VENEZUELAN STYLE HOT DOGS
Add a flavorful twist to ordinary hot dogs with this Venezuelan-Style Hot Dog recipe. Fair warning: one bite of these delicious Venezuelan-Style Hot Dogs, topped with coleslaw, mayo and potato sticks, may result in fantasies about moving to Caracas.
Provided by My Food and Family
Categories Home
Time 25m
Yield 10
Number Of Ingredients 8
Steps:
- Cook frank as directed on package.
- Place hot dogs in buns. Top with onions, coleslaw, and potato sticks.
- Drizzle with ketchup, mustard and mayo. Sprinkle with Parmesan cheese.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
MEXICAN HOT DOGS
If you've ever walked through the streets of Los Angeles late at night, you may have been lucky enough to happen upon a street vendor selling bacon-wrapped hot dogs piled high with caramelized onions, sautéed peppers, pico de gallo, avocado, ketchup, mustard and mayonnaise. This version of Mexican hot dogs, also known as street dogs or Los Angeles hot dogs, is believed to be a riff on a similar recipe that originated in Sonora, Mexico. In Los Angeles, they're sometimes fried on a mobile D.I.Y. griddle made with a wheeled cart, a large sheet pan and a heat source underneath, but we don't recommend trying that at home. For this recipe, a standard sheet pan and an oven will do.
Provided by Kiera Wright-Ruiz
Categories dinner, quick, weekday, barbecues, main course
Time 45m
Yield 8 servings
Number Of Ingredients 14
Steps:
- Heat oven to 400 degrees. Tightly wrap each hot dog with a strip of bacon until most of the hot dog is covered. Transfer hot dogs to an aluminum foil-lined baking sheet. If using jalapeños, place them skin-side down on a separate aluminum foil-lined baking sheet and lightly drizzle with oil. Roast jalapeños until skin starts to blister, about 25 minutes. Roast hot dogs until bacon is browned and starts to ripple, about 30 minutes.
- Meanwhile, heat 1 tablespoon oil in a large skillet over medium-high. Add the yellow onion and cook, stirring frequently, until it begins to brown and shrinks by half, about 10 minutes. Stir in bell pepper and the remaining 1 tablespoon oil; season to taste with salt. Remove from heat when onions are caramelized and peppers are soft, about 20 minutes.
- Make the pico de gallo with avocado: Combine tomatoes, avocado, red onion, cilantro and lime juice in a medium bowl. Season to taste with salt and set aside.
- Toast buns, if desired. Blot excess oil from the hot dogs with a paper towel and transfer to buns. Top with onions, peppers and pico de gallo. Drizzle with ketchup, mustard and mayonnaise. Finish with roasted jalapeños, if desired.
VENEZUELAN HOT DOGS
Steps:
- Fill a large pot that has a flat-bottomed steamer insert with water and bring it to a boil. Arrange the rolls in the steamer, put the hot dogs in the boiling water, and cover with the steamer and lid. Cook until the hot dogs are heated through and the rolls are warm and soft, about 5 minutes. Be careful not to over steam the rolls as they can become soggy.
- While the dogs are cooking, cut the onion into 6 smaller pieces, put them into a food processor, and pulse until they are finely chopped. Remove the onions to a bowl and do the same with the cabbage. Crush the potato chips into very fine pieces.
- Remove a roll from the steamer. Put a hot dog into it and top with some onion, cabbage, and crushed chips. Squirt on some mayonnaise, mustard, and ketchup and enjoy!
HOT DOGS WITH SPICY PINEAPPLE RELISH
Provided by Geoffrey Zakarian
Categories main-dish
Time 45m
Yield 4 hot dogs
Number Of Ingredients 0
Steps:
- Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add 1/2 cup diced red onion, 1 cup diced bell peppers (red and yellow) and 1 diced jalapeno; season with salt and pepper. Cook, stirring, until tender, 6 to 8 minutes.
- Add 1 cup diced pineapple, 1 tablespoon honey, 1 teaspoon mustard seeds and the zest and juice of 1 lime; cook until thickened, 5 to 8 more minutes. Remove from the heat and add 1/4 cup each chopped cilantro and parsley.
- Grill 4 hot dogs over medium-high heat, turning, until marked. Serve on grilled buns with the pineapple relish.
VENEZUELAN HOT DOGS
DH & I watched Hamm on the Street with George Duran and thought these hot dogs sounded good enough to try. What can I say...am now posting so I won't lose this incredible recipe.
Provided by CindiJ
Categories Lunch/Snacks
Time 15m
Yield 8 hot dogs, 8 serving(s)
Number Of Ingredients 8
Steps:
- Fill a large pot that has a flat-bottomed steamer insert with water and bring it to a boil.
- Arrange the rolls in the steamer, put the hot dogs in the boiling water, and cover with the steamer and lid.
- Cook until the hot dogs are heated through and the rolls are warm and soft, about 5 minutes. Be careful not to over steam the rolls as they can become soggy.
- While the dogs are cooking, cut the onion into 6 smaller pieces, put them into a food processor, and pulse until they are finely chopped. Remove the onions to a bowl and do the same with the cabbage. Crush the potato chips into very fine pieces.
- Remove a roll from the steamer. Put a hot dog into it and top with some onion, cabbage, and crushed chips. Squirt on some mayonnaise, mustard, and ketchup and enjoy!
Nutrition Facts : Calories 398.3, Fat 23.2, SaturatedFat 8.1, Cholesterol 23.9, Sodium 837, Carbohydrate 36.7, Fiber 2.7, Sugar 6.7, Protein 11.1
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