Miami Dogs Recipes

MIAMI HOT DOG

Steps:

• Preheat grill to medium. Combine the tomato, mango, scallions, all but a few tablespoons of the cilantro, the jalapeno, vinegar and garlic powder in a large bowl. Season with salt and pepper and mix until combined. Refrigerate until ready to serve.
• Wrap a slice of bacon around each hot dog. Grill, turning, until the bacon is browned, about 5 minutes. Spread mustard on the buns; fill with hot dogs. Top with mango salsa, crushed potato chips and the remaining cilantro.

MIAMI DOGS

Steps:

• Heat closed contact grill 5 minutes.
• Place hot dogs on grill, close grill; grill 2 to 3 minutes or until hot.
• On bottom half of bun, layer cheese, pickle slice, hot dog and ham. Spread mustard on cut side of top bun if desired.
• Place filled buns on grill. Close grill; grill 3 to 4 minutes or until cheese is melted and bun is golden brown.

MARION'S MICHIGAN SAUCE FOR HOT DOGS

Steps:

• Finely chop onions and saute in a little olive oil until tender.
• Add ground beef and cook until browned. Separate meat so it is broken into very fine pieces of meat.
• Add rest of ingredients, mix, and cook over low heat on the stove 1 hour or more.
• This could be cooked in a crockpot on low for six hours.
• Serve as a topping on hot dogs.

MARILYN MONROE'S MINI "HAUTE DOGS"

Steps:

• Mini Pretzel Buns:
• Preheat the oven to 425 degrees F.
• In the bowl of a stand mixer, combine the water and yeast. Let sit until foamy, about 5 minutes. Add the flour, sugar, salt and butter. Mix with the dough hook until thoroughly combined. Cover with a towel and allow it to rise in a warm place until it doubles in size, about 1 hour.
• Turn the dough out to a lightly floured surface and start kneading.
• Cut the dough into 18 pieces.
• To shape, roll the dough into an oblong shape with both of your hands until smooth, slightly pull the sides outward then downward into the center of the roll, and pinch both ends to seal.
• Space evenly on a sheet pan lined with parchment paper or a silicone mat to allow them to rise larger. Make sure the pinched seam side faces down. Cover with plastic wrap and let rise in a warm place until it doubles in size, about 30 minutes.
• Put oven racks on the lowest and/or middle positions.
• In a large saucepan, bring 2 quarts of water to a slow boil over medium heat. Add the baking soda and lower heat to a simmer.
• Slowly add the buns, in batches, into the poaching liquid, seam side down. Avoid overcrowding.
• Poach for 30 seconds, then turn the buns over and poach for another 30 seconds.
• Remove the buns from the liquid and put them back on the sheet pan, seam side down. Lightly beat an egg in a small bowl. With a brush, coat all sides of the buns completely with the beaten egg.
• Sprinkle each bun with coarse salt. With a knife, slash an "X" on the top of each roll. Bake the rolls for 15 to 20 minutes, rotating the pans halfway through for even browning on all sides.
• Cool completely, split and enjoy!
• "Haute dogs":
• Preheat the oven to 375 degrees F.
• In a baking dish, add the franks and drizzle with truffle oil. Bake until the franks plump, about 15 minutes.
• Slice truffle pate into small squares and put a piece inside of each bun. Once the franks are done, put 1frank in each bun alongside the truffle. Put the pretzel buns in a napkin lined basket.
• Label separate plates according to whether they have beef or chicken franks.
• Combine the chipotle, chipotle sauce and 1/4 cup of ketchup in a small ramekin. Put the Dijon and stone-ground mustard in separate ramekins. Top each frank with each topping and wasabi caviar to your own taste.

MICHIGAN HOT DOGS

Steps:

• Place hot dogs in a large stockpot. Cover with water and bring to a boil. Turn heat off, cover, and let sit.
• Heat a skillet over medium-high heat, add ground beef and half of the diced onions. Cook and stir until beef is no longer pink; making sure to break into fine pieces, about 8 minutes.
• Meanwhile, whisk water, ketchup, tomato paste, vinegar, Worcestershire sauce, and chili powder until smooth.
• Drain ground beef mixture and return to the skillet. Stir in reserved ketchup mixture, reduce heat, and simmer for 10 minutes.
• Place hot dogs in buns. Top hot dogs with beef mixture. Divide remaining onions on top of the beef mixture and garnish with mustard.