Sunday, July 31, 2011
Foodbuzz 24x24 - Hot Diggity Dog!
July is National Hot Dog month, so when Foodbuzz asked for proposals for their 24x24 I knew this would be perfect!
To celebrate, we had a few friends over and made 4 different types of hot dogs. Grilled hot dogs, corn dogs, bacon crescent dogs and chili dogs. They were all delicious!
These grilled dogs were great. They were our favorite out of all the hot dogs we made. We marinated the hot dogs before grilling - that was new to us! I loved how the hot dogs looked with the little cuts in them. I can see us grilling these dogs at a tailgate this Fall.
Grilled Hot Dogs
8 hot dogs (we used Hebrew National)
1/4 cup ketchup
2 Tbsp Worcestershire Sauce
1 garlic clove, minced
1 tsp vegetable oil
With a small, sharp knife, make cuts at an angle in 2 rows down each hot dog, about 1/2 inch apart, cutting partway into the hot dog. The cuts should look like rounded half circles.
Mix the ketchup with the Worcestershire sauce, oil and garlic. Pour into a large ziplock bag, add hot dogs and let marinate for 15-20 minutes.
Light grill. Grill the hot dogs until nicely charred and the cuts open up, about 3-5 minutes total.
Next up was Corn Dogs. I love corn dogs. I saw a snazzy corn dog maker on Pinterest, and I just had to have it. You can find it here. I used the recipe that came with the corn dog maker and they tasted great. The corn dogs were quick and easy to make. They would be perfect for a quick lunch.
The next hot dog is a kicked up crescent dog. We added bacon to our usual crescent dogs - because everything is better with bacon! YUM!
Bacon Crescent Dogs
8 hot dogs
4 slices American cheese, each cut into 6 strips
1 can crescent dinner rolls (I used reduced fat)
8 slices precooked bacon
Heat oven to 375°F. Slit hot dogs to within 1/2 inch of ends; insert 3 strips of cheese into each slit. Separate dough into triangles. Lay one strip of bacon on each roll. Wrap dough triangle around each hot dog. Place on ungreased cookie sheet, cheese side up. Bake at 375°F. for 12 to 15 minutes or until golden brown.
Finally we have chili dogs. The chili was excellent. It would be really good by itself. We topped the hot dogs with the chili, cheddar cheese and green onions. They were fantastic!
1b ground chuck
1 lg onion
1 clove garlic crushed
1 (15 oz) can tomato paste
2 tablespoons chili powder
1/4 tsp salt
1/8 tsp pepper
1 cup water
8 buns toasted and dogs cooked
2 cups shredded mild cheddar cheese
chopped green onions
In a large skillet, cook first 3 ingredients. Drain. Add tomato paste and next 4 ingredients
Bring to boil, cover and simmer 25 min--stirring occasionally. When ready to serve, put cooked hot dogs in toasted buns, top with chili, cheese and green onions.
Cooked by Steph & Eaten by Tadd 7/31/2011