Hot dog recipes in honor of National Hot Dog Month
Chicago is known for many foods, including hot dogs. Since July is National Hot Dog Month, we wanted to explore variations on this old favorite. Nilam Trivedi, artisan relations manager at Artizone.com, came into our ABC 7 Eyewitness News studio to show us a few recipes.
Nilam's Recipes:
1. Go To Gluten Free Dog
Ingredients:
1 pack gluten-free sausage or hot dog
1 pack gluten-free hot dog buns
1/4 cup chopped cucumber
1 lemon, juiced
4 tablespoons chopped basil
Basil olive oil (for drizzling)
1/4 cup chopped red pepper
TOPPING: Gluten-free aioli
For Aioli:
1 clove crushed garlic
1/4 cup Boar's Head Gluten-Free Hummus
1 tablespoon basil olive oil
Preparation:
1. Combine crushed garlic, hummus and basil olive oil into small bowl
2. Use this to spread on the inside of the buns of the hot dog
3. Combine remaining ingredients in a bowl
4. Prepare hot dogs (see below), spread hummus aioli and top with salad
Hot Dog Preparation:
1. Heat grill to medium heat
2. Place sausages on the grill over heat, turning frequently
3. Be careful not to burn or crack the skin, this can happen if sausage becomes too hot
4. Grill sausages until an internal thermometer reads 150 degrees
5. Place buns on grill to lightly warm and serve with toppings
2. Sweet & Spicy Dog
Ingredients:
4 hot Italian sausages OR pineapple brat
1 loaf of egg bread cut into 1-inch slices
Garlic butter ingredients:
1/2 stick softened butter
3 cloves garlic, minced
Preparation:
Combine garlic and butter. Spread evenly over both sides of bread slices
Mango relish and spicy nut topping
(Tops four hot dogs)
Ingredients:
1/4 cup chopped red onion
1 cup chopped mango
2 teaspoons curry sea salt
2 tablespoons fresh cilantro
1 lime, juiced
1 cup chopped habanero fire sticks
1/4 cup crushed coconut curry cashews
Preparation:
Mix all ingredients together in a bowl, top with cashews and enjoy your favorite hot dog with this spicy mix!
Preparation for sweet and spicy dog:
1. Heat grill to medium heat
2. Place sausages on the grill over heat, turning frequently
3. Be careful not to burn or crack the skin, this can happen if sausage becomes too hot
4. Grill sausages until an internal thermometer reads 150 degrees
5. Remove sausage from grill and place bread slices on grill, and cook for 1-2 minutes on each side.
3. Artizone Chicago Classic
Ingredients:
4 all-beef hot dogs
1 pack of hot dog buns
2 tablespoons ghost pepper mustard
1/4 cup chopped red onion
1/4 cup hot giardinara
1/4 cup chopped sundried tomatoes
6-10 Suckerpunch garlic original pickles
1 pinch of celery salt
Sweet pickle relish mix:
Ingredients:
1 cup chopped Scrumptuous Pantry sweet and sour pickles
1 tablespoon agave nectar
Preparation:
1. Mix sweet and sour pickles and agave nectar together in a bowl
2. Toss and refrigerate until use
Preparation Chicago classic:
1. Bring a pot of water to a boil
2. Reduce heat to a simmer, place dogs in water and cook until done - about 5-6 minutes
3. Place dog in bun; spread ghost pepper mustard on the side of the bun
4. Layer with remaining ingredients
Other toppings:
Blue cheese and potato chips
Ingredients:
1-2 cups salted potato chips
1/2 cup Ridiculously Garlic Blue Dressing
1/4 cup crumbled blue cheese
4 strips chopped, cooked bacon
2 tablespoon chives
Preparation:
1. Spread dressing on the inside of the bun
2. Layer dog with potato chips, sprinkle with blue cheese, bacon and chives
Asian Flare
Ingredients:
1 cup shredded green cabbage
1 tablespoon chopped, fresh cilantro
2 tablespoons soy sauce
1 teaspoon brown sugar
1 teaspon seasame seeds
2 tablespoons chopped water chestnuts
1/2 cup shredded red cabbage
1 tablespoon jalapeno, seeded and minced
1/4 cup Asian pear, shredded
Preparation:
Mix all ingredients together in a bowl
Serve atop your favorite hot dog.
