Five Ingredient Feast: DIY Hot Dog Buffet

Mediterranean-style hot dog

Let’s be frank. Summer would be incomplete without the smell of hot dogs (or burgers) on the grill. They make a cheap meal when you’re having company, or when you’re feeling nostalgic, or at the ballpark, or the county fair, or walking down a New York City sidewalk…but after the tenth barbecue of the season, hot dogs just start to taste like salty rubber.

World hot dog eating champion, Takeru Kobayashi, unofficially broke his own record yet again last month, consuming 69 dogs in 10 minutes. Talk about no longer savoring the sausage. Kobayashi probably doesn’t even know what a hot dog tastes like anymore. And if you’re still microwaving hot dogs and smothering them with ketchup, neither do you.

There are so many options for dressing up your dog. I snooped through the side door of my refrigerator and found some interesting hot dog add-ins. There’s also bound to be something in the vegetable crisper that you can dice up and garnish with.  My most recent (and greatest) discovery of all – you can boil hot dogs in beer! A college student is bound to have some cans of beer lying around. Just make sure you watch it, because frothy beer only gets more bubbly when boiled. (It still smells like burnt beer when I cook…)

So I set aside all prejudices against preservative-laden foods and boiled, grilled, baked, squirted, wrapped and fried some damn good dogs with five ingredients or less. I concocted four different versions for a taste test and the wiener (sorry I had to) was the light and refreshing Mediterranean-style dog.

Alexia Detweiler is a freelance food writer based in Westlake Village, CA.  While studying  abroad in Brussels she became a beer and chocolate snob. Although she loves traveling, Alexia is an advocate for eating and shopping locally.

**Recipe**

Ingredients
1 all-beef frank (I used Boar’s Head)
1 baguette, cut to the size of a hot dog bun
2 tbsp hummus (I used Trader Joe’s)
1/4 cup loosely packed sprouts
2 tbsp chopped onions

Cook the hot dog any way you prefer: in the microwave, on the grill, on the stove, in a grill pan, in the oven. Specific cooking times will be on the hot dog packaging.

Slice the baguette lengthwise like a  sub roll. Toast in a 300 degree oven if you wish, being careful not to dry it out.

Smear hummus onto the baguette. Pile on sprouts then add cooked hot dog. Garnish with chopped onions.

Other 5-Ingredient Variations:
Mexican dog: avocado, salsa and melted cheddar
Wiener Wink: bacon-wrapped dog baked between a slice of bread and melted cheddar
The Man’s Best Friend: a hot dog boiled in beer with spicy mustard and chopped onions

Recipe Index Keywords:

Categories: Blog, Budget, Eating, Kitchen Course Catalog, and Recipes.
Cooking Method: In the Microwave and On the Grill.
Mealtime: Dinner and Late Night.
I Don't Have Any: Cooking Skill, Space, and Time.
I'm Cooking For...: Easy Dinner, Fourth of July, and Myself.
Type of Food: Finger Food & Dips and Meat.

Originally posted on Wednesday, August 24th, 2011

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