Let’s be frank. American’s love hot dogs.
And hot dogs on our mind today because National Coney Island is celebrating 50 years in business and it’s National Hot Dog month.
Whether your favorite is the traditional coney topped with chili, a squirt of mustard and sprinkling of onions or simply plain, we sure do gobble them up. Peak season for hot dog eating is Memorial Day through Labor Day. In those three-plus months, Americans consume a whopping 7 billion hot dogs, according the National Hot Dog and Sausage Council. That’s doggone (I couldn’t resist) mind-boggling.
Don’t forget to mark your calendar for National Hot Dog day. It’s July 23.
If you’re looking for a different twist on a hot dog topping, today’s recipe for Manchego Cheese and Garlic Hot Dogs is one of my favorites. The only time involved is making the roasted garlic, but it’s worth it.
And if you want to try a new way of cooking hot dogs, check out this video for an easy way to spiral slice hot dogs before you grill them. It’s fun and ensures that little bit of char gets to the entire hot dog.
Manchego Cheese and Garlic Hot Dogs
Serves: 6
Preparation time: 15 minutes
Total time: 1 hour (not all active time)
A roasted garlic and red pepper relish replaces the usual pickle on this Spanish-style hot dog. You can substitute pecorino or Asiago for the Manchego.
For the relish:
2 large heads garlic, top 1/4-to-1/2-inch cut off
5 teaspoons olive oil, divided
1/2 cup roasted red peppers from jar, drained and diced
1 tablespoon chopped fresh parsley
Kosher salt and ground black pepper to taste
For the hot dogs:
6 grilled hot dog buns or 2 1/2-inch-wide pieces ciabatta cut to hot dog length and split lengthwise
6 grilled all-beef hot dogs
2 oz. Manchego or hot pepper cheese
Sherry wine vinegar or balsamic vinegar
To prepare the relish: Preheat oven to 400 degrees. Place each head of garlic, cut side up, in center of square of foil; drizzle each with 1 teaspoon oil. Enclose garlic in foil. Place packets on oven rack; roast until garlic is tender, about 45 minutes. Open packets; cool 15 minutes.
Squeeze garlic cloves into small bowl. Mash enough to measure 1/4 cup (reserve remaining garlic for another use). Transfer to bowl. Mix in 3 teaspoons oil, red pepper and parsley. Season with coarse salt and pepper.
Arrange the hot dog buns on plates. Top each with grilled hot dog, cheese, garlic relish and drizzle of vinegar.
Adapted from Bon Appétit, July 2009 issue.
Tested by Susan M. Selasky for the Free Press Test Kitchen.
Analysis per 1 hot dog.
375 calories (52 percent from fat), 22 g fat (8 g saturated fat), 32 g carbohydrates, 14 g protein, 861 mg sodium, 37 mg cholesterol, 2 g fiber.
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