Fiesty Hot Dog with Chipotle Potato Salad

Oh, my was this good! Too bad the picture didn't come out as great as the food.



Printable Recipe

The hot dog is your usual grilled beef frank, but it is topped with an awesome, but simple, relish.

• 2 Kosher dill pickles, chopped (we used homemade dills)
• 1 can (4 oz) chopped green chiles, drained
• 2 T chopped onion
• 2 T yellow mustard (or slightly less depending on your tastes)
  

1. Mix all ingredients.

2. Grill hot dogs and top with mixture.

3. Can be made ahead of time. Refrigerate.

The potato salad is kicked up with chipotles and black beans. It is a nice change to your standard potato salad recipe.

• 1/2 red bell pepper, diced
• 3 scallions, finely sliced
• 2 ribs celery, diced
• 1 T fresh cilantro or parsley, chopped
• 1 cup mayo
• 2-4 chipotle chiles in adobo, (deseeded if you wish) and diced finely
• 1 T sugar
• 8 slices bacon, cooked very crisp. Reserve 1 slice for garnish
• 1 (15 oz) can black beans, rinsed and drained
• 6 hard-boiled eggs, diced
• 8 medium red potatoes, cooked, cooled and diced
• S & P

1. Mix first 7 ingredients (red bell pepper thru sugar) together.

2. Toss in remaining ingredients except bacon garnish and S & P.

3. Mix well.

4. Add S & P to taste.

5. Top with reserved bacon. Chill and serve.

Manchego Cheese and Garlic Dogs

We found a recipe in Bon Appétit magazine for Manchego Cheese and Garlic Dogs. Manchego Cheese is a Spanish cheese made from sheep's milk. We couldn't find Manchego cheese so we substituted with Pecorino Romano cheese. The recipe is below. I also made fingerling potatoes. I tossed them with olive oil, S&P, garlic powder, onion powder and fresh dill and baked them until soft and the skins crisp. Mike made corn on the cob on the grill and grilled the hot dogs.



Printable Recipe

Manchego Cheese and Garlic Dogs
For the relish:

• 2 large heads of garlic, top 1/2 cut off
• 5 tsps extra-virgin olive oil, divided
• 1/2 cup diced drained roasted red peppers from jar
• 1 Tbsp chopped fresh parsley
• Course kosher salt

Hot Dogs

• 6 grilled hot dog buns
  
• 6 grilled hot dogs
• 2 ounces Manchego cheese grated
• Sherry wine vinegar or balsamic vinegar (we skipped adding either of these)

Relish: Preheat oven to 400 degrees. Place each head of garlic, cut side up, in center of square of foil; drizzle each with 1 tsp oil. Enclose garlic in foil. Place packets on oven rack and roast until garlic is tender for about 45 minutes. Open packets and cool for 15 minutes.

Squeeze garlic cloves into small bowl. Mash enough roasted garlic to measure 1/4 cup. Transfer 1/4 cup mashed garlic to bowl. Mix in 3 tsp oil, red peppers and parsley. Season with coarse salt and pepper.

Hot Dogs: Arrange buns on plates. Top each with grilled hot dog, then cheese, garlic relish and drizzle of vinegar.

KFC Coleslaw Hot dog

I don't know why, but I can't stop eating grilled hot dogs covered in KFC coleslaw. Not the store-bought slaw, but a copy-cat version.

It doesn't look too terribly exciting, but there's something about the contrast between the hot-off-the-grill hot dog (I used an Angus beef dog) and the cold, crispy slaw. Great on a hot day like today!

Printable Recipe

To make the slaw:

• 8 cups finely diced cabbage, about 1 head
• 1/4 cup carrot, diced
• 2 tablespoons minced onion
• 1/3 cup granulated sugar (I used Splenda)
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 1/4 cup milk
• 1/2 cup mayo
• 1/4 cup buttermilk (use the remaining buttermilk to make onion rings)
• 1 1/2 teaspoons white vinegar
• 2 1/2 tablespoons fresh lemon juice.

1. Mix the cabbage, carrots, and onion in a large bowl.
2. Place remaining ingredients in a food processor or blender and process until smooth.
3. Pour mixture into bowl and mix well.
4. Cover and refrigerate several hours or better, overnight.

Hoboken Eddie's Mustard

Man, I do love me some Hoboken Eddie's Horseradish and Habañero Mustard.


Bought some a few weeks ago for the first time at J Bob's Shop in Nashville, IN. It's been great on *gasp* turkey dogs. Makes them actually edible!

It's a really thick mustard. Almost too thick for an old whiskey bottle. You gotta dig down deep with a knife to get at it. But, it is worth it!

They also make a slightly less hot version, Horseradish and Jalapeño, that is very tasty. We've eaten more of it so far than the habañero mustard.


If you can't find them locally, you can order them directly from Hoboken Eddie's site.