Christie of A Kitchen Hoor's Adventures rounded up the bloggers to share hot dog recipes today. She wrote: "Let's all pay homage to that fun, summer friendly, delicious burger side kick; the hot dog! Give those epic burgers a run for their money and make some epic hot dogs."
Hot Diggity Dogs
- Air Fryer Bacon Wrapped Hot Dogs by A Kitchen Hoor's Adventures
- Bánh Mì Dogs by Culinary Adventures with Camilla
- Franks and Beans on a Bun by Cheese Curd In Paradise
- Hawaiian Hot Dogs by Our Good Life
- LA-Style Danger Dogs by Karen's Kitchen Stories
- Sonoran Hot Dogs by A Day in the Life on the Farm
- Vegan Chili Cheese Dogs by The Baking Fairy
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Bánh Mì Dogs
My favorite podcast is FoodStuff. And Anney and Lauren got frank about hot dogs; you can hear that here, but I'll give you a few snippets.
Let's start with a definition: "A hot dog is a tube of fine-ground meat, usually beef or beef and pork, seasoned with stuff like coriander, mustard seed, pepper, nutmeg, cloves, paprika, garlic, sugar, and salt. Usually cured. Sometimes smoked. ...Savory, salty, spiced...it's simply a type of pre-cooked sausage." Frankfurter or wiener or wienie are other names for them, too.
As far as the meat goes, all-beef, beef and pork, turkey, and caribou have all been turned into hot dogs. Anything goes.
The average American consumes 60 hot dogs. I find that stunning. I have maybe two a year.
Many Americans believe there is a "proper hot dog" and everyone else is wrong. "Ketchup is 'unacceptable'." According to Lauren, it's only a hot dog if it's on a toasted bun with brown mustard and sauerkraut.
So, I decided to go off the deep end and offer a hot dog with all of the fixings of my favorite sandwich, the Vietnamese Bánh Mì, including pickled carrots and zucchini and roasted peppers.
Pickled Carrots and Zucchini
- 4 to 5 medium carrots, julienned
- 4 to 5 organic zucchini, peeled and thinly sliced (I used a mandolin slicer)
- 4 T organic granulated sugar
- 2 T fish sauce
- 1/2 C rice wine vinegar
- 1 t sesame oil
- 2 t minced cilantro
- 4 hot dogs (I used 100% grass-fed beef dogs)
- 4 rolls or buns (traditional would be French baguettes, but cut to the length of the hot dog)
- fresh cilantro
- roasted peppers
- sriracha hot sauce
(This can be done the night before, but should be done at least six hours before serving.)
Heat your hot dogs on a grill or grill pan. Toast the bread on the grill, too.
Open up each piece of bread. Spread mayonnaise on one side, sriracha on the other. Place the hot dog on the bread. Top with picked carrots, pickled zucchini, roasted peppers, and fresh cilantro. Enjoy!