Grilled Hot Dog

Ingredients:
8 kosher beef hot dogs
8 hot dog buns
½ cup BBQ sauce
8 dill pickle spears
Coleslaw-
¾ cup mayonnaise
½ small white onion (minced)
2 tablespoons sugar
1 teaspoon celery salt
3 tablespoons apple cider vinegar
salt and pepper (to taste)
1 head cabbage (finely shredded)
1 large carrot (finely shredded)

Cooking Instructions:

Step 1: To make coleslaw- In a large bowl whisk together mayonnaise, onion, sugar, celery salt, vinegar, and salt and pepper. Add the cabbage and carrot and stir to combine. Cover and refrigerate for 15 minutes.
Step 2: Heat the grill to medium high heat and lightly grease the grill grate. Place hot dogs onto the grill and brush all around with BBQ sauce while grilling. Grill until golden brown. Remove from the grill. Place hot dog buns on the grill cut side down and grill until lightly browned (about 20 seconds)
Step 3: Place a hot dog into each bun and top with a dill pickle spear and coleslaw.
(Makes 4 Servings)

Bacon Lettuce and Tomato Hot dog

Ingredients:
4 hot dogs
4 slices of bacon
1 large tomato (seeded and diced)
lettuce (shredded)
Mayonnaise
4 hot dog buns (toasted)

Cooking Instructions:

Step 1: Heat a medium skillet to medium heat. Add strips of bacon and fry until crispy. Remove from the pan and drain on paper towels. Add hot dogs to the pan and fry in the bacon fat until heated through and a little browned.
Step 2: Place hot dog into a toasted bun, put a slice of bacon next to each hot dog inside the bun and top with mayo, tomato and lettuce.

French Fries Covered Hot Dog

French Fries Covered Hot Dog


Ingredients:
One hotdog
One large russet burbank potato
Plenty of oil for deep frying

For the batter:
100gms of plain flour
75gms of cornmeal
1 egg
2 teaspoons of sugar
half a cup of milk
Method:


Find yourself a russet burbank potato, about the length of a hotdog.










Peel the potato then slice into french fries in a mandolin slicer (or do it by hand). Set aside.


Mix together the dry batter ingredients, add the egg and the milk. Mix to a thick paste, adding more milk if it is too dry: you’re aiming at the batter being thick and sticky rather than runny like a real corn dog batter, slightly more viscous than a dough. Set aside.

Fry the french fries in oil until golden. Remove from the oil onto a paper towel.

Coat the hotdog in the batter, then glue the french fries to the dog as best you can. Drop this monstrosity back into the boiling oil and fry until the french fries begin to brown.