Grilling this weekend? Don't forget the dogs! This time; however, don't dress your dogs with the same toppings you did when you were still wearing OshKosh overalls. A hot dog can have strong flavors just as well as any burger can.
A well-made hot dog, with fresh ingredients on top will surprise your palate and will have you even eating a couple servings of veggies this weekend.
The Chicagoan Chopped onion + sliced tomato + yellow mustard + sweet relish + dill pickle spear + sport peppers + dash of celery saltA well-made hot dog, with fresh ingredients on top will surprise your palate and will have you even eating a couple servings of veggies this weekend.
The Olympian
Spinach sautéed with chopped garlic in olive oil + a brushing of Greek yogurt + a squeeze of lemon
The Mexicali
Chopped onion + sliced tomato + mayonnaise + yellow mustard + ketchup + chopped thick cut bacon + jalapeño rings
The Sonoran
Avocado slices + + chopped tomatoes + strip of crisp bacon + chopped onion + canned pinto beans
Add some garlic seasoned fries, and your good to go.
Do not overcook your dog, your goal is to heat the hot dog just enough. To not have your hodogs cold in the center, grill them when they become room temperature. Grill over hot, direct heat until they're just a little charred for flavor, be sure to toast the buns—15 to 30 seconds on each side over direct heat.
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