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.

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.

Spicy Bacon Hot Dog

Directions

Pan-Fried Hot Dog

Cook in a hot cast-iron skillet with a little oil, butter or bacon fat, about 5 minutes.

Bacon and Onions

Cook 4 chopped bacon slices in a skillet over medium-high heat until the fat has rendered, about 5 minutes. Add 1/2 thinly sliced onion; cook, stirring, until translucent, about 3 minutes. Stir in 1 tablespoon each soy sauce and lime juice and 1/4 teaspoon Worcestershire sauce.

Mayonnaise

Spicy Chips

Spread 1 cup lightly crushed tortilla chips on a baking sheet and spray with cooking spray. Sprinkle with 1 tablespoon chili-lime powder (such as Tajen brand) and toss to coat. Bake at 350 degrees F until lightly toasted, 4 to 5 minutes. Let cool.

Ketchup

Yellow Mustard

Photograph by Levi Brown

Recipe courtesy of Marcela Valladolid for Food Network Magazine

From: Food Network Magazine

Peanut Butter, Bacon and Banana Hot Dog - The PBB & B Dog!

by Gordon Hamilton

Cook Time
Prep time: 10 min
Cook time: 5 min
Ready in: 15 min
Yields: One serving

• 1 dog
• 3 or 4 slices of bacon (streaky bacon, UK), as required
• 1 sub roll
• 1 tablespoon crunchy peanut butter
• 1 small banana, medium ripeness, peeled and mashed

To Make

1. Wrap the dog in the bacon, secure with cocktail sticks/toothpicks and deep fry in hot oil for about five minutes (see first recipe above). Lift to kitchen paper covered plate to drain before carefully twisting and removing sticks.
2. While the dog is deep frying, cut open the sub roll and spread both sides with peanut butter.
3. Mash the banana in a small bowl with the back of a fork and spread in the centre of the roll.
4. Lift the bacon wrapped dog on to the banana and enjoy.

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.

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.

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.