Monte Cristo Hotdog

Monte Cristo Hotdog

Recipe by: EMILYEWING 

"A unique experience. I was craving a Monte Cristo one day but we didn't have any turkey or ham. I used a hotdog instead."

Ingredients

1 tablespoon butter

1 all-beef hot dog

1 hot dog bun

1 slice Swiss cheese

2 tablespoons strawberry jam

To Make

Melt the butter in a flat-bottomed pan over medium-high heat. Slice the hot dog length-wise about 3/4 of the way through; place onto the pan with the cut-side down along with the hot dog bun. Cook both until golden brown; flip and cook the other side until golden brown. Remove the bun from the pan and spread the strawberry jam over the inside of the bun; set aside. Meanwhile, top the hot dog with the slice of Swiss cheese. Place a lid over the hot dog and continue cooking until the cheese has melted, about 1 minute. Place the hot dog in the bun to serve.

Coney Island Hot Dog, Fort Wayne's Famous Coney Island (Indiana)

Coney Island Hot Dog, Fort Wayne's Famous Coney Island (Indiana)

A short drive from the Michigan and Ohio borders, Fort Wayne’s Famous Coney Island picks up where celebrated Coney traditions of Detroit and Cincinnati (sort of) stop. Owned and operated by the same family for more than a century, this lively eatery has worked its way into the city’s culinary fabric. It sells around a million hot dogs per year. Why the fuss? Its legendary dogs are just that good. Each frank is grilled and placed inside a steamed bun with mustard, hand-chopped onions and homemade Coney sauce that’s essentially Greek bolognese. The must-order is "three and a bottle," three dogs with all the fixings and a bottle of Coke.

Chicago Red Hot, Superdawg Drive-In (Illinois)

Chicago Red Hot, Superdawg Drive-In (Illinois)

The winking weenie couple atop this 1948 drive-in have been a beacon to Windy City hot dog lovers for more than half a century. This multigenerational icon is hailed as one of Chicago's top red hots. Here, proprietary beef hot dogs are served on steamed poppy seed buns and dragged through the garden with yellow mustard, sweet neon green relish, chopped white onion, a kosher dill pickle spear and hot sport peppers as is tradition in the Second City, but this real drive-in - complete with carhop service - also throws on a pickled green tomatoes, as well. Get 

yours with a side of crinkle cut fries and an old-fashioned Supermalt to wash it down.

Scrambled Dog, Dinglewood Pharmacy (Georgia)

Back around 1946, an inventive Columbus, Georgia, restaurateur decided to create a unique hot dog dish with boiled chopped franks smothered in chili, onions and pickles served with a substantial handful of oyster crackers on top that was intended to be consumed with utensils. That diner went out of business, but its Scrambled Dog stuck around, becoming a Columbus-area mainstay. It's been on the menu, true to its original form, for more than 50 years at the century-old Dinglewood Pharmacy, where it's served in a porcelain relish dish and a spoon. This regional classic is still so popular that accounts for 85 percent of the independent pharmacy's soda fountain sales.

Cartel Dog, Pincho Factory (Florida)

Cartel Dog, Pincho Factory (Florida)

Drawing inspiration from the local flavors found throughout Miami and the streets of Latin America, the folks behind South Florida’s fast-casual Pincho Factorycreated the Cartel Dog. It has quickly beat out all other wieners to take the podium as Miami’s favorite hot dog. A grilled kosher frank is slathered with a wholly unkosher, but incredibly delicious mix of chopped bacon, cheddar cheese, mango sauce, potato sticks and secret pink Pincho sauce, a ketchup and mayonnaise blend that’s a favorite condiment throughout South America.

Griddle-Fried Franks, Deerhead Hot Dogs (Delaware)

Split griddle-fried franks are an obligatory Delaware rite of passage during the summer months. For in-the-know Delawareans, these crisp dogs drum up ardent everyday affection akin to Joe Biden' s obsession with aviator sunglasses. Deerhead Hot Dogs has been center-slicing and crisping up its dogs according to local tradition since 1935. Those side-by-side halves are cradled in a soft dinner roll-like bun with compulsory mustard, onions and a healthy serving of its secret tomato-based sauce thatâ s like a slightly spicy, sweet and tangy cross between standard chili and the liquid that comes in a can of Heinz baked beans.

Griddle-Fried Franks, Deerhead Hot Dogs (Delaware)

Split griddle-fried franks are an obligatory Delaware rite of passage during the summer months. For in-the-know Delawareans, these crisp dogs drum up ardent everyday affection akin to Joe Biden' s obsession with aviator sunglasses. Deerhead Hot Dogs has been center-slicing and crisping up its dogs according to local tradition since 1935. Those side-by-side halves are cradled in a soft dinner roll-like bun with compulsory mustard, onions and a healthy serving of its secret tomato-based sauce thatâ s like a slightly spicy, sweet and tangy cross between standard chili and the liquid that comes in a can of Heinz baked beans.

New Englander, Super Duper Weenie (Connecticut)

New Englander, Super Duper Weenie (Connecticut)

Cities like New York and Chicago get tons of hot dog praise; however, Connecticut is hailed by those in the know as one of the greatest wiener sanctuaries in the United States. Exemplary hot dog stands can be found in pretty much every town. One of the best is Super Duper Weenie in Fairfield. Owner Gary Zemola is known for sourcing prime ingredients for all of the housemade toppings (like the highly classified relish), house-baked rolls and fresh-cut fries. The proper order is the New Englander, which starts out with a Hummel Bros. frank purchased from the family-run New Haven deli. In the classic New England style, it’s split in half and grilled, then topped with a healthy serving of sauerkraut, bacon, raw white onions, mustard and relish.

Levy

Dodger Dog, Dodger Stadium (California)

Hot dogs are a baseball rite of passage, and few dogs are as associated with a ballclub as the Dodgers' Dodger Dog. A fan favorite since 1962, the 10-inch Dodger Dog is available steamed or grilled at kiosks throughout the stadium, then tucked into a steamed bun. Kiosks nearby offer ketchup, mustard, onions and relish. Bring it back to your seat and feast while looking out at the palm tree-silhouetted horizon. It's as Californian as a hot dog experience can get.

Sonoran Hot Dog, Aqui con el Nene (Arizona)

By Sara Ventiera

Sonoran Hot Dog, Aqui con el Nene (Arizona)

Peddled by hundreds of restaurants and street cart-pushing hotdogueros throughout Tucson and Phoenix, Sonoran hot dogs are so common in Arizona, they might as well be called Grand Canyon wieners. Beef franks are swaddled in bacon and griddled until they fuse together like a carnivorous candy cane. Those flavorful franks are cradled in a fluffy Mexican baguette, then topped with a whole shebang of toppings like pinto beans, onions, tomatoes, mayonnaise, mustard and spicy salsa. At Aqui con el Nene in Tucson, those exceptional dogs are served chilipon-style with a toasted bun and melted cheese with all the old reliables and a world-class jalapeno sauce.

Copycat Whistle Dog

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Author: Tara Noland

This Copycat Whistle Dog is taken from A&W who no longer have this on their menu. You can now make your own at home!

Hot dogs, all beef, sliced down the middle but not all the way through

Hot dog bun, toasted

Cheddar Cheese, grated

Bacon, cooked crisp

Sweet Relish

White onion, finely chopped

Add toppings to your personal preference

To Make

Heat up the bbq to medium and grill the hot dogs on both sides until nice grill marks appear. Toast the buns on the grill, open side down. Place one hot dog in each bun and fill the hot dog with cheese. Run it under a broiler to melt. Top with crisp bacon, relish and onion if desired. Serve immediately.

Grilled Link Hot Dogs with Homemade Pickle Relish

Recipe courtesy of

Bobby Flay

Ingredients

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 to 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.

Show: Boy Meets Grill

Episode: Take Me Out to the Ballgame

Sausage Roll Dog with Baked Beans in Tomato Sauce

by Gordon Hamilton

This is unquestionably the most unusual dog idea featured thus far. It is not served in a roll but is instead encased in puff pastry and served on a bed of baked beans in tomato sauce, requiring it be eaten with a knife and fork. Alternatively, you could bake the dog on a skewer and dip it in the beans. (If cooking with a skewer, be sure to soak the skewer in cold water for ten minutes beforehand to prevent it burning and possibly catching fire in the oven)

• 1 dog
• 2 ounces pre-made puff pastry
• 1 egg, beaten in a bowl
• Little bit of vegetable oil for greasing baking tray (do not use butter - it will burn in the oven and burn/blacken the underside of the pastry)
• 8 ounce can baked beans in tomato sauce
• ½ teaspoon dried oregano

To Make

Put your oven on to preheat to 450F/220C.

Roll the puff pastry out on a floured surface to a thickness of about 1/8th of an inch in an approximate square, wide enough to contain the hot dog.

Brush the pastry lightly with beaten egg and sit the cold dog on the pastry near one edge (refer to the pictures above for extra clarity) and trim that the pastry is the width of the dog.

Carefully roll the dog in the pastry, ensuring you get no air bubbles. The egg will help the pastry stick to the dog.

When the dog has rolled a full revolution, go a little bit further to have an overlap of around a ¼ inch. Trim off any excess pastry.

Lightly oil a baking sheet and sit the pastry wrapped dog on it, overlapping pastry piece on the bottom. Press down very gently just to flatten the bottom of the pastry slightly and prevent the dog rolling around in the oven.

Score two or three air vents lightly on top of the pastry and glaze with more beaten egg.

Put the baking tray in to the oven for approximately twenty to twenty-five minutes until the pastry is beautifully risen and golden.

Take the dog from the oven and rest for five minutes on a wire rack.

While the dog is resting, pour the beans in to a saucepan and add the oregano. 

Heat gently, stirring occasionally with a wooden spoon.

Arrange the beans as a bed on a serving plate and sit the sausage roll dog on top.

Hot Dog with Sauteed Cabbage, Onion and Garlic

by Gordon Hamilton

• 1 hot dog
• 1 sub roll
• 2 crisp cabbage leaves, tough central veins removed, shredded
• ½ small white onion, sliced
• 1 clove of garlic, peeled and finely chopped
• Vegetable oil for frying
• Salt and pepper

To Make

Pour about a tablespoon of oil in to a non-stick frying pan and bring to a moderate heat.

Add the cabbage, onion and garlic. Season with salt and pepper.

Stir fry for a few minutes on a medium heat until the cabbage and onion have softened.

Lay the hot dog in the sub roll and spoon on the cabbage and onion mix to serve.

Spicy Bean Chilli Dog

by Gordon Hamilton

• 1 hot dog
• 1 sub roll
• 1 red cherry pepper, seeded and finely chopped
• 1 green chilli pepper, seeded and finely chopped
• 1 garlic clove, peeled and finely chopped
• 1 teaspoon freshly chopped corander/cilantro, plus a little extra to garnish
• Salt and pepper
• Olive oil for frying
• 1 tablespoon canned chopped tomatoes in tomato juice
• 1 tablespoon canned red kidney beans, rinsed

To Make

Pour about a tablespoon of olive oil in to a saucepan and gently heat. Add the chillies and garlic and fry off for a minute or so, stirring with a wooden spoon. Season with salt and pepper.

Pour in the tomatoes and add the kidney beans. Stir well and bring to a simmer for about five minutes - stirring frequently - until a thick sauce is formed.
Stir in most of the coriander at the very last minute, remembering to reserve some to garnish.

Lay the hot dog in the cut open sub roll, carefully spoon on the sauce and garnish with the last of the coriander/cilantro.

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.