HOT DOGS! MEXICAN, CHICAGO, CONEY ISLAND, CHILI, BACON WRAPPED-STUFFED & BEANS & HOT DOGS.

MEXICAN HOT DOG

The basic make-up of a Mexican hot dog is a bacon-wrapped hot dog shoved into a soft Mexican roll topped with pinto beans, chopped tomatoes, onions, jalapeno sauce, cheese, mayonnaise, ketchup and mustard. They usually come with a roasted chili on the side – sometimes even with roasted green onions. These little babies are thought to date back to at least the 1960′s, but didn’t become more mainstream until the 1980′s.
Get a beef hot dog and wrap it like a mummy with bacon. Mesquite bacon is good.
Fry it on a griddle until the bacon gets crisp. Some people like to fry the bacon a little first and then wrap it around the hot dog and then fry them both in the bacon grease.
Take a hot dog bun or bolillo roll that has been slit to make a pocket in the middle. If you want you can toast them a little or, in the case of the bolillo roll, steam it for a minute to make it soft. Work with what you have on hand or what you feel like.
Put mayo, mustard and ketchup on the bun and insert the bacon-wrapped dog. If you want to squirt the mayo on top, like they do at the stands, mix it with a little lemon juice or water to thin it out. Put it into a squeeze bottle or sandwich bag with a corner cut off and squeeze it on top when you are done, along with the mustard and ketchup.
Add warm pinto beans, cheese (shredded Mexican cotijo cheese, cheddar, whatever), chopped tomatoes, chopped onions, sliced or blended jalapenos or some type of jalapeno/green chili salsa

CHICAGO HOT DOG

"The Chicago Dog is a Windy City classic, and a big favorite with sports fans! The frank must be all-beef, the bun must be poppy seed, the ingredients must be piled onto the bun in the order specified. And whatever you do, don't spoil the splendor with ketchup!"

INGREDIENTS:

1 all-beef hot dog
1 poppy seed hot dog bun
1 tablespoon yellow mustard
1 tablespoon sweet green pickle relish
1 tablespoon chopped onion
4 tomato wedges
1 dill pickle spear
2 sport peppers
1 dash celery salt

DIRECTIONS:

Bring a pot of water to a boil. Reduce heat to low, place hot dog in water, and cook 5 minutes or until done. Remove hot dog and set aside. Carefully place a steamer basket into the pot and steam the hot dog bun 2 minutes or until warm.
Place hot dog in the steamed bun. Pile on the toppings in this order: yellow mustard, sweet green pickle relish, onion, tomato wedges, pickle spear, sport peppers, and celery salt. The tomatoes should be nestled between the hot dog and the top of the bun. Place the pickle between the hot dog and the bottom of the bun. Don't even think about ketchup!
Recipe from allrecipes.com

BEANS & HOT DOGS

This kid-pleasing combo has a sweet flavor from the baked beans and the corn bread topping.

INGREDIENTS:

2 packages (8-1/2 ounces each) corn bread/muffin mix
1 can (28 ounces) baked beans
4 hot dogs, halved lengthwise and sliced
1/2 pound sliced bacon, cooked and crumbled
1 cup ketchup
1/2 cup packed brown sugar
1/2 cup chopped onion
2 cups (8 ounces) shredded part-skim mozzarella cheese

DIRECTIONS:

Prepare corn bread batter according to package directions; set aside. In a large bowl, combine the beans, hot dogs, bacon, ketchup, brown sugar and onion. Transfer to two greased 8-in. square baking dishes. Sprinkle with cheese; top with corn bread batter.
Cover and freeze one casserole for up to 3 months. Bake the second casserole, uncovered, at 350° for 40-45 minutes or until a toothpick inserted near the center comes out clean.
To use frozen casserole: Remove from the freezer 30 minutes before baking. Cover and bake at 350° for 40 minutes. Uncover; bake 15-20 minutes longer or until heated through. Yield: 2 casseroles (4 servings each).
Recipe from tasteofhome

CONEY ISLAND HOT DOG

We're not talking chili dogs here. A Coney Island Hot Dog has a unique flavor. This recipe is for the sauce that is one of several condiments that make a right and proper Coney Island hot dog. (


INGREDIENTS:

2 lbs. lean ground beef
4 medium onions, chopped
1/2 Tblspn garlic powder
1-1/2 Tblspn white vinegar
4 Tblspn chili powder
1/4 teaspn cinnamon
1/2 teaspn red pepper
1/4 teaspn cumin
1 teaspn salt
1 teaspn alspice
2 dashes worcestershire sauce
6 oz tomato paste

DIRECTIONS:

Brown the ground beef and drain. Run it through a food processor for a finer texture, if you choose. It seems to go farther that way. Save time by mincing the onions in a processor also, as it cooks down to nothing in the sauce. In a small dutch oven combine all ingredients and simmer. The original recipe says simmer for 3 to 4 hours. I've found that about 2 hours is plenty of time. That's all there is to it. Makes about 10 cups of sauce. A cup of sauce makes about eight hot dogs.
CONEY ISLAND HOT DOG correct creation procedure:
Place a hot hotdog in a warm fresh bun. Spread about a heaping tablespoon of coney sauce beside the full length of the dog, then do the same with an equal amount of chopped onion. Squirt a line of yellow mustard along the full length. Top with two shakes of salt.
Recipe from grouprecipes

CHILI DOGS

Whoever invented the chili dog, a hot dog in a bun smothered with chili and sprinkled with cheese and onions, should be given a medal. Messy, spicy, filling, did I say messy? Some claim that you can actually eat it with your hands.

INGREDIENTS:

1/2 pound bacon, cut into small pieces
1 large onion, chopped
2 pounds ground beef
4 chopped garlic cloves
16 ounce can of tomato sauce
1 cup beef broth
2 Tbsp molasses or honey
2 Tbsp sweet paprika
1 Tbsp ground cumin
1 Tbsp chili powder
1 teaspoon cayenne (optional)
Salt
As many hot dogs as you have people to serve
Buns for the hot dogs
Chopped red onion, for garnish
Shredded cheddar (or jack) cheese, for garnish

DIRECTIONS:

Make the chili first. Fry the bacon over medium heat until it begins to get crispy, then add the chopped onions and fry over high heat, stirring often, until they begin to brown. Add in the ground beef and stir in well. Cook this, still over high heat and stirring occasionally, until the beef is browned. This will take a few minutes. When the beef is about halfway browned, toss in the chopped garlic and mix well.
Once the beef is well browned, add the tomato sauce, molasses and beef broth. Add all the spices except the cayenne and stir well. Bring to a simmer and taste. Add salt or the cayenne if it needs it. You can of course add much more cayenne or chili powder if you like things really spicy, but it’s best to taste first and then add more.
Let the chili cook on a gentle simmer for at least 30 minutes before you start grilling the hot dogs. You can cook it several hours if you want to, adding a little more beef broth here and there if the chili gets to dry.
Grill your hot dogs over medium heat until they get a light char. Grill the hot dog buns briefly if you want – no more than a minute, as they will burn fast. You can also paint the buns with vegetable oil or butter before grilling if you’d like.
Dog goes in bun, chili goes on top, sprinkle on chopped red onion and shredded cheese, and have at it!
Recipie from Chili Dog simplyrecipes

GRILLED BACON-WRAPPED STUFFED HOT DOGS
INGREDIENTS

1 teaspoon ketchup
1 teaspoon Dijon mustard
4 large hot dogs, knockwurst, or kielbasa
1/2 ounce cheddar cheese, cut into long sticks
2 Tbsp chopped onion
1 cup refrigerated sauerkraut, drained, roughly chopped
4 slices bacon
Vegetable oil
4 long hot dog buns

DIRECTIONS:

Prepare your grill for direct medium high heat.
Mix together the ketchup and mustard in a small bowl. In a separate bowl, mix the sauerkraut with the chopped onion, set aside. Slice open the hot dogs, down the center, lengthwise, forming a deep pocket in each, but not cutting all the way through. Coat the inside of each hot dog with the mustard ketchup mixture.
Place a strip of cheese deep within the pocket of each hot dog. Top with sauerkraut and onions. Encapsulate the cheese at the ends with the sauerkraut mixture as well, so that no cheese is exposed (otherwise it will drip out when cooking).
Wrap a strip of bacon around each stuffed hot dog, securing with toothpicks at each end. Make sure you wrap tight enough so that the stuffing stays in, but not so tight so that when the hot dog expands will cooking the bacon would tear.
Coat your grill surface with vegetable oil so that the hot dogs don't stick. If you have a grill screen (a screen with smaller holes so that small pieces of whatever you're cooking don't fall through the grill), you can use it, just coat it with vegetable oil first and pre-heat for a couple of minutes. Place the stuffed hot dogs on the grill, stuffing side down. Grill for 2 minutes, until the bacon on that side is cooked, turn the hot dogs a quarter turn and grill for a couple more minutes. Continue to grill for a few minutes each on all sides until the bacon is cooked. Cover the grill in between turnings to help with the cooking.
During the last minute of cooking, open up the hot dog buns and place them open-side down on the grill to lightly toast.
Remove the hot dogs and buns from the grill. Remove the toothpicks fro the hot dogs, place them in the buns and serve.
Makes 4 stuffed hot dogs.
Recipe from Grilled Bacon-Wrapped Stuffed Hot Dogs simplyrecipes