MARILYN MONROE'S MINI "HAUTE DOGS"
Provided by Food Network
Time 2h20m
Yield 9 servings (2 franks per serving)
Number Of Ingredients 16
Steps:
- Mini Pretzel Buns:
- Preheat the oven to 425 degrees F.
- In the bowl of a stand mixer, combine the water and yeast. Let sit until foamy, about 5 minutes. Add the flour, sugar, salt and butter. Mix with the dough hook until thoroughly combined. Cover with a towel and allow it to rise in a warm place until it doubles in size, about 1 hour.
- Turn the dough out to a lightly floured surface and start kneading.
- Cut the dough into 18 pieces.
- To shape, roll the dough into an oblong shape with both of your hands until smooth, slightly pull the sides outward then downward into the center of the roll, and pinch both ends to seal.
- Space evenly on a sheet pan lined with parchment paper or a silicone mat to allow them to rise larger. Make sure the pinched seam side faces down. Cover with plastic wrap and let rise in a warm place until it doubles in size, about 30 minutes.
- Put oven racks on the lowest and/or middle positions.
- In a large saucepan, bring 2 quarts of water to a slow boil over medium heat. Add the baking soda and lower heat to a simmer.
- Slowly add the buns, in batches, into the poaching liquid, seam side down. Avoid overcrowding.
- Poach for 30 seconds, then turn the buns over and poach for another 30 seconds.
- Remove the buns from the liquid and put them back on the sheet pan, seam side down. Lightly beat an egg in a small bowl. With a brush, coat all sides of the buns completely with the beaten egg.
- Sprinkle each bun with coarse salt. With a knife, slash an "X" on the top of each roll. Bake the rolls for 15 to 20 minutes, rotating the pans halfway through for even browning on all sides.
- Cool completely, split and enjoy!
- "Haute dogs":
- Preheat the oven to 375 degrees F.
- In a baking dish, add the franks and drizzle with truffle oil. Bake until the franks plump, about 15 minutes.
- Slice truffle pate into small squares and put a piece inside of each bun. Once the franks are done, put 1frank in each bun alongside the truffle. Put the pretzel buns in a napkin lined basket.
- Label separate plates according to whether they have beef or chicken franks.
- Combine the chipotle, chipotle sauce and 1/4 cup of ketchup in a small ramekin. Put the Dijon and stone-ground mustard in separate ramekins. Top each frank with each topping and wasabi caviar to your own taste.
CHICKEN CHILI DOGS
Provided by Food Network
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Prepare Crispy Chicken Strips according to package directions.
- Meanwhile, in a large skillet, heat the oil over medium-high heat until hot. Add the onion, pepper, and a pinch of salt. Cook, stirring occasionally, until the onions are translucent, about 3 minutes. Add the garlic and chili powder and cook, stirring, for 1 minute. Stir in the tomatoes and beans. Simmer until the chicken is ready.
- Divide the chicken strips among the hot dog buns. Top with the chili and garnish with red onion.
SMOKEY DOGS
I've been working on this recipe for a while to come up with what I think is a great meat-free hot dog alternative, all made in just one pan. These dogs are so easy and packed with flavors such as smoked paprika, miso paste and sweet red pepper. Perfect stuffed into a bun and topped with your favorite condiments. Delicious!
Provided by Food Network
Categories main-dish
Time 1h10m
Yield 4 servings
Number Of Ingredients 19
Steps:
- For the sausages: Heat 1 tablespoon of the oil in a medium-large saute pan over medium heat and saute the onions and peppers gently, about 1 minute. Stir in the garlic and cook until tender, about 3 minutes more. Stir in the herbs, tomatoes, miso and paprika and cook until the mixture is golden and caramelized, about 2 minutes. Add the beans and heat through, about 1 minute. Turn off the heat, then mix in the flour and flaxseed if using.
- Using a potato masher, press the mixture together (you want to retain some of the texture as it adds bite when eating, so be mindful not to over-mash). Using clean hands, bring all the ingredients together firmly and shape into a large ball, then cut into 4 equal pieces. Roll each piece into a long sausage shape. I like to measure each sausage piece up against a hot dog bun to shape them to the perfect length to fit.
- Chill in the fridge to allow the sausage to firm up before frying, at least 30 minutes.
- Heat the remaining 2 tablespoons oil in a medium-large saute pan over medium heat, then fry the sausages, turning occasionally until crispy and browned, 8 to 10 minutes. Set aside.
- For the caramelized onions: Heat the oil in a medium-large saute pan over medium heat, then add the onions and stir in the vinegar. Cook on a gently sizzling heat, stirring occasionally, until soft and caramelized, 8 to 10 minutes.
- For assembly: Spread a layer of mayonnaise on the inside of each hot dog bun, then scatter some arugula over the mayonnaise. Add a sausage and spoon some of the caramelized onions over the top. Finish with a squeeze of ketchup and mustard to taste. Now your Smokey Dogs are ready to devour.
CHIPOTLE CHILI CHEESE DOGS
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Cook the bacon in a skillet over medium heat until slightly crisp, 3 to 4 minutes. Add the onion, chili powder and cumin and cook until the onion is soft, about 3 minutes. Stir in the ketchup and cook until it is slightly browned, 2 to 3 minutes. Add the beans, tomatoes, hot sauce and 1 cup water, cover and bring to a boil. Uncover and cook, stirring occasionally, until the mixture thickens, about 20 minutes.
- Meanwhile, preheat a grill to medium and brush with vegetable oil. Grill the hot dogs until marked, turning, about 10 minutes. Toast the rolls on the grill, if desired.
- Sprinkle the inside of each roll with cheese, then add a hot dog, some of the bean mixture and more cheese. Top with scallions, sour cream and/or hot sauce, if desired.
Nutrition Facts : Calories 1079, Fat 57 grams, SaturatedFat 21 grams, Cholesterol 113 milligrams, Sodium 2678 milligrams, Carbohydrate 97 grams, Fiber 11 grams, Protein 41 grams
BARBECUE BEAN CHILI DOGS
Provided by Sandra Lee
Time 40m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Make the chili: In a large saucepan over medium-low heat, stir together the barbecue sauce, kidney beans, black beans, chili seasoning, brown sugar and mustard. Bring to a boil, then reduce the heat and simmer for 10 to 12 minutes, stirring occasionally.
- Meanwhile, make the hot dogs: Set up a grill or preheat a grill pan over medium heat. When ready to start cooking, brush the grates with vegetable oil. Place the hot dogs on the hot oiled grill and cook, turning occasionally, for 10 minutes or until heated through. Toast the buns on the grill, if desired. Put the hot dogs in the buns and top with the chili. Serve hot topped with the chopped onion.
BANDITO CHILI DOGS
These deluxe chili dogs are a surefire hit at family functions and tailgates. Adults and children alike love the cheesy chili sauce, and the toppings are fun! -Marion Lowery, Medford, Oregon
Provided by Taste of Home
Categories Lunch
Time 4h15m
Yield 10 servings.
Number Of Ingredients 8
Steps:
- Place hot dogs in a 3-qt. slow cooker. In a large bowl, combine the chili, soup and green chiles; pour over hot dogs. Cover and cook on low for 4-5 hours. , Serve hot dogs in buns; top with chili mixture, onion, corn chips and cheese.
Nutrition Facts : Calories 450 calories, Fat 23g fat (10g saturated fat), Cholesterol 53mg cholesterol, Sodium 1442mg sodium, Carbohydrate 43g carbohydrate (6g sugars, Fiber 3g fiber), Protein 19g protein.
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- Preheat the smoker. Preheat your smoker to 225 degrees F with your favorite hardwood. I like to use oak or hickory for this recipe.
- Make the chili. In a large stock pot or cast iron pan (that can be transferred to your smoker), heat 1 Tablespoon of olive oil over medium high heat until it is shimmering. Add in most of your chopped onions (reserve some for topping the hot dogs later) and bell peppers, and cook for 3-5 minutes, or until the onions are slightly translucent and the peppers start to soften. Add in the ground beef and the garlic and cook for 3-5 more minutes, breaking apart the ground beef into small pieces with your spoon or spatula. Cook until the ground beef is cooked through. Carefully pour in the crushed tomatoes and sprinkle in the seasoning. Stir to thoroughly incorporate and taste. Add salt and pepper, if needed.
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