Hot dog!
3 Sep
It’s Labor Day and that means it’s time to heat up the grill! Usually when I think of gourmet grillables, hot dogs are not the first things that come to mind. But back in June when I first cracked open that month’s Sunset Magazine to a feature on fancy-ing up your every day dog, I knew I had to give it a try.
This weekend we decided to try out The Surfer Hot Dog, a dog topped with grilled shrimp, avocado, spicy mayo, and slivers of nori. We made a few modifications to the recipe, spiral-cutting the dogs (as had been recommended by our dear friend and cook extraordinaire Sara) and letting them hang out in some homemade teriyaki marinade prior to grilling. CHOW has a handy video on the how and why of spiral-cut hot dogs.
We served these bad boys with some of our homegrown tomatoes. I roughly diced the large tomatoes and cut the smaller ones in half, tossing them with a homemade vinaigrette (rice wine vinegar, lime juice, sriracha, peanut oil, soy sauce) and chopped fresh basil. I let them hang out on the counter for an hour before serving so that the tomatoes could soak up the dressing. Pro-tip: don’t ever put tomatoes in the fridge! The cool temps ruin their flavor.
Sometimes recipes from magazines can be a disappointing, but these were worth the extra effort. The same article included recipes for four other topped hot dogs (1, 2, 3, 4). I think we’ll be trying out the Cowboy soon; spicy mustard, barbecue sauce, cheddar cheese, caramelized onions, and bacon crumbles? Someone sure knows the way to my heart!
Happy Labor Day! Happy grilling!
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