Mix Up Your Hotdog Toppings

We like to mix up our hotdog toppings in the Grimmett house so that we feel a little less guilty about eating hotdogs. Sometimes it is cucumber kimchi. Sometimes chili, cheese, and fritos. Sometimes sauerkraut. Sometimes coleslaw. Sometimes ginger scallion sauce.

Last night it was quick-pickled cucumbers, radishes, and green onions with a spicy mayo.

 

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Ingredients for the quick pickles

  • 1 Kirby Cucumber
  • 4 medium radishes
  • 2 small green onions, greens and whites
  • 1 teaspoon salt
  • 1/2 teaspoon white sugar
  • Juice from 1 small lime

 

Instructions for the quick pickles

  1. Slice the cucumber in half lengthwise, then slice each half into 1/8 inch thick half disks.
  2. Slice the radishes in half, then slice each half into 1/8 inch thick half disks.
  3. Slice the green onions into 1/2 to 1 inch long segments at a 45 degree angle. (Or you can slice them however you want. It really doesn’t matter.)
  4. Toss these all in a bowl with the salt, sugar, and lime juice. Mix together thoroughly.
  5. Let sit for 15-20 minutes before you top your hotdogs with them.

Daikon radishes work great too, but I didn’t have any when I made this, so I used regular radishes.

 


 

Ingredients and Instructions for the spicy mayo

  1. Mix together 3 tablespoons of mayo with 1.5 tablespoons of whatever spicy asian-style sauce you have on hand.

Sriracha works fine. I prefer ABC Sambal sauce from Indonesia. You can get it on Amazon. This stuff is everything I wanted sriracha to be. It has more garlic, more spice, and is all-around tastier.

This is easy to scale up, too. Keep the ratio 2:1 mayo to hot sauce and you’ll be good to go.

You could make your own mayo, too. But let’s be honest: The reason you are making hotdogs tonight is because you probably didn’t want to cook a full meal. That jar in your fridge will do for now, but plan ahead next time. The homemade stuff is easy to make, keeps for at least a week, and is far superior to the Hellmann’s you are used to.

 


 

Since summer is almost here, you know you’ll make hotdogs soon. Do yourself a favor and make some interesting toppings. Write your favorites in the comments.

Making Hot Dogs Without a Grill

Happy National Hot Dog Day!

When summer roles around and it gets hot outside, I start to get a craving for hot dogs. I prefer cooking hot dogs on the grill, which became a problem last fall when we moved into an apartment without a porch or access to a grill of any sort.

I don’t like to eat boiled hot dogs (sorry, Dad!) and my grill pan leaves a lot to be desired (namely the lack of smokey grill flavor), so I had to search for another way to make them. I found the solution when I watched the cook one day at Five Guys. He cut the hotdog down the middle lengthwise and butterflied it, then cooked it on the griddle. This is how Shake Shack does it now, too.

Griddled Hot Dogs at Home

  • Heat a few tablespoons of butter in a skillet over medium high heat. (I used my favorite cast iron skillet, but you can use any heavy-bottomed skillet.)
  • Split your hot dogs lengthwise and butterfly them.
  • Once the butter has started to brown, place the hot dogs inside-down in the pan.
  • Get a piece of aluminum foil big enough to cover the pan, place it on top of the hot dogs, and then put something heavy on top to weigh down the dogs. I use a brick covered in foil, but you could use a smaller pan or a saucepan filled partially with water. (Don’t get the water on the hot dogs!)
  • After about 3-4 minutes when the dogs start to look crispy on the inside, flip them over and cook another 3-4 minutes.
  • While the dogs are cooking, open your potato buns so that the inside is facing up and toast them under the broiler in your oven for 1 minute.
  • When everything is done, assemble! Try some of the suggested toppings below.
butter splitting hot dogs hot dogs in a cast iron skillet

 

Suggested toppings:

  • Sauerkraut
  • Hot pepper relish
  • Raw onions and stadium mustard
  • Cheese sauce and french fried onions
  • Cheese sauce and Hormel Chili, no beans (Amanda’s topping of choice)

My topping of choice today was a tangy homemade cucumber kimchi:

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If you happen to run out of buns or none of the stores in your area have them (which is what happened to us last week), you can get crafty with a loaf of bread and a knife:

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