Sesame Hot Dogs Recipes

MEXICAN HOT DOGS

Steps:

• Heat oven to 400 degrees. Tightly wrap each hot dog with a strip of bacon until most of the hot dog is covered. Transfer hot dogs to an aluminum foil-lined baking sheet. If using jalapeños, place them skin-side down on a separate aluminum foil-lined baking sheet and lightly drizzle with oil. Roast jalapeños until skin starts to blister, about 25 minutes. Roast hot dogs until bacon is browned and starts to ripple, about 30 minutes.
• Meanwhile, heat 1 tablespoon oil in a large skillet over medium-high. Add the yellow onion and cook, stirring frequently, until it begins to brown and shrinks by half, about 10 minutes. Stir in bell pepper and the remaining 1 tablespoon oil; season to taste with salt. Remove from heat when onions are caramelized and peppers are soft, about 20 minutes.
• Make the pico de gallo with avocado: Combine tomatoes, avocado, red onion, cilantro and lime juice in a medium bowl. Season to taste with salt and set aside.
• Toast buns, if desired. Blot excess oil from the hot dogs with a paper towel and transfer to buns. Top with onions, peppers and pico de gallo. Drizzle with ketchup, mustard and mayonnaise. Finish with roasted jalapeños, if desired.

HIBACHI-STYLE HOT DOG

Steps:

• Heat a large cast-iron griddle over medium heat.
• Cut a 1-inch-thick round from the center of the onion and separate it into rings (reserve the remaining onion for another use). Stack the rings directly on the griddle from largest to smallest so they form the shape of a volcano. Pour the brandy INSIDE the onion stack. Carefully, using a stick lighter, ignite the brandy and watch in awe. Once the flames subside, tumble the stack and dice the onions. Add the mushrooms, zucchini, yellow squash and carrot. Season with salt and pepper and saute until tender, about 10 minutes.
• While the vegetables are cooking, add the hot dogs to the griddle. Cook, turning, until the hot dogs are nicely seared on all sides and the score marks have opened up, about 6 minutes. Brush on the teriyaki sauce and cook until the hot dogs are sticky and shiny!
• Place the dogs in the buns, brush with more teriyaki sauce and top with the Pickled Hibachi Relish and a tight squiggle of Yum Yum Sauce. Sprinkle with toasted sesame seeds. Serve with the hibachi vegetables on the side.
• Preheat the oven to 350 degrees F. Line a sheet pan with parchment paper.
• Place the buns on the prepared sheet pan, brush with the melted butter and sprinkle the tops with sesame seeds. Bake for 4 minutes.
• Put the zucchini, yellow squash and carrot in a medium heatproof bowl.
• Bring the vinegar, salt, sugar and 3/4 cup water to a boil in a saucepan. Immediately pour into the bowl with the vegetables, then let cool on the counter until room temperature. Transfer to a resealable container and refrigerate for at least 1 hour. The vegetables will stay good for up to 2 weeks refrigerated.
• Combine the mayonnaise, vinegar, tomato paste, butter, sugar, paprika, granulated garlic, hot sauce and onion powder in a medium bowl, whisk together and season to taste. Transfer to a squeeze bottle or resealable container and store in the refrigerator.

EASY HOT DOGS IN A BLANKET

Steps:

• Mix poppy and sesame seeds, dried minced garlic and onion along with sea salt in a small bowl to make Everything Seasoning.
• Preheat oven according to directions on can of pretzel dough.
• Unroll dough and cut into 12 pieces. Roll each piece into 12-inch-long rope.
• Wrap dough around hot dogs, pinching ends of dough on both ends of each wrapped hot dog to seal.
• Mix baking soda with water; brush onto dough. Sprinkle with Everything Seasoning.
• Bake 9 to 10 min. or until hot dogs are heated through and bread is golden brown.
• Place cream cheese in a microwave-safe container and microwave until warm and creamy, stirring every 30 sec.
• Serve bagel dogs as dippers with the cream cheese.