Los Angeles Dog Recipe By Tasty Recipes
LOS ANGELES KOREATOWN DOGS
Looking for a spicy dinner that can be made ready in just 15 minutes? Then check out these grilled hot dogs filled with Korean hot pepper paste and green onions - a delicious meal.
Provided by Betty Crocker Kitchens
Categories Entree
Time 15m
Yield 8
Number Of Ingredients 5
Steps:
- Heat gas or charcoal grill.
- Place hot dogs on grill over medium heat. Cook uncovered 10 to 15 minutes, turning frequently, until hot.
- Serve hot dogs on buns. Top with remaining ingredients.
Nutrition Facts : Calories 270, Carbohydrate 25 g, Cholesterol 25 mg, Fat 2 1/2, Fiber 1 g, Protein 9 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 940 mg, Sugar 6 g, TransFat 1 g
CALIFORNIA BACON-WRAPPED DOGS
The bacon-wrapped hot dog, or "danger dog," as it's known in Mexico, is now a popular street-vendor food in Los Angeles. The classic is deep-fried, but most versions today are grilled or griddled. Bacon is mandatory; the other toppings are discretionary and vary wildly from cart to cart. We like how the bright, piquant flavors of pico de gallo and poblano pepper complement the smoky bacon.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 30m
Number Of Ingredients 11
Steps:
- Preheat grill for direct-heat cooking (medium-high on a gas grill). In a bowl, stir together tomatoes, onion, cilantro, and vinegar; season with salt. Starting at one end, wrap a piece of bacon around each frank; tuck ends under first and last loops to secure. Toss poblano strips with oil to evenly coat.
- Grill franks and poblano strips, turning occasionally, until bacon is crisp and poblanos are tender and blistered in places, 8 to 10 minutes. Place rolls on grill, cut-sides down, until lightly toasted and charred in places, about 1 minute.
- Spread a thin layer of mayonnaise on grilled sides of rolls. Stuff each with a bacon-wrapped frank and a poblano strip. Top with pico de gallo; serve immediately.
MEXICAN HOT DOGS
If you've ever walked through the streets of Los Angeles late at night, you may have been lucky enough to happen upon a street vendor selling bacon-wrapped hot dogs piled high with caramelized onions, sautéed peppers, pico de gallo, avocado, ketchup, mustard and mayonnaise. This version of Mexican hot dogs, also known as street dogs or Los Angeles hot dogs, is believed to be a riff on a similar recipe that originated in Sonora, Mexico. In Los Angeles, they're sometimes fried on a mobile D.I.Y. griddle made with a wheeled cart, a large sheet pan and a heat source underneath, but we don't recommend trying that at home. For this recipe, a standard sheet pan and an oven will do.
Provided by Kiera Wright-Ruiz
Categories dinner, quick, weekday, barbecues, main course
Time 45m
Yield 8 servings
Number Of Ingredients 14
Steps:
- Heat oven to 400 degrees. Tightly wrap each hot dog with a strip of bacon until most of the hot dog is covered. Transfer hot dogs to an aluminum foil-lined baking sheet. If using jalapeños, place them skin-side down on a separate aluminum foil-lined baking sheet and lightly drizzle with oil. Roast jalapeños until skin starts to blister, about 25 minutes. Roast hot dogs until bacon is browned and starts to ripple, about 30 minutes.
- Meanwhile, heat 1 tablespoon oil in a large skillet over medium-high. Add the yellow onion and cook, stirring frequently, until it begins to brown and shrinks by half, about 10 minutes. Stir in bell pepper and the remaining 1 tablespoon oil; season to taste with salt. Remove from heat when onions are caramelized and peppers are soft, about 20 minutes.
- Make the pico de gallo with avocado: Combine tomatoes, avocado, red onion, cilantro and lime juice in a medium bowl. Season to taste with salt and set aside.
- Toast buns, if desired. Blot excess oil from the hot dogs with a paper towel and transfer to buns. Top with onions, peppers and pico de gallo. Drizzle with ketchup, mustard and mayonnaise. Finish with roasted jalapeños, if desired.
LOS ANGELES DOG RECIPE BY TASTY
Here's what you need: vegetable oil, yellow onion, hot dog buns, mayonnaise, beef hot dogs, poblano pepper, French's yellow mustard
Provided by Hannah Williams
Categories Lunch
Yield 4 servings
Number Of Ingredients 7
Steps:
- Heat oil in a skillet over medium heat. Add onion and saute for 7-10 minutes. Set aside.
- Open hot dog buns and spread with mayonnaise. Grill hot dogs and place in buns.
- Grill poblano until soft and slightly charred in spots. Let cool for a few minutes, then thinly slice.
- Top hot dogs with sauteed onions, poblanos, and French's yellow mustard.
- Enjoy!
Nutrition Facts : Calories 382 calories, Carbohydrate 28 grams, Fat 24 grams, Fiber 2 grams, Protein 13 grams, Sugar 5 grams
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