Brunos Italian Hot Dog Recipes

ITALIAN STYLE HOT DOGS

Steps:

• In a saucepan over medium-high heat, heat enough oil to cover the potatoes to frying temperature (325 to 350 degrees F), and add the potato rounds. Turn them over when they begin to stick to the pan, and fry until the potatoes are browned and crispy on the outside. (The potatoes can also be cooked in a deep fryer for 3 to 5 minutes.) Set the potatoes aside, and turn the heat down to medium.
• Add the hot dogs, onions and peppers to the remaining oil in the saucepan. Let them cook together and exchange flavors until the hot dogs are done and the onions and peppers are beginning to brown.
• To build The Single: Cut the bread into quarters. Starting at the point of one wedge, slice open through the soft middle of the bread, not across the crust and not completely in half. You should be able to peel open the bread just enough to make a pocket for the dog. Mustard can be added to the inside of the bun. Place one dog on the bottom, then pile with the onions, peppers and about half a potato worth of rounds. If the toppings are overflowing the bun, you're doing it just right. Ketchup and sprinkled red pepper flakes can be added on top. Have a fork handy!
• To build The Double: Cut the bread in half. Slice open a pocket in the middle of the half-moon. Put 2 hot dogs on the bottom and double everything, especially the potato rounds - about 1 potato's worth can fit on top!
• This recipe was provided by a professional chef or restaurant and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

BRAZILIAN HOT DOG (CACHORRO QUENTE)

Steps:

• In a large saute pan, heat the oil over medium heat. Add the crushed red pepper, onions and green peppers and sweat until the onions are translucent, about 8 minutes. Add the beef, season with salt and pepper and cook, breaking it up with a spoon, until no longer pink, about 8 minutes. Add the garlic and continue to cook for 1 minute. Add the crushed tomatoes, hot dogs and 1/2 cup water and cook until the sauce thickens, about 15 minutes.
• For the hot dog build: On each fresh brat roll, place a hot dog, then some meat sauce, Parmesan, bacon bits, peas and shoestring potatoes. Top with a drizzle of yellow mustard.

BOURBON HOT DOGS

Steps:

• Combine ketchup, bourbon, and brown sugar in a saucepan over medium heat. Cook and stir until sugar dissolves, 2 to 3 minutes. Add hot dogs. Cover and simmer for 1 hour.
• Let cool completely before refrigerating for 24 to 48 hours.
• Reheat hot dogs by simmering in a pan over medium heat, about 5 minutes. Serve warm with toothpicks.

ITALIAN HOT DOG RECIPE

Steps:

• Gather the ingredients.
• Prepare a medium (350°F to 375°F) gas or charcoal outdoor grill fire, or indoor grill pan . Lightly oil the grill. Grill the hot dogs, turning frequently until charred on all sides, 5 to 7 minutes. Remove the hot dogs to a platter and keep warm.
• Add about 1/2 inch of oil to a large deep, heavy-duty skillet. Heat to 350 F over medium-high heat. Add the potatoes in batches, if necessary, and fry, undisturbed, until browned on the bottom, 2 to 3 minutes. Turn and continue to cook until golden brown and tender, 2 to 3 minutes longer.
• Drain on paper towels, then sprinkle lightly with salt.
• Remove all but 2 tablespoons of the frying oil from the skillet. Add the onions, peppers, and Italian seasoning. Cook, stirring frequently, until softened, 5 to 7 minutes.
• Return the potatoes to the pan. Adjust the seasoning with salt and pepper.
• Spread some of the mustard on the bread, then place a hot dog on each. Top with the potatoes, onions, and peppers. Finish with extra mustard, if desired. Serve immediately.

BRUNO'S ITALIAN HOT DOG

Steps:

• Add olive oil to skillet or saucepan and heat to medium-high temperature.
• Add the sliced onion.
• Stir the onion slices and add salt and brown sugar.
• Stir frequently and cook until onion is soft and caramel colored (about 25 min).
• Wrap each hot dog with 2 prosciutto slices.
• Grill hot dogs until prosciutto is crisp (about 7-10 min).
• Place hot dog in lightly toasted roll.
• Top with provolone cheese and caramelized onions.
• Add roasted red peppers and sprinkle red pepper flakes.
• Finish with tomatoes and salt and pepper to taste.