ITALIAN HOT DOGS
I'm a little Irish girl, who grew up in a big Italian community! These are the absolute best hot dogs I've ever had. Serving size depends on how many dogs you want to make. I'm going to post for 1 serving, you can take it from there.
Provided by Kim Petro
Categories Lunch/Snacks
Time 25m
Yield 1 serving(s)
Number Of Ingredients 9
Steps:
- Grill or broil hot dog.
- Wash peel and cube potato.
- Toss potato in oil, season with salt - pepper.
- Sauté potatoes until fork tender (like home fries or they can be roasted).
- Sauté onion and pepper until tender.
- Place your hot dog in torpedo roll,.
- Top with spicy mustard, potatoes, peppers and onions.
- ENJOY!
Nutrition Facts : Calories 780.2, Fat 44.2, SaturatedFat 7.7, Cholesterol 23.9, Sodium 841.5, Carbohydrate 81.7, Fiber 9, Sugar 10.1, Protein 16.7
ITALIAN HOT DOGS GRILLIE STYLE
This may be my favorite summer Grillie meal. Italian Hot Dogs for the entire family. All the ingredients grilled together make this the BEST Italian Hot Dog dish I have ever had. You will need 8-16 Jumbo dogs, peppers, seasoned french fries or sliced potatoes, onions and some garlic. 15-18 minutes on the grill. Feeds 8-16 people.
Provided by Grillie Master
Categories Main Dish
Time 20m
Yield 6
Number Of Ingredients 6
Steps:
- Pre-Heat Grill to 450
- Slice the onions and peppers into thin slices - see photos
- Potatoes or seasoned french fries. If you use potatoes, you will need to slice the potatoes very thin and quarter them
- Mix all the ingredients evenly in the Grillie (see photos)
- Place Grillies on Grill and spray with Olive Oil
GRILLED HOT DOGS
Provided by Food Network Kitchen
Categories main-dish
Time 20m
Yield 4 grilled hot dogs
Number Of Ingredients 4
Steps:
- Preheat a grill to medium. Lightly oil the grill grates.
- Grill the hot dogs, turning, until lightly charred in spots, 5 to 7 minutes, brushing with barbecue sauce during the last minute of cooking.
- Toast the buns on the grill, about 30 seconds. Serve the hot dogs on the buns.
ITALIAN STYLE HOT DOGS
Provided by Food Network
Categories main-dish
Time 40m
Yield 4 single or 2 double sandwiches
Number Of Ingredients 9
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.
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.
Nutrition Facts : Calories 587 kcal, Carbohydrate 61 g, Cholesterol 32 mg, Fiber 5 g, Protein 16 g, SaturatedFat 8 g, Sodium 1013 mg, Sugar 8 g, Fat 31 g, UnsaturatedFat 0 g
HUEY'S ITALIAN SAUSAGE DOG
My adaptation of Huey's Italian version of the classic "hot" dog. Huey (Iain Hewitson) is a larger than life Melbourne restaurateur and chef who also features on his own extremely popular TV show. I have posted several of his recipes on Zaar.
Provided by bluemoon downunder
Categories Lunch/Snacks
Time 25m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat the grill.
- Blanch the sausages in simmering water until just firm to the touch; drain well.
- Heat 1 tablespoon of oil from the capsicums in a large pan and gently sauté the garlic and onion until they have softened but not browned.
- Add the olives, the capsicums, the tomato cooking sauce and the seasonings. Mix well and cook until thickish. Then stir in 8 torn basil leaves.
- While the sauce is cooking, pan fry the sausages in a thin layer of oil in another pan until they are golden brown.
- Then cut the two baguettes into three pieces about the length of the sausages; make cuts in the centre (but NOT right through) and insert a sausage topped with the sauce inside each piece of the baguette.
- Place on the sausage-filled baguettes on a baking tray, top with cheeses and grill until golden and bubbling.
- Serve with a garnish of basil.
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