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.

Johnsonville Morning Campers

WHAT YOU NEED

1 pkg Johnson vile Smoked Maple Flavoured Breakfast Sausages

6 hot dog buns (of choice)

2 tbsps butter

6 eggs, scrambled

1/2 cup sharp cheddar cheese, shredded

1-2 tspns oil

Optional

chopped tomato, onion, avacado, arugula

To Make

Butter both sides of each bun, set aside (reserve small portion of butter to fry eggs). In a medium size bowl, scramble 6 eggs and set aside.

In a skillet over media heat, cook 6 Smoked Maple Flavoured Breakfast Sausages in a drop of oil, rolling regularly to brown slightly and heat through (approximately 6-8 minutes). Turn off heat and keep warm in pan.

In another large skillet over medium heat, place buns in the pan and toast until golden on both sides (about 1-2 minutes) then set aside. Melt the reserved butter in the pan, pour in scrambled eggs and cook gently on medium heat, folding them over as bottom cooks until done (approximately 3-5 minutes).

In each toasted bun, spoon scrambled egg along one side, then add sausage and sprinkling of cheddar cheese.  Add other condiments or toppings to your preference.

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.

Mixed Peppers and Mushroom Pizza Dog

by Gordon Hamilton

Cook Time

Prep time: 5 min

Cook time: 10 min

Ready in: 15 min

Yields: Two servings

Ingredients

• 2 hot dogs
• 2 sub rolls
• 2 tablespoons chopped tomatoes in tomato juice
• ¼ teaspoon dried basil
• Salt and pepper
• Small handful mixed sliced bell peppers
• 2 medium closed cup mushrooms, sliced
• 1 tablespoon olive oil
• 3 tablespoons grated cheddar cheese

Instructions

1. Put the tomatoes in to a small saucepan and on to a medium heat. Season with the basil, salt and pepper and stir. Bring to a simmer, reduce the heat and continue to simmer for about five minutes until thick and smooth.
2. Heat the olive oil in a small frying pan and stir fry the mushrooms and peppers for a couple of minutes.
3. Put your overhead grill/broiler on to preheat to high.
4. Lift the hot dogs in to the sub rolls.
5. Divide the tomato sauce between the two subs, followed by the mushroom/pepper mix and the cheese.
6. Carefully lift the dogs on to a grilling tray and grill/broil until the cheese is melted and bubbling.
7. Return to plates to serve.

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.

Nacho Dog

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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.