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Hot Dog!

June 7, 2012 By:
Linda Morel
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My husband was aghast the first time he saw me eating a hot dog. We were dating at the time, and I'm lucky he called me again. That's because I have the habit of piling multiple ingredients on hot dogs, hoping the roll will hold everything in place. It never does entirely.

Of course, I agree that unadorned hot dogs have an irresistibly juicy, deli-like taste. Kosher hot dogs reign supreme in the frankfurter genre. They are delicious no matter how they're prepared: boiled, broiled, skillet fried, deep fried or seared on an outdoor barbecue.

However, hot dogs are surprisingly versatile, benefiting from sauces and all sorts of garnishes.

During the summer, I grill hot dogs nearly every Sunday for lunch or an early supper. I never tire of them, because I don't serve the same set of toppings two weeks in a row.

Over the years, my husband has become a fan of fully loaded hot dogs, as long as I put a pile of napkins in the center of the table.

For each topping recipe, you need 4 prepared hot dogs and 4 hot dog rolls.

Jewish Deli-Style

(Pareve)

spicy brown mustard for spreading
ketchup for spreading
1 can (8 oz.) of sauerkraut, drained
2 half-sour pickles, diced fine
2 Tbsps. fresh dill, minced

Place a cooked hot dog inside a roll. Spread mustard over the hot dog and drizzle ketchup on top of that. Spoon on sauerkraut to cover. Sprinkle on pickle pieces next, followed by the dill. Serve immediately.

All-American
(Pareve)

1 can (8 oz.) vegetarian baked beans
yellow mustard for spreading
ketchup for spreading
relish for spreading
1 small onion, chopped fine
1 wedge of iceberg lettuce, shredded

Warm the baked beans in a small pot. In a colander, drain away the sauce.

Place a cooked hot dog inside a roll. Spread mustard over the hot dog and drizzle ketchup on top of that. Spread relish over the ketchup.

Spoon on the baked beans. Sprinkle on the chopped onion to taste, followed by the lettuce. Serve immediately.

Greek Style
(Pareve)

1 Tbsp. olive oil, or more, if needed
1 large zucchini, diced
2 cloves garlic, minced
1 large tomato, diced
kosher salt to taste
1/4 tsp. oregano leaves
2 Tbsps. minced red onion

Briefly heat the olive oil in a medium-sized skillet on a medium flame. Saute the zucchini in the oil, until it is beginning to brown, about 5 minutes. Add the garlic and stir for 1 minute.

Add the tomato, salt and oregano, stirring until combined. Saute until tomato softens, about 3 minutes.

Place a cooked hot dog inside a roll. Spoon zucchini mixture on top. Sprinkle with red onion. Serve immediately.

South of the Border

(Pareve)
  • 1 Tbsp. corn oil, or more, if needed
    1/2 red pepper, seeded and diced
    1 can (8 oz.) corn kernels, drained
    kosher salt to taste
    1/2 tsp. chili powder
    1 avocado, sliced into wedges
    1-2 Tbsps. fresh cilantro, minced

Briefly heat the corn oil in a medium sized skillet on a medium flame. Saute the diced pepper in the oil until wilting, about three minutes. Stir occasionally.

Add the corn, salt and chili powder. Stir to combine. Saute and stir for another 2 to 3 minutes.

Place a cooked hot dog inside a roll. Spoon corn mixture over the hot dog. Top with wedges of avocado and sprinkle with cilantro. Serve immediately.

Italian-American
(Pareve)

1 Vidalia onion
2 Tbsps. olive oil, or more, if needed
1 large green pepper, seeded and sliced
kosher salt to taste
2 cloves garlic, minced
Dijon mustard for spreading

Peel the onion and cut into thin (1/8-inch) slices. With your fingers, separate the slices into rings of onion.

In a large skillet, heat oil on a medium flame. Place onion rings and green pepper in the skillet and sprinkle with salt. Saute the mixture until caramelized, about 15 minutes. Stir often. Add the garlic and stir for another minute or two.

Place a cooked hot dog inside a roll. Spread mustard on the hot dog. Spoon onion mixture over the mustard. Serve immediately.

Linda Morel is a writer based in New York City. Email her at: [email protected].

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