hot dogs

Eating My Way Through the Alphabet; Letter J

What’s Cooking in Gail’s Kitchen? Be Our Guest: Jersey Hot Dogs! Ask anyone how they prefer a hot dog and you’re bound to get a multitude of answers. Some prefer ketchup and onions, others insist on mustard and pickle relish. When grilling or roasting you hear everything from “barely warm” to “charred and crispy”. And then there’s New Jersey where the technique has been practiced for over a century. Maybe you know the secret: crispy potato chunks, sweet red peppers, and grilled onions. Overload the bun and slather on the mustard. Pay attention. You’ve just entered the Hot Dog Zone of America!
JERSEY HOT DOGS
Ingredients:

3 new potatoes, cut into chunks

1-2 tablespoons olive oil

1 sweet red pepper, cut into strips

1 Vidalia onion, sliced

1/2 teaspoon dry Italian seasoning

4 Angus beef hot dogs

4 hot dog buns

Deli Mustard to taste

Salt and pepper to taste
Instructions:

Heat olive oil in an iron skillet on medium-high heat. Add potatoes. Fry for 3 minutes; turn and cook 2-3 minutes longer. Potatoes will be partially crisp and browned. Remove and set aside. Add sweet red peppers and onions; repeat same frying process. Return potatoes to skillet. Add Italian seasoning. Combine vegetables. Cook 5-7 minutes longer on medium heat until all are tender and browned. Open hot dog buns and smear with deli mustard. Grill hot dogs as you prefer them. Insert hot dogs into sliced buns and fill with potato mixture. 

In the Heat of the Night

Summer wouldn’t be Summer without bonfires and camp outs. There’s something about yellow and orange flickering flames that draw people together as well as those who thrive in the animal kingdom. From roasted hot dogs to campfire S’mores, all who gather round find contentment. This award-winning recipe is timeless: Bonfire + S’mores = Jubilation!

Eating My Way Through the Alphabet; Letter H

What’s Cooking in Gail’s Kitchen? Food Junkie Favorites: Hot Dog Heaven! Summer brings visions of baseball games, afternoons at the pool, picnics in the park, roasting marshmallows over the fire pit, and hot dogs any way you like them. Some people prefer premium Angus franks, others want fat-free turkey, German brats, or Italian sausage. Hold the ketchup? Maybe. Mustard only? Sometimes. Sweet relish? Extra onion? No bun? There have to be a bazillion ways to serve up a hot dog. For your back yard cookout, save yourself the agony of being a people-pleaser. Bring out the kid in everyone. Offer a condiment bar where the guests can congregate and “build-your-own” version of bliss. 
HOT DOG HEAVEN
Ingredients:

1 pound wieners, standard beef

Condiments of your choosing

Hot Dog Buns
Instructions:

Heat the grill to medium temperature. Grill franks 5-7 minutes, turning occasionally, until heated through and slightly charred. Remove with grill tongs and let sit for a minute or two to retain juices. For a toasted bun, toss the buns, cut side down, onto the grill for about 15-20 seconds; longer if you want them slightly charred. Watch carefully. 

Eating My Way Through the Alphabet; Letter H

What’s Cooking in Gail’s Kitchen? The Daily Special: Hot Dog Coney Island Sauce! Sometimes it’s a treat to dress up an ordinary grilled hot dog with a thick tangy coney sauce bursting with flavor. Now you can make your own secret sauce to keep on hand for that weekend picnic…or any time. 
HOT DOG CONEY ISLAND SAUCE
Ingredients:

1 small onion, chopped

2 garlic cloves, minced

2 teaspoons butter

2 pounds ground beef

2 cups water

1 1/2 cups catsup

1 teaspoon cloves

1 teaspoon turmeric

1 teaspoon dry mustard

1 teaspoon cinnamon 

2 teaspoons paprika

1 teaspoon chili powder

2 teaspoons sea salt

1 teaspoon cracked black pepper

1 teaspoon basil, crushed
Instructions:

In a large sauce pan, lightly brown the onion and garlic in butter. Remove from heat. Add all remaining ingredients and mix well. Return to heat and cook on medium until the beef is crumbled and cooked. Cover and simmer on low setting for one hour, stirring occasionally. Serve with grated cheese, green onion snips, and mustard.