Fancy Franks
Mexican Dog
Makes 6 dogs
I love this recipe because it combines all my favorite things about summer recipes: guacamole, hot dogs, and Mexican street corn. This is a “quick guac” so don’t stress about making it perfect and the corn relish doubles as a stand-alone salad. Make enough, you’ll eat it by the spoonful. Recipe below.
6 hot dog buns
6 all beef hot dogs
3 ripe avocados
1 jalapeno, sliced (if you like it spicy), minced with seeds and piths removed (if you don’t)
1 juicy lemon or 3 limes, juiced
1 ½ teaspoons salt
Mexican Street Corn Salad, below
Additional cotija cheese, garnish
Split and grill buns and dogs until desired level of doneness.
In a medium bowl mash together avocadoes, jalapeno, and acid. Season with salt.
To dress dogs, equally divide buns with avocado smash and top with dogs. Garnish with Mexican Street Corn Salad and a bit more cotija cheese if you’re feeling spicy.
Italian Dog
Makes 6 dogs
This is a more refined version of the bacon wrapped hot dog… but just slightly! This recipe using prosciutto and staples from your favorite Italian market such as roasted red peppers and mozzarella. We’ll cook the dogs slightly before adding the ham, allowing the hot dog and ham and crisp and cook evenly.
6 Italian hoagies, semolina rolls or a semolina baguette (you can also use hot dog buns)
12 sliced fresh mozzarella cheese
6 hot dogs
12 slices prosciutto
6 large roasted red pepper, patted dry and sliced thinly
Split your rolls and set aside. If using a baguette, slice horizontally but not all the way through. Lay cheese on rolls or baguette and place on the grill in an area with indirect heat so the bread softened and the cheese melts while you grill your hot dogs.
Grill dogs slightly and then remove and wrap with two pieces of prosciutto each. Place back on the grill and crisp. Removing from direct heat and/or closing the grill as needed.
To make, remove rolls/baguette, top with dogs and garnish with red peppers. If using a baguette, use the hot dogs as indicators on where to cut.