It’s just about officially summer, and that means you’ll probably be grilling your meals more often than not for the next few months. An easy meal when you don’t want to prepare an epic meat feast is the humble hot dog. The thing about hot dogs, though, is they can get kind of boring after a while. Mustard and relish are great and all, but there’s nothing that says you can’t dress up your hot dogs like they’re about to go to prom (if hot dogs had prom, that is).
To get some ideas about what we could do to make our hot dogs great again, we reached out to Hello Fresh and spoke to two chefs, Principal Chef & Head of Recipe Development Claudia Sidoti and Recipe Developer Lindsay Eisenman, for their takes. The first four options were given by Sidoti while the second four come to us from Eisenman.
“Grill pineapple and red onion slices until well charred. Roughly chop and combine with finely chopped jalapeño, cilantro, lime zest, and a splash of rum. Season with salt and a pinch of brown sugar. Rub hot dogs all over with oil and Jerk Seasoning Spice Blend. (I like Walkerswood brand) Grill until cooked through. Place on buttery toasted buns and top with pineapple salsa.”
“Combine .5 cup each white wine vinegar, sugar, and water in a medium pot along with a couple of sprigs of fresh thyme. Bring to a boil then cool slightly. Pour over 1 cup each corn kernels, diced bell pepper, chopped tomatillos, 2 sliced scallions, .5 minced jalapeño, and season with salt and pepper. Let sit for 30 minutes or overnight in an airtight container. Grill hot dogs and top with mustard and corn chow.”
“Top grilled hot dogs with crispy French fries (using frozen here is just fine), roughly chopped cheese curds and your favorite gravy (I like mushroom). You can continue to load this up with other toppings like crispy bacon, chopped onions, and jalapeños if you like. Best served on a soft potato hot dog bun!”
“Cook 1 large sliced onion until softened and translucent over medium-high heat, about 5-7 minutes. Stir in 1 tablespoon each yellow mustard and ketchup and .25 cup water. Season with 1 tsp each sugar, chili powder and simmer until soft and tender, about 5-8 minutes. Season with salt, pepper and a dash of hot sauce. Top grilled (or boiled) hot dogs with onions and sauerkraut, and spicy brown mustard.”
“Bring 8 ounces of cream cheese to room temperature. Heat a thin layer of oil in a large pan over medium-high heat. Once oil is hot enough that a caper sizzles immediately when added to the pan, add ⅓ cup capers and cook, stirring occasionally, until crispy, 1-3 minutes. Carefully transfer capers to a paper-towel-lined plate. Wrap each hot dog or sausage with 1-2 slices of bacon, using toothpicks to secure if necessary. Fry in a pan or in a covered grill over medium heat, rotating until bacon is crispy, 5-10 minutes. Spread a layer of cream cheese on the inside of each bun. Fill with bacon wrapped hot dogs and top with fried capers, everything-bagel seasoning, and chopped scallions. Drizzle with hot sauce for an extra kick!”
“To make Eastern Carolina-style vinegar-based slaw, combine a half a head of thinly shredded cabbage, 1 shredded carrot, and 1 thinly sliced green bell pepper with .5 cup apple cider vinegar, .5 teaspoon mustard powder, .5 tsp ground celery seeds, .25 cup granulated sugar, and ⅓ cup vegetable oil in a mixing bowl. Season generously with salt and pepper. Toss cooked pulled pork in your favorite store-bought Carolina style BBQ sauce (or make your own!). Grill hot dogs and serve in a bun topped with pulled pork and slaw.”
“Cook hot dogs on stove or grill. To fry eggs, heat 1 tbsp oil or butter in a pan over medium heat. Once hot, crack 1-2 at a time into the pan and cover. Cook until whites are set but yolks are still runny about 2-3 minutes. Season with salt. Place 1 egg in each bun and top with a hot dog and kimchi. Sprinkle with sesame seeds.”
“Heat sauerkraut in a saucepan over medium heat until warm. Cook hot dogs on the stove or grill. Open buns and slightly toast the insides on grill or pan. Remove buns from heat and fill with hot dogs and Swiss cheese. Return filled buns to pan or grill over medium heat and cover until cheese is melted. Remove from grill and top with sauerkraut. Drizzle with homemade or store-bought Thousand Island dressing.”
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