Gourmet Hot Dogs
It was Labor Day weekend, the proverbial end of summer, and we were craving hot dogs so we purchased the fixings. Of course it rained and I happened to remember that my sister-in-law fixed what she called “gourmet” hot dogs for my brother’s birthday at his request. You cook them in the oven. Along with my other sister-in-law’s recipe for “pepped” up baked beans, we had the makings of a wonderful Labor Day picnic style meal. We added coleslaw and a couple of micro beers picked out by the wine store staff and we were set to go.
Here are the recipes:
Gourmet Hot Dogs
Hot dog buns that a grocery store bakes they’re longer
Hebrew National hot dogs – there are all kinds but get the plumper ones
Butter, yellow mustard, horse radish
Onions chopped fine
Hot dog chili
Shredded white cheddar cheese
Open the bun and butter both sides then put yellow mustard on one side and horse radish on the other. Split the hot dog lengthwise and put on the bun then top with the onion, relish, chili and finish with the cheese.
Bake at 450 degrees for 10 to 15 minutes, but watch them closely so the buns don’t burn. You want them to be golden brown but toasted.
Serve with the baked beans:
1 #2 can (21-28oz) beans
4 tlbs catsup, 2 tlbs molasses, 2 tlbs brown sugar, 2 tlbs bacon drippings (can be omitted)
One stalk of celery and half a green pepper chopped
1/4 cup minced onion
3 drops of Tabasco sauce
Add all of the above ingredients to the can of beans then top with bacon strips and bake at 375 degrees for about 30 minutes.
You can do this ahead of time and keep warm or serve at room temperature.
Serve with your favorite coleslaw.
This meal called for beer and we tried a Schneider Weisse Hefeweizen from Germany and it was a great match. I am not much of a beer drinker but even I liked it. Ron loves beer with many summer time grilled foods and in this case the light malty note of this ale helped it stand up to the hot dogs and beans.
After preparing everything in the oven, the weather cleared and we were able to have our picnic in the backyard as we had originally planned.
From our kitchen to yours,