Dugout Hot Dogs Recipes
DUGOUT HOT DOGS
What do folks eat at a ball game? Hot dogs, of course! For our baseball theme party, I jazzed them up with an easy homemade barbecue sauce and a tangy relish that's become a family tradition. I make up a supply when our garden's booming with zucchini.-Sue Gronholz, Beaver Dam, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 55m
Yield 10 servings (2 cups relish).
Number Of Ingredients 19
Steps:
- In a large bowl, combine the zucchini, onion, green pepper and salt; cover and refrigerate overnight. Rinse and drain well; set aside. , In a large saucepan, combine the sugar, vinegar, celery seed, mustard and turmeric; bring to a boil. Add zucchini mixture; return to a boil. Reduce heat and simmer, uncovered, for 15 minutes or until crisp-tender, stirring occasionally. Combine cornstarch and water until smooth; stir into saucepan. Bring to a boil. Reduce heat; cook and stir for 3-5 minutes or until thickened. Cool. Cover and refrigerate until chilled., For hot dogs, in a small saucepan, combine the ketchup, onion, sugar and vinegar; simmer, uncovered, for 2-3 minutes. Add hot dogs; simmer 5-10 minutes longer or until heated through. Serve on buns topped with relish.
Nutrition Facts : Calories 393 calories, Fat 16g fat (6g saturated fat), Cholesterol 25mg cholesterol, Sodium 1214mg sodium, Carbohydrate 54g carbohydrate (30g sugars, Fiber 2g fiber), Protein 10g protein.
CHICAGO-STYLE HOT DOGS
Often described as "dragged through the garden" - referring to all of the vegetable toppings - this hot dog is a joy to eat in honor of the Windy City. A proper Chicago dog is an all-beef frankfurter (such as Vienna Beef) in a poppy seed bun, topped with yellow mustard, neon-green sweet pickle relish, chopped white onion, tomato slices, a dill pickle spear, pickled sport peppers and celery salt. This stovetop recipe is very forgiving, and there are ways to adapt: No poppy seed buns? Just sprinkle a pinch of loose poppy seeds over regular hot dog buns slathered in melted butter. No neon-green sweet relish? Stir a drop or two of green food coloring into regular sweet relish. If you can't find Chicago-style sport peppers, then sliced pepperoncini works in a pinch. Don't skip the celery salt; its herbal lightness makes these dogs shine.
Provided by Eric Kim
Categories sausages, main course
Time 15m
Yield 4 servings
Number Of Ingredients 10
Steps:
- In a large skillet over medium, melt 2 tablespoons butter. Without splitting them in half completely, gently flatten the hot dog buns and place them seam-side up in the pan. Move them around to catch all the melted butter and cook until very lightly toasted at the edges, 1 to 3 minutes. Remove the buns and set aside.
- Raise the heat to medium-high and add the remaining 2 tablespoons butter to the pan. When the butter is melted, add the hot dogs and cook, rolling occasionally until all sides are browned and looking crispy, 3 to 5 minutes. (See Tip if grilling.)
- Place the cooked dogs in the buns and top each with as much yellow mustard, relish and onion as you like. On one side of each dog, place a couple of tomato slices; on the other side, place a single pickle spear. Top with as many sport peppers as you can handle. Generously season with the celery salt and serve immediately.
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