Provided by Kevin Gillespie
Categories main-dish
Time 45m
Yield 8 servings
Number Of Ingredients 19
Steps:
- Make the chili sauce: In a small saucepan, with the heat off, add the beef, chile powder, onion, garlic, tomato paste, salt, pepper, and beer. Stir to break up the beef. Add ½ cup water and stir again. Turn the heat on medium/high, bring to a boil, reduce to a simmer and cook 20- 25 minutes (add remaining water if necessary).
- For the slaw: In a food processor, pulse the cabbage until finely chopped. Remove the blade and sprinkle salt and sugar onto the cabbage. Stir and let rest to draw the liquid out of the cabbage, 20 minutes.
- Assemble the dawg: Drain the liquid from the cabbage and add the mayonnaise. Stir, check for salt and set aside. In a skillet, over low heat, add canola oil and the hot dogs. Cook until warmed through with a crispy, crackly skin. Fill each bun with a hot dog, then a layer of mustard, then a layer of chili, then onion, then slaw. This order is important! Serve immediately.
HONEY MUSTARD SLAW DOG
The pretzel buns make all the difference, but can use regular hot dog buns. Can increase proportions for additional servings. Recipe by Nancy at Coupon Clipping Cook.
Provided by gailanng
Categories < 60 Mins
Time 35m
Yield 2-3 serving(s)
Number Of Ingredients 13
Steps:
- In a small bowl add the mayonnaise, yellow mustard, Dijon mustard, and honey. Whisk together and set aside.
- In a medium size bowl add the cabbage, carrots, green onion, salt, pepper and the honey mustard mixture.
- Toss all ingredients together until the cabbage mixture is lightly coated. Set the slaw mixture aside for a moment.
- Coarsely chop the honey roasted peanuts and set aside.
- Grill, microwave or boil the hot dogs.
- Cut the pretzel rolls in half lengthwise leaving the bottom of the bun uncut about an inch from the bottom.
- Lay some of the slaw in the bottom of the bun. Add the hot dog.
- Top the hot dog with a bit of mustard, the remaining slaw, chopped peanuts and garnish with the black sesame seeds.
Nutrition Facts : Calories 974.1, Fat 62.3, SaturatedFat 14.9, Cholesterol 43.4, Sodium 1912, Carbohydrate 80.7, Fiber 12.1, Sugar 34.5, Protein 32.4
MEMPHIS MUSTARD COLESLAW TANGY AND HOT!
This is a very tangy slaw from "Raichlen on Ribs'' by Steve Raichlen. Great book if you don't have it. Definitely a keeper for all of you BBQ Grill experts out there. Please note: this is an adopted recipe and I hope to make it soonest. If you make it before I do, I would appreciate feedback, Thanks ! ZWT REGION: United States of America.
Provided by kiwidutch
Categories Greens
Time 20m
Yield 4 cups
Number Of Ingredients 9
Steps:
- Place mustard and sugar in a non-reactive mixing bowl and whisk to mix. Gradually whisk in vinegar, oil and hot sauce. Season with salt and pepper to taste; the dressing should be highly seasoned. Set dressing aside.
- Finely chop cabbage in a food processor fitted with a metal chopping blade, running the machine in short bursts; this is a chopped, not a shredded, slaw. Work in several batches so as not to overcrowd processor bowl.
- Finely grate carrot by hand or use shredding disk of food processor.
- Add cabbage and carrot to dressing and toss to mix. Taste for seasoning, adding more salt and vinegar as necessary.
- The slaw tastes best served within a few hours of being made but can be refrigerated, covered, for a day or two.
Nutrition Facts : Calories 180.3, Fat 10.8, SaturatedFat 1.4, Sodium 258, Carbohydrate 20.6, Fiber 4.4, Sugar 16.1, Protein 2.9
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