The Big Breakfast Dog with Bacon and Egg

by Gordon Hamilton

Gordon loves cooking and experimenting with food. He loves making new dishes, particularly with unusual or under-used ingredients.

Cook Time
Prep time: 5 min
Cook time: 20 min
Ready in: 25 min\
Yields: One serving

Ingredients

• 2 large eggs
• 1 dog
• 3 or 4 slices of bacon, as required (UK readers: use streaky bacon, smoked or unsmoked)
• 1 sub roll
• Little bit of mayo
• White pepper
• Chopped chives to garnish

To Make

Put the eggs in to a pot of cold water and bring the water to a gentle simmer for about seven or eight minutes.

While the eggs are cooking, carefully wrap the hot dog evenly with the bacon and secure with cocktail sticks or toothpicks. Bring your deep frier or a deep pan of oil up to a medium to high heat.

Take the pot with the eggs to the sink and run cold water in it while you carefully lower the dog in to the hot oil.

Crack the shells on the eggs, peel and add to a bowl along with the mayo and some white pepper. Mash with the back of a fork.

The dog should take about five minutes to deep fry, after which time it should be lifted to a plate covered with kitchen paper to drain.

Very carefully, remove the cocktail sticks from the dog by twisting as you pull. Don't simply pull or you risk pulling the bacon off and/or damaging the dog.

Lift the dog in to the cut open sub roll, spoon on the egg mayo and garnish with the chopped chives.

Tropical Dog

Bring a vacation vibe to your backyard barbecue with a fresh pineapple and sweet red cherry pepper topper.

• 4 hot dogs 
• 4 hot dog buns 
• 1/2 cup chopped fresh pineapple 
• 1/4 cup sweet red cherry peppers (such as Peppadews) 
• 1/2 cup fresh cilantro leaves

To Make

Step  1
Cook the hot dogs according to the package directions.

Step 2
Split and toast or grill the buns.

Step 3
Place the hot dogs in the buns and, dividing equally, top with the pineapple, peppers, and cilantro.

Salty Dog

Mustard, pickle slices, and crumbled bacon are an easy way to give hot dogs a flavor punch.

• 4 hot dogs 
• 4 hot dog buns 
• 3 tablespoons yellow mustard 
• 1/3 cup bread-and-butter pickle slices 
• 4 slices cooked bacon, crumbled

To Make

Step 1

Cook the hot dogs according to the package directions.

Step 2

Split and toast or grill the buns.

Step 3

Place the hot dogs in the buns and, dividing equally, top with the mustard, pickles, and bacon.

Reuben Dog

Transform a favorite sandwich into a cookout nosh by topping your hot dog with sauerkraut, Swiss cheese, and Thousand Island dressing

• 4 hot dogs 
• 4 hot dog buns 
• 1/2 cup sauerkraut 
• 1/2 cup grated Swiss cheese 
• 1/2 cup Thousand Island dressing

To Make

Step 1

Cook the hot dogs according to the package directions.

Step 2

Split and toast or grill the buns.

Step 3

Place the hot dogs in the buns and, dividing equally, top with the sauerkraut, cheese, and dressing.

Mac and Cheese Dog

• 4 hot dogs 
• 1/2 cup panko bread crumbs 
• 1 tablespoon chopped fresh parsley 
• 1 tablespoon vegetable oil 
• kosher salt and black pepper 
• 4 hot dog buns, split 
• 1 cup prepared macaroni and cheese (boxed, frozen, or homemade)

To Make

Step 1
Cook the hot dogs according to the package directions.

Step 2
Meanwhile, heat oven to 350° F. On a rimmed baking sheet, toss together the bread crumbs, parsley, oil, and ¼ teaspoon each salt and pepper. Bake until golden, 4 to 6 minutes.

Step 3
Place a hot dog in each bun and, dividing evenly, top with the mac and cheese and the bread crumbs.

National Hot Dog Day 

Wednesday, July 18, 2018

Pizza Dog

Two tasty kid favorites come together in this American-Italian mash-up.

• 4 hot dogs 
• 4 hot dog buns, split 
• 1/2 cup marinara sauce 
• 4 ounces fresh mozzarella, sliced 
• 1/4 cup fresh basil leaves

To Make

Step 1
Cook the hot dogs according to the package directions. Meanwhile, heat grill to medium-high or heat broiler.

Step 2
Place a hot dog in each bun and, dividing evenly, top with the marinara and mozzarella. Grill, covered, or broil until the mozzarella has melted, 1 to 2 minutes. Dividing evenly, top with the basil.

Bacon Barbecue Dog

Who needs burgers when you can have a hot dog slathered with barbecue sauce, Cheddar cheese, and crumbled bacon?

• 4 slices bacon 
• 4 hot dogs 
• 4 hot dog buns, split 
• 1/4 cup barbecue sauce 
• 4 ounces Cheddar, grated (1 cup)

To Make

Step 1
In a large skillet over medium heat, cook the bacon until crisp, 6 to 8 minutes; let cool, then crumble.

Step 2
Meanwhile, cook the hot dogs according to the package directions.

Step 3
Place a hot dog in each bun and, dividing evenly, top with the barbecue sauce, Cheddar, and bacon.

Garden Dog

Make this cookout favorite a little healthier by loading on baby arugula and pickled beets.

• 4 hot dogs 
• 2 cups baby arugula (about 1 1/2 ounces) 
• 1/2 cup pickled beets, cut into wedges 
• 1 tablespoon olive oil 
• 1 teaspoon red wine vinegar 
• kosher salt and black pepper 
• 4 hot dog buns, split 
• 1 ounce Parmesan, shaved

To Make

Step 1
Cook the hot dogs according to the package directions.

Step 2
In a medium bowl, mix together the arugula, beets, oil, vinegar, and ¼ teaspoon each salt and pepper.

Step 3
Place a hot dog in each bun and, dividing evenly, top with the salad and Parmesan.

Guacamole Dog

For extra Tex-Mex twang, add a dollop of salsa to each dog.

• 4 hot dogs 
• 1 avocado, peeled and pitted 
• 1 tablespoon fresh lime juice 
• kosher salt and black pepper 
• 4 hot dog buns, split 
• 4 small romaine lettuce leaves 
• 1/4 small red onion, chopped 
• hot sauce (such as Tabasco), for drizzling

To Make

Step 1
Cook the hot dogs according to the package directions.

Step 2
In a medium bowl, mash the avocado with the lime juice; season with ¼ teaspoon each salt and pepper.

Step 3

Place a hot dog in each bun and, dividing evenly, top with the lettuce, mashed avocado, and onion. Drizzle with the hot sauce.

Tahini Dog

4 hot dogs
1/4 small head red cabbage, finely shredded (about 2 cups)
3 tablespoons red wine vinegar
kosher salt and black pepper
2 tablespoons plain yogurt
2 tablespoons tahini (sesame paste)
4 hot dog buns, split
2 scallions, sliced
1/4 teaspoon crushed red pepper

To Make

Step 1

Cook the hot dogs according to the package directions.

Step 2

In a medium bowl, mix together the cabbage, vinegar, ½ teaspoon salt, and ¼ teaspoon black pepper. In a small bowl, mix together the yogurt, tahini, and 2 tablespoons water.

Step 3

Place a hot dog in each bun and, dividing evenly, top with the cabbage and yogurt mixtures, scallions, and crushed red pepper.

Peach Salsa Dog

• 2 peaches, chopped 
• 1/2 to 1 jalapeño pepper, chopped 
• 1/4 cup fresh cilantro leaves 
• 1 tablespoon fresh lemon juice 
• kosher salt and black pepper 
• 4 hot dogs 
• 4 hot dog buns, split

To Make

Step 1

In a medium bowl, mix together the peaches, jalapeño, cilantro, and lemon juice; season with ¼ teaspoon each salt and black pepper. Let sit for 15 to 20 minutes.

Step 2

Meanwhile, cook the hot dogs according to the package directions. Place one on each bun and, dividing evenly, top with the peach salsa.

Banh Mi Dog

Add a Vietnamese twist with spicy mayo, sliced cucumber, shredded carrot, and fresh mint leaves.

• 4 hot dogs 
• 1/4 cup mayonnaise 
• 1 tablespoon Sriracha or some other hot pepper sauce (such as Tabasco) 
• 1/2 teaspoon sugar 
• 4 hot dog buns, split 
• 1/4 cucumber, thinly sliced 
• 1 large carrot, shredded 
• 1/4 cup fresh mint leaves

To Make

Step 1

Cook the hot dogs according to the package directions.

Step 2

In a small bowl, mix together the mayonnaise, Sriracha, and sugar.

Step 3

Place a hot dog in each bun and, dividing evenly, top with the mayonnaise mixture, cucumber, carrot, and mint.

MLB Fans Predicted to Eat More than 19 Million Hot Dogs in 2018

NHDSC

 | 

Wednesday, March 28, 2018

Washington, DC, March 28, 2018 – It’s a marriage of two American icons -- baseball and hot dogs -- and the National Hot Dog and Sausage Council (NHDSC) estimates that baseball fans will consume more than 19 million hot dogs and 4.6 million sausages during the 2018 Major League Baseball (MLB) season. The combined hot dog and sausage total could stretch the entire continental U.S. from Safeco Field in Seattle, Washington, to SunTrust Park in Atlanta, Georgia.  The hot dog total alone would reach as high as 5,332 One World Trade Centers, the tallest building in the Western Hemisphere and sixth tallest in the world.

“In a love affair that’s spanned decades, baseball and hot dogs remain inseparable,” said NHDSC President Eric Mittenthal. “Year after year, hot dogs continue to hit it out of the park at the concession stand, even as teams innovate to offer more food choices and inventive creations.  There’s simply no replacing the unshakable bond baseball and hot dogs share.” 

The Los Angeles Dodgers may have fallen just short of winning last year’s World Series, but the team can relish in a more important victory: fans are once again projected to consume the most hot dogs, totaling more than three million.  That is enough to round the bases at Dodger Stadium 5,952 times, and based on last year’s attendance, means that nearly 80 percent of fans at Dodger home games will eat a hot dog.

In a surprise upset, the Colorado Rockies threw a curveball to tie the Texas Rangers for second place, as fans of both teams are expected to consume more than 1.2 million hot dogs.  This is fueled by predictions that Rockies fans will increase hot dog consumption by 140 percent compared to 2017. They are followed closely behind by 2016 World Series champions Chicago Cubs with one million anticipated hot dog sales. The Cleveland Indians and St. Louis Cardinals round out the lineup of top hitters, with fans expected to consume more than 1,080,000 and 959,720 hot dogs, respectively.

The San Francisco Giants defend their title as MLB sausage champions, with 475,000 expected sales. Giants fans are so passionate about the team’s sausages, that they petitioned to bring back a popular Pineapple sausage this season. The St. Louis Cardinals once again stepped up to the plate to clinch second place with fans expected to consume 419,356 sausages. The Chicago Cubs, meanwhile, knocked the Boston Red Sox out of third place, with Cubs Fans expected to consume 400,000 sausages this year.

The Milwaukee Brewers have maintained their position as the only team in baseball that is expected to sell more sausages than hot dogs, enough to trace the path of their world-famous Sausage Race nearly 370 times.  

While there’s no shortage of ways to enjoy hot dogs, our survey finds a growing trend among teams to offer fans hot dog deals throughout the season. Every Tuesday, for example, Tampa Bay Rays fans can partake in $2 dog night at Tropicana Field. The Washington Nationals are offering one value day per month, during which hot dogs will be discounted, and White Sox fans can enjoy $1 hot dogs during Wednesday home games. The Phillies and Indians have also announced “Dollar Dog Nights,” as part of both teams’ promotions this season.

New Offerings to be Included in Updated MLB Hot Dog and Sausage Guide

While perennial hot dog favorites remain staples at ballparks across America, teams are introducing new creations that are sure to be all-stars. The NHDSC has maintained a MLB Hot Dog and Sausage Guide, which features photos and descriptions of the most unique hot dog and sausage offerings at all 30 MLB stadiums, along with a sampling of classic favorites.  The NHDSC will be updating the guide to reflect this year’s newcomers, so fans can savor all the choices available to them in one, convenient location.

Some of the top 2018 MLB rookies include:

• Dilly Dog: Rangers fans will be treated to this new creation: a dill pickle that is cored out and stuffed with an angus beef jumbo dog, that’s then battered and fried to a golden brown.

• The Spec-Tater: The Braves developed a potato and hot dog creation sure to please. It’s a potato stuffed with a jalapeño-cheddar sausage and wrapped in bacon, and then topped with cheese, cream, scallions and more jalapeno.

• An Ode to Detroit Dog: Tigers fans can indulge in this natural-casing hot dog smothered in brisket chili and drizzled with habanero queso sauce.

• Asada Dog: Diamondback fans should come prepared to tackle this 18-inch Schreiner’s hot dog nestled in a telera roll with fries, queso blanco, carne asada, pico de gallo and guacamole.

• Triple Play Dog: Fueling the Rockies impressive projected hot dog sales is this extreme dog topped with Carolina style pulled pork, crumbled bacon bits and purple slaw.

• Pittsburgh Paella:  Pirates fans should come hungry to feast on this 3-foot pan that features housemade kielbasa and traditional pierogis. 

• Teflon Don:  Royals fans can relish in this hot dog topped with yellow mustard, Don Carlo’s slow roasted chili, jalapenos, chopped onion and parsley.

• Bacon Fried Doggy: To be frank, there’s nothing better than hot dogs and bacon.  Rays fans are in luck with this deep-fried, bacon-wrapped hot dog topped with caramelized onions.

For more on annual consumption data, and hot dog and sausage facts and culture, visit www.hot-dog.org.

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About the National Hot Dog and Sausage Council: Established in 1994 by the American Meat Institute, the National Hot Dog and Sausage Council serves as an information resource to consumers and media on questions related to quality, safety, nutrition and preparation of hot dogs and sausages. The Council also celebrates hot dogs and sausages as iconic American foods.

Steak House Dog

Meat

• 4 Hot dog buns
• 4 All-Beef Hot dogs

Produce

• 2 Plum tomatoes
• 1/4 White onion

Condiments

• 1/4 cup Steak sauce

To Make

Step 1

Cook the hot dogs according to the package directions.

Step 2

Place a hot dog in each bun and, dividing evenly, top with the tomatoes, onion, and steak sauce.

Cubano Dog

Ingredients.

• 4 hot dogs
• 4 hot dog buns, split
• 4 slices deli ham
• 4 slices Swiss cheese
• 1/2 cup sliced pickles
• 1/4 cup spicy brown mustard

To Make

Step 1
Cook the hot dogs according to the package directions.

Step 2
Meanwhile, heat grill to medium-high or heat broiler. Top each bun with 1 slice each ham and cheese. Grill, covered, or broil until the cheese has melted, 1 to 2 minutes.

Step 3
Place a hot dog in each bun and, dividing evenly, top with the pickles and mustard

Nacho Dog

03

Recipe courtesy of Bobby Flay
Show: Throwdown with Bobby Flay
Episode: Hot Dogs

Ingredients

For the guacamole:

• 2 ripe Hass avocados, peeled, pitted and coarsely chopped
• 1 large jalapeno, finely diced
• 3 tablespoons finely diced red onion
• 1 lime, juiced
• 2 tablespoons canola oil
• 3 tablespoons chopped fresh cilantro leaves
• Salt
• Freshly ground black pepper

For the Grilled Tomato-Chipotle Salsa:

• 4 plum tomatoes
• 4 tablespoons canola oil
• Salt
• Freshly ground black pepper
• 3 tablespoons red wine vinegar
• 2 teaspoons chipotle in adobo puree
• 3 tablespoons finely diced red onion

For the hot dogs:

• 8 kosher beef or turkey or chicken hot dogs
• 8 hot dog buns, split 3/4 of the way through
• 1 1/2 cups grated white Cheddar
• 8 pickled jalapenos, thinly sliced
• Fried blue corn tortilla chips, coarsely crumbled

To Make

For the guacamole:

Combine the avocados, jalapeno, onion, lime juice, oil and cilantro in a bowl and gently mix until combined. Season with salt and pepper.

For the Grilled Tomato-Chipotle Salsa:

Heat the grill to high. Brush tomatoes with 2 tablespoons of the canola oil and season with salt and pepper. Place on the grill and grill until charred on all sides. Remove from the grill, slice the tomatoes in half, remove the seeds and coarsely chop.

Whisk together the remaining 2 tablespoons of oil, vinegar, chipotle puree and onion in a small bowl, add the tomatoes and stir to combine. Season with salt and pepper.

For the hot dogs: 

Preheat the grill to high. Grill hot dogs until golden brown on all sides, about 7 minutes. Remove to a plate. Place buns on the grill cut side down and grill until lightly golden brown, about 20 seconds. Place hot dogs in the buns, top with cheese, jalapeno, guacamole, salsa and tortilla chips.

Chili Dogs

02

Recipe courtesy of Tyler Florence
Show: Tyler's Ultimate
Episode: Ultimate Tailgate

Tyler makes an easy, beefy chili spiked with ketchup and mustard, then spoons it over grilled dogs and tops them off with grated cheddar.

• Extra-virgin olive oil
• 1 medium onion, chopped
• 2 cloves garlic, chopped
• 1 pound lean ground beef
• 1 medium jar ketchup, about 2 1/2 cups
• 1 teaspoon chili powder
• 2 tablespoons prepared yellow mustard
• Kosher salt and freshly ground black pepper
• 4 all-beef hot dogs (recommended: Ball Park)
• 4 hot dog rolls
• 1/2 cup grated Cheddar

To Make

Put a skillet over medium heat and drizzle in a 2-count of olive oil. When the oil gets hazy, add the onion and garlic and cook, stirring, until it is soft and translucent, about 5 minutes. Add the ground beef, breaking it up with the back of a spoon, and cook until nicely browned, about 10 more minutes. Stir in the ketchup, chili powder, and mustard and simmer for 15 minutes until thickened. Season with salt and pepper.

While the chili is cooking, get the grill going. Place a large grill pan on 2 burners over medium-high heat or preheat an outdoor gas or charcoal barbecue and get it very hot. Take a few paper towels and fold them several times to make a thick square. Blot a small amount of oil on the paper towel. Then carefully and quickly wipe the hot grates of the grill to make a nonstick grilling surface.

Bring a pot of water up to a simmer and parboil the dogs for about 5 minutes. Take them out of the water, pat them dry, and grill them just long enough to mark them. (That'll give them a grilled flavor too.) Brush the insides of the rolls with olive oil and lay them face down on the grill; cook until toasty. To serve, put a dog in each roll and top with the chili and some Cheddar.

Grilled Link Hot Dogs with Homemade Pickle Relish

1

Recipe courtesy of Bobby Flay
Show: Boy Meets Grill
Episode: Take Me Out to the Ballgame

8 link hot dogs
Assorted mustards (brown, horseradish, sweet and hot, Dijon, etc.)
Ketchup
Best-quality hot dog buns
Homemade Pickle Relish, recipe follows

Homemade Pickle Relish:

1 1/2 cups cider vinegar
1 teaspoon mustard seeds
1 teaspoon coriander seeds
2 tablespoons sugar
8 large dill pickles (sour, not half-sour), finely diced
1 small red pepper, grilled, peeled, seeded, and finely diced
1 small yellow pepper, grilled, peeled, seeded, and finely diced
1 small white onion, finely diced
2 tablespoons chopped fresh dill

To Make

Heat grill to high. Grill the hot dogs until golden brown on all sides. Place in buns and top with your favorite mustard and the Homemade Pickle Relish.

Homemade Pickle Relish:

Bring vinegar, mustard seeds, and coriander seeds to a boil in a medium non-reactive saucepan on the grates of the grill; cook until reduced by half and slightly syrupy. Remove from the heat, add the remaining ingredients, and gently toss to coat. Season with salt and pepper, to taste. Cover and refrigerate for at least 1 hour before serving.

Japanese Hot Dog

Wasabi Mayonnaise + Asian Snack Mix + Pickled Ginger

American Hot Dog

Barbecue Sauce + Pulled Pork + Coleslaw

Thai Hot Dog

Peanut Sauce + Carrot + Cilantro

Spanish Hot Dog

Pimiento Cheese Spread + Serrano Ham + Manchego Cheese

Polynesian Hot Dog

Hoisin Sauce + Pineapple + Scallions

Mexican Hot Dog

Chipotle Mayonnaise + Cojita Cheese + Avocado

German Hot Dog

German Mustard + Sauerkraut + Pretzels

Swedish Hot Dog

Lingonberry Jam + Caramelised Onions + Gravy

Korean Hot Dog

Asian Mustard + Kimchi + Red Onion

Greek Hot Dog

Tzatziki + Cucumber + Kalamata Olives