Dawg Variations Recipes

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CHILI SLAW DAWGS



Chili Slaw Dawgs image

This is one of my all-time favorite Atlanta eats: the chili slaw dog, in the style of the Varsity drive-in theater. That combination of crunchy cole slaw, crispy-skinned hot dog, and spice chili is the best in the world.

Provided by Kevin Gillespie

Categories     main-dish

Time 45m

Yield 8 servings

Number Of Ingredients 19

1/2 pound Grass-fed ground beef
1 1/2 tbsps chili powder
1 Vidalia onion, diced
2 Garlic cloves, chopped
1 tbsp tomato paste
1/2 tsp pepper
1 cup beer (your own preference)
1/2 cup Water plus more if necessary
Pinch salt
1/2 Small head of cabbage, rough chopped
3 tbsp sugar
1 1/2 tsp salt
2 tbsps mayonnaise
Salt and pepper to taste
8 Hot dogs (preferably Sabrett)
1/2 tsp canola oil
8 Top-loading hot dog buns
yellow mustard
1/2 cup Diced Vidalia onion

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



Dawg Variations image

A buffet of hot dogs and sausages with different variations to suit all your pigskin parties. Want some burgers with that? try Recipe #261325 :)

Provided by 2Bleu

Categories     Meat

Time 30m

Yield 12 serving(s)

Number Of Ingredients 13

6 hot dogs
3 links smoked sausage
3 links chorizo sausages
4 tablespoons olive oil
1 onion, julienned
1 green pepper, julienned
2 cups chili
1/2 cup cheddar cheese, shredded
1/2 cup onion, minced
1/4 cup yellow mustard
1/4 cup creole mustard
1 cup relish, pickled
12 hot dog buns

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.

Nutrition Facts : Calories 474.9, Fat 28.4, SaturatedFat 9.8, Cholesterol 48.9, Sodium 1398.4, Carbohydrate 37.7, Fiber 3.6, Sugar 8.4, Protein 18.2

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