Tsunami Hot Dog Recipes

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TSUNAMI HOT DOG



Tsunami Hot Dog image

It looks just fine after it's been prepared, but after the first bite, it becomes a mess! a GIANT WAVE! Its aspect is horrible, ugly, revolting, disgusting, and to some, even nauseous, and it also tends to spill onto the eater ---but wow! The sight is worth it! What a great taste---A TRUE TSUNAMI GIGANTIC TASTE EXPLOSION! Careful, you might bite your tongue! Great midnight snack!

Provided by John D.

Categories     One Dish Meal

Time 10m

Yield 1 hot dog, 1 serving(s)

Number Of Ingredients 16

3 -4 sausages, cooked to taste, preferred brand (or chorizo, cooked to taste, or chili beans, or pork meat, or any combination of these)
1/4 cup shoestring potatoes, fried
1/2 cup cabbage and carrot coleslaw mix
1 onion, chopped, to taste
1 slice bacon, crumbled, to taste
1 lettuce leaf, chopped
2 slices tomatoes, chopped
1/2 cup alfalfa (or soy bean sprouts)
1 tablespoon ketchup
1 tablespoon mayonnaise
1 teaspoon mustard
1/2 cup white cheese, grated (or favorite cheese)
1/2 cup avocado dip (optional)
1/2 cup hot sauce (optional)
1/2 cup your favorite sauce (optional)
1 hot dog bun, large (I use French bread)

Steps:

  • Just place the ingredients in your preferred order and manner, and top with the ketchup, mayonnaise, and mustard.
  • Of course all of these ingredients may be increased, decreased, or omitted to suit your personal taste. (For instance, you might add a scrambled egg, and take out the onion.).
  • However, eating this delicious but ugly dog is also an art which includes covering part of it with a grated white or favorite cheese topping, and your favorite sauce, such as: an avocado sauce, or barbecue sauce, or a garlic dip, or red hot sauce, etc.
  • Once finished, repeat the process by adding another topping of grated white cheese, and cover with ANOTHER favorite sauce -- and so on, until you finish the hot dog. This step is optional, but it's very popular amongst most eaters.
  • I guess you could probably replace the white cheese with Monterrey; although, I haven't tried it.

SONORAN STYLE HOT DOG



Sonoran Style Hot Dog image

Provided by Jeff Mauro, host of Sandwich King

Categories     main-dish

Time 1h5m

Yield 8 servings

Number Of Ingredients 18

8 large hot dogs, preferably 6 to 1s (6 hot dogs to a pound)
8 thin slices bacon, such as Oscar Mayer
4 tablespoons salted butter, at room temperature
8 fresh bolillo rolls, each sliced into a "pocket" to catch all the fillings (see Cook's Note)
1 cup refried beans, warmed
2 avocados, diced
2 firm, ripe Roma tomatoes, diced
1 small red onion, diced
1 cup pickled jalapenos, drained
Zesty Mayo, recipe follows
Fresh cilantro leaves, for garnish
Hot sauce, for serving
1/2 cup finely chopped fresh cilantro
1/4 cup mayonnaise
1 tablespoon hot sauce
Zest and juice of 1 lime
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper

Steps:

  • Wrap each dog evenly in 1 slice of bacon. Secure with a toothpick at both ends and refrigerate for at least 30 minutes to firm up the bacon and help it adhere.
  • Heat a grill or grill pan for medium heat. Grill each side of the hot dogs until the bacon is extra crispy but not burnt. It is import to control the heat to insure the hot dogs get properly warmed through and the bacon does not burn or undercook. Set aside.
  • Butter the outsides of the "pocketed" rolls and gently griddle them until just golden brown.
  • Layer a schmear of warm refried beans on the bottom of each roll followed by a bacon-wrapped dog. Top with the avocados, tomatoes, onions, jalapenos and a squiggly drizzle of Zesty Mayo. Garnish with some cilantro leaves and serve with your favorite hot sauce.
  • Combine the cilantro, mayonnaise, hot sauce, lime zest and juice and some salt and pepper in a bowl and whisk until well blended.

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