Our new issue, going on stands May 1, has an article on the best hamburgers in the state.
But we didn’t forget about the other most American of foods—the hot dog.
The humble hot dog (or weiner or frank, short for frankfurter) has been embraced—and adapted—by every culture in the melting pot. In Texas, “donkey tails” are hot dogs wrapped in flour tortillas, fried and served with chili. In Chicago, dogs are topped with a startling neon-green relish (just sweet relish with a little blue food coloring). The famous Coney Island hot dogs are smothered in chili, onions and mustard. In Utah, we like ours done up in dozens of ways. To add to Utah’s “I love-’em like this” list, we offer the following four mouthwatering recipes.
Bacon-wrapped dog with sweet onions
Microwave slices of bacon just until they start to curl but are still flexible. Wrap each hot dog with a bacon slice, securing with a toothpick. Place on a medium grill and cook until the bacon crisps. Serve on a toasted bun with sautéed, chopped sweet onions.
Cheese-stuffed green chili dog
Cut strips of pepper jack cheese about 1/4-inch thick and as long as your hot dogs. Slice each dog partly through lengthwise, and insert cheese. Secure with toothpick. Broil until cheese starts to melt and dog is hot. Serve on a bun with green chili sauce.
Cherry tomato chutney dog
Serve grilled or broiled dogs with chutney: Saute 1 tsp. finely chopped shallot, 1 finely chopped garlic clove and 1 cup halved cherry tomatoes in 1 tsp. olive oil until vegetables are soft. Stir in 1/8 tsp. ground cardamom, 1/8 tsp. turmeric, salt, pepper and 1/4 tsp. red pepper flakes and let cook a minute or two. Remove from heat, stir in 1 tsp. lime juice and let cool. Refrigerate. Best if you make it a day before using.
Hoisin Hot Dog
Score hot dogs lightly diagonally. Brush liberally with sauce* and grill or broil until done, basting with more sauce as you cook. Serve on toasted buns, brushed with more sauce, and top with chopped scallions. *Heat together: 1 cup hoisin sauce, 2 Tbsp. honey, 1 Tbsp. fresh, peeled, minced ginger root and 1 tsp. minced garlic. Let simmer 2-3 minutes, then remove from heat.