Welcome to our favourite day of the week Friday, also known this week as National Hot Dog Day! What better way to celebrate the end of a long working week – than checking out our tantalising round-up of the best hot dog recipes, perfect for Friday night. We’ve even gone one better, and come up with TEN ways to spice up your traditional frank, with exciting new ideas we can’t wait to try tonight. It’s the weekend, it’s time to party!
2 strips bacon, diced
1 small onion, finely chopped
2 teaspoons chili powder
1 teaspoon ground cumin
3 tablespoons ketchup
1 15 -ounce can pinto beans, drained and rinsed
1 14 .5-ounce can diced tomatoes
3 tablespoons chipotle hot sauce, plus more for serving (optional)
Vegetable oil, for the grill
4 foot-long hot dogs
4 soft hoagie rolls, split open
4 ounces pepper jack cheese, shredded (about 1 cup)
Sliced scallions and/or sour cream for topping (optional)
Cook the bacon in a skillet over medium heat until slightly crisp, 3 to 4 minutes. Add the onion, chili powder and cumin and cook until the onion is soft, about 3 minutes.
Stir in the ketchup and cook until it is slightly browned, 2 to 3 minutes. Add the beans, tomatoes, hot sauce and 1 cup water, cover and bring to a boil. Uncover and cook, stirring occasionally, until the mixture thickens, about 20 minutes.
Meanwhile, preheat a grill to medium and brush with vegetable oil. Grill the hot dogs until marked, turning, about 10 minutes. Toast the rolls on the grill, if desired.
Sprinkle the inside of each roll with cheese, then add a hot dog, some of the bean mixture and more cheese. Top with scallions, sour cream and/or hot sauce, if desired.
4hot dog buns
1/2cup chopped fresh pineapple
1/4cup sweet red cherry peppers (such as Peppadews)
1/2cup fresh cilantro leaves
Cook the hot dogs according to the package directions.
Split and toast or grill the buns.
Place the hot dogs in the buns and, dividing equally, top with the pineapple, peppers, and cilantro.
Cayenne and Fennel Seeds
Toasted Hoagle Roll
Halve hotdogs lengthwise.
Saute in olive oil with sliced bell peppers and onions.
Add chopped garlic, a pinch of cayenne and fennel seeds and a splash of water.
serve on toasted hoagle rolls
Pre-made or bought dough
Roll a dough flat to a circle, oval, rectangle, or even square. The diameter or length should be about equal to the length of the sausage.
Roll the sausage in the dough to form a cylinder
Cut five slits on the cylinder. Make sure not full cut through.
Twist the dough and place the sausages as shown to form a flower shape.
Lastly is just to bake your twisted hotdog buns for serving.
4 hot dogs
4 hot dog buns
1 cup pizza sauce
4oz fresh mozzarella, sliced
Turn on the broiler.
Cook the hot dogs according to your preference. Place a hot dog on each bun. Top each hot dog with 2 tablespoons of pizza sauce, then add a layer of sliced mozzarella. Sprinkle mini pepperoni on top.
Broil until the cheese is melted and the bun is toasted.
1/2 cup Dijon mustard
1/4 cup small diced mango
1/4 cup mango pulp
1/4 teaspoon dried mint
2 pounds ground chicken
1/2 cup chopped fresh cilantro
1/2 cup chopped fresh mint, plus whole leaves for garnish
1/4 cup cream cheese, room temperature
1/4 cup tandoori masala
1 tablespoon grated garlic
1 tablespoon grated ginger plus 1/4 cup chopped
1 teaspoon kastoori methi (dried fenugreek)
2 jalapenos, seeded, grated
2 red onions, finely chopped
2 eggs, well beaten
4 tablespoons vegetable oil
1 Granny Smith apple, cut into matchsticks
2 jalapenos, thinly sliced
2 to 3 cups apple cider vinegar
Unsalted butter, for cooking buns
8 brioche hot dog buns
For the mustard: Mix together the mustard, diced mango, mango pulp and mint.
For the dogs: Mix together the chicken, cilantro, mint, cream cheese, tandoori, garlic, ginger, kastoori methi, jalapenos, onions and eggs. Divide the mixture into 8 portions and form each into a hot dog about 6 inches long and 1 1/2 inches wide. Place on a baking sheet and refrigerate for 30 minutes.
Heat 2 tablespoons vegetable oil in a large saute pan over medium-high heat. Add 4 of the hot dogs and sear until browned on all sides, 3 to 5 minutes. Reduce the heat to medium-low and cook until cooked all the way through, 6 to 8 minutes.
Transfer the hot dogs to a plate and cover with foil to keep warm.
Wipe out the pan and use the remaining vegetable oil to cook the remaining hot dogs.
Meanwhile, place the apples and sliced jalapenos into 2 separate small bowls. Add enough apple cider vinegar to cover each and let sit for 15 minutes.
Wipe out the pan that was used to cook the hot dogs and set it over medium-low heat.
Put a dot of butter onto each bun and lightly brown the buns cut-side down in batches, 2 to 3 minutes. Assemble each serving with a bun, hot dog, mango mustard, mayonnaise, arugula, mint leaves, apples and jalapeno slices.
Serve with the remaining mango mustard on the side.
1/2 to 1jalapeÃ±o pepper, chopped
1/4cup fresh cilantro leaves
1tablespoon fresh lemon juice
kosher salt and black pepper
4hot dog buns, split
In a medium bowl, mix together the peaches, jalapeÃ±o, cilantro, and lemon juice; season with ¼ teaspoon each salt and black pepper. Let sit for 15 to 20 minutes.
Meanwhile, cook the hot dogs according to the package directions. Place one on each bun and, dividing evenly, top with the peach salsa.
Wrap grilled halved hotdogs in grilled flour tortillas.
Top with shredded cheddar, lettuce, salsa and sour cream.
1 T yeast
1 cup hot water
3 T white sugar
1/4 cup olive oil
1 tsp salt
3 cups all purpose flour
4 jalapenos, finely chopped
4T cream cheese
2 and 1/2 cups shredded cheddar cheese
Add the yeast, hot water, oil and sugar to a large bowl and mix.
In a separate bowl combine the flour, and salt. Add to yeast mixture.
When dough forms a ball, place on counter and knead for a few minutes until smooth.
Divide dough into twelfths and let rest on the counter while preparing the jalapenos and cheese.
Wash and remove ribs and seeds from jalapenos, unless you like the extra kick. Dice them finely.
Roll each ball of dough into a 12 inch long rope. Flatten the rope until it is about an inch and a half wide. Spread a layer of cream cheese on the strip. The cream cheese spreads best if it has been warmed up in the microwave for a few seconds.
Sprinkle a tablespoon or two of shredded cheddar and as many jalapenos as desired on the the strip of dough. Wrap the dough around the hot dog, securing at both ends. Place on a greased cookie sheet. Let rise in a warm place for about 20 minutes
Preheat oven to 375 F. Bring 8 cups of water and 4 T baking soda to a boil in a medium saucepan. Drop hot dogs into the water 2 at a time and boil for 45 seconds on a side. Remove from water back to the cookie sheet.
Brush the dough with a beaten egg and sprinkle with kosher salt. Bake for 15 to 20 minutes or until deep brown in color. Remove them immediately from the cookie sheet to a wire rack. They are best when enjoyed warm straight from the oven.
Create a paste using the tzatziki, cucumber and kalamata olives.
Place the paste in the hotdog bun.
place the hotdog on top of the bun and paste.