Hot Dog Carts

Killer Hot Dog Recipe #1: The Chicago Style

Ingredients

• 1 all-beef hot dog

• 1 poppyseed hot dog bun
• 1 tablespoon yellow mustard
• 1 tablespoon sweet green pickle relish
• 1 tablespoon chopped onion
• 4 tomato wedges
• 1 dill pickle spear
• 2 sport peppers
• 1 dash celery salt

Directions

1. Boil a pot of water

2. Lower heat to a simmer. Place hot dog in water, cook for 5 minutes
3. Remove your hot dog and put a steamer inside the pot
4. Steam your bun for 2 minutes or until warm and slightly toasty
5. Place hot dog in the steamed bun.
6. Put toppings on in the following order:

• yellow mustard
• sweet green pickle relish
• onion
• tomato wedges
• pickle spear
• sport peppers
• celery salt
• The tomatoes should be paced between the hot dog and the top of the bun. Place
the pickle between the hot dog and the bottom of the bun.
 Killer Hot Dog Recipe #2:
Chili Dog So Good It’ll Make You Slap Your Momma

Ingredients

• 2 (15 ounce) cans chili with beans

• 1 (16 ounce) package beef frankfurters
• 10 (8 inch) flour tortillas
• 1 (8 ounce) package Cheddar cheese, shredded

Directions

1. Heat oven to 425 Fahrenheit

2. Spread 1 can of chili in your baking dish, or equivalent cooking utensil
3. Roll up hot dogs inside tortillas and place in baking dish, seam side down, on top of chili
and beans
4. Top with remaining can of chili and beans, and sprinkle with cheese.
5. Cover dish with aluminum foil, and bake half an hr.
 Killer Hot Dog Recipe #3: The Seattle Cream Cheese Dog

Ingredients

• 1/4 cup butter

• 1 sweet onion sliced
• 1 (4 ounce) package cream cheese
• 4 of your best hot dogs
• 4 hot dog buns
• Brown Mustard
• Sauerkraut

Directions

1. Heat grill pan to medium-high heat

2. Melt butter
3. Add onions and cook them slowly (about 15 minutes) until they are very brown
4. Soften cream cheese over low heat
5. Grill hot dogs
6. Lightly grill hot dog buns on both sides.
7. Put warm cream cheese on toasted bun
8. Add hot dog or sausage
9. Put onions on top
10. Add mustard and sauerkraut as an option
 Killer Hot Dog Recipe #4:
Southwestern Hot Dogs

Ingredients

• 1 cup shredded Cheddar Cheese

• 1/2 cup crushed tortilla chips
• 2 sliced green onions
• 3 tablespoons salsa
• 2 tablespoons mayo
• 1/2 teaspoon chili powder
• 10 hot dogs
• 10 hot dog buns, split in two

Directions

1. Combine all 6 ingredients

2. Cut a 1/2-in.-deep lengthwise slit in each hot dog
3. Spoon about 2 tablespoons cheese mixture into each
4. Broil for 2-3 minutes or until cheese is melted
5. Serve on buns
 Killer Hot Dog Recipe #5: Bacon-Cheese Dogs

Ingredients

• 8 slices bacon
• 8 all-beef hot dogs
• 8 hot dog buns
• 8 slices Swiss cheese
• 1/2 cup barbeque sauce, or amount to taste
• 1 small red onion, diced

Directions

1. Set grill to medium-high heat

2. Oil grill, place about 3-5 inches from heat
3. Cook bacon until brown, drain on paper towel
4. Grill hot dogs until browned (usually 5 to 8 minutes)
5. Lightly grill hot dog buns
6. Build sandwiches, place a slice of cheese and bacon on each roll
7. Add hot dog, top with bbq sauce and red onion
 Killer Hot Dog Recipe #6: Venezuelan Hot Dogs

Ingredients

• 8 hot dog rolls, potato works best

• 8 hot dogs, pork works best
• 1 yellow onion
• ¼ yellow onion
• ¼ head green cabbage
• 1 bag of potato chips
• Mayonnaise
• Mustard
• Ketchup

Directions

1. Bring water in a steamer to a boil

2. Arrange rolls in steamer
3. Put hot dogs in boiling water and cover with lid (don’t let them get soggy)
4. Cook until the hot dogs are heated through (about 5 minutes)
5. Cut onion into 6 small pieces
6. Put onion into food processor and pulse until finely chopped
7. Remove onions and put in a bowl
8. Repeat chopping to cabbage
9. Crush potato chips into small pieces
10. Remove rolls from steamer. Put hot dogs into it with some onion, cabbage and chips
11. Put mayonnaise, mustard and ketchup on and enjoy
 Killer Hot Dog Recipe #7: The Brooklyn Cheese

Ingredients
• 4 slices bacon cut into lardons (what is a lardon? Visit http://www.wisegeek.com/what-
are-lardons.htm)
• 2 tabelspoons olive oil
• 2 leeks chopped into ¼ inch slices
• 3 tablespoons salted butter + 1 tablespoon + 1 tablespoon
• 3 tablespoons all-purpose flour
• 1 ½ cups whole milk
• 8 ounces Gruyere, grated
• 2 ounces Parmigiano-Reggiano, grated
• Salt and freshly ground black pepper
• Pinch cayenne pepper
• Pinch ground nutmeg
• ¼ cup panko bread crumbs
• ¼ pound pasta (gemelli, or elbow shaped)
• 4 hot dog buns, top sliced
• 4 hot dogs, all beef with natural casing
• 2 tablespoons hot sauce
• Parsley leaves

Directions
1. Sautee lardons until brown
2. Remove bacon from pan and drain on towels
3. Put olive oil into pan
4. Wash chopped leeks and remove grit and drain
5. Put them in pan and sautee them until soft and then remove leeks
6. Melt 3 tablespoons butter in same pan and sprinkle with flour
7. Cook roux over medium heat for a few minutes
8. Whisk warm milk into the butter and cook until its thicker
9. Fold grated Gruyere and Parmigiano into food
10. Season with salt and pepper
11. Add pinch of cayenne and nutmeg
12. Boil water on medium heat
13. Melt 1 tablespoon of butter and add panko. Stir constantly until crumbs are lightly toasted
14. Preheat grill to medium
15. Add pasta to boiled water and cook then drain and fold pasta into cheese sauce
16. Fold in bacon and leeks
17. Melt tablespoon of butter and brush it on the cut sides of the buns
18. Grill the hot dogs over the hottest part of bbq until brown
19. Toast buns and put hot dog in bun and generously put on hot sauce
20. Top each hot dog with portion of pasta and cheese sauce
21. Sprinkle with toasted panko and parsley.