Grilled Hot Dogs Three Ways
Everyone loves a good hot dog at a summer barbecue, so as an alternative to the classic mustard and relish, we've made three tasty toppings that are sure to please.
The Hawaiian Dog
The sweetness of pineapple and honey and the spice of sriracha makes this Hawaiian-inspired topping a unique change of pace for a backyard BBQ.
- Ingredients:
- 1-1/2 cups fresh pineapple, cut into 1/4-inch cubes
- 4 scallions, thinly sliced
- 1 teaspoon honey
- 1/2 teaspoon sriracha (or other hot sauce to taste)
- 1/2 teaspoon soy sauce
- 1/4 to 1/2 teaspoon toasted sesame oil
- Salt and freshly ground black pepper
Preparation:
Combine the pineapple, scallions, honey, sriracha, soy sauce and sesame oil in a small bowl. Season to taste with salt and pepper, cover and refrigerate for at least 1 hour to allow the flavors to develop. Drain well before transferring to a serving bowl.
Makes about 1-1/2 cups (tops 6 hot dogs)
The Reuben Dog
A quick kraut and 1000 Island topping gives hot dogs the classic flavors of a reuben sandwich.
- Ingredients:
- For the quick "sauerkraut"
- 8 to 10 ounces fresh cabbage (1/2 medium head)
- 2 tablespoons butter
- 1/2 teaspoon salt
- 1/4 cup apple cider vinegar
- 2 tablespoons sugar
- For the "1000 Island" spread
- 1/2 cup mayonnaise
- 1/4 cup chili sauce (Heinz or DelMonte )
- 1 tablespoon dill relish
Preparation:
Remove the core from the cabbage and slice it as thinly as possible. A mandoline works well for this.
Melt the butter in a large skillet over medium heat. Add the cabbage, season with salt and sauté until soft, 5 to 6 minutes. Add the vinegar and sugar and continue cooking, stirring frequently, until all the liquid has evaporated, 3 to 4 minutes longer. Transfer to a serving bowl and refrigerate until ready to use.
In a separate bowl, combine the mayonnaise, chili sauce and dill relish. Cover and refrigerate until ready to use.
Makes enough to top 6 hot dogs
The Salsa Dog
This light tomato salsa topping is a refreshing alternative to the more traditional ketchup and mustard combination.
- Ingredients:
- 6 plum tomatoes, cored, seeded and chopped
- 1 clove garlic, very finely chopped
- 2 jalapeño peppers, seeded and finely chopped
- 2 tablespoons fresh cilantro, chopped
- 1-1/2 tablespoons freshly squeezed lime juice
- Salt and freshly ground black pepper
Preparation:
Combine the tomatoes, garlic, jalapeño, cilantro and lime juice in a small bowl. Season to taste with salt and pepper, cover and refrigerate for at least 1 hour to allow the flavors to develop. Drain well before transferring to a serving bowl.
Makes about 1-1/2 cups (tops 6 hot dogs)
