Dawg Variations Recipes

CHILI SLAW DAWGS

Steps:

• Make the chili sauce: In a small saucepan, with the heat off, add the beef, chile powder, onion, garlic, tomato paste, salt, pepper, and beer. Stir to break up the beef. Add ½ cup water and stir again. Turn the heat on medium/high, bring to a boil, reduce to a simmer and cook 20- 25 minutes (add remaining water if necessary).
• For the slaw: In a food processor, pulse the cabbage until finely chopped. Remove the blade and sprinkle salt and sugar onto the cabbage. Stir and let rest to draw the liquid out of the cabbage, 20 minutes.
• Assemble the dawg: Drain the liquid from the cabbage and add the mayonnaise. Stir, check for salt and set aside. In a skillet, over low heat, add canola oil and the hot dogs. Cook until warmed through with a crispy, crackly skin. Fill each bun with a hot dog, then a layer of mustard, then a layer of chili, then onion, then slaw. This order is important! Serve immediately.

DAWG VARIATIONS

Steps:

• Preheat the grill. Season the hot dogs, smoked sausage, and chorizo with 2 tablespoons olive oil, salt and pepper.
• Place all the dogs on the hot grill and cook for 3-4 minutes on each side.
• In a saute pan, heat the remaining olive oil. When the oil is hot, add the julienne onions and pepper. Season with salt and pepper. Saute the vegetables for 5 minutes or until wilted.
• Remove from the heat. Remove the dogs from the grill and place in the buns.
• Garnish half of the hot dogs with chili, cheese, onions and mustard. Garnish the other half of the hot dogs with mustard and relish. Garnish the smoked sausages with Creole mustard. Garnish the Chorizo sausages with the sauteed onions and pepper.
• Place all the dogs on a large serving platter and serve with potato chips.