IT’S HOT DOG TIME!!! Your girl loves a dog! We had some friends coming over and it was definitely too hot to cook, so I wanted something pretty easy but still a bit out there ya know? So enter, my jeujed up hot dog combos. Bonus, all of the components you can prep well in advance so all you gotta do is grill and serve.
Before we dive in, I like my hot dogs CRISPY. I know that may be controversial but I want them burnt. You, however can make them any way you like to go inside these fancy fillings. The instructions are how I do em, but as always, make it your own. (JUST LOOK AT THAT THOUGH!)
I won’t go into too much detail on each with subs and tools etc cause I think it’s pretty straight forward - grill, bowls, knife. But if you have ANY questions, don’t be shy, I’m here for you. Try one, try them all, or let me know what your favorite toppings are that we might not know about!
fancy hotdogs 3 ways
1. french onion hot dogs
For the caramelized onions:
2 tbsp butter
2 large yellow onions
½ tsp salt
1 tsp sugar
½ tbsp dijon mustard
1 tsp worcestershire
2 tsp sherry vinegar
¼ tsp black pepper
For the rest:
4 all beef hot dogs
4 brioche buns
1 tbsp butter
½ cup sliced pepperoncinis
roughly 100g white cheddar or gruyere
chives to garnish
Make your caramelized onions (can do in advance)
melt 2 tbsp butter in a large skillet over medium heat. Thinly slice onions (the thinner they are the faster they caramelize), then add to butter and toss to coat. Cook about 5 minutes, until they start to slightly brown, then season with ½ tsp salt and 1 tsp sugar. Stir and let brown again, stir and repeat (20-40 minutes).
once onions are jammy, add in ½ tbsp dijon mustard, 1 tsp worcestershire, 2 tsp sherry vinegar and ¼ tsp black pepper. Taste and adjust as needed. Set aside.
while your onions cook - slice your chives and pepperoncinis.
Cook your hot dogs:
heat your grill or grill pan to medium high heat.
slice a cross hatch pattern in each hot dog, then place on the grill and cook to your liking.
toast buns on the grill slightly, then spread with butter.
Assemble:
load each bun with a cooked dog, then top with pepperoncinis, caramelized onions, and top with finely grated cheese (as much as you like). Pop under the broiler or back on the grill to melt, then finish with lots of chives.
2. dirty martini hot dogs
For the gin and olive aioli:
½ cup mayo
1 tsp olive brine
1 tsp gin
zest of ¼ lemon
¼ tsp black pepper
¼ cup castelvetrano olives
For the pickled celery:
2 stalks celery
2 tsp lemon juice
1 tsp olive brine
zest of ¼ lemon
¼ tsp black pepper
For the rest:
4 all beef hot dogs
4 brioche buns
1 tbsp butter
¼ cup blue cheese
salt and vinegar chips
chives for garnish
Make your aioli:
to a small bowl, add ½ cup mayo, 1 tsp olive brine, 1 tsp gin, zest of ¼ of a lemon, and ¼ tsp black pepper.
pit and finely chop ¼ cup castelvetrano olives and mix in. Set aside.
Make your pickled celery:
finely slice celery on a bias and add to a small bowl. Top with 2 tsp lemon juice, 1 tsp olive brine, zest of ¼ of a lemon and ¼ tsp black pepper. Toss to coat and set aside.
Cook your hot dogs:
heat your grill or grill pan to medium high heat.
slice a cross hatch pattern in each hot dog, then place on the grill and cook to your liking.
toast buns on the grill slightly, then spread with butter.
while your dogs cook - finely chop chives.
Assemble:
load each bun with a cooked dog, then top with the gin and olive aioli, pickled celery, blue cheese, salt and vinegar chips, and chives.
3. chili crisp & kimchi hot dogs
For the chili crisp aioli:
½ cup mayo
2 tbsp chili crisp
½ tsp sugar
For the pickled cucumber:
2 persian cucumbers
½ tsp sugar
½ tsp salt
2 tbsp rice wine vinegar
For the rest:
4 all beef hot dogs
4 brioche buns
1 tbsp butter
½ cup kimchi
2 sliced scallions
2 tbsp sesame seeds
Make your aioli:
to a small bowl, add ½ cup mayo, 2 tbsp chili crisp *more or less to your liking* and ½ tsp sugar. Mix and set aside.
Make your pickled cucumber:
slice cucumber into matchsticks and add to a small bowl. Top with ½ tsp sugar, ½ tsp salt and 2 tbsp rice wine vinegar. Toss to coat and set aside.
Cook your hot dogs:
heat your grill or grill pan to medium high heat.
slice a cross hatch pattern in each hot dog, then place on the grill and cook to your liking.
toast buns on the grill slightly, then spread with butter.
while your dogs cook - finely chop kimchi and slice your scallion tops on a bias.
Assemble:
load each bun with a cooked dog, then top with the chili crisp aioli, pickled cucumber, kimchi, scallion and sesame seeds.
HAPPY GRILLING!!
