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Celebrate National Hot Dog Month with a fresh take on frankfurters

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TWC News: Celebrate National Hot Dog Month with a fresh take on frankfurters
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Summer is the season for outdoor cooking and, with July being national hot dog month, the frankfurter is an appropriate addition to any cookout.

For those interested in new ways to prepare the traditional summer staple, click the video above.

Hawaiian-style hot dog with sweet and spicy relish

Ingredients:
Sweet and Spicy Relish:

2 teaspoons butter or grape seed oil
1 cup diced fresh pineapple
3 jalapeno peppers, diced (seeds removed)
1/2 cup sweet Thai chili “spring roll” sauce
1 tablespoon sriracha (hot chili sauce)

Hot Dog:

1 package New York Style hot dogs
1 package Hawaiian sub rolls

Procedure:

Heat a non-stick saucepan or skillet over medium heat with butter or oil. Add diced pineapple and sauté for 5 minutes. Add diced jalapeno peppers, Vietnamese sweet chili sauce, sriracha, and allow the mixture to simmer over medium heat for another about 10-15 minutes – or until it reduces and thickens. Adjust seasoning as desired.

Hot Dog:

In a non-stick pan or skillet with a small amount of shortening, over medium-low heat, brown hot dogs on all sides, turning them like logs, until they are warmed through and golden brown.

Lightly butter Hawaiian rolls and place them butter-side down on a heated non-stick skillet. Brown the rolls for about 3 minutes, or until they turn golden. To serve, spoon relish over hot dogs and enjoy.

Hot dogs for breakfast

Ingredients:
1 tablespoon light olive oil, grape seed oil or butter
2 bell peppers, sliced in strips
1 large Vidalia onion, sliced thin
Salt and pepper to taste
Dash of hot sauce (optional)

Hot Dog:

2 tablespoons butter
New York Style hot dogs
Fresh organic eggs
Soft French or Italian roll

Procedure:

Heat a non-stick saucepan or skillet over medium-low heat with oil. Add onions, salt and pepper and sauté for 15 minutes, or until they begin to turn soft. Add bell peppers and sauté for another 15 minutes. For extra heat, add a dash of your favorite hot sauce. Remove onions and peppers from the pan, wipe it clean and add another dash of oil. Heat pan again, then crack open egg(s), season with salt and pepper and cook until the sides begin to bubble and the opaque ‘whites’ are no turn a deep white and are no longer translucent.

In a non-stick pan or skillet with a small amount of shortening, over medium-low heat, brown hot dogs on all sides, turning them like logs, until they are warmed through and golden brown. Lightly butter the bread and place butter-side down on a heated non-stick skillet or grill and brown until it turns golden. To serve arrange hot dog on the toasted bun, top with peppers, onions and the fried egg. Enjoy!

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